Gluten-Free Chicken Chili: How to Make 1 Bowl

Why Make This Recipe

Make this Gluten-Free Chicken Chili for pure comfort without any gluten. It tastes rich and hearty. This recipe is quick and easy, perfect for busy weeknights. It’s wholesome and hearty, packed with lean chicken and fiber from beans and vegetables. You can also change it to fit your taste, whether you like it mild or spicy.

How to Make Gluten-Free Chicken Chili

Making this Gluten-Free Chicken Chili is simple and rewarding. Follow these steps to create a meal your whole family will love.

Ingredients of: Gluten-Free Chicken Chili

• Proteins:
• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• Aromatics:
• 1 large onion, chopped
• 2 cloves garlic, minced
• Vegetables:
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• Beans:
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can cannellini beans (white kidney beans), rinsed and drained
• Tomatoes:
• 1 (28-ounce) can crushed tomatoes (check for gluten-free label)
• 1 (14.5-ounce) can diced tomatoes, undrained
• Broth:
• 4 cups gluten-free chicken broth
• Spices:
• 2 tablespoons chili powder (check for gluten-free label)
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper to taste
• Fat:
• 2 tablespoons olive oil
• Optional Garnishes:
• Fresh cilantro, chopped
• Shredded sharp cheddar cheese (check for gluten-free)
• Sour cream or plain Greek yogurt
• Diced avocado
• Jalapeño slices

Directions of: Gluten-Free Chicken Chili

1. Prep the Chicken & Veggies: Cut the chicken into bite-sized pieces. Chop the onion and bell peppers. Mince the garlic.
2. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell peppers and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3. Brown the Chicken: Add the chicken pieces to the pot and cook until lightly browned on all sides. It does not need to be cooked through at this stage.
4. Add Spices: Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This toasts them and deepens their flavor.
5. Combine Remaining Ingredients: Pour in the crushed tomatoes, diced tomatoes (undrained), and gluten-free chicken broth. Add the rinsed and drained black, kidney, and cannellini beans. Stir well to combine all ingredients.
6. Simmer to Perfection: Bring the chili to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 30-45 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. Ensure the chicken is cooked through and tender.
7. Season and Serve: Taste the chili and adjust seasoning with salt and pepper as needed. Ladle hot chili into bowls and garnish with your favorite toppings.

How to Serve Gluten-Free Chicken Chili

Serve this chili in many ways. Top it with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and fresh cilantro for classic comfort. Add sliced jalapeños or hot sauce if you like extra heat. Serve with gluten-free cornbread or tortilla chips for dipping. You can also spoon it over white or brown rice for a complete meal.

How to Store Gluten-Free Chicken Chili

This chili tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Let it cool completely before freezing. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Tips to Make Gluten-Free Chicken Chili

Use high-quality gluten-free chicken broth for better flavor. Do not rush the simmer; longer simmering develops richer flavors. Let it go for up to 2 hours on low heat if you have time. You can swap bean types, but always rinse them well. Always check gluten-free labels on all ingredients, especially broths and spice blends. Taste and adjust seasoning as you go to get the perfect balance.

Variations

Smoky Chipotle Chicken Chili: Add 1-2 minced chipotle peppers in adobo sauce, along with a tablespoon of adobo sauce, for a smoky, spicy kick.

White Chicken Chili: Do not use crushed and diced tomatoes. Instead, use more gluten-free chicken broth (around 6-7 cups). Add a can of diced green chiles and a splash of heavy cream or full-fat coconut milk at the end for creaminess.

Vegetable Boost: Add corn, zucchini, or sweet potatoes during the simmering stage for more nutrients and texture.

Spice It Up: Increase the amount of cayenne pepper or add red pepper flakes if you want very spicy chili.

FAQs

Is Chicken Chili inherently Gluten-Free?

Many chicken chili recipes can be gluten-free, but always check ingredients. Some chili powder blends, broths, or processed items might have hidden gluten. This recipe uses certified gluten-free products to be safe for those with gluten sensitivities.

Can I make this Gluten-Free Chicken Chili in a slow cooker?

Yes! Sauté the onion, bell peppers, garlic, and brown the chicken first. Put everything into your slow cooker. Add all other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and flavors are well mixed.

What are some good gluten-free toppings for this chili?

Great gluten-free toppings include shredded cheese (cheddar, Monterey Jack), sour cream, plain Greek yogurt, diced avocado, fresh cilantro, gluten-free corn chips, sliced jalapeños, or green onions.

Hearty Gluten-Free Chicken & Three-Bean Chili

This hearty gluten-free chicken and three-bean chili is packed with flavor and protein, featuring tender chicken, a trio of beans, and a rich tomato base simmered with aromatic spices.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 6 servings

Calories 450 kcal

Equipment

• large pot or Dutch oven

Ingredients

  

Proteins

• 1.5 lbs chicken breasts or thighs boneless, skinless, cut into 1-inch pieces

Aromatics

• 1 large onion chopped
• 2 garlic cloves minced

Vegetables

• 1 green bell pepper chopped
• 1 red bell pepper chopped

Beans

• 1 can (15-ounce) black beans rinsed and drained
• 1 can (15-ounce) kidney beans rinsed and drained
• 1 can (15-ounce) cannellini beans white kidney beans, rinsed and drained

Tomatoes

• 1 can (28-ounce) crushed tomatoes check for gluten-free label
• 1 can (14.5-ounce) diced tomatoes undrained

Broth

• 4 cups chicken broth gluten-free

Spices

• 2 tablespoons chili powder check for gluten-free label
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper optional, for heat
• Salt and freshly ground black pepper to taste

Fat

• 2 tablespoons olive oil

Optional Garnishes

• Fresh cilantro chopped
• Shredded sharp cheddar cheese check for gluten-free
• Sour cream or plain Greek yogurt
• Diced avocado
• Jalapeño slices

Instructions

 

Prep

• Cut chicken, chop onion and bell peppers, and mince garlic.

Sauté Aromatics

• Heat olive oil in a pot, then sauté onion and bell peppers until soft, adding garlic for one minute until fragrant.

Brown Chicken

• Add chicken to the pot and brown lightly on all sides.

Add Spices

• Stir in chili powder, cumin, smoked paprika, oregano, and cayenne, cooking for 1-2 minutes until fragrant.

Combine Ingredients

• Add crushed tomatoes, diced tomatoes, chicken broth, and all three rinsed beans; stir to combine.

Simmer

• Bring to a boil, then reduce heat, cover, and simmer for 30-45 minutes or up to 2 hours, ensuring chicken is cooked through.

Season & Serve

• Taste and adjust seasoning; ladle into bowls and garnish with toppings.

Notes

For a thicker chili, simmer uncovered for the last 15-20 minutes. Adjust cayenne pepper to your preferred spice level.