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Delicious Gluten-Free Chicken Chili in a rustic bowl

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.