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Home Recipes Gluten Free Chicken Chili

Gluten Free Chicken Chili

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10  Chicken Tenders (~2 packages from Costco) OR 4 Chicken Breasts
1 large Vidalia Onion
2  Jalapeno Peppers
2 cups Whole Grain Rice (gluten free)
2 cans Dark Red Kidney Beans
2 cans Light Red Kidney Beans
1 can Garbonzo Beans
3 cloves Roasted (microwaved) Garlic
2 can  Tomato Sauce

1 Tsp Salt
1 tsp Pepper
2 tsp Creole Seasoning
1 tsp Red Pepper Flakes
1 tsp Chili Powder
1 tsb Bridgeport Seasoning (optional)
1 tsp Lake Shore Drive Seasoning (optional)

Rinse beans under cold water. Place into a large pan and bring to a boil. Boil for 3 minutes. Let stand for 1+ hours. This will ensure that the beans are very tender.

When you are ready to cook the rest of the chili, bring a pan of water to a boil. Place Chicken Tenders in the water and boil for 10 - 15 minutes until done. Take out of the water and let stand.

Add the Rice and Seasonings to the chili beans and bring to a boil again. Once at a boil, turn down the heat and simmer for 20 minutes. I usually perform this step at the same time I am boiling the chicken.

Dice the onion and jalapeno and saute in olive oil until tender. Dice the garlic.  Once done, transfer the onion, garlic and jalapeno to the pot with the beans.

Once the chicken has cooled, shred by hand and put into the pot with the rest of the ingredients. Add the 2 cans of tomato sauce and simmer for a few minutes until the temperature you desire is reached.

Feel free to alter the amounts and types of seasonings as desired. Makes about 12 servings.