The Best Gluten-free Chicken Chili Recipe

A few days ago I made the best gluten-free chicken chili in my slow cooker.  My husband said it was the best “soup” he has ever tasted.  Regardless of what you call it, chili or soup, it was fantastic.  The only problem is, as usual, i did not follow a recipe, so the measurements I am giving you are approximations only.  These quantities are for my family of five with leftovers (hopefully) for the next day…

-5 uncooked, boneless, skinless chicken breasts

-2 cans white kidney beans, well rinsed and drained

2 cups sliced baby portobello mushrooms

-1 cup chopped spanish onion

-2 cups grape or cherry tomatoes

-1 cup roasted red peppers (cut up two sweet red peppers, toss in a bowl with olive oil, bake the peppers on a cookie sheet at 400 until they start to turn black at the edges)

-2 cups green tea (i know, sounds gross, but I didn’t have any fresh chicken broth and needed some liquid, not to mention green tea is good for you!)

-2 tsp each chili powder and curcumin (or more chili powder if you like it HOT)

-2 tsp minced garlic

I cooked the above ingredients for 6 hours on the low setting of my slow cooker, then removed the chicken breasts, chopped them up, and returned them to the pot.  At this point I also squished the tomatoes against the side of the slow cooker to make them burst.  I then let the concoction simmer for another hour on low heat.

Approximately 20 minutes before serving, I turned off the heat on the slow cooker, and then added 1 cup of jalapeno flavored Greek yogurt, (see my last post about this amazing product http://lorieb.com/2013/11/10/my-favorite-gluten-free-secret-ingredient-skotidakis-jalapeno-flavored-greek-yogurt/) and 1 cup of shredded cheddar cheese.  I buy the yogurt at Costco and use it in many recipes instead of sour cream or cream cheese.  It provides a nice, mildly spicy flavor and adds much less fat.  This is my secret ingredient that I use to thicken any sauces, soups, and gravies without adding gluten.

You can serve this chicken chili up in a bowl with a sprinkling of shredded cheese or a dollop of the greek yogurt on top, or even on a plate over a bed of rice.  Left over the next day, this chicken chili tastes even better as is often the case with many stew, chili, or soup recipes.  That is if there are any leftovers to be found!

Gluten and Wheat-Free Cilantro Mango Chicken Recipe

This gluten/wheat-free cilantro mango chicken recipe comes from the website www.flourishingwellness.com and my cousin Carrie Marshall, a holistic health coach in Springfield Missouri.   Visit her website for information on food intolerances, recipes and more…

4 skinless, boneless chicken breasts
8 ounces plain yogurt
1 cup cilantro, finely chopped
1/2 cup fresh lime juice
Dash of cayenne pepper
1 clove fresh garlic, minced
1 large ripe mango, peeled, finely diced

1.Preheat oven (375 degrees) or BBQ
2.Combine 1/4 cup yogurt, 1/4 cup of cilantro, half of the lime juice, cayenne pepper and garlic. Coat chicken breasts with this mixture, marinating for at least 1 hour.
3.While chicken marinates, make sauce by mixing remaining yogurt, 2/3 of diced mango, 1/2 teaspoon lime juice and 3/4 cup cilantro in blender.
4.Bake chicken in oven for 25-30 minutes or grill on BBQ.
5.Place chicken on serving plates, pour on sauce and sprinkle with remaining mango, serve with extra sauce on the side.
6.Add a sprig of fresh cilantro for garnish.

Serves 4

This recipe combining the tastes of cilantro and mango, with the common staple of chicken, sounds incredibly simple and delicious, and is gluten/wheat free.  It is very similar to a marinade made with lime juice, garlic and cilantro that I frequently use at the cottage.  I put the chicken and marinade in a ziploc bag at home and transport it to the cottage like that so it is well marinated by the next day.   The addition of mango, yogurt and cayenne sounds interesting;  it will certainly be my next experiment in the kitchen or on the barbecue!

Lorieb is the mother of three sons, residing in Kanata, Ontario, Canada.  She is the proud owner of GARDENS4U, and spends most of her time designing, planting, and restoring gardens.  Her other interests include reading and writing.  Please check out her website at www.gardens4u.ca

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