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!

Easy Dinner Recipe: Pork Tenderloin in the Slow Cooker

This recipe (if you can call three simple steps and three common ingredients a recipe) is the easiest ever…

I thought I was heading out of town this morning, so decided to make my family’s favourite pork tenderloin in my slow cooker, to be ready when I returned at dinner time. The weather changed my travel plans, but I still have the same dinner plans.

All you need is a pork tenderloin, one half cup (approximately) of maple syrup and one cup (again, approximately, I never measure) of frozen blueberries. Put the tenderloin in the slow cooker, pour the maple syrup over it and then the blueberries over the syrup. Set the slow cooker to low and let the pork cook 8 hours. Remove the meat from the slow cooker and let it cool (10 minutes) before slicing. Pour the juice, as is, over top after slicing. If you prefer a thicker, gravy-like sauce, stir one tablespoon of flour into a bit of cold water, then add to the juice in the pot. Turn the setting up to high and cook until the sauce thickens. Serve with potatoes or rice and another vegetable (broccoli is our favourite) for a healthy family dinner…

Succulent!!

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