Light and Easy Chicken Chili

5

I’m a bit conflicted by our weather right now. Here we are, smack in the middle of what should be snow season, but I’m staring at dry mountains and planning for a walk in the near 70ºF heat. Meanwhile, my friends out east are buried in the snow that we need! My internal calendar is craving warm comfort food, but the temperatures are telling me to lighten up. Enter this easy chicken chili. It’s warm and nourishing for winter needs, yet low fat and simple enough to take mealtime right into spring … and even into the chili cook-off season of summer. Let’s face it, recipes like this easy chicken chili just have year round appeal.

Light & Easy Chicken Chili - A family-friendly meal with year round appeal: warm and nourishing for winter, fresh and optionally spicy for summer (naturally dairy-free, gluten-free, and top allergy-friendly)

This easy chicken chili is rich with spices, but not overly spicy. Does that make sense? It was created to be friendly for the whole family by Chef Mark Garcia of the McCormick Kitchens, but I recommend serving hot sauce on the side for those heat-loving chili connoisseurs.

Light & Easy Chicken Chili - A family-friendly meal with year round appeal: warm and nourishing for winter, fresh and optionally spicy for summer (naturally dairy-free, gluten-free, and top allergy-friendly)

Special Diet Notes: Light and Easy Chicken Chili

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free and generally top allergy-friendly.

If your diners include any vegetarians, you can transition this easy chicken chili to a vegan dish. Simply swap vegetable broth for the chicken broth, and substitute tempeh for the chicken.

Light and Easy Chicken Chili
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 (1-cup) servings
Ingredients
Instructions
  1. Heat the oil in a large skillet over medium-high heat. Add the chicken, bell pepper and onion and cook, stirring occasionally, for 6 to 8 minutes or until the chicken is lightly browned.
  2. Add the paprika, oregano, cumin, garlic powder and red pepper and stir to thoroughly distribute the spices.
  3. Stir in the remaining ingredients and bring to boil. Reduce the heat to low and let simmer 20 minutes.
  4. Taste test, and if needed (particularly if using unsalted or low-sodium ingredients), add salt, to taste.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

5 Comments

  1. I made this last night and everything was great except one tablespoon is way too much paprika. I will be making this again!

  2. Yeah, the weather is doing all sorts of crazy things this year. We’re having abnormally nice winter here in ND, while I hear all the crazy blizzards in the east coast. This chicken chili sounds fantastic though. Will make it before winter is over. 🙂

  3. I will cook this Chicken Chili. I need to know what it tastes like. Thanks for sharing this recipes. I learned from the extraordinary and delicious recipes.

Leave A Reply

Rate this recipe: