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    You are at:Home»Dairy-Free Recipes»Light and Easy Chicken Chili

    Light and Easy Chicken Chili

    5
    By Alisa Fleming on February 20, 2015 Dairy-Free Recipes, Entrees, Soup

    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
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    Author: Chef Mark Garcia of the McCormick Kitchens
    Serves: 8 (1-cup) servings
    Ingredients
    • 1 tablespoon grapeseed or olive oil
    • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
    • 1 cup chopped green bell pepper
    • 1 cup chopped onion
    • 1 tablespoon paprika
    • 1½ teaspoons dried oregano
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • ¼ teaspoon crushed red pepper
    • 1 can (15 ounces) black beans, drained and rinsed
    • 1 can (15 ounces) great Northern beans, drained and rinsed
    • 1 can (14½ ounces) diced tomatoes, undrained
    • 1 cup chicken broth
    • 1 cup frozen organic corn
    • Salt, to taste
    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.
    3.2.2925
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    5 Comments

    1. Jamie on March 24, 2015 5:32 pm

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

      Reply
      • Alisa Fleming on March 25, 2015 7:43 am

        Excellent! Thanks for the feedback, too, Jamie!

        Reply
    2. Shinee on February 21, 2015 7:57 am

      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. 🙂

      Reply
      • Alisa Fleming on February 21, 2015 9:43 am

        Crazy! I didn’t know it was dry up there, too. It’s pathetic, but the sun is shining and I’m craving rain and snow!

        Reply
    3. Mary wheeler on February 21, 2015 4:34 am

      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.

      Reply

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