Description
Spice up game day with our gluten free Dutch Oven Chicken Chili. Add your favorite toppings, kick back and cheer on your team. Go Cougs!
Ingredients
Choose Gluten Free, Non-GMO & Organic Ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to swap out an ingredient? Click here.
Chili
- 1 T Oil, we use Avocado Oil (15 ml)
- Salt & Pepper (we use Borsari)
- 900g (2 lbs) Chicken Thighs (4-6)
- 3 T Salted Butter (42g or 1.5 oz)
- 1 Large Onion, finely diced (150g)
- 5 Garlic Cloves, minced (or more to taste)
- 1 Jalapeno Pepper, minced (size may vary)
- 2 tsp Ground Cumin (1g)
- 2 tsp Onion Powder (2.5g)
- 1 tsp Dried Oregano Leaves (1g)
- 1/2 tsp Ground Cayenne Pepper (1g)
- 27g (1 oz) Flour Farm Organic Gluten Free Flour Blend (1/4 C spoon & level)
- 946 ml (32 oz) Low/No Sodium Chicken Stock (4 C)
- 3 –14 oz Cans Beans, drained & rinsed (mix them up: Great Northern, Pinto, Black, Kidney…)
- 200g (7 oz) Frozen Corn (1 1/2 C)
- 1 Small Bunch Cilantro Leaves, chopped (1 C)
- 1–2 T Lime Juice, fresh squeezed to taste
Optional Toppings
- Shredded Cheese, Pickled Jalapeno, Scallion, Avocado, Sour Cream, Hot Sauce, Chilis
Instructions
Equipment: Digital scale (preferred), Large Skillet, 5 qt Dutch Oven, Measuring cups and spoons, Mixing bowls, Cutting Board, Knife
Before You Dive In – Prep: please read!
- Pat chicken thighs dry, salt and pepper to taste
- Chop herbs and vegetables
- Drain and rinse beans
Step 1: Add oil to a large skillet. Turn stove to medium and heat to just below the smoking point. Place thighs fat side down and fry until dark golden brown. Flip to the other side and fry for 2-3 more minutes. Transfer thighs to a plate and set aside for a few minutes. Pour a few ounces of chicken stock into the skillet and scrape with a spoon or spatula to capture tasty bits from the bottom. Remove pan from the heat, do not discard the liquid.
Step 2: Place the dutch oven on the stove, and set temperature to medium. Melt the butter. Add the onion and cook until it is soft and translucent – about 10 minutes. Stir occasionally.
Step 3: Add minced garlic and jalapeno to the onion and stir for about 1 minute. Smells amazing! Add the spices and stir for another 1-2 minutes. Sprinkle the Flour Farm flour onto the mix and whisk quickly. Cook for 2 minutes. Slowly pour in the chicken stock while whisking to avoid lumps. Add in the stock from the skillet and whisk again.
Step 4: Add chicken thighs and beans to the dutch oven. Increase heat to medium high and bring chili to a simmer. Reduce heat to low, cover, and allow to cook for 40-45 minutes.
Step 5: Remove chicken from the pot, one piece at a time and place in a medium sized bowl. Remove the skin and chicken from the bone. Shred the chicken and place in a medium sized bowl. Discard bones and skin. Repeat until each thigh has been shredded.
Step 6: For this step, you will use an immersion blender if you want a thicker consistency. Take care not to blend the entire batch of chili – you want whole beans! Blend in short (1-2 second) pulses – 2-3 times, or until you have the desired thickness, texture, etc.
Step 7: Add in the shredded chicken and corn. Cook for about 10 minutes, until the corn is warmed through. Add the cilantro and 1 T lime juice. Stir and adjust lime and seasonings to taste.
Step 8: Ladle chili into warm soup bowls and top with your favs. Serve hot.
Enjoy!
Notes
Store in an airtight container in the refrigerator for up to two days, or in the freezer for up to a month.
Slow Cooker: Start at Step 2. Use 24 oz (3 C) of stock instead of four. At step 4, add all ingredients except the corn and cilantro to the slow cooker and cook on low for 4-6 hours. Add the corn and cilantro at the end of cooking after chicken is shredded and an immersion blender is used (optional). Cover and cook until corn is warmed through. You can always add more stock if a thinner consistency is desired.
The nutrition information provided below is for the recipe as written using avocado oil and 1 tsp Borsari. Toppings not included. Each serving weighs approximately 8 oz/228g.
- Prep Time: 30 min
- Cook Time: 1 hour
- Category: Chili
- Method: Simmer
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 Bowl
- Calories: 290
- Sugar: 2g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 3.5
- Unsaturated Fat: 6.5
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Gluten Free Dutch Oven Chicken Chili