Black Bean Chicken Chili (Gluten & Dairy Free)
Dice half a large onion and add it to a pot with warmed olive oil over medium heat. Add in a pinch of Diamond Crystal kosher sat & cook for 5 minutes.
Add in 2 cloves of pressed garlic and cook an additional minute, stirring frequently.
Measure 1.5tbsp chili powder, 1/2tsp smoked paprika, 1tsp ground cumin, & 2tsp kosher salt and add to the pot, cooking 1 minute.
Pour in 1.5c low sodium chicken broth, 1 can rinsed & drained black beans, 12oz frozen corn, 4oz mild green chiles, & 14.5oz crushed tomatoes.
Stir together and bring to a boil over high heat. Then reduce heat to low and simmer for 6 minutes.
Add in 3 cups shredded chicken and cook on low until warmed through (about 5 minutes).
Serve with your favorite toppings and enjoy!
If you need a chicken recipe, this chili is perfect with my Smoked Spatchcock Chicken!
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