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Gluten-Free, Dairy-Free Chili con Chicken

While chili may be the quintessential Super Bowl food, it’s my weeknight go-to recipe. I like to switch up the ingredients depending on what I find in my fridge, but I’ve realized through all of my chili incarnations over the years that simple is really better. The idea of easy and effortless is something that I’m trying to translate to my personal life, too. I want to spend more time living and sharing real moments than worrying about every little thing—especially when it comes to putting dinner on the table.

In keeping with that mindset, this chili is super flexible and fast. If I’m in a hurry, I usually only add the chili powder and salt. My kids love chili stuffed into a crispy corn taco shell with toppings like avocado and cilantro. Sometimes I just spoon it over rice, polenta or even quinoa. You could even add more chicken broth and call it a hearty soup. Take a look in your fridge and you’ll know what’s going into your chili tonight.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing.

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,

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Serves: 4 to 6


2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small yellow onion, peeled and chopped
1 to 2 red or yellow bell peppers, chopped
1 pound ground chicken or turkey
1½ tablespoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
1 to 1½ teaspoons salt
One 15-ounce can diced tomatoes with juice
1 cup chicken broth or water
One 15-ounce can black beans, rinsed and drained

Optional toppings:
Sliced scallions, cilantro, jalapeño, avocados, hard shell or soft corn tacos, gluten-free hamburger or hot dog buns

1. In a medium pot, heat the oil over medium heat. Add the garlic, onion and bell pepper; cook, stirring, until softened, about 7 minutes. Increase the heat to medium high and stir in the chicken; cook until cooked through, about 4 minutes.
2. Add the chili powder, cumin, oregano, cocoa powder and salt to the pot; stir to coat. Add the tomatoes and broth; bring to a boil. Reduce the heat to low; simmer, covered, for 15 minutes. Stir in the beans and cook, uncovered, until thickened slightly, about 10 minutes. Serve with toppings, if using.


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