Friday, December 24, 2010

Gluten-Free White Bean Chicken Chili

This evening we are going to my youngest sister's house to have our family Christmas.  I volunteered to bring a chicken chili.  One of my coworkers brought this to school in November and I really enjoyed it.  She used McCormick's seasoning which I later found out had gluten in it.  Anymore, I can tolerate a "tad" bit of gluten so I was okay.

However, rather than chancing things, I went on a search to find a recipe that was gluten-free.

Here's my version of White Bean Chicken Chili:

2 T. oil
1 large onion, chopped
4 large garlic cloves (I used minced garlic from a jar)
1 T. ground cumin
1 t. dried oregano
1/2 t. tarragon
1/4 t. crushed red pepper
1 pound chicken (I boiled chicken breasts in boiling water, shredded and sauted with the onion)
3-15 oz. Bush's Cannellini beans (I doubled my recipe and also used 45 oz. Randall's Navy beans)
1 cup chicken broth
1 3 oz. can diced green chilis
1/2 c. cream (I used half and half)
grated cheddar cheese

Heat oil.  Saute onion, garlic, and spices for  5 minutes.  While sauteing, season chicken and add to pan.  Saute additional 5 minutes.

Drain beans, reserving 1/2 cup.  Add beans, chicken broth, chilis & reserved liquid.  Simmer 10 minutes.  Cook on low 30 minutes.  Served topped with grated cheese.  (I mixed my ingredients, refrigerated and then heated in the crock pot the next day.)

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