Chicken Chili

April 30, 2008 By Wardeh 1 Comment

Chicken Chili

1 onion, diced
2 to 3 tablespoons extra virgin olive oil
meat from 1/2 to 1 whole cooked chicken
8 cups cooked beans (such as pinto or kidney, or both)
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste
4 cups water
2 tablespoons cumin
1 tablespoon paprika
1 teaspoon thyme
1 teaspoon oregano
pinch of cayenne pepper, or as much as desired
2 teaspoons sea salt
1/2 teaspoon black pepper

optional:

1 can light coconut milk, unsweetened
1/4 cup nutritional yeast
sliced olives

Saute the onions in olive oil over medium heat in a large stockpot. Add chicken chunks, beans, and diced tomatoes. Whisk tomato paste and water together in a 4-cup measuring glass. Add to pot. Add all spices. Let all ingredients simmer for 20 to 30 minutes. Add coconut milk, nutritional yeast and/or olives 5 minutes before serving, if using.

Print This

Filed Under: Main Dishes, Main Dishes (Gluten-Free), Recipes Tagged With: chicken chili, chili, dinner, gluten free, main dishes

About Wardeh

Wardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.