Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 small (or 1/2 large white or yellow onion, finely diced)
  • 3 garlic cloves (minced)
  • 2 4.5-ounce cans diced green chilies (get mild, if you don't like spicy)
  • 3 tablespoons gluten-free flour (any kind, I used Bob's Red Mill gluten-free baking flour)
  • 3 1/2 cups low sodium chicken broth
  • 1/2 cup dairy-free milk or any preferred milk product
  • 3 cups cooked (shredded or chopped chicken)
  • 2 15-ounce cans reduced sodium white beans, such as white kidney beans, cannellini or Great Northern beans, rinsed and drained
  • 1 1/4 cups frozen corn or canned (drained)
  • 1 tablespoon lime juice
  • 1 tablespoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon cayenne pepper (optional, don't use if you don't like spicy)
  • 1/4 cup chopped fresh cilantro
  • For serving: fresh lime wedges

Instruction

  • To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
  • Add the onion and sauté, stirring occasionally for about 3 minutes. Stir in garlic, green chilies, and flour and continue to cook for about 2 minutes more and until flour is soaking into mixture.
  • Add the chicken broth, milk, chicken, beans, corn, lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil.
  • Lower heat and allow chili to simmer gently for about 10 minutes.
  • Stir in cilantro and taste. Add more salt or other seasonings, as desired.
  • Ladle chili into bowls, and optionally garnish with crackers, avocado, cheese and/or yogurt. Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.