Chicken Chili with Chipotle Peppers

Processed with VSCOcam

With the way the temperatures have been dropping this week, I thought making some spicy chili would be a good way to warm things up a bit!  I got the original recipe from The Pioneer Woman, and made some adjustments to make it gluten free! I have never been disappointed by one of her recipes! She never fails to use real, wholesome ingredients like butter and cream.  So let’s get started:

Ingredients:

Processed with VSCOcam

*Photo bomb* from one of my little ones.  The second I pull out any type of meat from the fridge, she is on it.

Ok, let’s try this again!

Processed with VSCOcam

  • 2 TBS oil (I had coconut on hand, so that’s what I used )
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 lbs boneless, skinless chicken breasts, diced into bite sized pieces
  • 1 bottle of Redbridge gluten free beer
  • 1 14 oz. can diced tomatoes
  • 2-3 Chipotle peppers in Adobo sauce, minced (use 3 if you like to feel your face and eyes burn!)
  • 1 14 oz. can pinto beans, drained and rinsed
  • 1 14 oz. can black beans, drained and rinsed
  • 1 14 oz. can kidney beans, drained and rinsed
  • 1 TBS chili powder (only use 1/2 TBS if you want to cut down on spice)
  • 1 TBS cumin
  • 1 tsp salt, more to taste as needed
  • 1/4 cup corn meal or masa harina (I used corn meal since I had it on hand)
  • 1 lime, juiced
  • sour cream, for garnish
  • cilantro, for garnish
  • corn chips (optional)
  • chicken broth (optional/if needed)

Chop up your chicken, peppers, garlic and onions.

Processed with VSCOcam

Drain and rinse your beans.

Processed with VSCOcam

Melt oil over medium heat in a large pot.  I accidentally started with a skillet, then switched to a pot later on.

Processed with VSCOcam

Add garlic and onions and cook down until onions are soft.

Processed with VSCOcam

I chose to use Redbridge because it’s a great gluten free beer with a light flavor and texture.   It’s made from sorghum, which is a gluten free grain.  I’ve found that if any grocery store or restaurants/bar and grill carries a gluten free beer, it will be Redbridge.  I guess you can call it the Budweiser of gluten free beers.  I highly recommend it!

Processed with VSCOcam

Add your chicken to the mix and cook until no longer pink,  then add 3/4 of the beer and cook for a few minutes until reduced down.

Processed with VSCOcam

Add in the diced tomatoes, chipotle peppers, beans, chili powder, cumin and salt.  Stir all ingredients, then simmer on medium low for 1 hour.

Processed with VSCOcam

About half way through I noticed that my mixture was looking a bit dry (I think I had the heat turned up too high-on medium), so I added some chicken broth I had on hand.  You could probably avoid that by keeping the heat turned lower on medium low.

Whisk the corn meal or masa harina with the remainder of your beer.

Processed with VSCOcam

Stir in the corn meal mixture, as well as the lime juice, then cook for another 10 minutes or so.

Processed with VSCOcam

Grab a bowl full of chili then garnish with your sour cream, shredded cheddar cheese and cilantro!

Processed with VSCOcam

If you’re a big “dipper” like I am, have some corn chips handy to dip with your chili!

Processed with VSCOcam

Like I said before, if you enjoy really spicy food (and breaking a sweat!), use 3 chipotle peppers and the full TBS of chili powder.  If you want to cut down some on the spice, just use 2 chipotle peppers with a 1/2 TBS of chili powder and it will still give you a good kick!

The husband and I loved this full flavor chili with the unique flavors from the chipotle peppers and the beer.  It’s full of protein and no gluten! The way I like it!

Here’s the full ingredient list and recipe:

Ingredients: Makes about 6 servings

  • 2 TBS oil (I had coconut on hand, so that’s what I used )
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 lbs boneless, skinless chicken breasts, diced into bite sized pieces
  • 1 bottle of Redbridge gluten free beer
  • 1 14 oz. can diced tomatoes
  • 2-3 Chipotle peppers in Adobo sauce, minced (use 3 if you like to feel your face and eyes burn!)
  • 1 14 oz. can pinto beans, drained and rinsed
  • 1 14 oz. can black beans, drained and rinsed
  • 1 14 oz. can kidney beans, drained and rinsed
  • 1 TBS chili powder (only use 1/2 TBS if you want to cut down on spice)
  • 1 TBS cumin
  • 1 tsp salt, more to taste as needed
  • 1/4 cup corn meal or masa harina (I used corn meal since I had it on hand)
  • 1 lime, juiced
  • sour cream, for garnish
  • cilantro, for garnish
  • corn chips (optional)
  • chicken broth (optional/if needed)

Instructions:

  1. Chop up the chicken, peppers, garlic and onions.
  2. Drain and rinse the beans.
  3. Melt oil over medium heat in a large pot.  Add garlic and onions, then cook down until onions are soft.
  4. Add the chicken to the mix and cook until no longer pink,  then add 3/4 of the beer and cook for a few minutes until reduced down.
  5. Add in the diced tomatoes, chipotle peppers, beans, chili powder, cumin and salt.  Stir all ingredients, then simmer on medium low for 1 hour.
  6. After about half way through, add a few TBS of chicken broth (if needed) to moisten the chili back up.
  7. Whisk the corn meal or masa harina with the remainder of your beer.
  8. Stir in the corn meal mixture as well as the lime juice, into the chili.  Let simmer for another 10 minutes.
  9. Garnish chili with shredded cheddar cheese, sour cream and cilantro.
  10. Use corn chips for dipping.
  11. And enjoy!

-glutenfreemrs-

Advertisements