Gluten-Free Chicken Chili Recipe with White Beans, Sweet Potato and Lime

By Alqualonde

This easy, fabulous chicken chili gets its heat from hot red pepper flakes and ginger. It keeps its cool with sweet potato, fresh squeezed lime juice, and citrusy cilantro. Roasting the chicken (bone in) and adding it in at the end of cooking time, gives this white bean chicken chili a superior texture and flavor.

Ingredients

• For serving:
• 4 bone-in free-range organic chicken breasts
• Drizzle of olive oil
• Sea salt and pepper
• 2 tablespoons olive oil
• 1 medium red onion, peeled, diced
• 2-4 cloves fresh garlic, chopped
• 1 large or 2 smaller sweet potatoes, peeled, diced
• 2 teaspoons ground ginger
• 1 teaspoon cumin
• 1 teaspoon GF chili powder
• 2 teaspoons dried oregano
• Hot red pepper flakes, season to taste
• 3/4 cup chopped roasted green chiles or tomatillo salsa verde
• 2 15-oz cans organic cannellini or Great Northern white beans, rinsed, drained
• 2 cups light organic chicken broth
• Squeeze of fresh lime juice
• Fresh chopped parsley
• Fresh chopped cilantro
• Fresh lime slices

Preparation

Step 1

Preheat the oven to 375ºF. Rinse the chicken breasts and pat dry. Remove the skin, if you like (we do). Place meaty side up in a baking pan. Drizzle with olive oil and season with sea salt and pepper. Sprinkle with dried herbs, if you like (we used thyme and oregano).

Turn the chicken over, bone side up, drizzle again, and season.

Roast the chicken bone side up for roughly 30 to 35 minutes until done and no longer pink inside (check with a meat thermometer for an internal temp of 165º to 170º).

Tip: Roasting bone-in, with the rib side up, will give you moist, tender, juicy chicken.

In the meantime, start your pot of chili.

Heat two tablespoons of olive oil in a large soup pot over medium high heat. Add the red onion and stir for a minute. Add the garlic and sweet potatoes. Add ginger, cumin, oregano and hot pepper flakes. Stir to coat. Add in the roasted green chiles, white beans and chicken broth. Cover and bring to a light simmer.

When the chicken is done, let it cool off slightly, until it is cool enough to handle. Cut the meat off the rib bones, or tear off pieces by hand. Add the chicken pieces to the pot and stir gently to warm through.

Squeeze in some fresh lime juice to brighten flavors. Stir gently. Taste test for seasoning adjustments. Does it need more heat? More salt? If it has thickened too much, add a touch of broth to thin.

Serve with lime wedges and a sprinkle of fresh chopped parsley and cilantro.

Serves 6.