We have some loyal Hokie fans around here. To some, Saturdays in the fall mean football and beer. I prefer apple cider and naps. Football makes for great background noise. But, I love my soon to be husband and his VT compatriots, so I decided to become involved. Below you will find the first of many gluten free chili recipes.
Our good friend, Jamare, and Clover
Many recipes are naturally gluten free. For this recipe make sure the chicken is plain and not pre-seasoned, the chicken stock is gluten free, and the sour cream or yogurt is made of simple ingredients like milk, cream, and enzymes or cultures. Breakstone and Daisy are two good brands. To align with the SCD and GAPS diets, soak dried white beans overnight, use homemade chicken stock and homemade yogurt fermented for 24 hours, and use a cheddar cheese that has been aged for at least one year.
And now, a little bit about chicken stock.
Campbell's has a great GF site. Look for the gluten free product list pdf which lists GF stocks and other products. Beware though, stocks are a tricky subject when it comes to being gluten free. You have the boxed (aseptic) and canned versions, and they are not the same. Swanson brand carries 3 GF canned stocks: Natural Goodness Chicken Broth, Chicken Broth and Vegetable Broth (notice the absence of beef broth- not GF). Swanson Broth and Stock (the boxed kind) has 4 GF stocks: Natural Goodness Chicken Broth, Chicken Stock, Chicken Broth, and Beef Stock- this version is GF). A bit confusing!
Kitchen Basics offers a variety of GF stocks and broths which are labeled "no glutens" on the containers. This brand is great for SCD and GAPS followers because they use honey as a sweetener. Imagine Foods is another great company that is transparent with their ingredients and also labels their containers if the product is gluten free. I love when they do that!
Hokie Chicken Chili (Gluten Free)
1 1/2 lbs boneless skinless chicken breasts (1 package)
1/2 tsp salt
1/4 tsp pepper
2 medium onions, diced
2 jalapenos, seeded and diced (keep the seeds if you prefer more spice)
2 tsp dried oregano
1 tsp ground cumin
4 tsp minced garlic
2 T olive oil
4 C of white northern beans. (use 2 cans or pre-soak a 1 lb. bag of dried beans over night with plenty of water. When ready to cook, discard liquid and save the remaining beans for another recipe)
6 C GF chicken broth
1 can green chiles, Cheddar cheese, salsa, and sour cream or yogurt
Preheat the olive oil in a large soup pot over medium heat
Sprinkle the chopped chicken with salt and pepper and saute with the onion, jalapeno, oregano, cumin and garlic.
Cook 5-10 minutes until the chicken is slightly browned and the vegetables are slightly tender.
Pour in the pre-soaked beans and mix well
Pour in the chicken stock and increase the heat to high to bring everything to a boil
Turn the heat to low and cook for 3 hours
Remove the lid at the end of cooking if the mixture is too soupy and let cook another 15-30 minutes to create a thicker Chili. If the chili gets too thick, just add more chicken stock 1/2 C at a time.
Serve with green chiles, thick yogurt or sour cream, shredded cheddar cheese and salsa.