Gluten Free Dairy Free Chicken Chili is more than a weeknight recipe, it’s a bowl full of comfort, healing, and flavor. Ciao! I’m Matteo Romano, Tuscan-born chef and founder of GoldenGlutenFree.com. I wasn’t always gluten-free. I trained in classic Italian kitchens, crafting rich sauces, wheat-laden pasta, and breads the traditional way. But chronic fatigue and brain fog led me down a path that changed my life: gluten intolerance.
Giving up gluten was hard. Giving up dairy felt impossible. But I was determined to recreate the joy of food in a way that nourished me, not drained me. This chicken chili was one of my earliest wins. It’s the kind of dish you crave when the leaves change, and the air smells like woodsmoke and cinnamon. It’s hearty, healthy, and filled with flavor.
Whether you’re newly gluten-free, dairy-free, or just looking for a better-for-you comfort food recipe, this Gluten Free Dairy Free Chicken Chili is the one readers return to every season.
Gluten Free Dairy Free Chicken Chili
Equipment
- large pot
- wooden spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 large yellow onion diced
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 15 oz fire-roasted tomatoes 1 can
- 15 oz white beans rinsed (cannellini or navy)
- 15 oz black beans rinsed
- 1 cup corn kernels fresh or frozen
- 2 cups chicken broth gluten-free
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- salt and pepper to taste
- 1 lime juiced
- optional toppings chopped cilantro, avocado, gluten-free tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and bell pepper for 5–6 minutes until softened. Stir in garlic.
- Add ground chicken. Break it up with a spoon and cook until no longer pink, about 6–8 minutes.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Let toast for 1 minute. Then add tomatoes, beans, corn, and broth. Bring to a simmer.
- Reduce heat to low and cover. Simmer for 20–25 minutes, stirring occasionally to let flavors build.
- Stir in lime juice. Taste and adjust seasoning. Serve warm with toppings of choice like avocado, cilantro, or tortilla chips.
Notes
Nutrition
Why This Chicken Chili Is a Fall Staple
Nothing says cozy like chili bubbling on the stove while you pull on warm socks and light a candle. This chili uses lean ground chicken, which keeps it lighter than beef-based versions, and it’s loaded with fiber-rich beans, colorful veggies, and just the right touch of heat. No dairy. No gluten. Just clean, nourishing ingredients that come together in under 45 minutes.
Plus, it freezes beautifully, making it perfect for meal prep or busy weeknights. Need a make-ahead dinner idea? Try this alongside other simple options from our easy gluten-free dinner recipes.
Ingredients: What You’ll Need
For a family-sized batch (serves 4–6):
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 large yellow onion, diced
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 can (15 oz) fire-roasted tomatoes
- 1 can (15 oz) white beans (cannellini or navy), rinsed
- 1 can (15 oz) black beans, rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups chicken broth (check label for gluten-free)
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper to taste
- Juice of 1 lime
- Optional: chopped cilantro, avocado, gluten-free tortilla chips for garnish
Step-by-Step Instructions
Step 1: Sauté the base.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for 5–6 minutes until softened, then stir in the garlic.
Step 2: Add the chicken.
Add the ground chicken to the pot. Break it up with a wooden spoon and cook until no longer pink, about 6–8 minutes.
Step 3: Season and simmer.
Stir in chili powder, cumin, smoked paprika, salt, and pepper. Let the spices toast for 1 minute. Add tomatoes, beans, corn, and broth. Bring everything to a simmer.
Step 4: Let flavors build.
Reduce heat to low and cover. Let it simmer gently for 20–25 minutes to deepen the flavor. Stir occasionally.
Step 5: Finish with lime and serve.
Squeeze in fresh lime juice. Taste and adjust seasoning. Serve warm with your favorite toppings like avocado or chopped cilantro.
This dish pairs well with gluten-free classics like no-knead gluten-free artisan bread or our gluten-free chicken tenders for a hearty meal.
Tips for Success
- Use homemade broth if possible. Store-bought chicken broth often contains additives. Use a gluten-free label or make your own for better control.
- Don’t skip the lime. That touch of acidity brightens the whole dish.
- Make it thicker. Let the chili simmer uncovered for the last 10 minutes if you prefer a heartier texture.
- Spice level: Adjust chili powder to taste. For extra heat, add a diced jalapeño with the garlic.
Looking for more cozy gluten-free dinners? Don’t miss these full plate comfort food recipes and quick gluten-free soups that are just as nourishing.
Variations & Substitutions
This Gluten Free Dairy Free Chicken Chili is endlessly flexible.
- Low-carb option: Skip the beans and add riced cauliflower for volume.
- Vegetarian version: Swap chicken for lentils or chickpeas, and use vegetable broth.
- Bulk cooking: Double the recipe and freeze half. This chili holds up well for up to 3 months in airtight containers.
- Make it creamy (still dairy-free): Stir in ½ cup canned coconut milk for a richer finish without using dairy.
Explore other gluten-free mains like our classic gluten-free meatloaf with mashed potatoes or chicken piccata with capers to rotate into your meal plan.
Storage and Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, portion, and freeze for up to 3 months.
- Reheat: Warm on the stove over medium heat, or microwave in 1-minute intervals, stirring between.
Meal preppers love this dish because it tastes even better the next day. Add it to your rotation along with these simply gluten-free full plate dinners that reheat beautifully.
FAQs
Can I make this in a slow cooker?
Yes. Brown the chicken and aromatics first, then add everything to your slow cooker and cook on low for 6 hours or high for 3 hours.
Is it spicy?
It has a gentle heat from chili powder and paprika. You can dial it up or down depending on your spice tolerance.
What beans work best?
White beans and black beans balance flavor and texture well, but kidney or pinto beans are also great.
Can I use chicken breast instead of ground?
Absolutely. Dice raw chicken breast or thigh into small chunks and cook as you would the ground meat.
Conclusion
This Gluten Free Dairy Free Chicken Chili is proof that comfort food can be simple, flavorful, and nourishing, even without gluten or dairy. Whether you’re managing food sensitivities or just love a good bowl of chili, this recipe brings warmth to your table with every spoonful.
Make it for a crowd, meal prep it for the week, or freeze it for a future cozy night in. And if you’re hungry for more, check out BBQ chicken drumsticks or our entire collection of gluten-free chicken dinners to keep the comfort going.