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White Chili.

October 15, 2017

As an adult, finding a balance between healthy eating and that inner voice that says “Treat yourself” can be D.I.F.F.I.C.U.L.T. I am a firm believer in eating wholesome foods 5-6 days a week then not being as strict the remaining days of the week.

 

Easy, right? Sounds like it should be! Well, I have been struggling with this lately. I tend to revert back to the same meals for the work week and because of that, I’m a bit bored. When I’m bored with my food, I grab food on-the-go and make choices that aren’t the worst but DEFINITELY aren’t the best.

 

One of the reasons I LOVE the cooler weather is because it reminds me of all of the hearty, flavorful and healthier dishes that I have been missing all summer! Around 250 calories per cup, this lighter AND Creamy White Chicken Chili is the perfect fall-inspired meal. Plus, I swear it gets even better tasting as the week goes on.

 

Are you a white or red chili person?

 

 

 

Gluten-Free & Creamy White Chicken Chili

*Makes 6 servings

 

Ingredients:

 

1 Tablespoon olive oil

1 green pepper, diced

1 small onion, diced

2 garlic cloves, minced

1 can white beans (I use Great Northern Beans)

½ teaspoon oregano

½ teaspoon cumin

½ teaspoon chili powder

¼ teaspoon salt

¼ teaspoon black pepper

4 ounce can chopped green chiles

2 cups low-sodium chicken stock

1 ½ cups cooked, shredded chicken (I recommend using rotisserie chicken for more flavor!)

1 cup milk 2%

2 Tablespoons gluten-free flour

*Sour cream and cilantro for topping

 

Directions:

  1. In a medium saucepan, heat oil on low-medium heat. Sweat pepper and onions for 15-20 minutes or until onion is translucent but not browned.

  2. Turn up heat to medium and add in garlic and beans - continue to sweat for another 5 minutes.

  3. Drop in herbs, spices, green chiles and chicken stock and bring to boil. Reduce heat to a simmer for 10 minutes. While the chili is simmering, take your 2 Tablespoons of gluten-free flour and 2 tablespoons of your 1 cup of milk and whisk together into a thin paste in a small bowl.

  4. After the 10 minute simmer, add in milk and flour mixture - stir in completely. (This will thicken your chili without having to add a heavy cream) Pour in remaining milk and add in chicken. Simmer for an additional 5 minutes. Serve with dollop of sour cream and cilantro, if desired.

***Click here to print recipe for Gluten-Free & Creamy White Chicken Chili!

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