Gluten Free 21 Ingredient Chili Recipe

4.50 from 2 votes

Prep Time10 mins

Cook Time8 hrs

Total Time8 hrs 10 mins

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 217kcal

2 pounds boneless skinless chicken thighs (fresh or frozen, cut into 1-inch chunks)
1 white or yellow onion diced
1 15-ounce can kidney beans drained and rinsed
1 15-ounce can white cannellini beans drained and rinsed
1 15-ounce can corn drained and rinsed
1 15-ounce can fire roasted tomatoes (with juices)
1 4-ounce can diced green chilies
1 medium sweet potato peeled and grated
½ cup gluten-free spicy brown mustard
2 tablespoons gluten-free soy sauce
2 tablespoons honey
3 tablespoons chili powder
½ - 1 tablespoon chipotle chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
½ - 1 teaspoon white pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 cups gluten-free chicken broth
Kosher or fine sea salt to taste (optional)

Use a 6-quart or larger slow cooker. Put the chicken into the bottom. Add the diced onion, canned beans, corn, tomatoes, chilies, and grated sweet potato. Add the mustard, soy sauce, honey, and dried spices. (If you are sensitive to spicy foods, use the lower quantity of spice.)
Stir in the chicken broth until all the ingredients are fully mixed.
Cover and cook on low for 8-10 hours, or until chicken easily shreds with two large forks. Stir very well and season to taste with salt, if desired. Serve in large bowls with your favorite chili toppings, such as shredded cheese and sour cream.