chicken chili « Amy's Gluten Free Pantry
Using thighs makes this chili rich and hearty. With a small side salad and a piece of Pamela's luscious cornbread, you have an amazing meal that only gets bette
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.amysglutenfreepantry.com.
Ingredients
- 8-10 boneless, skinless chicken thighs, roughly cut into 1″ pieces
- 2 T olive oil, divided
- 1 tsp. salt
- 1 white or yellow onion, finely chopped
- 3 T chili powder
- 1 28 oz fire roasted tomatoes
- 2 cloves garlic, finely chopped or crushed
- 2 c. chicken stock
- 1 15 oz. can kidney beans
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