Get Psyched! Gluten Free Super Bowl Chili

Screen Shot 2014-01-29 at 7.19.53 PMHappy (almost) Super Bowl Sunday! Here’s what I’ll be chomping down on while watching the Seahawks play the Broncos and, of course, all the amazing ads. Did you see “Puppy Love,” the new Budweiser commercial that came out today?! So cute!

Now, just because you have allergies doesn’t mean you need to miss out on the party food! This recipe can easily be made free of all eight major allergens by simply removing the edamame. Chunky Chicken Chili is also the thickest and heartiest soup I’ve posted to date, making it a great selection for cold winter days. You can even cook chili on Friday or Saturday and be well-prepared for Super Bowl Sunday!

Go Seahawks!

Chunky Chicken Chili

Time: 2 hours – Prep: 15 min, Cook: 1 hour 45 min

Ingredients

Clearly, I'm a Pats fan! I guess I'll have to root for the Seahawks this year :)

Clearly, I’m a Pats fan! I guess I’ll have to root for the Seahawks this year :)

  • 4 cups chopped yellow onions
  • ⅛ cup good olive oil & extra for chicken
  • ⅛ cup minced garlic
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • ¼ tsp. dried red pepper flakes, or to taste
  • ¼tsp. cayenne pepper, or to taste
  • 2 tsp. kosher salt, plus more for chicken
  • 1 cup frozen corn
  • 1 cup frozen shelled edamame
  • 2 (28-ounce) cans Contadina crushed tomatoes, undrained
  • ¼ cup minced fresh cilantro
  • 4 split chicken breasts, bone in, skin on
  • Freshly ground black pepper
  • Optional Toppings: Chopped onions, corn chips, grated cheddar, sour cream

Directions

  1. IMG_6809Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
  2. Add the garlic and cook for 1 more minute.
  3. Add the chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.
  4. Add the crushed tomatoes, corn, edamame and cilantro to the pot.
  5. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  6. Preheat the oven to 375.
  7. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 45 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes.
  8. Serve with the toppings, or refrigerate and reheat gently before serving.

Yield: 6 servings

Tips and Tricks

  • If you are allergic to soy, just take out the edamame for a soy-free meal!
  • If you like your chili spicy, add in some peppers!
  • Any frozen/canned ingredients you could always make fresh as well.
  • In football spirit, Rich Gannon’s daughter also has Celiac Disease. He’s been an advocate since back in 2001!


Acknowledgment

Thanks to my mom for cooking this week Recipe adapted from Barefoot Contessa’s Parties!

2 Comments

  1. Michele January 30, 2014

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