Chili Beans with Chicken Gluten-Free/Dairy-Free

My husband and I are big fans of chili, any type of chili (Chili con carne, vegetarian chili,…) Today I decided to prepare chili with chicken. The result was amazing and the taste is really fresh and light. I hope you will try it and enjoy it with your family. Keep in mind that this chili is gluten-free and dairy-free!


Servings: 4 portions

Preparation time: 15 minutes/Cooking time 1 hour

- 3-4 tbsp. vegetable oil (I use canola oil)
- 500 grams chicken breasts (cut into small cubes)
- 1 big red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 red chili, deseeded and chopped (optional) (You can keep the seeds if you like it very spicy)
- 2 red tomatoes, finely chopped
- 2 cans red kidney beans, washed and drained
- 1 tbsp. tomato paste
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tbsp. cocoa powder
- 1 tsp salt (more if needed)
- ½ tsp allspice
- ½ tsp ground cinnamon
- 1 cup frozen corn (or small can)
- 1 cup frozen peas (or small can)
- 1 cup hot water


  1. Put the oil in a deep saucepan of frying pan.
  2. Add the chopped onions and ½ tsp of salt.
  3. Mix well and cook on medium heat until the onion is translucent and soft.
  4. Add the garlic and chili and mix well.
  5. Add the chopped tomatoes and mix well.
  6. Once the tomatoes are soft, move them to one side of the frying pan and add the chicken cubes.
  7. Stir the chicken cubes until almost cooked from all sides.
  8. Mix all the ingredients together in the pan.
  9. Add tomato paste, cocoa powder, paprika, salt, ground cumin, cinnamon, and allspice.
  10. Mix altogether very well.
  11. Add the corn and peas and mix well.
  12. Add the red kidney beans and hot water.
  13. Mix all and cover the saucepan.
  14. Once it starts boiling, lower the heat and let it simmer for 45 minutes or until it starts to thicken.
  15. Taste and adjust with more salt if needed.
  16. Serve with boiled white or brown rice.
  17. Garnish with chopped green onions or chives.