Shredded Chicken Chili
Easy stovetop chicken chili loaded with healthy ingredients. Gluten, dairy, and egg-free and Low FODMAP dinner idea.
Servings: 6 Servings
Ingredients
- 2 Lg Cooked Chicken breasts ~ or thighs if preferred Leftover cooked chicken or simmer chicken breasts for 20 minutes to cook.
- 1 Tbsp Olive oil
- 1 Lg Bunch Green onions ~ I use tops only for a Low FODMAP diet
- 1 Lg Garlic clove ~ substitute with a powdered garlic substitute for Low FODMAP
- 1 Lg Stalk Bok choy- chopped
- 2 Lg Carrots - chopped
- 1 Small Firm Zucchini - chopped
- 1 + 1/3 Cup Corn ~ I use leftover corn cut off 2 cobs
- 1 Lg Green pepper, chopped
- 1 15- 15-oz Garbanzo beans drained and rinsed
- 1 15-ozoz Black beans drained and rinsed
- 1 15-ozoz can Tomato sauce
- 1 tbsp Cumin
- 1 tsp Mexican oregano
- 2 tsp Smoked paprika
- 7 cups Chicken stock ~ I use Smoke n Sanity Chicken Base Seasoning; it is Low FODMAP and delicious.
- Salt and pepper to taste
Instructions
- Cook chicken breasts if you are not using precooked. To cook chicken breasts place them in water and bring it to a boil. Reduce heat and simmer 15-20 minutes. Drain water and shred chicken.
- In a large kettle, add olive oil and cook all chopped vegetables for about 3 -5 minutes.
- Add all other ingredients and stir to combine.
- Bring the chili to a boil, then reduce heat to a simmer.
- Simmer chili for 30 minutes.
- Serve with cornbread for a cozy meal.
- Store leftovers in the refrigerator for up to 4 days max or freeze for longer storage.