Ingredients
3 tablespoons butter
½ large onion, chopped
3 tablespoons almond flour (or all-purpose flour, if not following a gluten-free diet)
3 cups chicken broth
24 ounces shredded cooked chicken (use rotisserie or leftover chicken)
16 ounces kidney beans, drained and rinsed
15 ounces sweet corn, drained and rinsed
10 ounces diced tomatoes with green chilies (Rotel or another brand)
1½ teaspoons garlic powder
1½ teaspoons cumin
1 tablespoon chili powder
½ teaspoon salt
½ teaspoon pepper
1 cup heavy cream
Toppings (optional):
Cheddar cheese, shredded
Pepper jack cheese, shredded
Sour cream
Jalapeños, fresh or pickled
Tortilla chips (gluten-free)
Instructions
Slow Cooker Method:
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Prepare the Base: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened. Stir in the almond flour (or all-purpose flour) and cook for another 1-2 minutes to make a roux.
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Combine in Slow Cooker: Transfer the onion-flour mixture to your slow cooker. Add chicken broth, shredded chicken, kidney beans, corn, diced tomatoes with green chilies, garlic powder, cumin, chili powder, salt, and pepper. Stir to combine.
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Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours.
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Finish the Chili: About 20 minutes before serving, stir in the heavy cream and let it cook for the remaining time.
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Serve: Ladle the chili into bowls and top with your desired toppings like shredded cheese, sour cream, jalapeños, and tortilla chips.
Stovetop Method:
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Cook the Base: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Stir in the almond flour (or all-purpose flour) and cook for 1-2 minutes.
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Add the Ingredients: Add chicken broth, shredded chicken, kidney beans, corn, diced tomatoes with green chilies, garlic powder, cumin, chili powder, salt, and pepper. Stir everything together.
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Simmer: Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, stirring occasionally.
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Finish the Chili: Stir in the heavy cream and cook for an additional 5 minutes to blend everything together.
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Serve: Serve the chili in bowls and top with your preferred toppings such as cheese, sour cream, jalapeños, and tortilla chips.
Notes
Vegetarian Version: Omit the chicken and add extra beans (like white beans or black beans) and vegetables such as bell peppers or zucchini.
Spicy Version: Add diced fresh chilies or more chili powder for extra heat. You can also include a dash of hot sauce or cayenne pepper to kick up the spice level.
Dairy-Free: Substitute the heavy cream with coconut milk or a dairy-free cream alternative.
Different Beans: Swap kidney beans for white beans, black beans, or pinto beans to adjust the flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (stovetop) or 3-7 hours (slow cooker)
- Category: Soup
- Method: Slow Cooker or Stovetop
- Cuisine: American
- Diet: Gluten Free
