Dairy Free Chicken Chili

Total time55 min

Prep time15 min

Cook time40 min

This hearty chili gets its deep flavor from seared chicken thighs, sweet bell peppers, and a smoky blend of chili powder, cumin, and paprika that builds layer after layer of warmth. Chickpeas add hearty texture and a satisfying bite, while a spoonful of tomato paste and a splash of apple cider vinegar bring richness and brightness to the simmering broth. Everything cooks down together into a thick, deeply savory pot that tastes like it's been on the stove all day. Finished with fresh cilantro and a squeeze of lime, it's the kind of bowl that feels indulgent without any heavy cream or cheese weighing it down. It's a reliable, crowd-pleasing dinner to add to your dairy free rotation, whether you're feeding a family or meal-prepping for the week ahead.

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Ingredients

6 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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1 ½ lbs boneless, skinless chicken thighs, cut into ¾-inch pieces
1 tsp kosher salt, divided
½ tsp black pepper
1 medium red bell pepper, diced
1 medium green bell pepper, diced
6 scallions, green tops only, thinly sliced (white parts discarded)
2 tbsp chili powder
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
2 cans (14 oz each) diced tomatoes, with juices
1 can (14 oz) chickpeas, drained and rinsed
2 cups chicken broth
1 tbsp tomato paste
1 tsp apple cider vinegar

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 medium lime, cut into wedges (optional)

Instructions

1
Pat the chicken pieces dry with paper towels and season with 1/2 tsp of the salt and the black pepper.
2
Heat the garlic-infused oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3–4 minutes until the undersides are golden and the pieces release easily from the pot. Stir and cook for another 2–3 minutes until the chicken is opaque throughout with no pink at the center, then transfer to a plate.

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