Gluten Free Chicken Chili

Total time55 min

Prep time15 min

Cook time40 min

This hearty chili starts with seared chicken thighs, browned until golden and juicy, then simmered with sweet bell peppers and scallions in a smoky blend of chili powder, cumin, and smoked paprika. Diced tomatoes, chickpeas, and a rich chicken broth build a thick, deeply flavorful base, while a splash of apple cider vinegar and a touch of tomato paste round out the tang and depth. Everything simmers together in one pot until the chili thickens up and the spices meld into something warm and satisfying. Finished with fresh cilantro and a bright squeeze of lime, it's got layers of flavor in every spoonful. This one's a solid pick for a gluten free dinner rotation, easy to make ahead and even better the next day.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)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 Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!