As promised…a gluten free recipe. Or not. It’s interchangeable.

Creamy White Chili with Cornbread~ gluten free

Creamy White Chili by Laura Brewer from Lafayette, Indiana (found in the Taste of Home Cookbook)~tweaked

This is not a gluten free recipe but I have modified it in as much as it needed to allow for gluten free and also for extra servings. They love leftovers.

1.25-1.5 lbs boneless skinless chicken breasts cut into 1/2 inch cubes

1 1/2 tsp garlic powder

1 TBSP vegetable oil

2 cans (15 1/2 ounces each) great northern beans, rinsed and drained

1 32oz container chicken broth (gluten free)

2 cans ( 4 oz each) chopped jalapenos (note:  we love jalapenos. Alex prefers it not that hot so I should maybe mix it up with one can jalapenos, one can green chilis. Next time I’ll do that. It’s also totally doable with just two cans green chilis. Very mild, still way delicious.

1 tsp. salt

1 tsp ground Cumin

1/2 tsp pepper

1 cup (8 ounces) sour cream

~The recipe calls for 1/2 cup of heavy whipping cream. I will occasionally use this. But I seldom remember to buy the stuff and I almost always have almond milk and greek yogurt in the house. So tonight I did that. I used 1 cup Greek yogurt, 1 cup sour cream and then I mixed it with maybe a 1/4 cup almond milk. Picture is missing the Greek yogurt. 

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In a large saucepan, saute chicken and garlic powder in oil until chicken is no longer pink. Add the beans, brother, chilis and seasonings. Bring to a boil.

Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in the sour cream/greek yogurt/almond milk mixture.

Serve immediately.

This is really served best when served with Krusteaz gluten free Honey cornbread…a box mix that is SO amazing that Alex loves it more than regular cornbread. Tonight I made it with almond milk and it was as ridiculously good as expected. So moist.
I serve it with some shredded cheese and sour cream and it’s delicious. I don’t put cheese in mine. I crumble cornbread into it and it’s like crackers and it also diffuses the hot. LOL. I’m a wuss.

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This is an incredibly easy creamy white chili that I can throw together in a pot in 30 minutes or I can make it in the crock pot.  Whatever I’m feeling that day (I just prepare the chicken ahead). Super easy, totally worth it.

Remember to read your packages. All ingredients are easily substituted to be gluten free. It’s not even work.

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I ran a little over two miles last night with Malachi and he and I both did good even with our mutual need for injury rehab. Ha. He ran the whole way seemingly pain free and so did I.

This morning he seems fine (okay, last I saw he was still sleeping in the corner) and I’m still fine. That’s kind of a big deal.

We got snow so I’m going to maybe treadmill it, depending on how long the snow sticks (thank you Denver, 5,280 ft high…so close to the sun).

And then yoga to give those legs the good stretch they richly deserve.

Run on…yoga on…

4 Comments

Filed under Celiac, Motivation, Running, Tess

4 Responses to As promised…a gluten free recipe. Or not. It’s interchangeable.

  1. This looks delicious! Anything in the crock pot works for me 🙂 enjoy that well earned yoga sesh!

  2. That looks great! With all the snow we have outside I kind of just want to stay in and make/eat chili 🙂