“For those with sensitivities/allergies to nightshades (tomato, peppers, eggplant, potatoes), you can enjoy chili without giving in to something that will make you feel bad.”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Dry rub chicken with cumin and garlic powder, allow to marinate for at least an hour (overnight preferable, I put all 3 in a ziploc bag and rub the chicken around in the spices from the outside so I keep my hands clean). Then cut in 1 inches pieces or smaller.
  2. Saute onions and garlic in butter until carmelized.
  3. Add all to large pot and stir until well mixed. Bring to boil, then reduce heat and simmer until chicken is done.
  4. Serve with your favorite fixings (minus the hot sauce and peppers if you're sensitive). Great over Fritos.

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