Chicken, Tomatillo, and Bean Chili; Gluten Free, Dairy Free, Soy Free, Nut Free Recipe

Well, you can congratulate me 🙂 I got through the entire summer without posting any new healthy recipes! IIn my mind I have hopes that this delicious Chicken Tomatillo Chili will be the first of a few this fall but my track record is not that great! I have been sooooo busy, and because I’ve been busy, I haven’t been experimenting in the kitchen much and have been “cheating” a lot.  My household is always gluten free, dairy free (we I am at least), soy free, and nut free – even when we’re busy we don’t eat those things – I would be sick if I did.  Our “cheating” means that we add in some processed or non-organic foods like ians organic chicken nuggets, Hungry Howies gf pizza (too often), and the occasional Wendy’s fries (cross contamination could be a concern with both the pizza and fried so please do your own research).

We got back from a week at Disney World last week – home of the best allergy friendly dining experiences of my life! Also, home to processed food like I haven’t eaten in years. They have allergy friendly rolls at each meal, side dishes that you would never expect to be able to eat again (like gluten free, dairy free, soy free stuffing, gravy, mashed potatoes, etc).  It always tastes so good – but then, even though I haven’t eaten any allergens, I feel so bad and just…blah…..  With an absence of all the fruits and veggies I normally eat daily and about a billion people sneezing on you daily, it’s no surprise I also came down with a dreaded Disney cold (I seriously get them every time we go)!It started in the wee hours of the morning the day we were leaving and has been hanging on for 6 days now – unbelievable! When we got home my husband ran off to get some of my I’m getting sick essentials (you can check out my immune-boosting “I’m Getting Sick” Mealplan here), like whole chickens, carrots, celery, onions, orange juice, “blueberry juice” for by son, and fruit.

This recipe came about because I had already made my homemade chicken noodle soup and I had leftover chicken from my convection roast chickens and homemade broth in my fridge. I was going to make my Southwest Chicken Soup but didn’t have any canned or fresh tomatoes.  I had some frozen but they are all in glass containers and I didn’t feel like dealing with them. I was feeling defeated when I remembered the tomatillos my neighbor gave me out of her CSA a few weeks ago. I had plans to make some salsa verde with them but roasted them and ran out of town so I froze them to use later (luckily in a plastic container so I could dump them frozen into the pot).  Which I did, in this – Chicken, Bean and Tomatillo Stew!

Chicken Tomatillo Bean Chili

So I hesitate to call this a chili, because when I think of chili I think of heavy (which this is not), but, if you look at the definition of chili – a spicy stew of meat and chili peppers, usually tomatoes cooked together, then this is one.  I had originally named it a stew because it’s not as heavy and thick as most. It’s naturally gluten free, dairy free, soy free, and nut free and is a great dish to make when you’re a but under the weather. I love it because the kick of the adobo clears up my sinuses for a few minutes!


Chicken Bean and Tomatillo Stew


  • 8 - 10 cups homemade chicken broth (or if you don't have homemade, 2 cartons of this (no added sugar!)
  • 3 cups cooked chicken (I use leftover convection roast whole chickens)
  • 1 onion, chopped
  • 1 red or orange pepper, chopped
  • 2 cans green chilis
  • 1 can organic northern beans, drained
  • 1 can organic corn, drained
  • 1 adobo pepper, seeded and chopped + 1 tsp sauce (we use Embasa Chipotle Peppers in Adobo Sauce because they don't contain soy)
  • 2 Tbsp tomato paste (My first choice would be this because it's packaged in a glass bottle Bionaturae Organic Tomato Paste - I'm still using up a batch I had opened previously and frozen in ice cube trays)


  • Bring broth to a boil in a soup pot. Add everything to the pot. Seriously, it's that easy! Bring back to a boil then reduce to simmer and simmer for at least 20 minutes. I simmered mine for about and hour and it was amazing!
  • If you don't want as much spice you could cut out the additional adobo sauce or maybe decrease to half a pepper. I ate both of the bowls I ate today topped with some wholly guacamole that I got from Costco (see - still doing the convenience thing).
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    Chicken, Tomatillo, Bean Chili - Gluten Free, Dairy Free, Soy Free Nut Free Recipe

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