Meg's Picante Chicken Chili
Prep time
Cook time
Total time
Full of spice and zip, this hearty gluten-free Picante Chicken Chili is just what the doctor ordered on a crisp, fall day. It's quick and easy, too!
Serves: 6
  • 4 boneless chicken breasts, cut in cubes
  • 1 cup chopped onion
  • 1 medium green pepper, chopped
  • 2 teaspoons minced garlic
  • 2 Tablespoons olive oil
  • 2 14.5 oz. cans stewed tomatoes
  • 1 15 oz. can pinto beans, drained
  • 1 cup Picante sauce*
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • cilantro, for garnish
  1. In a large soup pot, cook chicken, onion, green pepper, garlic in oil over medium-high heat, until chicken is cooked through.
  2. Add the stewed tomatoes, beans, Picante sauce, chili powder, cumin, and salt to the pot, stirring well.
  3. Bring the soup to a low boil, and then turn down heat to low and simmer for 20 minutes.
  4. Garnish with cilantro, and top with shredded cheddar cheese and spoonful of sour cream, if desired.
* I prefer to use medium or hot Picante sauce in this recipe, but if you'd like to dial down the heat a bit, make sure to use mild!
Recipe by Grain Changer at