Game Day Chicken Chili (Gluten-Free)

It's game day, and I decided to make a filling, healthy, and bowl-scraping chili. I used lots of ingredients from the Farmer's Market, including a purple pepper. This recipe uses no mixes or powders and is gluten-free. The risotto is an easy addition that adds thickness and needs less effort than cooking rice.  Serves 8

Ingredients

1 lb ground chicken
1/2 cup arborio rice
1 can diced tomatoes
3/4 cup tomatoes, pureed
1 can kidney beans, rinsed and drained
2 cups gluten free chicken or vegetable broth
1 medium sized yellow onion
1 purple or red pepper, diced
1/2 cup mushrooms, sliced and cleaned

1 clove garlic
2 tbsp cumin
2 tbsp chili powder (or more if desired)
salt and pepper to taste
2 tbsp extra virgin olive oil


In a pan cook chicken with salt and pepper on medium heat
Stir until cooked, about 10 minutes

Meanwhile, in a large pot, cook oil on medium high heat

Add in onions, mushrooms, garlic, and purple (or red) pepper

Stir for 5 minutes (I use a wooden spoon)
Add rice and stir until rice is coated
Pour in both types of tomatoes
Bring heat to high and boil
Once boiling, reduce to medium low heat
Add chicken, beans, and broth
Bring chili to a high simmer
Add spices and cover for 15 minutes
Once rice is cooked through, turn off heat

Enjoy for up to five days!