Best Ground Chicken Chili Recipe ~ Gluten Free

Best Ground Chicken Chili Recipe ~ Gluten Free

This recipe is SO yummy, simple and quick to make! It’s also very versatile – you can use ground chicken, turkey, pork or beef or a combination of any ground meats to satisfy your taste buds. Plus, add beans/legumes, corn, potatoes, etc. I hope you enjoy this Chili recipe as much as we do! 🙂

  • 2 lbs Ground Chicken (or any ground meat you desire)
  • 1/2 large Vidalia Onion (finely diced)
  • 3-4 cloves garlic (minced)
  • 2 15 oz, cans Tomato Sauce (plain (spice mix recipe below) )
  • 1 15 oz. can Diced Tomatoes
  • 5-6 Tbsp Tomato Paste
  • 2 Tbsp Granulated Sugar (I use Dixie Crystals Extra Fine Granulated Sugar*)
  • 2 Cups Chicken Broth
  • 1 15.25 oz. can Corn (Yellow or White) (drained)

Chili Spice Mixture:

  • 4 Tbsp Chili Powder (or more, if desired (add 1 Tbsp at a time))
  • 2-3 tsp Garlic Powder
  • 2-3 tsp Ground Cumin
  • 1 tsp Paprika
  • 1/2 tsp Salt (table)
  • 1/4 tsp Ground Black Pepper

Toppings:

  • Chopped Green Onions
  • Chopped Vidalia Onions
  • Sour Cream
  • Shredded Hard Cheese (Monterey Jack or Cheddar are our favorites)
  1. Using a large pot, combine the ground Chicken (or other ground meat), Onions and Garlic and heat over medium until the meat is thoroughly cooked (about 8-10 minutes).
  2. Next, add the Tomato Sauce, Diced Tomatoes and Tomato Paste and stir until thoroughly combined.
  3. Add the Broth, Sugar, Chili Spice Mixture and Corn (add canned Beans now, if using) to the pot, stirring until well mixed.
  4. Bring to a low boil, then reduce temperature to Low and simmer for about 15 minutes to bring out the flavors.
  5. Serve with your favorite toppings and Enjoy! 🙂
Dinner, Lunch, Main Dish



Quick & Easy Orange Chicken ~ Ground (Gluten Free)

Quick & Easy Orange Chicken ~ Ground (Gluten Free)

Wow! Full of flavor and SO quick & easy to prepare makes this dish an instant winner in our house!!! Serve over rice and with your favorite veggies 🙂
*Thank You to dinnerthendessert.com for sharing the original version of this recipe ~ I have made several adjustments to the ingredients in order to make it Gluten-Free and Allergy-friendly for my family 😉

The Chicken:

  • 3 lbs Ground Chicken
  • 1 Tbsp Canola Oil
  • 1 1/2 tsp Ground Ginger (or 2-3 Tbsp Fresh Ginger Root, minced)
  • 1 1/2 Tbsp Garlic, minced (I use the already-minced Garlic in a jar)
  • 1/2 – 3/4 tsp Red Pepper Flakes

The Orange Sauce:

  • 1/2 Cup Water
  • 2 tsp Canola Oil
  • 1/4 Cup Braggs Liquid Aminos (or GF Soy Sauce (low sodium or regular))
  • 1/2 – 3/4 Cup Granulated Sugar
  • 3-5 Tbsp White Vinegar (I use 3 Tbsp since my family does not like a strong vinegar taste)
  • 2 Medium Oranges, Zest (Squeeze some of the fresh orange juice over the dish before serving, if you want that extra orange punch)

The Slurry (Thickener):

  • 3 Tbsp Warm Water
  • 3 Tbsp Gluten Free Cornstarch

The Chicken:

  1. In a large non-stick saucepan, cook the Ground Chicken over Medium-Low heat (cook on Medium, if you want a crust to form) until done.
  2. When the Chicken is almost finished cooking, add the Ginger, Garlic and Red Pepper Flakes; cook for about 1 minute.

The Sauce:

  1. While the Chicken is cooking, mix the Sauce ingredients together in a medium-sized bowl until thoroughly blended.

Putting it Together:

  1. Once the Chicken is finished cooking, reduce the temperature to Low and pour the Orange Sauce over the Chicken; bring to a low boil.

The Slurry:

  1. While the Chicken and Sauce are simmering, stir the Cornstarch into the warm Water in a small bowl until completely dissolved.
  2. Pour this Cornstarch Slurry into the Orange-Chicken mixture and stir until combined and sauce begins to thicken.
    *If you prefer a thinner sauce, add more warm water or the fresh-squeezed orange juice at this point.
  3. If you want to add any veggies (Broccoli, Asparagus, Snow Peas, etc.), do so now and cover the pot with a lid to lightly cook the veggies for about 3-5 minutes.
  4. Serve over rice and enjoy 🙂
Dinner, Lunch, Main Dish
American, Asian



Quick & Easy Barbecue Chicken Biscuits ~ Kids Love Them!

Easy Barbecue Chicken Biscuits

Kids adore these Barbecue Chicken Biscuits shaped into little Cups! They're slightly sweet and will remind you of those "Manwich Sloppy Joes." Kids love them because they can pick one up and eat it in just a few bites. Parents love them because these yummy little morsels are tasty, filling and not "sloppy!" Perfect for ANY night of the week :).

  • 1 lb Ground Chicken (Or Turkey or Beef)
  • 1 Cup Ketchup
  • 1 Can Tomato Soup
  • 1 Small Onion (Diced)
  • 1 1/2 tsp White Vinegar
  • 2 Tablespoons Light Brown Sugar
  • 1 10-Count Can Refrigerator Biscuits
  • 1 Cup Shredded Cheddar Cheese

Making the Chicken Barbecue Filling

  1. Gather the ingredients.
  2. In a large non-stick skillet, dump the chicken, ketchup, tomato soup, onion, vinegar and sugar.
  3. Mix well and simmer for 30 minutes.

Making the “Cups”

  1. Preheat oven to 400 degrees.
  2. While the Barbecue Filling is simmering, roll out the biscuits on a floured surface, then press each into a muffin tin.

Assembling the Barbecue Chicken Cups

  1. Fill each cup with the Barbecue Filling (you will have some leftover filling).
  2. Top with the shredded cheese.
  3. Bake for 8-11 minutes or until the edges of the biscuits are a light golden brown.
  4. Let rest for a couple of minutes before removing them from the muffin tin.
  5. Serve with a fresh green salad and Enjoy!