This menu consists of items prepared without gluten-containing ingredients based on information from our approved suppliers. Chili’s makes no claim that these items meet the definition of gluten-free, defined as containing less than 20 ppm of gluten per FDA standards. Because we have multiple sources of gluten in our kitchen there is risk that gluten cross-contact may occur during the preparation and cooking of these items. Before placing your order please inform the manager of your food allergy and/or sensitivity so we can do everything possible to safely accommodate your dietary needs.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
** Denotes ingredient is cooked on a surface with other gluten-containing foods OR in shared fryers—exposing ingredient to gluten cross-contact.
