Chili with Beans | Gluten-Free, Dairy-Free
The Wrote Oat
August 3, 2024
Hello and happy Saturday! July is done and that means we are headed toward Autumn! In anticipation of this beloved season I’m sharing my chili recipe! This recipe can be halved or doubled and always turns out deliciously comforting. Depending on your preferences for how spicy you like it, the ingredients can be substituted or altered. Just as with many cooked recipes, this chili is better the next day after cooking. It also freezes well and can serve as a last minute dinner.
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Ingredients
Adjust Servings
| 1 lb ground beef make sure it's gluten-free | |
| 1 lb ground turkey make sure it's gluten-free | |
| 1 lb ground sausage, spicy or normal make sure it's gluten-free | |
| 6 oz tomato paste | |
| 16-24 oz beef or vegetable broth | |
| 1 15-oz can of pinto beans you can substitute with navy beans | |
| 1 15-oz can of jalapeño pinto beans substitute with a regular can of pinto beans if jalapeño is too spicy | |
| 1 15-oz can of charro beans | |
| 1 yellow onion, finely diced | |
| 3-4 Tbsp chili mix seasoning I like Bolner's Fiesta Brand because it's gluten-free. |
Optional Toppings
| shredded dairy-free cheddar cheese | |
| Fritos | |
| green onion |
Directions
1.
Brown the meat
In a large stock pot, brown the ground meat and make sure its chopped up into small pieces.
Add the chili mix seasoning and ensure it's thoroughly mixed into the cooked meat.
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2.
Add the remaining ingredients
Into the pot with the cooked ground meat, add the stock, tomato paste, beans, and onion. Stir well to combine.
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3.
Simmer
Allow the chili to simmer for 15-20 minutes to reduce and allow the flavorings to combine. Stir every couple of minutes to ensure the chili doesn't burn on the bottom.
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