Gluten free Homemade Chili is my comfort food. As the weather turns cooler I shift to slow food; soups, stews and the chili just like my mom made. Actually I tweaked it to be my recipe but I love the aroma in the kitchen when a pot of chili is simmering on the stove.
Chili is super easy to make and once you've made it a few times, you don't need a recipe. Use this recipe as a guide and adjust it to create your own favourite chili. I serve it with warm buttermilk biscuits or gluten free cornbread from scratch.
Is there gluten in chili?
Chili should be naturally gluten free but about ten minutes after you start a gluten free diet you know many foods that 'should be gluten free' aren't. I don't use Worcestershire sauce in my chili but some recipes do and it might contain gluten as well as other secret ingredients or sauces in secret family recipes. Even canned beans can contain gluten, especially ingredients with added flavouring. Gluten free cooks know to stick to the basic ingredients as much as possible (tomatoes, beans etc) and add your own seasoning.
Variations
Another reason I love chili is that it freezes well and I can serve it in so many different ways. When I serve chili right off the stove I typically serve it with homemade cornbread. When I serve it the second time around I wrap it in a corn tortilla like a fajita. If I don't feel like making salad I can top it with salad-type fixins' like lettuce and chopped tomato. When I'm tired of green salad I can serve it on top of a baked potato or with a Southwestern Quinoa Salad on the side. Making it different is the secret to not getting bored with your meals.
Another favourite is making it into a quesadilla. Sandwich some chili between two corn tortillas with grated cheese and fry it until golden on both sides. Cut it into wedges, add a dollop of thick, plain yogurt and top it with salsa and a sprinkling of cilantro. I don’t think you could categorize chili as gourmet but I know this presentation is why my friends tease me about serving ‘gourmet leftovers’.
In warmer weather I make a Nacho Salad and rather than meat with taco seasoning I use my homemade chili. I still add my favourite toppings: lettuce, chopped avocado and tomato, sliced black olives, green onions, cilantro, plain yogurt and even a drizzle of chipotle mayo.
Easy Homemade Chili
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 green or red pepper, chopped
- 1 lb ground beef
- 8 mushrooms sliced
- 1 can kidney beans 19 oz
- 1 can beans in tomato sauce 14 oz, or canned pork and beans
- 1 can diced tomatoes 28 oz
- 2 garlic cloves minced
- 3 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon curry powder (optional)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Chop all the vegetables.
- Heat oil in large pot over medium heat.
- Saute onion, celery and pepper to soften, about 10 minutes.
- Push vegetables to the side making a space in the center of the pot. Add ground beef and cook while stirring and breaking up the meat until it is browned completely.
- Add all remaining ingredients and stir. Bring to a boil then decrease heat and simmer, covered, 45 minutes, stirring occasionally.
- Taste and adjust seasoning. Serve.
Nutrition
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Justin Little
Now that it’s fall it’s time for this recipe again. Good to freeze for later as well.
Cinde Little
Thanks Justin, it's great to hear you're making chili. It's such a versatile recipe I hope you enjoy it in many different ways. If you're trying to hit 30 different plants a week (recommended for a healthy gut) try switching the beans to include a 6-bean medley or add some more veggies. Happy cooking!