Fall and a Pot of Chili

Once Fall officially sets in with cooler weather and shorter days, to me there’s nothing better than a pot chili for dinner. We love making chili in our house. I have a wonderful, very simple chili recipe that my family and friends absolutely love. There’s just one problem. I can’t eat it anymore because it’s not gluten-free.

Feeling Separated because of Food Allergies

Before I really figured out how to cook gluten-free, I would make this original chili recipe for my family every fall just because they love it so much. But to be completely honest, it was so difficult watching them eat and enjoy it while I made something separate for myself. Do you ever feel left out because of your food allergies? I felt this way so often at the beginning of my journey with food allergies. This is why I set out to learn how to cook gluten-free and allergy-friendly. To share that knowledge with others like me. Like you.

A New, Gluten-Free recipe

I made up a new, gluten-free, chili recipe based on the old one. For this one, I added a little more spice, and of course, it’s gluten-free so I can eat and enjoy it with my family too. This chili gets its spiciness from the red chili pepper. I also use my Gluten-Free, Barbecue, Spice Mix that gives it a little extra kick. This recipe is simple to make and a perfect dinner for a cool fall evening. I like to serve it with gluten-free tortilla chips and a sprinkle of dairy-free cheese.

Whether you’re serving this chili for a cozy evening with your family or a group of friends, this gluten-free chili is sure to keep you all connected.

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Spicy Gluten-Free, Soy-Free Chili

A new, gluten-free version of a family favorite chili recipe. A perfect dinner for a crisp Autumn evening.

Course Main Course

Cuisine American

Keyword chili, fall, gluten-free, healthy, soy-free, spicy

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6

Calories 300kcal

Author Laura Kersting

Equipment

• Large Pot with a lid
• Measuring cups
• Measuring spoons

Ingredients

• 1 pound sausage gluten-free, soy-free
• 1 pound ground beef
• 1 small onion chopped
• 4 cloves garlic peeled and minced
• 3 tablespoons Gluten-Free. Barbecue Spice Mix See link in notes
• 3 tablespoons tomato paste
• 1 teaspoon oregano
• 1 can (28 oz) crushed tomatoes
• 2 cans red kidney beans rinsed and drained
• 2 cups water

Instructions

• Brown the sausage and ground beef in a large pot. Drain fat.
• Add the onion and garlic to the meat. Stir well.
• Add the gluten-free, barbecue spice mix, tomato paste, and oregano. Stir well for 1 minute to thoroughly combine.
• Stir in the crushed tomatoes, kidney beans, and water.
• Bring to a boil over medium heat.
• Cover and simmer on low for 1 hour stirring occassionally.
• Remove lid and let stand for 1-2 minutes before serving.
• Serve with your favorite gluten-free crackers, tortilla chips and/or non-dairy cheese.

Notes

Calories are approximate and based on 1 medium bowl.

GLUTEN-FREE, BARBECUE SPICE MIX recipe  Use only 3 Tablespoons for this recipe.

SHOP THIS RECIPE

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