Chili is a meal that is relatively easy to make gluten free. Some recipes call for chicken or beef broth, which may be the only ingredient that has the potential of containing gluten. This recipe is very simple and can be changed up to add your own favourite vegetables. You can also adjust the spice through the type of salsa you add.
Ingredients – Serves 6
- 2 lbs lean ground beef
- bunch of green onions, chopped
- 1/2 red pepper, chopped
- 1/2 cup chopped zucchini
- 1 clover garlic, minced
- 1/4 cup cilantro, chopped
- 2 tomatoes, chopped
- 1 tsp black pepper
- 2 cups tomato pasta sauce – I used President’s Choice Fire Roasted Tomato
- 3/4 cups salsa – I used medium salsa but you can make it more spicy with hot salsa
- 1 package Old El Paso Chili seasoning mix
- 1 15 oz can white kidney beans, rinsed and drained
- 1 15oz can red kidney beans, rinsed and drained
- In a large saucepan over medium heat, brown the ground beef with the onions, zucchini, garlic and red pepper for about 10 minutes. Drain grease from pot.
- Add tomatoes, cilantro, black pepper, pasta sauce, salsa, chili seasoning mix and kidney beans. Stir to combine.
- Reduce heat to low and simmer for an hour
- Serve in bowls with gluten free crackers or nacho chips. Top chili with cheddar cheese if desired.