Chili is one of my favorite dinners to make because it is quick and easy to make and it can be made ahead of time and left to simmer until it's time to eat (in fact, the longer it simmers, the better it is!) 

But the best part about it is that it doesn't require ingredients from a specialty food store.

When we first started eating with food allergies, I noticed that many of the seasoned beans have "modified food starch" containing wheat. 

Even though I'm sure there is a wheat free/gluten free variety available, I decided to skip them altogether and just use plain kidney beans and season them myself.

Top this hearty meal off with corn tortilla chips and, if allowed, a dollop of soy or dairy sour cream. Enjoy!


1 pound lean ground beef

1 med. onion, chopped

1 clove garlic, minced

1 stalk of celery, chopped

1/2 tsp. salt

1/2 tsp. pepper

1 cup beef broth

Photo by Carstor,
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2 (14.5 oz) cans diced tomatoes

1 (8 oz) can tomato sauce +1 can water

2 (16 oz) cans dark red kidney beans, drained

1 (15 oz) can black beans, drained

1 tsp. ground cumin

1 T. chili powder

1 bay leaf


1) In a stockpot, brown the hamburger on medium high heat. Drain fat. Add the onion, garlic and celery; cook until tender. Add salt and pepper and beef broth. Stir scraping the bottom of the pan to loosen all of the beef bits. Add the tomatoes with juice, tomato sauce and water, kidney beans, black beans, spices and bay leaf. Stir to combine all of the ingredients. Bring to a boil, reduce heat and simmer for at least one hour. Serve with corn tortilla chips. Makes 14 cups.

Nutrition Facts: Serving size: 1 cup, calories: 196, fat calories: 74, total fat: 8.5 grams, saturated fat: 3.4 g, cholesterol: 21.4 g, sodium: 618 mg, total carbs: 19, fiber: 7.5 g,sugar: 2.4 g, protein: 11.4 g

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