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    Home » Recipes » Recipes

    Chili (Gluten Free and Allergy Friendly!)

    Published: Jan 31, 2018 · Updated: Nov 10, 2020 by Kristi Winkels · This post may contain affiliate links · 4 Comments

    Gluten free chili is a hearty stew that is free of the most common food allergens and a nutritious and delicious one-pot wonder!

    chili

    Jump to:
    • Ingredients
    • Recipe tips
    • Related recipes
    • 📖 Recipe
    • 💬 Comments

    Gluten free chili is one of my favorite dinners to make because it's quick and easy 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!) 

    Ingredients

    The best part about this dish is that the ingredients are generally easy to find at the regular grocery store. A pot of allergy friendly chili is pretty much the same as a pot of regular chili - as long as care is taken to read food labels for hidden allergens.


    Seasoned chili beans often have wheat in them so I use plain kidney beans and add seasonings myself. That also works well for my kids because they can't handle a lot of heat and sometimes the chili beans are too spicy for them anyway.

    Some people use a chili seasoning mix in place of the chili-style beans. Again, just make sure this is gluten free as many seasoning mixes do contain wheat starch.

    Beef stock can sometimes have gluten/wheat in it so be sure you are choosing one that is gluten free if you are avoiding gluten/wheat.

    I sometimes buy ready-made broth but most of the time I have the bouillon granules on hand and mix up the amount I need.

    Recipe tips

    If you would like to lighten up this dish a bit, try swapping ground turkey for the ground beef.  This reduces the amount of saturated fat in the dish. If you prefer the flavor of ground beef, try using ½ pound beef and ½ pound turkey.

    Do you have an allergy to nightshades? Fruits and vegetables from the nightshade family include white potatoes, tomatoes, eggplant, bell peppers, cayenne pepper, paprika. If you're avoiding nightshades due to an allergy, try this nightshade-free chili submitted by a reader.

    If your kids don't like chunks of tomatoes in their chili, try using crushed tomatoes or petite-cut diced tomatoes.

    This is not a spicy version of chili at all. If you prefer a little heat, feel free to add some cayenne pepper, crushed red pepper flakes, and any other spices that you like.

    We like chili topped with a few tortilla chips and some chopped green olives...is that weird? You can also top with dairy free shredded cheese and dairy free sour cream.

    I hope you enjoy this one-pot wonder as much as we do!

    eatingwithfoodallergies.com/daiya-vegan-cheese-shreds/(opens in a new tab)

    Related recipes

    • Gluten and Dairy Free Mexican Lasagna
    • Allergy Friendly Tacos
    • Allergy Friendly Instant Pot Pasta
    • Chicken Tortilla Soup (Gluten and Dairy Free)

    📖 Recipe

    chili in a bowl for Halloween

    Chili

    Kristi Winkels
    Chili is a hearty dish that is nutrition packed! This recipe is dairy, egg, soy, wheat/gluten, peanut, tree nut, fish, and shellfish free.
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Main Course
    Cuisine American, Mexican
    Servings 10 cups
    Calories 230 kcal

    Ingredients
      

    • 1 pound lean ground beef
    • 1 med. onion chopped
    • 1 clove garlic minced
    • 1 stalk of celery chopped
    • ½ tsp. salt
    • ½ tsp. pepper
    • 1 cup beef broth
    • 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

    Instructions
     

    • 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. Remove bay leaf. Serve with corn tortilla chips.

    Notes

    Nutrition Facts: Serving size: 1 cup, calories: 230, total fat: 4.2 grams, saturated fat: 1.4 grams, cholesterol: 28.3 mg, sodium: 609 mg, total carbs: 30 grams, fiber: 12 grams ,sugars: 6.4 grams, protein: 19 grams

    Nutrition

    Calories: 230kcal
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    « Chicken Tortilla Soup (Gluten and Dairy Free)
    Cowboy Caviar »

    Reader Interactions

    Comments

    1. Anonymous says

      February 01, 2019 at 5:22 am

      I need an allergan free chili recipe but also no cumin /mustard as child has these allergies also. What substitute would you use for cumin? chili powder? and what amounts?

      thank you

      Reply
      • Kristi says

        February 01, 2019 at 6:03 am

        Hi!
        I would just omit the cumin - it will still taste good without it. Enjoy!

        Reply
    2. Mary Ann says

      November 28, 2021 at 12:10 pm

      I used this recipe omitting one can of kidney beans. I also cut back on the chili powder. It was delicious! For sharing this recipe!

      Reply
      • Kristi says

        November 28, 2021 at 8:52 pm

        Awesome! I'm so glad you liked it! 🙂

        Reply

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