Wednesday, July 24, 2013

Fantastic Gluten Free Chili

So my local church just had a chili cook off and I offered to participate.  There were all sorts of different categories; gluten free, all natural, spicy, traditional, white chili, and the list goes on.  I was assigned gluten free/all natural.  All natural was easy, but gluten free was another story, or more like a challenge.  I've very rarely cooked gluten free (at least on purpose).  So that is where the help of a good friend came in.  I constantly had to ask her, "is this safe?"  So some research later and some inspiration from the Gluten-Free Goddess and I had the making of a great recipe. 

So here goes nothing:

Karin's Gluten Free (but tasty) Chili

1 tablespoon EVOO
4 cloves garlic, minced or about 2 tsp.
1 bunch of green onions, diced (or about 1/2 cup)
2 jalapenos, seeded, stemmed, diced
1 large yellow bell pepper, seeded, cored, diced
1 large green pepper, seeded, cored, diced,
2 medium carrots, sliced
2 cups banana or butternut squash, diced (not too small)
2 medium sweet potato, peeled, diced (not too small)
2 cups homemade chicken broth
3 14.1 ounce cans of Bionaturae diced tomatoes (don't have onions or citric acid)
1 15 ounce can Nature's Promise Organic black beans
1 tsp organic ground cumin, or to taste
1 tsp gluten free curry, or to taste
1 tsp or more of organic sea salt
1/2 tsp ground black pepper

Pour the EVOO into a slow cooker or crock pot (I used a crock pot on low).  Add the garlic and onion and stir to coat.  Add the remaining ingredients.  Stir and let cook 2-4 hours on low.  Before serving taste for seasoning.  Could add ground beef or chicken if desired. 

Serves well over rice or with gluten free corn muffins. 

Thanks Gluten-Free Goddess  for the recipe inspiration.  

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