How to Make Gluten-Free Unrivaled Chili
This gluten-free chili is beyond mouth warming and tongue tingling. After an initial tasting, you can add more chili powder or a few drops of gluten-free hot pepper sauce if you like your tongue to blister and swell and your throat to be on fire.
Preparation time: 10 minutes
Cook time: 20 minutes
Yield: 6 servings
1 tablespoon olive oil
1 pound 90 percent lean ground beef
1/2 medium green pepper, chopped
1 medium onion, chopped
1 rib celery, chopped
2 cloves garlic, minced
8-ounce can tomato sauce
15-ounce can diced tomatoes
1-1/2 cups water
15-ounce can kidney beans with liquid
15-ounce can black beans, rinsed and drained
1-1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
In a large saucepan over medium-high heat, sauté the ground beef, green pepper, onion, celery, and garlic in the oil, breaking the meat up with a fork as it cooks.
Stir in the remaining ingredients except the cheese. Bring the ingredients to a boil, and then reduce the heat. Cover the pan and simmer, stirring occasionally, for 15 to 20 minutes, until the broth thickens.
Stir in the cheese until it’s melted.
Per serving: Calories: 329; Total fat: 10g; Saturated fat: 4g; Cholesterol: 49mg; Sodium: 1,039mg; Carbohydrates: 34g; Fiber: 10g; Sugar: 7g; Protein: 26g.