Here in Seattle, it’s still a bit chili, making us crave warm dishes. With food sensitivities and allergies you become aware of how just many dishes have ingredients that you can’t eat. This chili recipe is great as is, but can also be tailored to your needs and tastes. I like to serve it with rice with a batch of green chili corn muffins.
Allergen-free Chili Your Way
Yield: 6 servings
Prep time: 15 minutes
Cooking time: one hour
- 1 pound ground meat of your choice. (Turkey, beef, etc)
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 – 16 ounce can cut up tomatoes
- 2 medium stalks of celery, sliced
- 1 red or green Bell pepper, chopped
- 1 ½ cups corn kernels, frozen or canned
- 3 tablespoons chili powder
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons ketchup
- Dash cayenne pepper
- 1 can black beans, rinsed and drained
- Sauté ground meat in large covered pot. Drain off fat.
- Add onion, garlic, tomatoes, celery, Bell pepper, corn, chili powder, salt, sugar, Worcestershire sauce, cayenne, red wine vinegar, and ketchup. Bring to a simmer and cook for 15 minutes. Add beans and cook for another 45 minutes.
- Season to taste with more of any of the seasonings on the list or any of your own special favorites.
- Serve over rice or with allergen-free cornbread.