Gluten Free Chili {recipe}

For anyone who has not had to deal with gluten sensitivities or Celiac Disease, it may not have occurred to them that those handy seasoning packets that are used to make chili often have wheat or even dairy added to them. I've been reading labels much more closely for a little over a year now and it's brought to light just how many unnecessary ingredients are added to our food. 

For chili, any well stocked spice cabinet will provide you the seasonings you need for a flavorful pot of chili on a cold winter day. Don't let the ingredient list scare you off... all these seasonings are what makes this chili worth coming back for a 2nd helping!

Break out the slow cooker for this one because it's mostly hand's off once it goes in and a few hours later your family will be thrilled to dig in to warm up or to enjoy while watching a good game of football. 


Gluten Free Chili 
Recipe by: PatsyK

  • 1 tablespoon olive oil 
  • 3/4 cup diced onion 
  • 1 pound sweet sausage, casings removed (we prefer Premio as they are gluten free)
  • 1 pound lean ground beef
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon ground red chipotle powder
  • 2 tablespoons chili powder (use more or less depending on your preference for spicy-heat)
  • 1 teaspoon Kosher salt
  • 28 ounce can of crushed tomatoes 
  • 15 ounce can diced tomatoes, undrained 
  • 15 ounce can cannellini beans, drained and rinsed
  • 15 ounce light red kidney beans, drained and rinsed 
  • 2 teaspoons dried toasted minced onion 
  • 2 teaspoons dried granulated garlic 
  • 1 teaspoon dried parsley 
  • 1 teaspoon dried basil 
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Kosher salt 

  1. Heat olive oil in a large skillet over medium high heat. Add the diced onions and allow to cook until softened, about 5 minutes. Add ground beef and break up the sausage as you add it to the skillet. Cook until all the meat is browned, stirring and breaking it up further as it cooks. Once browned, drain any fat from the skillet. 
  2. Next, add the cumin, chipotle powder, chili powder and 1 teaspoon Kosher salt to the meat mixture and stir to combine. 
  3. Meanwhile, to the slow cooker add the crushed tomatoes, diced tomatoes, both cans of beans and the spices (dried minced onion, granulated garlic, parsley, basil, black pepper and salt) and stir to combine. 
  4. Add the meat mixture to the slow cooker and stir to combine all ingredients. 
  5. Cook on high for 1 hour, then reduce heat to low for 4-5 hours. 
Serve hot with your favorite gluten free crackers (we like Schar table crackers). 

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.


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