The Best Gluten Free Chili Food

VEGAN LENTIL CHILI

Steps:

• Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
• Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
• Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.

THE BEST GLUTEN-FREE CHILI

Steps:

• Heat olive oil in a large pot or dutch oven over medium-high heat. Add the diced onions and saute 5-6 minutes, stirring occasionally. The onions should turn translucent and slightly golden.
• Add the ground turkey and brown 3-4 minutes, using a spoon or spatula to break up the meat.
• Add the spices (chili powder, cumin, garlic powder, oregano) and stir, cooking another minute.
• Add the rinsed and drained kidney beans, canned tomatoes, broth or water, and apple cider vinegar, and stir.
• Cover, reduce heat to medium-low, and simmer at least 20-30 minutes (I'll often simmer covered for 20 minutes, then remove the cover and simmer an additional 10). You can gently simmer for hours, though!
• If you want a thicker chili, remove the lid and continue to simmer while stirring occasionally until chili is at your desired thickness.
• Let a cool a few minutes before serving, then enjoy!

GLUTEN-FREE CHILI RECIPE

Steps:

• Add 1 tablespoon of avocado oil to a medium Dutch oven (or other heavy bottomed pot) and heat over medium-high heat. When the oil is hot, add the ground turkey and break it apart with a spatula as it cooks. Cook ground meat until browned (no longer pink).
• Add onions, bell pepper, and jalapeno pepper to the Dutch oven and cook until the onions are softened, about 7-8 minutes, mixing often.
• Add canned tomatoes, tomato sauce, chili powder, cumin, salt, cayenne pepper, paprika and 1 cup of gluten-free beer, beef broth or water. Mix until well combined, gently scraping the bottom of the pan. Add kidney beans and black beans to the mixture and mix until well combined.
• Bring chili to a low simmer, then cover and cook chili for 2 hours or longer to allow the flavors to develop.
• Plate the chili into individual serving bowls and serve with Crunchmaster crackers. Top the chili with shredded cheese, green onions, chopped tomatoes, and/or any other topping that sounds good to you like cilantro, sour cream, sliced jalapenos, olives and more!