Gluten-Free Chili Without Beans and Tomatoes

Last Updated on

As most of you know most of my gluten-free recipes are made without tomatoes due to food allergies. This one is no different. I tried to make this chili recipe more on the milder side so that it is kid friendly. If making it for children, only use half the amount of cayenne or leave it out all together. You can substitute the little sugar for anything sweet: agave, molasses, etc. I have made a similar recipe before, but it contained red and green bell peppers; and another with meat and green chile. If you have tomato allergies or just watching the carbs this recipe is for you! This one is wonderful when used for chili cheese fries!

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Gluten-Free Chili Without Beans and Tomatoes

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Yield: Makes 8 servings as a side

Gluten-Free Chili Without Beans and Tomatoes

Great for a barbecue, or an every day meal, this gluten-free chili recipe will surely please all, and without beans (perfect for guests) or tomatoes!

Ingredients:

  • 1 Tablespoon extra virgin olive oil
  • 4 large shallots (small red onions), finely chopped
  • 1/2 medium yellow onion, finely chopped
  • 1 large clove garlic, minced, crushed or grated
  • 1 lb. lean ground beef
  • 1 1/2 - 2 cups homemade or gluten-free organic low-sodium chicken broth
  • 2 1/2 Tablespoons chili powder
  • 2 Tablespoons dried red bell pepper
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon ground thyme
  • 1/8 teaspoon ground cayenne, or as hot as desired
  • 10 turns of fresh ground black pepper
  • 1 1/2 teaspoons sugar or 2 pinches of stevia
  • Sea salt, to taste
  • 1 1/2 teaspoons potato starch
  • 1 Tablespoon filtered water
  • Sharp cheddar cheese, shredded (optional for garnish)
  • Onion, red, yellow, white or green, chopped (optional for garnish)

Instructions:

  1. In a preheated and pre-oiled pan, sauté onion until tender; add garlic; saute for 1-2 more minutes.
  2. Add ground beef, breaking it up as it begins to brown.
  3. Once brown, add seasonings, stevia, and chicken broth; stir; lower heat to medium-low to low; and stir occasionally.
  4. Cook for about 30 minutes.
  5. In a small bowl or cup stir potato starch and water; and add to chili. If it thickens too much during the cooking process, add additional broth, as needed.
  6. Cook for an additional 15 minutes or more. Serve warm and top with cheese and onion, if desired.

Serving Suggestions

Check out more gluten-free chili recipes:

Gluten-Free Chili
Gluten-free No Bean, No Tomato Chili
Gluten-free Beef Stew Chili

 

2 Replies to “Gluten-Free Chili Without Beans and Tomatoes”

  1. These are awesome! Came out very moist and the scent was heavenly! My kids BEGGED me for more. This recipe has sold me on your next cookbook (I already have and use frequently the almond flour cookbook). Thank you for making such a delicious alternative for my gluten-free, dairy-free family!

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