Chili is a food that I never gave much thought to. I always enjoyed it, but I never craved it. When I removed gluten from my diet, chili wasn’t one of the foods I got upset about. My wife recently found this recipe online for Halftime Chili. We decided that this recipe should be converted for the gluten free community. I am thrilled that we gave it a shot, because this is the best chili I’ve ever eaten. I’ll go into brand specifics to ensure that you can make this fantastic recipe gluten free, just like we did.
3 Tablespoons Crisco Vegetable Oil
1 1/2 cups onion, chopped
8 large garlic gloves, chopped
2 pounds lean ground turkey breast
1 envelope McCormick taco seasoning (don’t use McCormick Chicken Taco seasoning, it contains gluten)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1- 15oz can Contadina tomato sauce
1- 6oz can Contadina tomato paste (Don’t use Contadina tomato paste with Italian Herbs, it contains gluten)
3 cups of Swanson Natural Goodness chicken broth
1- 16oz can of Organics brand organic kidney beans (Joan of Arc kidney beans are gluten free, but they seem to have an awful lot of ingredients in them which always makes me nervous)
Begin by setting out all of your ingredients ahead of time.
Heat the oil in a heavy saucepan over medium-high heat. Add onions and garlic. Saute the vegetables for about 8 minutes or until the onions become translucent.
Add the meat or meat substitute of your choice and cook until no longer pink. Be sure to break up the meat with a spatula or spoon as it cooks. I prefer lean turkey breast because of the wonderful texture it provides in contrast to the kidney beans. It always cooks nicely and is really great for you.
Add the taco seasoning, basil, oregano and thyme. Stir this for about 2 minutes.
Mix in the tomato sauce, chicken broth and tomato paste.
Simmer this mixture until it thickens to your desired consistency. You should stir the mixture occasionally to prevent anything from sticking to the edge of the saucepan and burning. Depending on your location and stove top, this should last for around 1.5 hours.
If you are someone who likes beans in their chili, this is where you would add your kidney beans to the mix. Simmer the mixture for 5 more minutes, season to taste with salt and pepper and get ready to enjoy your masterpiece.
If you are making your chili ahead of time for the big game, be sure to refrigerate it at this point. When you are ready, reheat the chili over low heat until it is nice and warm for your guests. They’ll never know it’s gluten free (unless you tell them).
Everybody likes their chili with different toppings. Be sure to have plenty of shredded cheddar cheese and sour cream on hand. And don’t forget the hot sauce for those who like a little heat. Feel free to modify this recipe to your liking and let us know how it goes in the comments. Just be sure to always check your ingredients to make sure they’re gluten free and you won’t be disappointed.