Wednesday, January 29, 2014

Super Bowl Recipes: Allergy-Friendly Chili

Anyone watching the big game on Sunday and looking for allergy-friendly meal ideas? Or just tired of the cold weather and craving a nice, warm bowl of chili? Either way, this is really tasty and easy to make for a crowd.
This is my husband's recipe and he always makes it, so I especially love the nights we have chili! :)


This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan (if you omit the ground meat).

2 tablespoons olive oil
1 lb. ground beef or buffalo (omit for vegan chili)
1 red onion, diced
3 cloves garlic, minced
1 tablespoon fresh oregano, chopped
2-4 tablespoons red chili powder (more or less, depending how spicy you like it)
2 large (28 oz.) cans tomato sauce or strained tomatoes
1 cup vegetable broth
2 cans kidney beans

Heat the olive oil over medium heat in a large soup pot or Dutch oven.
Add the meat breaking it up into small pieces while cooking, until browned.
Season with salt and pepper and transfer to a plate.
Add the onions and sauté until softened, about 5 minutes.
Add the garlic, oregano and chili powder and cook for another minute.
Add the meat, beans, broth and tomato sauce and stir.
Season to taste with salt and pepper.
Bring to a boil.
Reduce heat to medium low and let simmer for about 45 minutes.
Use additional vegetable broth to thin if it's too thick.

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