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Two Birds and a Pig Gluten Free Chili

Posted Jun 20 2013 9:00pm

I don't think I'll ever get bored of experimenting with chili.  It's always so good, makes lots of leftovers, and can be made so many different ways.  I just went with what I had on hand, hoped for the best, and was pleasantly surprised when it ended up exceeding my expectations.  Next time though, I think I'll make it a bit spicier.  I mean, it did make my nose run a bit, but I know I can handle a lot more heat:)

Ingredients
  • 6 tblsp oil
  • 1 pound chicken (GF chicken sausage, chopped chicken, etc.)
  • 1 pound ground turkey
  • 1 pound spicy pork sausage (makes sure it's gluten free)
  • 2 1/2 tblsp hot chili powder
  • 3 medium onion (chopped)
  • 3 large jalapeno peppers (seeded and minced)
  • 1 tblsp garlic (minced)
  • 1 tblsp dried oregano
  • 1 tblsp red wine vinegar
  • 1 (28 oz.) can crushed tomatoes
  • 1 cup water
  • 3 bay leaves
  • 4 tsp ground cumin
  • 1 tblsp brown sugar
  • 1 (6 oz.) can diced black olives
  • 1 can of dark kidney beans (drained)
  • Shredded Cheddar cheese for garnish

  • Cooking Directions
  • Heat 3 tablespoons of oil in a large pot and brown the chicken, ground turkey and pork sausage. Once browned, stir in the chili powder and set aside.
  • Heat the remaining oil in a large skillet and saute the onions until golden.
  • Add the minced jalapenos and saute for a few minutes; add the garlic and saute for a minute.
  • Add the onion mixture to the meat along with the oregano, vinegar, tomatoes, water, bay leaves, cumin, brown sugar, salt, and olives.  Reduce the heat to a low simmer.
  • Cover and cook for 1 hour, making sure it remains simmering throughout (not boiling). Stir occasionally and adjust seasoning to your taste.
  • Add drained can of dark kidney beans and simmer for an additional 10 minutes, stirring every few minutes.
  • Remove bay leaves and serve topped with shredded Cheddar.
  • Enjoy!

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