I don’t know about where you live, but here in Alabama, it’s cold. Like, really cold. Like…chili weather cold. There is nothing better than a warm bowl of chili when the temps are in the twenties. Today I’m going to share one of our family’s favorite recipes – quick and easy gluten-free chili.
I have a confession before I go on…I don’t really like chili.
That’s how this recipe came about. I’m not a fan of all the chunks – especially tomatoes. I suppose people who are true chili lovers would correct me on even calling this recipe chili because there’s no tomatoes involved. That’s right – chili without tomatoes…maybe a better name would be “beef and bean” soup.
Whatever we want to call it, this stuff is good and it’s the perfect Sunday meal on a cold day. I keep most of these ingredients on hand either fresh or in my freezer left over from another meal. You can toss them in the crock pot before church and have a yummy meal ready for an early dinner. My favorite beans to use are from Kroger. This time of year they always have a 10 for $10 sale on their organic cans of beans so it’s a great time to stock up.
Without further ado, here’s the steps to my quick and easy gluten-free chili. Enjoy!