Sunday, January 29, 2012

Gluten Free Chili Beans

Here's my recipe for chili beans...delicious on a cold day, or any day for that matter!

1-1 & 1/2 lb ground beef or ground chuck
1/2 of a medium onion diced
1 can diced tomatoes
1 can stewed tomatoes
1 can tomato sauce (the reg 14 oz size)
1 can Bush's Best Kidney Beans rinsed and drained
2 tablespoons GF chili powder
salt and pepper

Brown beef with onion until meat is no longer pink.
Drain beef and return to pot.

Add tomatoes, tomato sauce, beans, chili powder and salt and pepper.

Cook over medium heat. Once soup starts to boil, you can turn it down just a bit to medium low, stirring occasionally. Simmer for about 40-45 minutes

Add more salt and pepper while cooking, if desired

Ladle chili into bowls and top with cheese and sour cream if you'd like, but it's totally yummy on it's own :)


PS...this chili freezes wonderfully. Just ladle chili into ziplock freezer bag about 3/4 full. Seal halfway, push remaining air from bag and seal the rest of the way. Lay flat in freezer and store till ready to eat. Thaw in refrigerator, then heat and serve.

This recipe is linked to...

1 comment:

  1. Hi Erin,
    This looks like a great bowl of Chili, wish I had it right now! Thanks so much for sharing your post with Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen