Hi and welcome back.
Todays blog post is another addition to the How to Make series. If you are looking for more inspiration, follow the link below to other How to Make blogs.
Sometimes, it is the simple pleasures in life that mean the most. As Autumn is now upon us and the clocks go back this weekend, I find myself reaching for a quick, hearty meal packed with flavour and which are also versatile.
That is what I love so much about chilli; I can either cook it in under 30 minutes when I get home or put all the ingredients into the slow cooker on a medium heat for 4-6 hours for perfect tasting food without the hassle. With bonfire night and Halloween coming up, this recipe is great to have on hand.
This recipe is gluten free – but not that anyone will ever tell the difference. So grab a bowl and enjoy the spice on those cold dark evenings. I serve mine with rice (home cooked or packet rice such as Uncle Bens Basmati Rice which is non-gluten containing). Please do check before serving. I also love this chilli on a jacket potato with added cheese.
Gluten and Dairy Free Chilli Recipe
Gluten and Dairy Free Chilli Recipe
Equipment
- Slow Cooker if needed
Ingredients
- 500 g British Brown Mince
- 1 medium Onion
- 100 g Tinned tomatoes
- 100 g Baked beans
- 2 tsp chilli powder
- 1 tsp salt and pepper
- 1 tsp sugar
- ½ tsp olive oil
Instructions
- 1. Add the oil to a pan and heat.
- 2. Dice the onion and add to the pan, cooking on a low heat.
- 3. Add the mince and cook until brown.
- 4. Boil a pan of water and add the rice, cooking for 15 minutes or until soft.
- 5. Drain the oil from the mince.
- 6. Add the tinned tomatoes, baked beans, salt, pepper, sugar and chilli to the mince and stir to combine.
- 7. Cook the mince for 10 minutes or until the sauce is hot.
- 8. Serve the chilli immediately with rice.
Notes
- Why not add the chilli to jacket potatoes instead?
- This chilli works great on top of nachos with sliced avocado and sour cream.
- If you cook too much, leave to cool and place in a freezer.
- It can store in the freezer for 1 month.
It is as quick and perfect as that. I hope you enjoy this recipe. I am using it next weekend when we are entertaining guests after going to see the local firework display.Let me know if you try this recipe, I would love to hear your feedback.
If you re-create this recipe, please let me know by tagging me on Instagram using #livingcoeliac or share directly to my Facebook page. Let me know what other gluten-free recipes you would like to see. Newsletter is now live! Don’t forget to subscribe to make sure you do not miss out on any future blog posts.
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