While this cozy comfort chili tastes great any time of year, it’s particularly wonderful in the fall and winter months. Pair it with my gluten free cornbread, and you have a full meal!
Sometimes there’s nothing more comforting than a big bowl of chili. Cold weather, warm weather, on top of hot dogs. I found this recipe for cozy comfort chili in my Curves Complete recipe book. This chili is full of vegetables and fiber-rich beans and under 400 calories. It’s become a frequent meal in our house and it will quickly become a favorite of yours.
Meal Fit for a Crowd
While we usually prepare this dish for just two servings in our house, I wanted to increase it to feed a crowd. That makes this cozy comfort chili perfect for any party. This chili would be perfect for a Super Bowl crowd, March Madness, or the NBA playoffs. Make a batch of Bette Hagman’s cornbread and you’ll have a real slam dunk. Not planning any parties soon? Prepare a large batch as directed and freeze portions for meals during the week.
Meat Free Option
Not a meat eater? No worries. Sub one half cup cooked lentils for every 3 ounces of cooked meat in this cozy comfort chili. It would be a delicious dish for those wanting to add more meatless meals to their culinary repertoire. The great thing about this dish is that it’s open to customization. No kidney beans? Sub chickpeas. Don’t like spicy? Leave those spices out. (We do!) Like things hot? Spice it up how you like.
Other Gluten Free Chili Recipes
Looking specifically for a vegetarian chili? This Instant Pot Four Bean Chili from Vegetarian Mamma is great for busy nights. Craving chicken instead? This Crock Pot White Chicken Chili recipe from Iowa Girl Eats looks fantastic! I love squash in the fall and this Butternut Squash Chili from Chew Out Loud sounds amazing!
- 1/2 each of red, yellow, green and red peppers, diced
- 1 large onion, diced
- 3-4 cloves garlic, minced (2 tsp)
- 2 tsp oil
- 1 1/2 pounds of 93% lean ground beef (or 4 cups cooked lentils)
- 1 tsp salt
- 2 tsp cumin
- 4 cans of canned beans- mix of black, kidney and pinto beans
- 3 cans of 14.5 oz diced tomatoes
- 1-2 8 oz cans of tomato sauce
- Dice onions, pepper and vegetables.
- In a large pot, saute vegetabes in 2 tsp for 5-7 minutes until soft.
- Next, add meat and cook throughly until no longer pink.
- Add cumin and salt, and saute for 1-2 minutes until cumin is fragrant.
- Stir in tomatoes, tomato sauce, and beans. Simmer for 20-30 minute or longer if you like.
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