Posts Tagged ‘bean-free’

Allergy-Friendly Cornbread & Chili

No beans, no tomatoes, no dairy, no gluten…..yet somehow I still managed to make cornbread and chili! And not just any cornbread and chili….a solid 10 as my husband rated it! And that is rare! Many things come close to that “perfect” score but this one…delish! A nice thick chili, that’s not too spicy unless you want it to be, and moist, tender scrumptious corn bread muffins. I thought I had a great cornbread recipe before, but now that dairy is out of my diet, I needed a new recipe. These are out of this world good! LOL! They certainly test my self control! And that’s saying a lot!  This chili would be great on potatoes too! If you can have cheese and sour cream, it would be fantastic, as confirmed by my dairy eating man! His really did smell good adding some sharp cheddar cheese to it! I miss cheese!  But regardless, on these miserable winter nights, a hot bowl of chili & fresh out of the oven cornbread really hits the spot! Enjoy! 🙂

Bean & Tomato Free Chili (Printable Version)

Ingredients

  • 1 lb extra-lean ground beef (or turkey)
  • 1-2 Tbsp oil
  • 1/2 large (sweet) onion, chopped
  • 1 cup mixed color bell peppers, chopped
  • 1 tsp minced garlic
  • 1 1/2 cups chicken or beef broth
  • 1 Tbsp sugar
  • 1/2 tsp dried thyme
  • 1/2 tsp ground oregano
  • 1 Tbsp taco seasoning
  • Salt & Chili Powder to taste
  • 2 Tbsp potato starch
  • 4 Tbsp water

Instructions

  1. Sauté onion and bell peppers in oil over med-high heat; then add garlic in; sauté until tender; put into bowl and set aside.
  2. In same pan, brown beef.
  3. Lower heat to medium-low and add sautéed vegetables; and stir.
  4. Add all dried ingredients (except for the potato starch) and broth; stir.
  5. Combine potato starch and water
  6. Increase temperature on stove and add flour mixture; stir until thickened.
  7. Top with cheese, onions, sour cream, etc if desired.

GF/DF Cornbread Muffins (Printable Version)

INGREDIENTS:

3/4 cup GF flour + 1/2 tsp X-gum
1/3 cup granulated sugar
1/4 cup yellow corn meal
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 cup + 2 Tbsp almond milk
1 large egg, lightly beaten
2 1/2 Tbsp vegetable oil
1 1/2 Tbsp non-dairy margarine, melted

DIRECTIONS:

Preheat oven to 350°F. Grease 8 muffin cups.

Combine flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups filling 2/3 full.

Bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean.

Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

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