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Three-bean Chili con Carne

web_Three-bean Chili con Carne 270x330 [1]Serves 6-8
Free of:
(chili) All top allergens and gluten-free.



  1. In a large saucepan heat vegetable oil over medium heat. Add onion and celery and sauté until soft.
  2. Add minced beef and cook until browned. Add all remaining ingredients and simmer over medium-low heat 20-30 minutes.
  3. For the adventurous, add 2 tbsp (30 mL) bittersweet, allergen-free chocolate to chili and allow to melt. It rounds out the flavour.
  4. Chili can be refrigerated / reheated. Transport in a Thermos.

Suggestion: Serve with following aged-cheddar biscuits.

Gluten-free Aged Cheddar Biscuits [Optional]

Makes 10-12
Free of: Top allergens, except egg and dairy.



  1. Preheat oven to 400°F. In a large bowl, combine all the dry ingredients and mix well. Cut in butter, using pastry cutter or two forks, until mixture is crumbly.
  2. In a small bowl beat eggs (or egg replacer mix). Add buttermilk, cheddar and parsley, and mix thoroughly.

Recipes by Simon Clarke

First published in Allergic Living magazine.
To order a single issue or to subscribe, click here [2].

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