Ingredients

• 1 lb (454 g) lean minced beef
• 2 tbsp (30 mL) vegetable oil
• 1 large onion, minced
• 2 stalks celery, diced
• 2 large carrots, grated
• 1/2 cup (125 mL) each canned cannellini, red kidney and black turtle beans, rinsed
• 1 14 oz (398 mL) can crushed tomatoes
• 1 14 oz (398 mL) can diced tomatoes
• 2 tbsp (30 mL) chili powder
• 1 tsp (5 mL) salt
• pinch pepper

Method

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.

Ingredients

• 1 cup (250 mL) rice flour
• 1/2 cup (125 mL) potato starch flour
• 1/4 cup (60 mL) tapioca starch flour
• 4 tsp (20 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1 tsp (5 mL) salt
• 6 tbsp (90 mL) unsalted butter
• 2 eggs or equivalent egg replacer
• 2⁄3 cup (160 mL) buttermilk
• 3/4 cup (180 mL) aged cheddar, grated
• 2 tbsp (30 mL) parsley, chopped

Method

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.
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