Three-bean Chili con Carne

Ingredients

Three-bean Chili

  • 1 lb (454 g) lean minced beef
  • 2 tbsp 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 chili powder
  • 1 tsp salt
  • pinch pepper

Gluten-free Aged Cheddar Biscuits

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

Makes: 6-8 servings
Free of:
gluten and all top allergens (except egg and dairy in optional biscuits)

 

Instructions

  1. For chili, 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.
  5. For biscuits, 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.
  6. In a small bowl beat eggs (or egg replacer mix). Add buttermilk, cheddar and parsley, and mix thoroughly.

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