Wednesday, August 17, 2016

What's For Dinner Tonight? {Gluten and Dairy Free} Family Favorite Crockpot Chili




Here is my comfort food. I know this isn't the most "healthy" recipe at a glance. But I add 1 red pepper to give it vitamin c. Also, the tomatoes have lycopene. Then if you add a nice fresh salad on the side, this meal is not too bad. It's perfect for a cold day. And the recipe is SO easy.
 Prep time 20 minutes. Cook time Low 6-8 hours, High 3-4 hours.

2 pounds ground beef
1 large onion chopped
2 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
2 TBS chili powder
1 and 1/2 tsp ground cumin
1/2 teaspoon salt
1/2 tsp pepper
1/4 tsp coriander
1 tsp smoked paprika
1 cup chopped spinach
1/2 tsp oregano
3/4 red pepper chopped fine
1 can 15 or 16 oz kidney, pinto or black beans

Everything is in the crockpot and ready to go!
1. Cook beef in skillet over med heat, stirring occasionally until brown; drain.
2. Mix beef and remaining ingredients except beans in 3.5 to 6 quart slow cooker.
3. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until onion is tender.
4. Stir in beans. Cover and cook on high heat setting 15-20 minutes or until slightly thickened. Sometimes I add one can of Stagg's Chili (classic) when I add the beans. It adds to the volume, and the flavor.

Serve topped with Daiya cheese, guacamole, and scallions or dairy free sour cream recipe here. I also like to add some Vegenaise. It tastes like sour cream!  I may top with Fritos or Food for Life brown rice tortillas cut into pieces. I am posting this at Allergy-free Wednesdays.

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