It may not be cool outside just yet, but I think a big pot of chili is the perfect way to welcome fall. I had two goals for this tomato-laden stew – to make it as healthy as possible and gluten-free. I got the gluten-free recipe idea from my mom, who was diagnosed a few years ago with Celiac disease.
Basically, she can’t eat, drink or breathe in anything with gluten, a protein found in, well, just about everything. A lot of people have the misconception that it is just in your usual suspects, i.e. breads and pasta, but she has to read labels for all types of stuff -- from toothpaste to spices. I have been tested for Celiac myself since it is hereditary, but for now, the blood tests and biopsy say I’m all clear. Since I haven’t had a genetic test, I don’t know if I will end up with the disease later in life, but hopefully I lean more toward my dad’s side on that one! I feel bad for my mom when she can’t have certain things everyone else is eating, so for family get-togethers and holidays, we try to make all Mom-friendly dishes. It can be challenging at times finding certain gluten-free ingredients (I can rarely find Progresso Cream of Mushroom soup for green-bean casserole) but for the most part, it isn’t too hard to put together a meal she can enjoy too. Plus, a lot of companies are jumping on the no-wheat bandwagon. A few weeks ago, I was in the baking aisle at the grocery store, and there was a whole row of gluten-free Betty Crocker desserts. I made the brownies for one of our family dinners, and they were so delicious! I think they were better than the regular baked goods!
So, back to the chili. To healthy it up a bit, I subbed ground turkey for beef, and threw in some squash, green pepper and onion for extra vitamins and color. Gotta love your veggies! Most of the canned goods I used were organic too. Here’s the complete recipe:
Ingredients:
1 28-oz can Muir Glen organic chunky tomato sauce
1 pound Honeysuckle White all-natural, extra-lean ground turkey
2 28-oz cans diced tomatoes (I already had these, so not organic. Frown)
1 15-oz can organic tri-bean blend (dark kidney, pinto and black beans)
2 15 ½-oz cans dark kidney beans (had these already also)
½ can Contadina organic tomato paste
1 yellow onion, diced
2 small squash, diced
2 small green peppers, diced
Watkins all-natural chili powder (add as much or as little as you want for the perfect heat)
Couple of pinches of salt, garlic powder and pepper (sorry, I don’t measure spices. I just add and taste!)
Cooking directions:
Brown meat over medium heat in skillet. In separate pot, add and mix all remaining ingredients and spices. Once meat is cooked thoroughly, add to pot and simmer for about 20-30 minutes on medium-low heat.
I can’t eat chili without crackers, so I had a few Blue Diamond Almond Nut-Thins. Not only are they gluten-free, but super crunchy and delish! I’d take these over saltines any day!
Since I did my workout as soon as I got home (2.2-mile walk and strength training) I’m going to clean my mess up in the kitchen and watch a movie with the husband. Pics of chili night below! Hope you enjoyed the post, Mom! :)
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