homemade gluten free chili

homemade gluten free chili with hapa rice

:a beef, bean, and veggie load of goodness!

chili is a staple in our hale and in hawai'i in general

zippy's chili is the go-to, number one chili around

but, unfortunately, it's not gluten free.  

click "e hele ana kāua" to check out our delish take on a classic

ingredients

1 tb. olive oil

1 c. onions. chopped

2 c. mushrooms, sliced

1 c. peppers (assorted red, orange & yellow), chopped

1. c. portuguese sausage (Purity brand), chopped

1 lb. ground beef  

2 t. salt

2 t. pepper

2 t. chili powder

1 t. thyme

2 14.5oz. cans kidney beans 

1/2 6oz. can tomato paste (Del Monte brand)

4 bay leaves

4 cloves garlic, sliced

1 14.5 oz. can diced tomatoes

prep veggies and meat

in med. saucepan over med. heat, add 1 tb. of olive oil

saute onions, about 2 min. to release the water and reduce their potency 

add mushrooms, cook another 2 min.

add peppers and cook mixture until mushrooms release water and are tender and golden

add portuguese sausage and cook mixture about five more minutes

drain excess liquid

in frying pan over high heat:

brown ground beef seasoned with 1 t. salt, 1 t. pepper, 1 t. chili powder, 1 t. thyme

drain fat 

in large pot:

add 1 can of kidney beans with liquid

add 1 can of kidney beans, drained 

add browned beef, tomato paste, remaining salt, pepper, and chili powder, bay leaves, and garlic 

add veggie mixture

simmer for 1 hr. over low heat 

add 1 can diced tomatoes, drained 

simmer for 1 hr. over low heat

serve over hapa or brown rice

prep time: 45 min.*

total time: 2 hrs. 45 min.

servings: 6

*if pressed for time, a slow cooker can be used and pre-cooking the veggies and sausage can be skipped.  note that flavor will be sweeter.  pre-cooking the veggies and sausage brings out their flavor.