Gluten Free Chili Blanco Recipes

GLUTEN-FREE CHILI

Gluten-Free Chili image

Host your next dinner party with a Gluten-Fee Chili Bar! This gluten-free chili is ready in less than an hour and the chili bar is super easy to pull together.

Provided by Chrystal

Time 1h15m

Number Of Ingredients 14

Ingredients

1 lb. ground beef
1 organic onion, diced
1 organic green bell pepper, diced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon paprika
1 can organic chiles, hot
1 (15 ounce) can chili beans, drained but not rinsed
1 (15 ounce) can black beans, drained but not rinsed
1 (15 ounce) can pinto beans, drained but not rinsed

Steps:

Cook ground beef, onions, and bell pepper in Dutch oven (or large pot) until the ground beef is cooked through and the onions are translucent.
Add diced tomatoes, tomato sauce, seasonings, and chiles and bring to a boil.
Add beans and cover and simmer for 30 minutes.
Serve hot with toppings and gluten free cornbread.

Nutrition Facts : Calories 305 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 11 grams fat, Fiber 10 grams fiber, Protein 24 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cup, Sodium 1163 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHILI BLANCO

Chili Blanco image

Warm up with a delicious white chili recipe from the Betty Crocker team chili cook off.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 5

Number Of Ingredients 13

Ingredients

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
4 cloves garlic, finely chopped
3 teaspoons ground cumin
1/2 to 1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
1 can (15 to 16 oz) great northern beans, drained, rinsed
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup shredded Monterey Jack cheese (4 oz)
2 tablespoons chopped fresh cilantro

Steps:

In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

Nutrition Facts : Calories 600, Carbohydrate 37 g, Cholesterol 130 mg, Fat 1/2, Fiber 8 g, Protein 57 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 4 g, TransFat 0 g

GLUTEN-FREE CHILI RECIPE

Gluten-Free Chili Recipe image

This hearty gluten-free chili recipe is the only chili recipe you'll ever need. It's made with simple, whole food ingredients and pantry staples. It takes just a few minutes to prepare your ingredients, and then you'll simply allow the chili to simmer all day long as It develops its wonderful aroma and flavors.

Provided by Jenny Levine Finke

Categories Appetizer Dinner Lunch

Time 2h40m

Number Of Ingredients 19

Ingredients

1 Tbsp avocado oil (more if needed)
1 lb ground turkey
3 cups yellow onions (chopped (about 3 medium onions))
1 green bell pepper (diced)
1 jalapeno pepper (seeds removed and diced)
1 14-ounce can of fire-roasted tomatoes (with juices)
1 15-ounce can of tomato sauce
2 Tbsp chili powder
1 Tbsp cumin
1 tsp Kosher salt
1/2 tsp cayenne pepper
1/2 tsp regular or smoked paprika
1 14-ounce can of kidney beans (drained and rinsed)
1 14-ounce can of black beans (drained and rinsed)
1 cup gluten-free beer (beef broth or water)
Crunchmaster Crackers
1 cup Mexican-style cheese (shredded)
3 green onions (chopped)
10 grape tomatoes (diced)

Steps:

Add 1 tablespoon of avocado oil to a medium Dutch oven (or other heavy bottomed pot) and heat over medium-high heat. When the oil is hot, add the ground turkey and break it apart with a spatula as it cooks. Cook ground meat until browned (no longer pink).
Add onions, bell pepper, and jalapeno pepper to the Dutch oven and cook until the onions are softened, about 7-8 minutes, mixing often.
Add canned tomatoes, tomato sauce, chili powder, cumin, salt, cayenne pepper, paprika and 1 cup of gluten-free beer, beef broth or water. Mix until well combined, gently scraping the bottom of the pan. Add kidney beans and black beans to the mixture and mix until well combined.
Bring chili to a low simmer, then cover and cook chili for 2 hours or longer to allow the flavors to develop.
Plate the chili into individual serving bowls and serve with Crunchmaster crackers. Top the chili with shredded cheese, green onions, chopped tomatoes, and/or any other topping that sounds good to you like cilantro, sour cream, sliced jalapenos, olives and more!

Nutrition Facts : Calories 173 kcal, Carbohydrate 9 g, Protein 19 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 44 mg, Sodium 569 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CHILI BLANCO

Chili Blanco image

Make and share this Chili Blanco recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
3 garlic cloves, minced
diced jalapeno pepper
1 (4 ounce) can chopped green chili peppers, drained
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon ground cayenne pepper
2 (10 1/2 ounce) cans chicken broth
3 cups chopped cooked chicken
3 (15 ounce) cans white beans, drained (I use Great Northern)
1 cup shredded monterey jack cheese

Steps:

Heat oil in large saucepan over medium-high heat.
Add onion and cook until tender.
Mix in garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne.
Continue to cook and stir until mixture is tender.
Mix in chicken broth, chicken and white beans.
Simmer 15-20 minutes, stirring occasionally.
Remove from heat, stir in cheese until melted.
Serve warm with tortilla chips and salad.
**We put tortilla chips in bottom of serving bowl, add the chili.
Good eating!

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