“I hadn’t even entered kindergarten when I was diagnosed with my first severe allergy to peanuts. Since then, I’ve been diagnosed with allergies to tree nuts, shellfish and sesame. Reading ingredients, checking labels and interrogating friends, family and waitstaff has become a second nature to me. Luckily, the FDA requires that the eight most common allergens (milk, eggs, dairy, peanuts, tree nuts, fish, wheat and soy) be clearly labeled on all products. This helps while grocery shopping but not as much at restaurants. Being diagnosed with Celiac Disease this year has made eating out even more difficult, as a lot of substitute ingredients are actually common allergens. Because of this, I eat at home much more often. Creating and modifying recipes to make meals that are affordable, naturally gluten-free, and allergen-free is a passion of mine. I strive to keep my recipes as clean, healthy and simple as possible, without too many hard-to-find ingredients. This chili recipe is great because I can serve it to just about anyone (provided they don’t have a less common allergy). Everyone loves it and no one suspects it’s gluten or allergen-free. It’s inexpensive, with easy-to-find ingredients and you can make it as hot or as mild as you want.”
GLUTEN-FREE ALLERGEN-FREE ONE-POT CHILI
Serves: 4
This recipe cooks in less than 30 minutes and only uses one pot! It costs $2-3 per serving, depending on where you live.
Tip: I prepare a big batch of the spice mixture beforehand, keeping the ratios the same, and use it for tacos and chili. It is gluten-free, allergen-free and much lower in sodium than any pre-packaged spice mix.
1 green pepper, diced.
1 jalapeno, with seeds.
1 habenero, seeded (optional)
1 lb ground turkey (but can use ground beef, ground chicken, ground bison, etc.)
2-3 cloves garlic, minced
2 tsp cumin (I use Penzey’s spices)
¼-½ tsp cayenne pepper
1 Tbsp chili powder
1 jar of gluten-free salsa
¼-½ cup of water (more or less depending on if you use beans)
1 can of black or kidney beans, rinsed (optional).
1. Dice the peppers and put them in a large pot with the meat. Cook on until meat is browned.
2. Add the spices and stir for about a minute.
3. Add in the jar of salsa and water, lower the heat and simmer until peppers are soft.
4. Stir in the beans and simmer for a few more minutes.
Serve with your favorite toppings.
About Amanda:
Amanda has had severe food allergies her whole life and was diagnosed with Celiac Disease this year. In spite the increasing awareness of Celiac Disease, it seems there is less awareness about food allergies. You don’t find entire aisles in the grocery store dedicated to peanut or tree nut-free foods! Because of that, Amanda loves to create new recipes as well as modify existing ones to be safe, satisfying and healthy. She blogs about living with Celiac Disease and food allergies at <a href=”http://celiacandallergyadventures.wordpress.com”>Celiac and Allergy Adventures</a>, and lives a normal life, with a love for traveling, reading and being active.
