Gluten-Free Recipe to Warm You Up on a Cold Day
It’s February and you’ve made it through most of the winter, but sometimes the final stretch of chilly weather can be the most trying to get through.
When there’s just not enough warmth outdoors, we’ve got a recipe to help warm you up from the inside. This delicious and simple chili will help sustain you through these final cold weeks of winter.
Michelle Brazeau of Michelle’s Gluten Free Kitchen is partnering with us to bring you her delicious recipe for Slow Cooker Chili.
We suggest just a bit of advance prep to make this extra simple and streamlined. Dice your onion the night before, keep it in the fridge, and get all the other ingredients (except the pork) out on the counter, so you’re ready to hit the ground running and can quickly put things together in the morning.
Plan on spending just a brief time at the skillet in the morning to brown the pork. Then add the other ingredients as instructed, start the slow cooker, and voila! – dinner will be waiting for you in about 7 hours! If you’d like, a nice green tossed salad makes a great accompaniment to this meal too.
Keeping the basic ingredients for this recipe on hand is easy to do and makes it super convenient to put this together when you’re out of inspiration for dinner, or just plain want something satisfying and simple. Keep the ground pork well-wrapped and labeled in your freezer. It’ll keep for 3-4 months. Just take it out of the freezer the day before you plan to use it; if you forget, you can always thaw it in the microwave. Onions are a good thing to keep on hand for a wide variety of meals– store in a cool dry place and they’ll keep for at least a couple of weeks and up to a month. Canned tomato sauce, diced tomatoes, tomato paste, kidney beans, and chicken broth will all keep in your pantry for a good long time. Higher acid canned foods–like tomatoes–have a shorter pantry life than things like beans but will keep for months.
Slow-Cooker Chili
(Michelle Brazeau)
Ingredients:
2 pounds of ground pork
1 large onion, diced
1 (680ml) can of tomato sauce
1 (796ml) can of diced tomatoes, drained
2 (540ml) cans of kidney beans, rinsed
5 tbsp tomato paste
2 1/2 tbsp garlic powder
5 tbsp chili powder
2 tsp sea salt
1 tsp ground black pepper
1 cup chicken broth
Directions:
- Put ground pork and onions into a large frying pan, or an electric frying pan. Cook until pork is browned and broken up.
- Add tomato paste, garlic powder, chili powder, sea salt, and black pepper. Stir until well combined.
- Transfer the pork mixture to your slow cooker. Add in tomato sauce, kidney beans, diced tomatoes, and chicken broth. Stir well.
- Turn slow cooker on low, and allow to cook for 7 hours, stirring a few times
- Serve with shredded cheese and your favorite gluten–free garlic toast.
Michelle’s Bio
Michelle lives in Alberta, Canada, and has been living the celiac lifestyle since 2017. She is an advocate in the Celiac community, and enjoys creating and sharing delicious, easy, gluten free meals with her followers.