Looking for a sweetish, savory, slightly spicy chili without kidney beans that is gluten-free? Yup, me too! So I created my own. Cannellini Bean Chili has become our family go-to for nights when chili fits the bill. It’s so tasty my peeps take leftovers to work with them.
Cannellini Bean Chili
- 1 lb ground beef
- 1 small onion chopped
- 2 cloves garlic, minced
- 1 16 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 1 15.5 oz can Cannellini Beans
- 1 red bell pepper chopped
- 1 4 oz can diced green chilies
- 2-3 tsp chili powder
- 1 tsp dried basil
- salt and pepper to taste
Garnish with sour cream and shredded cheddar cheese.
In a large saucepan cook ground beef, onion and garlic until meat is brown. Drain off fat. Stir in tomato sauce, un-drained diced tomatoes, drained Cannellini beans, chopped red bell pepper, un-drained diced green chilies, chili powder, basil, salt and pepper. Bring to boil, reduce heat to simmer and continue to cook covered for 20 mins, stirring occasionally. Serve with sour cream and shredded cheddar cheese as a garnish.
Pair with Gluten-free Cornbread for Everyone
Pair this chili with Gluten-Free Corn Bread< get the recipe by clicking this link.