Cannellini Bean Chili


Cannellini Bean Chili | Crazy-Free Gluten-Free

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

Cornbread piece

Pair this chili with Gluten-Free Corn Bread< get the recipe by clicking this link.




Broccoli Cheese Soup

“Yay, we’re having broccoli soup tonight!” express my kids every time this creamy, tasty white and green soup is made for dinner. Paired with delicious gluten-free pumpkin bread it makes a completely satisfying meal.

Brocoli soup

Broccoli Cheese Soup

8 Servings

  • 2 heads of fresh Broccoli finely chopped
  • 4 cups Chicken broth
  • 2 Tbls butter
  • 4 cups milk (or 3/4 cup heavy cream and 3 1/4 cups low fat milk)
  • 1/4 cup gluten-free flour blend
  • 1 tsp salt
  • 1 tsp white pepper
  • 2 tsp Thyme
  • 3/4 cup sharp cheddar cheese shredded

Pour chicken broth into a large saucepan or soup pan. Add all the chopped fresh broccoli and cook until tender over medium heat. Add the butter to melt with the broccoli. Meanwhile pour milk into a pourable container and add the flour, salt, pepper and thyme. Mix flour and seasonings well into milk. Lower heat and add milk mixture to cooked broccoli and chicken broth in pan. Stir constantly until soup thickens (may take 10 mins). Add cheese. Stir until cheese is melted and blended in the soup. Serve warm with delicious gluten-free Pumpkin bread (recipe on blog).




Gluten Free Pumpkin Potato Soup

Moscow, Russia was my home for a summer – many summers ago, just after the fall of Communism in the U.S.S.R. I joined 13 other teammates from around the United States to befriend Russian students and I had the opportunity to teach a Marketing class. We were with International Teams on a Summer Servant Project. We all have special memories of our summer in Russia and for me one of my favorite food memories was a Pumpkin Potato Soup that was made by one of the “long-term” staff members, Cheryl who came from Australia. I stayed a week longer than my teammates to teach the Marketing class and stayed at Cheryl’s apartment.

Two things impress me most regarding this recipe; not only is it tasty, but Cheryl was quite resourceful as grocery items were hard to come by in Russia during this time of transition from Communism. I recently came across her hand-written recipe along with another I got from a Trader Joe’s sample station. They were similar in ingredients with the biggest difference being that Cheryl in Moscow blended all the ingredients together, and there was no bacon.

2 17.6 oz Trader Joe’s Pumpkin Soup boxes (My friend Cheryl used 750 g of actual pumpkin and also a broth. How she found pumpkin in Moscow, Russia at that time period is amazing.)
6 Baby Yukon Gold potatoes, washed, unpeeled and diced into ¼ “ cubes
1 small onion or 1 small leek – or ½ of each, diced
2 Tbls butter
1 cup milk
21 Seasoning Salute
4 slices of bacon
Crème Fraiche (My friend Cheryl’s recipe calls for Sour cream, but I remember her mentioning that it was a special type of sour cream and wrote in Cyrillic it’s Russian name. I did not know what Crème Fraiche was back then. I’m glad Trader Joe’s has introduced it to me.)

Directions: Sauté diced onion and leek in butter for about 5 minutes. Cook bacon and break into bits, set aside. Add potatoes and sauté 5 minutes more. Stir in milk. Add seasonings. Bring to boil and cover, simmer and stir frequently for 15 minutes or more until potatoes are tender. Add pumpkin soup and heat to a boil.

Add to each serving a tablespoon of Crème Fraiche and sprinkle with bacon bits.

Potato Cheese Chowder with Bacon: Perfect after a day of floating . . . and a water fight . . . and a thunder storm.

Floating on the Dechutes River in Oregon.

Floating on the Dechutes River in Oregon with my family.

We spent a lovely day floating down the Dechutes River in Sunriver, OR which is a long way from home and from the demands of our lives. . . Towards the end of our float we were passed by a group of men and boys in kayacks. One of the young boys drew himself alongside our raft and playfully water-slapped the water with his oar and splashed water onto our raft. My daughter had her water-soaker gun ready and doused him with water – Game ON! We chased the group and my daughter kept dousing the boy . . . then we were encircled and splash, splash, splash went many oars in several directions and we all got really wet. All of this was being watched, and encouraged by one of the dads in a red shirt in his own kayak.

Our enemies took off and quickly got themselves in another bus to take back to the starting point. Just as we ended our day of floating down the Dechutes River and drove back on a different “take out” bus than our enemies, it began to rain with thunder and lightning. When we got back to the headquarters big drops of rain were dousing us and lightning was cracking all around. We huddled in the building and watched lightning strike seemingly just outside the door! I turned and there he was; the dad in the red shirt!

“Hey, we need to get you back!”
“What? I wasn’t part of it! They tipped me earlier on the river!”
“Then why didn’t you come to our aid?”
“Uh, well . . . I was downstream.”

Well needless to say, we returned to the home we graciously enjoyed for the week wet, cold and in need of a warm dinner. Potato Cheese Chowder with Bacon to the rescue! The only hitch was that I usually use Gluten-Free flour to thicken the chowder, but we were on vacation and I didn’t bring any flour with us. So I came up with a new variation using sour cream.

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Potato Cheese Chowder with Bacon

Potato Cheese Chowder with Bacon


1 small onion – diced

2 stalks celery – diced

2 Tbls butter

1 Quart (4 cups or 32 oz) of Chicken Broth – I used Trader Joe’s Organic that comes in a box with a pour spout

6 Yukon Gold potatoes – washed and cut into bite-sized pieces

1 handful of baby carrots – diced

2 cups milk

1/2 cup of sour cream

1 cup shredded cheddar or cheddar cheese mixture



Pieces of cooked bacon – I used Trader Joe’s Ends and Pieces and trimmed a lot of the fat off, cut the meat into pieces and fried the pieces in a pan.

Trader Joe's Ends & Pieces Bacon

Trader Joe’s Ends & Pieces Bacon


Dice celery and onion and saute in melted butter in a medium sized sauce pan until tender. Add the chicken broth and heat over medium heat. Dice potatoes into bite-sized pieces and place in pan.  Toss in the carrots (also diced) when the potatoes are about half way done. Cook until carrots and potatoes are soft. Turn heat to low and add milk and sour cream. Stir to combine. Meanwhile cook bacon pieces if you haven’t done so already. Add cheese and heat through until cheese is melted. Add salt and pepper to taste. Garnish each serving with bacon bits. The soup is ready to serve and enjoy.