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Hearty GF Crockpot Chili

Nothing tastes better than a hot bowl of chili on a cold winter's night. This GF chili recipe is one that I made up years ago. When I was first diagnosed with Celiac disease; I lived on his chili! It was easy to prepare, tasted great, and the ingredients were inexpensive. I now eat this chili when I am dieting. The low fat, high fiber ingredients make for a nutritious and filling meal; a meal that is approved for Phase 1 of the South Beach Diet and also has a low glycemic index.

This recipe can be prepared with or without beans. Recipe alterations are noted next to the ingredients.

Ingredients

1-2 lbs. ground sirloin (85/15) or ground round (90/10) *preferred, browned

2 Serrano chili peppers, finely chopped

1-4 jalapeno peppers, finely chopped (add more for a spicier chili and less for a milder flavor)

4 Tbs. chili powder

2 tsp. cumin

2 Tbs. dried parsley

Salt and pepper to taste

3 Tbs. red wine vinegar

1/4 cup Pacific GF chicken broth

2 (14.5 oz.) cans of Hunt's diced tomatoes (no salt added) ****Note: If you do not plan to add beans to the chili, add 2 more cans of tomatoes.****

2 cans (16 oz. each) Bush's Best pinto beans, undrained ****Note: If you are able find Bush's chili beans manufactured after May, 2010; you may substitute one can of pinto beans for a can of chili beans.

1 can (16 oz.) Bush's Best dark red kidney beans, undrained

1 can (16 oz.) Bush's Best light red kidney beans, undrained

1 can (4 oz.) diced green chiles, undrained

Fresh Cilantro (optional)

 

Directions

Brown the beef and add it to a large crockpot or stockpot. Add all of the remaining ingredients into the crockpot or stockpot; stir and let the mixture cook on medium/low heat for 4-8 hours. Top with fresh cilantro (optional), cheese, chopped tomatoes, or anything else that strikes your fancy!