Don’t you just love one dish meals?! I’m personally a huge fan. All of the protein and veggies are right there in one dish. I like the simplicity in preparation on the front end and the ease of clean up on the back end.
Chili is always a winner at my house on cold nights – it’s easy to make, easy to clean up, and everyone loves it!
One of the best things about making chili is that it can be a little different every time. For instance, if you don’t have any oregano tonight, no worries! Substitute with a different spice and you’re back on top!
A Little Back Story For Ya…
In 2013 I chose a gluten free lifestyle for the sake of my health. Because of that choice I was forced to learn how to cook without my go-to recipes or seasoning packets.
Pretty scary for a girl who was completely dependent on store bought seasoning packets to flavor my dishes (I was a pretty lazy/uneducated/lousy cook back then)! And when I say I was “dependent” on seasoning packets what I mean is Michael and I were gifted a seasoning rack when we got married and I never used anything on it.
Not once.
Fast Forward to Now…
I have gained quite a bit of confidence in the kitchen since my gf journey began over four years ago- so much so that I’m not afraid to share my recipes with you. Did you see that?? My recipes. Mine. I made them. #freedom
I honestly have the grace of God and a dear friend of mine to thank for any and all recipes I have developed over the years. Know that anything I share with you is the result of a lot of guessing, praying, and hoping for the best.
So far so good…
As far as dinner recipes go, I’m starting with my easy gluten free chili, mainly because I have made it 1,000 times and haven’t ruined it yet. It’s a simple process and makes for a delicious meal, especially for leftovers!
I really think you’re going to love it!
Keep in mind that this recipe was developed with my whole family in mind, so there is certainly room for you to spice it up with some cayenne or extra jalapeños. This version is very kid friendly without the jalapeños (at least at my house), because err’body knows the last thing I want to hear at the dinner table is people whining about their food.
If you are looking for a melt-your-face-off kind of chili, I hope you find it! But this isn’t it. This is very much a chili-for-all type of recipe. I seriously hope you enjoy it.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 2 tbsp coconut oil
- 2 lbs lean ground beef
- 3-4 cloves garlic minced
- 1 medium yellow onion diced
- 2 medium sweet potatoes peeled and cubed
- 1 large can diced tomatoes
- 1 14oz can pinto beans rinsed and drained
- 2 tbsp chili powder
- 2 tsp salt
- 1 tsp pepper
- 1 1/2 tsp parsley dried
- 1 tsp oregano dried
- water or beef broth
- 1-2 jalapeños seeded, diced
Ingredients
Optional:
Toppings:
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- In a large pot (I use my Le Creuset dutch oven) heat coconut oil and add onion. Sauté for 5 minutes and add garlic. Sauté 2 more minutes. Next add the ground beef or turkey.
- While the meat is browning add chili powder, salt, pepper, parsley and oregano.
- When meat is cooked through add tomatoes and beans. Bring to a boil, then reduce heat and simmer partially covered for 10 minutes.
- Add sweet potatoes and jalapeños (optional). Add water or broth enough to cover the sweet potatoes. Bring to a boil, cover, and cook over medium heat for 20 minutes longer. When the sweet potatoes are tender, it's ready to eat!
- Serve it up and top with shredded cheese and sour cream (and maybe jalapeños).
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