How to Make Gluten-Free Unrivaled Chili

This gluten-free chili is beyond mouth warming and tongue tingling. After an initial tasting, you can add more chili powder or a few drops of gluten-free hot pepper sauce if you like your tongue to blister and swell and your throat to be on fire.

Credit: ©iStockphoto.com/habari1

Preparation time: 10 minutes

Cook time: 20 minutes

Yield: 6 servings

1 tablespoon olive oil

1 pound 90 percent lean ground beef

1/2 medium green pepper, chopped

1 medium onion, chopped

1 rib celery, chopped

2 cloves garlic, minced

8-ounce can tomato sauce

15-ounce can diced tomatoes

1-1/2 cups water

15-ounce can kidney beans with liquid

15-ounce can black beans, rinsed and drained

1-1/2 teaspoons chili powder

1 teaspoon cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup grated Parmesan cheese

1. In a large saucepan over medium-high heat, sauté the ground beef, green pepper, onion, celery, and garlic in the oil, breaking the meat up with a fork as it cooks.

2. Stir in the remaining ingredients except the cheese. Bring the ingredients to a boil, and then reduce the heat. Cover the pan and simmer, stirring occasionally, for 15 to 20 minutes, until the broth thickens.

3. Stir in the cheese until it’s melted.

Per serving: Calories: 329; Total fat: 10g; Saturated fat: 4g; Cholesterol: 49mg; Sodium: 1,039mg; Carbohydrates: 34g; Fiber: 10g; Sugar: 7g; Protein: 26g.