Gluten free chilli con carne

This gluten free chilli con carne will be a winner at meal times, it is so versatile and can be served in a variety of ways. I usually batch cook this and freeze it, for those days when I have had a really busy day at work and don’t really want to cook a big meal when I get home.

I have a really big slow cooker, so I usually quadruple the ingredients and set it to cook on high for around 3-4 hours, and freeze in individual portions in the freezer.

Feel free to add other ingredients if you like, this chilli is also very tasty with added mushrooms, sweetcorn or even peppers it is also a great way to boost your five a day.

Serving suggestions: serve over a jacket potato, top with a sprinkling of cheese, and add a side salad.

Serve over boiled rice, with a sprinkling of cheese.

Serve as stuffed peppers, hollow our some read or yellow peppers fill with the chilli mixture, top with cheese and place in the over for around 2o mins serve with a side salad.

The traditional Mexican way in a single bowl, layering rice, chilli, cheese sour cream and guacamole and a sprinkling of crushed gluten free nachos.

For more gluten free recipes

(In a large frying pan, add the mince (break it up with a spatula), add the chopped onion and no longer pink

Drain off any excess oil and the place mince mixture into a large saucepan

Add all the other ingredients into saucepan and bring to the boil, while stiring to combine all the ingredients

Turn down to the heat to a simmer and cook for around 45 to allow all the flavours to develop


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