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Chipotle Chili with Cornbread


Allergic Living Magazine


Courtesy of Allergic Living and Chef Simon Clarke


Gluten-Free Chipotle Chili and Cornbread

Makes 6 servings.
Gluten-free and dairy-free



1 ⁄ 4     cup olive oil
2          cups onion, diced
2          stalks celery, diced
2          cloves garlic, chopped
2          large carrots, grated
2          lbs ground beef
1          14 oz can kidney beans
1          28 oz can diced tomatoes
1          14 oz can crushed tomatoes
2          tbsp chili powder
2          tbsp canned chipotle peppers, puréed (make sure it's gluten-free)
1 ⁄ 4     cup gluten-free, dairy-free dark chocolate, grated


1. Pre-heat oven to 375º. To make chili, heat olive oil in a large pot. Add onions, celery and garlic. Cook 2-3 minutes.

2. Add carrots and beef. Continue to cook, 6-8 minutes, stirring often.

3. Add remaining ingredients, except chocolate. Bring to a boil, simmer for 30-40 minutes, stirring often.

4. Add grated chocolate to chili, stir until it’s melted.

Serve hot chili with cornbread. 

Corn Bread


11 ⁄ 4   cup all-purpose gluten-free flour
2⁄ 3      cup cornmeal
2          tbsp sugar 
1          tsp baking powder
1          tsp baking soda
1          tsp salt
1 ⁄ 2     cup sunflower oil
2          eggs or 2x egg replacer
11 ⁄ 2   cup buttermilk (For dairy-free: use soy milk soured with 2-3 tsp of lemon juice)
1          cup red pepper, finely diced
2          jalapeño peppers, de-seeded, minced


1. Grease a 5x9-inch loaf pan. Dust lightly with gluten-free flour.

2. In a large bowl, stir together gluten-free flour, cornmeal, sugar, baking powder, soda and salt. 

3. In another bowl, whisk together oil, eggs, buttermilk or substitute, red pepper and jalapeño. Then add to flour mixture; stir to combine.

4. Place dough into loaf pan and bake 25 minutes, until a toothpick comes out clean. Cool and slice.

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