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Hearty & Healthy Chili Con Carne – gluten free

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Hearty & Healthy Chili Con Carne is quick and healthy just like the cookbook promises. It’s also really good so I hope you try it!

There is something very satisfying about a bowl of hearty chili, especially when it’s also healthy.

This chili recipe can be made with extra-lean ground beef or lean ground turkey. The recipe shown here is with super lean range-fed ground beef grown on our farm.  If you like, sprinkle some reduced-fat cheese on top.

Hearty & healthy chili is gluten-free, dairy and yeast-free, (without cheese) and weight watcher friendly.  Weight watcher points are 6 for each 1 cup serving made with beef and 5 points if made with turkey.

I added 1/2 serving of reduced cheese for 1 more WW point. You could put the other half serving of cheese on a salad,  add it all to your chili, or skip it altogether. Whatever suits your taste.

This recipe is from a cookbook, Quick & Healthy, by Brenda J. Ponichtera. She focuses on keeping things simple and healthy.


Hearty & Healthy Chili Con Carne            Serves 4

3 cans (15 oz. each) kidney beans, drained – or mix it up with pinto beans and red beans.
2 large onions, chopped
2 green pepper, chopped
2 lbs. extra-lean ground beef or turkey
2 cans (16oz. each) tomatoes   ( I like to puree mine)
2 cans (8oz. each) tomato sauce
1/4 tsp. paprika
2 bay leaves, crumbled
2 Tbl. chili powder

In a large kettle brown the meat. Drain. (I always drain my meat even though it is lean)
Add to the meat, onion and green pepper. Let cook about 3 minutes.

Add all ingredients. Cover and simmer for 1 hour.

That’s it!  Now relax while it is cooking or make some Corny Cornbread or Gluten-Free Cornbread.

Corny Corn Bread      or     Homestyle (without corn)          
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 Tbl baking powder
1 tsp salt
1/3 cup oil
1 egg (or egg replacer for vegans) or two whites for less fat option.
1 cup milk (or dairy-free product for vegans, I use soy milk often)
1 cup cooked corn (optional, delicious homestyle without corn)
Preheat oven to 400. Spray a 9″ x 9″ square pan with a non-stick cooking spray.

Combine dry ingredients in a medium-size mixing bowl. Mix well.

In a small bowl combine oil, egg or egg replacer, and milk or milk replacer in a small bowl. Mix well.

Add liquid mixture to dry mixture and combine gently with a large spoon, stir until blended.
Fold in corn. If corn is frozen, microwave it for about 2-3 minutes.

Pour batter into prepared pan and bake for 25 minutes or until the center is done. Test by sticking a butter knife into the center of the bread, it should come out clean.

Gluten-Free Cornbread
Bob’s Red Mill Gluten-Free Cornbread Mix, is an excellent packaged mix that I made egg-free and dairy-free. In fact, the cornbread looked so much like the regular cornbread, people had to ask which one was gluten-free! We know that’s always a good sign!

With the gluten-free mix, I substituted Ener-G Egg Replacer for the eggs and used soy milk for the milk. Any non-dairy substitute will work.

Then followed the instructions on the box.

Try serving cornbread with butter (or butter substitute) and honey. YUM!

Enjoy your dinner!

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