My easy gluten and dairy free chilli con carne is great for batch cooking, or cooking for a crowd. It’s a real crowd pleaser and makes at-least 6 portions, perfect served with rice or homemade chips, dairy free cheese and tortilla chips. The great thing about this recipe is you can make it as spicy or non spicy as you like depending on your preference. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
How long will the chilli last once cooked?
Store the chilli in an airtight container in the fridge. It will last for up to 3 days.
Can the chilli be frozen?
Yes – freeze the chilli in an airtight container and defrost fully in the fridge before reheating.
Which dairy free cheese do you use on top?
I really like the Cathedral City dairy free cheddar alternative.
Chilli Con Carne
Ingredients
- 0.5 tablespoon olive oil
- 500 g lean beef mince
- 1 onion (diced)
- 1 teaspoon chopped garlic
- 1 red or green pepper
- 1 tin kidney beans (drained)
- 2 tins chopped tomatoes
- 1 tablespoon tomato puree
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon mixed herbs
- 1 beef stock cube (mixed with 200ml boiling water)
- 1 teaspoon chilli flakes (Add more or less depending on preference)
- 1 tablespoon tomato ketchup
- Serve with: dairy free cheese, rice, tortilla chips
Instructions
- To a large frying pan on a medium to high heat add your oil followed by your lean beef mince, onion and garlic. Cook until the mince is browed and the onion is cooked through.
- Add your chopped pepper and kidney beans followed by your chopped tomatoes, tomato puree, paprika, cumin, mixed herbs, beef stock, chilli flakes and tomato ketchup.
- Mix well and bring to a simmer and then turn the heat down and leave to simmer for around 50 minutes with a lid on, stirring regularly. You could also transfer to an oven proof dish with lid and cook in the oven for 50 minutes at 180C.
- Serve with rice, tortilla chips and dairy free cheese.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
