I know that mostly everywhere now (unless you live above the Arctic Circle) it might be past chili season, but you know there are the "June Gloom" days that just beg to have a big bowl of chili for dinner.
What's perfect to go with your Gluten free chili?
Try it out, you'll love it.
Back to the chili.
It's a thicker chili with mild heat.
And it's pretty healthy as well, 200 calories per cup, with 15 g of protein.
You can't beat that.
Gluten Free Black and White Bean Chili
1 t. canola oil
1/2- 1 cup onion, diced (depends on how much onion you want)
2 cups chicken broth
6 oz tomato paste
4 ounce canned chopped green chilies
1 t. cumin
16 oz can black beans, drained and rinsed
16 oz can navy or white beans, drained and rinsed
In a large soup pot, heat the oil over medium-high heat. Add the onions and cook for 5 minutes.
Add the broth, tomato paste, chilies, cumin, and beans. Bring to a boil.
Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.