Gluten Free Hurricane Chili Recipe
An angry woman came roaring through my town about a week and a half ago – her name was Irma. She knocked down trees and power lines, broke windows, damaged buildings, threw out power and internet services, and basically just caused a lot of ruckus.
Here in Florida, we must deal with hurricanes and flooding. When I lived in California, it was earthquakes and fires. Other parts of the country have tornadoes, snow storms, and potentially disastrous forces of nature. When Mother Nature gets angry, we have to pay the price.
I have long been a proponent of a well-stocked pantry. Not just because it makes getting a gluten free dinner on the table faster and easier but also because it can come in real handy when you are without power for days on end. If you have a grill or barbecue, you can cook even without power. The first few days power-free, you might grill up all the fresh meats and veggies you have in the fridge or freezer. But that only lasts so long before you have to get a little more creative, especially if stores are still closed or have limited supplies.
This chili is one I made the other day and was so pleased with the results, I will make it again and again, even if I’m dealing with the aftermath of a hurricane. It uses all pantry ingredients, no “fresh” food. I used what was in my pantry but you can use any canned beans or tomatoes you have on hand. And of course, you can always substitute a fresh onion and some fresh garlic in place of the powders if you like. I didn’t add meat for a couple reasons. First, my son is here with me and doesn’t eat meat and also, I didn’t have any. To up the protein factor, I added some creamy SunButter – it imparted a lovely richness to the chili.
You will notice that the photos of this recipe have the addition of some sour cream, cheese, and green onions – that’s because I made it again after the power was on and I could have fresh ingredients.
I told you we liked it! Oh, and by the way – I think this chili is even better the day after and the day after that.
- 1 (30-ounce) can kidney beans rinsed and drained
- 2 (15-ounce) cans black beans rinsed and drained
- 1 (15-ounce) can cannellini beans rinsed and drained
- 2 (14.5-ounce) cans diced fire roasted tomatoes undrained
- 2 (12-ounce) jars roasted red bell peppers drained and chopped
- 1 (4-ounce) can diced mild green chilies drained
- ½ cup gluten free steak sauce of choice
- ½ cup gluten free taco sauce of choice
- 1/3 cup creamy SunButter
- 1-2 tablespoons chili powder depending on heat level you like
- 1 tablespoon sriracha sauce optional for extra heat
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
Combine all ingredients in a large pot or Dutch oven. Bring to a boil, reduce heat, and simmer gently for about an hour, stirring occasionally. Taste and season with salt and pepper, if needed.
Serve hot. Can be stored, covered, in the refrigerator for 4-5 days.
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