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    Scott Adams

    Chili Con Carne (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Jay Berger and Kim.

    2 tablespoon olive oil
    2 medium sized onions, finely chopped
    2 med sized garlic gloves, crushed
    1 tablespoon hot paprika
    1 teaspoon crushed red pepper
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 lb ground turkey
    8 oz sliced mushrooms
    1 (28 oz) can crushed tomatoes
    1 c dry red wine (I substitute water when making gluten-free, casein-free)
    2 tablespoon tomato paste
    1 tablespoon dried leaf oregano
    2 teaspoon dried leaf basil
    2 teaspoon dried leaf savory (or ground)
    ½ teaspoon dried leaf thyme
    2 bay leaves
    2 teaspoon salt (I use sea salt for corn free)
    1 teaspoon ground pepper
    1 Tablespoon sugar
    any beans if you like



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    In a large saucepan, heat oil over med heat. Add onions, garlic, paprika, red pepper, cumin and coriander and sauté 2-3 minutes. Add turkey or ground beef, mushrooms and increase heat to high and sauté until meat is no longer pink, 7-10 min, stir to break up big chunks. Stir in remaining ingredients except beans. Bring to a boil, reduce heat and simmer briskly, stirring occasionally until mixture is fairly thick, but still liquid (about 1 - ¼ hours). Add beans and simmer about 15 min more. Makes 4-6 servings.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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