Warm and hearty, this thick chili recipe is perfect for a chilly evening meal or as a topping on a summer BBQ hot dog and fries. It is Top 9 Allergy Friendly chili and gluten free as well.
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Jump to:
- Why We Love This Recipe
- Ingredients
- Ingredient Low Down
- Adaptations, Variations, & Substitutions
- How to Make this Beef and Bean Chili
- How to Store and Reheat
- This Thick Chili Recipe Makes a Great School Lunch Idea
- Other Ways to Use Chili
- What to Serve With This Recipe for Thick Chili
- 📖 Recipe
- Other Recipes You May Like
- Food Safety
- Allergy Resources
- 💬 Comments
Why We Love This Recipe
We know Gluten Free, Dairy free, and Top 8 Allergens. Here at The Allergen Friee Kitchen we have 4 kids with food allergies and a condition called EoE (an allergic oesophagus). This means we HAVE to find safe alternatives to common allergens and make them taste great so kids will eat them!
The smell of the chili bubbling away after school brought joy as a child and the ease of making a big pot of it for many meals brings happiness to me now as a parent. This thick chili recipe is a favourite of our kids, so much so for some of them they could eat this chili everyday. For us parents we are happy as we can snake a bunch of foods they would never eat on their own into the mix.
This allergy friendly chili recipe is rife with veggies, beans, and flavour without the heat that kids often cannot handle, and some of us adults. We have made many chili recipes in our day but this is the one we perfected by having it all the time in the cold winter months.
Ingredients
- Neutral Oil, avocado or canola
- Ground Spicy Sausage
- Lean Ground Beef
- Celery
- White Onion
- Red Bell Pepper
- Garlic
- Fresh Thyme
- Chilli Powder
- Cumin
- Smoked Paprika
- Cayenne Pepper
- Chicken Stock
- Diced Tomatoes, canned
- Tomato Sauce, canned
- Kidney Beans
- Button Mushrooms
- Salt & Pepper
See Recipe Card for quantities.
Ingredient Low Down
Ground Beef and Spicy Sausage
Make sure to drain this really well as no one wants a greasy chili. we use a lean ground beef as the fat has a lot of flavour in it whilst browning the meat.
For the Sausage you can use packaged loose sausage meat or cut it from sausage casings. We use a spicy sausage but if you need to have a less spicy chili due to acid reflux, EoE, or for kids it can be switched for a mild sausage.
Neutral Oil
Use any neutral oil for sauteing the veggies and browning the meat that works for you. Olive oil or avocado oil are some of our favourites. whatever you use make sure it is appropriate for higher temperature cooking.
Celery, Bell Peppers, Onions and Garlic
We use fresh versions of the vegetables. The dried, dehydrated, or powdered will not work in this recipe.
Yellow or sweet onions work best in this recipe. Red bell peppers are usually what we use but we have used orange and yellow with great success. Green peppers can be used but will not be as sweet.
Chicken Stock
Homemade or store bought can be used. If preferred, a soy free vegetable broth can be used or replace a portion of the stock for extra flavour.
Our budget friendly chicken stock is perfect for this chili.
Tomato Sauce and Diced Tomatoes
Canned tomato sauce and diced tomatoes work best. They are not as watery as most fresh tomato's and have the acidic taste taken out in the processing.
If you do not have tomato sauce you can replace it with pureed canned diced tomatoes and 2 Tbsps of tomato paste.
Button Mushrooms and Kidney Beans
We use canned versions of both in our allergy friendly chili, it is just easier for us. Both canned varieties need to be drained.
Fresh mushrooms can be used but they should be sauteed before being added to the chili. They will release a lot of water otherwise and give a runny chilli.
The kidney beans will need to be well rinsed until the water runs clear. If using dried kidney beans soak them in water with a teaspoon of baking soda for 12-24 hours, drained. Add new water and then boil to cook the beans.
Spices
One area people often forget to check for allergens is in their spices. We grow most of our herbs year round in an indoor garden. That way we know they are safe. Some, however, we don't or cannot grow so finding a source you trust and have vetted is key.
Adaptations, Variations, & Substitutions
- Ground Turkey, Buffalo, Venison, Lamb - If beef or spicy sausage is not your deal any ground meat can be used. If the meat is lean like turkey, venison, or buffalo, add a bit of olive oil to the pan so it doesn't stick while browning.
- Vegan - Ground meat alternative can be used however, they often contain soy or wheat. Cook the veggie ground round as directed on the package to brown. The chicken stock will need to be replaced with vegetable broth. Red lentils and rice are a great vegan alternative.
- Beans - Adding various kinds of beans is also a great alternative to meat. Chickpeas, white beans, navy beans, or black beans all work well in this recipe. We often use them instead of kidney beans for a change.
- Corn - can be added from canned whole niblets, or frozen ones.
- Roasted peppers - will give a wonderful taste to the chili when added with the canned tomatoes.
- Tomato Free - Mix diced roasted red peppers, roasted pepper puree and mashed acorn squash to replace the tomatoes in this allergy friendly chili recipe. Find our recipe to make mashed squash here. It is all about getting the texture just right and using the same spices to deliver that same chili taste.
- Spicier- add to the thick chili recipe, a can of chilis in adobo sauce is a wonderful option, if they are safe for you. Topping the meal with fresh diced jalapenos is always a crowd pleaser, and great option at a party buffet for toppings. A few dashes of allergen friendly hot sauce or cayenne pepper to your liking is a sure way to bring heat quickly to the chili. Lastly, using hot italian sausage meat out of the casing is a winner to add heat as well.
How to Make this Beef and Bean Chili
First chop up all the veggies to a small to medium dice. You want to have a smattering of the ingredients in each spoonful of allergy friendly chili. Keep that in mind when chopping everything up. The thickness of this chili comes from the loads of ingredients. Items like canned mushrooms, celery, kidney or black beans, Tomato sauce and more.
Simmering everything for at least 20 mins will evaporate some of the liquid off the recipe. While the beans bubble away they will let off starches to thicken the chili into a hearty meal. When simmering is finished, give the allergy friendly chili a good stir to mix in the liquid that rises. This helps to maintain the thickness of this thick chili recipe.
How to Store and Reheat
Reheating Allergy Friendly Chili
A quick and easy recipe, it can be done easily by beginners and pros a like. It takes about an hour with all the chopping and dicing. You can prep it a few days in advance on a day off and spend 30 mins cooking it after work one night. This recipe re-heats insanely well and shouldn't be eaten cold.
Stove top
We add a bit of water or stock to bring a bit of liquid to the chili. The stove top to warm it back up to a bubble is our preferred method of reheating. Remember to always to get a food safe temperature before eating.
Microwave
The chili is going to splatter in the microwave, if you have a microwave safe splatter dome it would be best to use it. Add a couple of tablespoons of water to the chili in a microwavable bowl. Heat for 1.5 - 2 mins and then stir. If not warmed through continue to cook for another 45 seconds and then stir well, checking if it is heated all the way though. Repeat as needed until the chili is at a safe temperature.
Storing the Thick Chili
Using a ladle to help portion properly before freezing allows us to know how amny servings are in each container and how many we need to thaw for dinner. That way we know exactly how many we need to pull out the night before. This is especially helpful if not all the kids will be eating together or if they want different meals. If the chili has been frozen it should not be re-frozen a second time. The chili may stain the containers, if they are plastic.
Fridge
In food safe storage containers this allergen friendly chili recipe will keep for 72 hours, chilled.
Freezer
Freezing for 3 months in a freezer helps us have hearty meals on busy nights. We freeze this thick chili recipe in a few 2-3 portion containers. The night before we bring the beef and bean chili out to thaw.
This Thick Chili Recipe Makes a Great School Lunch Idea
Sandwiches are not a huge lunch staple for our kids. However, we do send leftovers of the chili in thermoses. The key is to pre-warm them by pouring in boiling water to the container. Re-heating the chili on the stove tends to keep it way hotter in a thermos than microwaving it. What is better than knowing the kids have a nice home cooked meal for lunch at school?!
It also has worked well when we have to power from one child's activity to the other. The allergies our family faces means we cannot stop for a quick burger at a fast food place. It can make us a bit jealous of most families who eat on the fly. Instead we plan ahead and pack meals. This thick chili recipe perfect taking to soccer to eat while cheering on a sibling.
Other Ways to Use Chili
Making air fryer chips/French Fries? Why not top them with a scoop of beef and bean chili and a sprinkling of vegan cheese! Homemade chilli cheese fries or a safe hot dog or sausage on an allergen safe bun (for us the Little Northern Bakehouse ones are safe) just like at the baseball games use this thick chili recipe . Turning one meal into a few others with a bit of a twist to keep meals fun and tasty. We often make our leftovers this way. Eating out isn't safe for us and we crave those treats we used to get every now and again.
What to Serve With This Recipe for Thick Chili
The beef and bean chili is so thick and packed with protein it really doesn't need anything else with it. A good gluten free bread roll or salad makes the perfect side dish for this recipe for thick chili. We love to serve this thick chili recipe with a salad for dinner, like this fig and kale salad.
Garnishes that are always a crowd favourite are vegan shredded cheddar cheese, diced onions, fresh cilantro (coriander) leaves, or diced jalapenos.
📖 Recipe
Equipment
- 1 Large Stock Pot
- Cooking Utensils
- Knife and Cutting Board
- Measuring cups and spoons
Ingredients
- 1 Tablespoon Neutral Oil avocado or canola, if safe for you
- ½ Pounds Ground Spicy Sausage or cut from a casing (see notes)
- 3 Pounds Ground Beef lean
- 3 Ribs Celery Ribs
- 1 Large White Onion medium diced
- 1 Large Red Bell Pepper medium diced
- 6 cloves Garlic minced
- 2 sprigs Fresh Thyme leaves removed from stems
- 2 Tablespoons Chili Powder ground
- 2 Tablespoons Cumin ground
- 2 Tablespoons Smoked Paprika
- 1 Dash Cayenne Pepper optional (for the kids we omit this)
- 4 Cups Chicken Stock (see notes)
- 28 Ounces Diced Tomatoes, can petite or regular (see notes)
- 16 Ounces Tomato Sauce canned (see notes)
- 14 Ounces Kidney Beans canned or rehydrated from dry (drained and rinsed)
- 8 Medium Button Mushrooms halved and thinly sliced (see notes)
- 1 teaspoon Sea Salt or to taste
- ¼ teaspoon Ground Pepper or to taste
Instructions
- Heat the oil in a large stock pot on medium high heat.1 Tablespoon Neutral Oil
- Add the ground sausage meat to the pot. Stir to coat with oil.½ Pounds Ground Spicy Sausage
- Saute the sausage meat until it is fully cooked through. stirring often. When it is fully cooked, remove from the pot and set aside.
- Leave some of the sausage fat in the pot, about 2 Tbsps, to cook the beef and add flavour to it. The rest of the fat not used to cook with should be drained.
- Add beef in the large pot with the sausage fat used to flavour and help brown the beef. Cook beef until browned and well cooked through. Drain all except 1 tablesppon of the fat out from the sausage and beef, keeping the beef in the pot.3 Pounds Ground Beef
- Turn down heat to medium. Add in celery, onion, garlic and red bell pepper and saute until onion is translucent, about 4 mins, stirring often.3 Ribs Celery Ribs, 1 Large White Onion, 1 Large Red Bell Pepper, 6 cloves Garlic
- Add reserved cooked sausage meat back to the pot.
- Stir in spices and cook for 1 minute.2 sprigs Fresh Thyme, 2 Tablespoons Chili Powder, 2 Tablespoons Cumin, 2 Tablespoons Smoked Paprika, 1 Dash Cayenne Pepper
- Turn heat up to medium-high and pour in chicken stock, both diced tomatoes and tomato sauce. Stirring to combine all ingredients.4 Cups Chicken Stock, 28 Ounces Diced Tomatoes, can, 16 Ounces Tomato Sauce
- Once the pot is at a light boil turn down to simmer and add kidney beans and mushrooms.14 Ounces Kidney Beans, 8 Medium Button Mushrooms
- Let simmer uncovered for 30 mins. If the chili is not reduced and appears watery, give it a good stir and a bit more time to reduce, add 5 mins.
- Add salt and pepper, mix well.1 teaspoon Sea Salt, ¼ teaspoon Ground Pepper
Notes
- Make sure that the spicy sausage is gluten free and free from the top 9 allergens, some items packaged in store may have come in contact with your allergens. It is always best to talk to the butcher or have a trusted brand that is packaged offsite.
- Chicken stock can be homemade or commercially made - this recipe is how we make our chicken stock. Be sure to check stock, if purchased, is top 9 free some often contain soy or wheat. Most bullions contain dairy or whey powder and are not suitable.
- For the canned diced tomatoes & tomato sauce you may need more than one can if they are not available in the larger sizes in your area. If you can only get 13 ounce cans two of those will work, instead of getting a third for 2 ounces worth.
- For the mushrooms use fresh or one 10 ounce to 14 ounce can of canned sliced mushrooms drained.
- Canned corn or frozen corn can be added with the beans and mushrooms, if desired.
- Canned black beans or canned chickpeas can be used in place of, or in addition to, kidney beans.
- Check ALL spices, canned goods, and ingredients for cross contact with your allergens. You may need to contact the manufacturer as "may contain" labels are voluntary and not regulated.
- To substitute dried thyme for fresh use ¼ teaspoon of dried thyme in this recipe.
- Serve topped with medium diced raw white onion, dairy free shredded cheddar cheese, dairy free sour cream, and/or sliced jalapeño rounds.
- Goes well with a nice gluten free Little Northern Bakehouse Burger Bun or on a safe hot dog and bun or on safe French fries.
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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