If you’ve been here for a while, you know how much I enjoy taking well known dishes and making them compatible for people who thought they’d never have the experience. For those who can’t consume foods like onion and garlic (both part of the allium group), many recipes and commercial products are out of the question.
There are SO many products that rely on alliums to bring the flavour. Well, I’m always asking, what if we changed that up? So I did. Today I’ll show you how to make an amazing chili that’s packed with flavour, and there’s a good chance you won’t miss the alliums.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Garlic, Legume, Lupin, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry*, Red Meat*, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Yeast
Friendly To: Diabetic, EOE, FPIES, Paleo
Compatible With: Corn Free, Cruciferous Free, Mustard Free, Peppercorn Free, Seed Free, GAPs
This recipe calls for a ground meat of choice, so you’ll either use poultry, or a red meat.
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