If you follow along on Instagram, you’ve seen this chili make several appearances. I like making it for two main reasons:
- It’s packed with vegetables.
- I can freeze the leftovers.
I suppose I can also add that it’s kid friendly as well. Additionally, this chili is easy to make.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Apple, Avocado, Banana, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Garlic, Lupin, Mustard, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry*, Red Meat*, Rice, Seeds, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Yeast
Friendly To: Diabetic, EOE
Compatible With: Cooking Oil/Added Fats Free, Corn Free, Cruciferous Free, Vinegar Free, GAPs, Low Oxalate LOW Content Ingredients Free
**You will need poultry or red meat for this recipe.
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