Recipe: Gluten Free Chili Seasoning Mix
I have made my own Chili Seasoning Mix for years. The only real change I made to the recipe over the years, is to omit the wheat flour and replace it with a starch. You can use whatever type of starch you have on hand. Sometimes I use Tapioca Starch. All starches are pretty much interchangeable at a 1:1 ratio.
You must be careful with commercially prepared Chili Seasoning Mix packages. They generally have wheat flour as one of the ingredients. It’s super easy to prepare your own Gluten Free Seasoning Mixes at home, with ingredients you likely already have on hand.
I’m giving you two different options for making Chili Seasoning Mix. The first is for a single batch that is equal to one 28 g (1 oz) packet of commercially prepared mix. It’s perfect for mixing with about one pound (500 g) of cooked meat, one can tomato sauce (14 oz), a can of chopped tomatoes (with the juice) and about 3 large (19 oz) cans of beans.
You can make a single batch of spice mix to use right away, or make several “packets” to store in zip-lock bags. I most often do the latter.
Another option is to make one large batch of the GF Chili Seasoning Mix. The second recipe below, is equal to about 6 x 28 g (6 x 1 oz) packets of commercially prepared mix. You can store a jar of the mix in your spice rack. When you’re ready to make Chili, measure out 2 tablespoons of GF Chili Seasoning Mix for every pound of meat. Cook the meat, along with some chopped onions and garlic (if desired). Add one can tomato sauce (14 oz), a can of chopped tomatoes (with the juice), a couple of cans of Red Kidney Beans (19 oz), Pinto Or Romano Beans, 2 Tbsp spice mix and simmer until mixture thickens.
If you’re looking for a vegan, or vegetarian Chili option, simply omit the ground meat and add extra beans. I like a variety of beans in my Vegetarian Chili. I use Red Kidney Beans, Pinto Beans, White Navy Beans, Black Beans, Garbonzo Beans and Black Eyed Peas. Be sure to drain and rinse the beans before using. Sometimes I will also add mushrooms for added flavour, plus cubed carrot and celery for extra texture in my Vegetarian Chili.
Gluten Free | Grain Free | Sugar Free | Dairy Free | Egg Free | Real Food | Vegan | Vegetarian | Paleo
- Place all seasoning mix ingredients in a bowl and thoroughly mix until very well combined. If preferred, you can use a mortar and pestle or spice grinder to grind and mix the spices.
- Each single batch makes about 2 tablespoons of Chili Seasoning Mix. Use one batch of seasoning mix per pound of ground meat. We prefer ground beef but ground turkey, or ground chicken also make really good Chili. *** For Vegan, or Vegetarian, use extra beans in place of meat in your Chili
- In a large saucepan, add one batch of Gluten Free Chili Seasoning Mix (about 2 Tbsp) to one pound of cooked meat (see Vegan/Vegetarian option above), one can tomato sauce (14 oz), one can chopped tomatoes (28 oz) and about 3 cans of beans (19 oz, drained and rinsed), add chopped onions and garlic (if desired).
- Simmer uncovered for 15 to 30 minutes, or until mixture has thickened. Stir occasionally.
- Serve warm, topped with a sprinkling of shredded cheddar cheese, chopped green onions and extra crushed red chili pepper flakes, if desired.
4 Tbsp arrowroot or other gluten free starch of choice
2 Tbsp chili powder
1½ Tbsp ground cumin
1 Tbsp herbamare or seasoning salt
1 Tbsp crushed red pepper flakes
1 Tbsp garlic powder (not garlic salt)
1 Tbsp cayenne pepper
1½ tsp sugar (optional)
Makes about 12 tablespoons of Chili Seasoning Mix. Store in a sealed container. Use 2 Tbsp of seasoning mix per pound of ground meat.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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