Monday, March 22, 2010

Gluten free Chili Lime Burrito

Good afternoon world! For lunch I made chili with a little bit of this and a little bit of that. Check to be sure all your ingredients are gluten free if that is important to your health, if not, don't worry be happy. This is not an induction friendly recipe but it could be easily, just switch out the peas with some diced celery. Also, instead of garbanzo beans you could go with chopped bell pepper. Peppers are a berry and do have some carbs in them but are not a legume so I think you can have 1/2 to 1 cup of those a day and still be in the realm of a low carb diet. You can use this simple, easily adaptable base over brown rice, stir fried vegetables, or roasted squash. The great part is that it warms up very well.

Gluten Free Chili Lime Burritos

Protein and vegetable base:
1/2 pound of ground beef
1 can low sodium diced tomatoes
1 can garbanzo beans
1/2 cup frozen peas
1 can of low sodium SW garbanzo beans


1/4 cup of enchilada sauce.
juice of 1/2 lime
Dash of Louisana hot sauce
Capful of Tamari sauce
2 tbsp. butter
2 tbsp. coconut oil (Spectrum brand)

1 tsp. McCormick Ground Chipotle chili powder
1/2 tsp. Trader Joe's garlic powder
1/2 tsp. McCormick Chili powder
1 tbsp dried parsley flakes
dash ground white pepper

To serve:
Sour cream
Lime juice
Sliced olives

1. Brown ground beef in coconut oil, season the meat with salt and pepper.
2. Add vegetables
3. Add sauce.
4. Stir and simmer until done uncovered in a medium pot on medium heat.
5. If using, warm corn tortillas in the microwave.
6. Plate: Put small amount of bean sprouts in center, add a dollop of sour cream. (Knudsen please) add 1-2 tablespoons of chili filling.

Roll up into a burrito.

Do you have a favorite chili recipe? If so tell me about it.

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