Gluten Free Dairy Free Taco Chili
Serves: 12
  • 2 pounds ground beef or bison (you could also use ground turkey)
  • 28 once can crushed or diced tomatoes
  • 15 ounce jar of salsa, gluten free
  • 10 ounce bag frozen corn
  • 15 once can red kidney beans, drained and rinsed
  • 15 ounce can black beans, drained and rinsed
  • 2 teaspoons instant minced onion
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon cornstarch
  • ½ teaspoon instant minced garlic
  • ½ teaspoon crushed, dried red pepper (optional)
  • ¼ teaspoon dried oregano
  1. Brown ground beef until cooked though. Drain well. Mix the rest of the ingredients in the slow cooker. Mix in the cooked meat. Cook on low for 6 to 8 hours.
  2. Serve with tortilla chips or gluten free corn bread.
  3. To freeze: After cooking the ground beef, put all ingredients into a gallon sized freezer bag, remove as much air as possible, seal, label and freeze.
  4. To serve: Thaw. Put in slow cooker and cover. Cook on low for 6 to 8 hours.
Recipe by Angela's Kitchen at