Chili (dairy-free, gluten-free, egg-free)

My husband loves chili but it isn’t one of my favorite dishes. I’ve experimented over the years with different chili recipes to please him and here’s the one we decided pleases both of us. I like to eat mine over some soba noodles and garnish it with avocadoes but he’d rather eat his the traditional way. Its a very easy recipe to make the way your family likes chili — swap out the meat, type of peppers, or even the type of beans, or even increase the spices.

Here’s what you’ll need:

2 tablespoons olive oil
1 teaspoon ground cumin
2 tablespoons paprika
1/4 to 1/2 teaspoon chipotle chili pepper
1 cup chopped onion
4 garlic cloves diced
1 pound ground turkey (or if you prefer, hamburger, ground chicken, ground pork, etc.)
1 can diced chili peppers (I used the mild but you can use whatever your family likes)*
1 tablespoon of fresh oregano
1/4 cup tomato paste (or 1 small can)
2 cups stock (chicken, turkey, or beef depending on what meat you use)
1 tablespoon vinegar
1 teaspoon pomegranate molasses
1 teaspoon sea salt
3 cinnamon sticks
1 (15 ounce) can pinto, or great northern, or kidney, or black beans, whichever you prefer
Bag of non-dairy grated cheese or for individual servings, slices
1 diced avocado

*I wanted to use poblano chilis but the can I saw had added sugar so I went with my old standby of mild chili peppers. Feel free to use fresh peppers and add the diced peppers with the onions and garlic.

In a large, deep skillet, or Dutch oven, heat oil over high heat. Add spices (cumin, paprika, and chili powder) to release the oils. Add onions and garlic and cook for a minute reducing heat to medium. Add the meat and brown. Pour in the stock and add the chili peppers, oregano, tomato paste, vinegar, molasses, salt and cinnamon sticks. Bring to a boil, cover and reduce heat. Simmer for 40-60 minutes stirring occasionally. Remove cinnamon sticks and discard. Stir in the drained beans and simmer for 5 minutes. Serve topped with cheese and the diced avocado.