Chipotle Chili with Cornbread

Chili goes upscale. The chipotle, the chocolate and the cornbread are the secrets to its success.

Allergic Living Magazine


Courtesy of Allergic Living and Chef Simon Clarke


Gluten-Free Chipotle Chili and Cornbread

Makes 6 servings.
Gluten-free and dairy-free



1 ⁄ 4     cup olive oil
2          cups onion, diced
2          stalks celery, diced
2          cloves garlic, chopped
2          large carrots, grated
2          lbs ground beef
1          14 oz can kidney beans
1          28 oz can diced tomatoes
1          14 oz can crushed tomatoes
2          tbsp chili powder
2          tbsp canned chipotle peppers, puréed (make sure it's gluten-free)
1 ⁄ 4     cup gluten-free, dairy-free dark chocolate, grated


1. Pre-heat oven to 375º. To make chili, heat olive oil in a large pot. Add onions, celery and garlic. Cook 2-3 minutes.

2. Add carrots and beef. Continue to cook, 6-8 minutes, stirring often.

3. Add remaining ingredients, except chocolate. Bring to a boil, simmer for 30-40 minutes, stirring often.

4. Add grated chocolate to chili, stir until it’s melted.

Serve hot chili with cornbread. 

Corn Bread


11 ⁄ 4   cup all-purpose gluten-free flour
2⁄ 3      cup cornmeal
2          tbsp sugar 
1          tsp baking powder
1          tsp baking soda
1          tsp salt
1 ⁄ 2     cup sunflower oil
2          eggs or 2x egg replacer
11 ⁄ 2   cup buttermilk (For dairy-free: use soy milk soured with 2-3 tsp of lemon juice)
1          cup red pepper, finely diced
2          jalapeño peppers, de-seeded, minced


1. Grease a 5x9-inch loaf pan. Dust lightly with gluten-free flour.

2. In a large bowl, stir together gluten-free flour, cornmeal, sugar, baking powder, soda and salt. 

3. In another bowl, whisk together oil, eggs, buttermilk or substitute, red pepper and jalapeño. Then add to flour mixture; stir to combine.

4. Place dough into loaf pan and bake 25 minutes, until a toothpick comes out clean. Cool and slice.

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