Pregnancy Friendly Gluten Free Beef Chili
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 lb ground beef (80/20)
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- Ā½ tsp cayenne pepper
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper
- 1 can (6 oz) tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 2 cans (15 oz each) kidney beans, drained and rinsed
For serving
- shredded cheddar cheese, for serving (optional)
- sour cream, for serving (optional)
- sliced scallions, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6ā8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!