Low-Carb, Gluten-Free Chili Cornbread Pot Pies
It’s cold. It’s so, so cold. Now, I’m only making food that I am positive will warm me up and make me feel as cozy as possible. This one is it. In January, it can be hard to find ways to make comfort foods in a way that aligns with your lifestyle goals and dietary restrictions. I wanted to make this low-carb and gluten-free so that it can be enjoyed by everyone!
If you don’t like cornbread – no worries. You can just make a big pot of this chili and enjoy it. Alternatively, you can use a puff pastry or biscuit dough in lieu of the cornbread. If you’re not worried about restrictions, you can also use any cornbread recipe you want! I like to make my recipes adaptable so that you can make any changes you want and still be able to enjoy them. We all have such different tastes and preferences and I encourage you to think outside of the box and make this food your own!
Low-Carb, Gluten-Free Chili Cornbread Pot Pies
Equipment
- ramekins any size
Ingredients
- 3 celery stalks sliced
- 3 carrots peeled, sliced, and quarted
- 1 yellow onion diced
- 4 T butter
- 2 T olive oil
- 4 garlic cloves minced
- 4 T tomato paste
- 2 lbs. ground beef or ground meat of your choice. you can also use chicken, turkey, pork, or a mix!
- 2 t salt
- ½ t pepper
- 2 T chili powder
- 1 T cumin
- 1 T unsweetened cocoa powder
- 2 t oregano
- 1 t paprika
- ½ t smoked paprika
- ¼ t cayenne pepper
- 2 15 oz. can red kidney beans
- 28 oz. can of fire-roasted tomatos
- 2 cups beef broth
- 1 t apple cider vinegar
- 1 Good Dee's low-carb, gluten-free cornbread mix or alternatively, whatever you want to top this with whether it be cornbread, puff pastry, biscuits, etc.
Instructions
Chili
- Prep the celery stalks, carrots, and yellow onion.
- In a large pot or dutch oven, heat the butter and olive oil over low/medium heat.
- Add the vegetables to the pot. Stir to make sure everything is coated in the butter and olive oil. Let them cook for 20 minutes, until soft.
- Add the garlic. Cook for 1 minute.
- Add the tomato paste. Stir until everything is coated. Cook for 3-4 minutes, until the red of the tomato paste darkens a little.
- In a separate pan, cook the ground beef.
- Add the ground beef to the pot.
- Add the salt, pepper, chili powder, cumin, cocoa powder, oregano, paprika, smoked paprika, and cayenne pepper. Combine.
- Drain the kidney beans. Add the kidney beans, fire-roasted tomatoes, and beef broth. Stir to combine.
- Bring to a boil, and then reduce to a simmer. Cook on a simmer for an additional 45 minutes, stirring occasionally.
- Remove from heat and add the apple cider vinegar.
Pot Pies
- Preheat your oven to the directions on the packaging of your cornbread.
- Make the cornbread according to the directions on the packaging.
- Ladle the chili into your ramekins.
- Top the ramekins with the cornbread.
- Bake for the amount of time it states on the package.
