5 Back-to-Basics Recipes for Gluten-Free Fall Comfort Foods

The cooler weather is slowly creeping its way in as autumn is in full swing. This fall, we are going back to the basics with five recipes made from ingredients you can find in your pantry, along with a few affordable seasonal items easily found from your local farmer or backyard garden.

Food shortages may or may not arrive as unemployment surges into the double-digits and many workers are furloughed without pay, which could cause disruption to our agricultural production, as well as supply routes. Food insecurity had already affected 37 million U.S. households even before the start of the COVID-19 outbreak. This is continuing to increase as the economy continues to decline.

The exciting news is that many of our traditional pantry staples are also gluten-free and can be purchased in bulk. Stocking up on canned beans, canned tomatoes and rice, along with saving kitchen produce scraps and bones from chicken or beef, can be used to create a healthy meal to provide energy to the body.

Vegetable tops and bottoms, along with carrot peels, can be combined with chicken or beef bones to make bone broth. 

This broth can be used alone or to make soups. See our recipe here. All the recipes can be made ahead and frozen for up to six weeks in airtight containers.

4 Bean Chili

(with or without meat)

Yields: 6 servings

1 lb ground beef or turkey (or use a meat substitute)

1 medium onion, chopped

1 green pepper, chopped

1¾ cups water

6 large tomatoes, chopped, or 2 cans of tomatoes

1 can kidney beans

1 can great northern beans

1 can garbanzo beans

1 can black beans

1 Tbsp cacao powder

2 tsp Louisiana hot sauce

½ tsp black pepper

½ tsp chili powder

2 clove garlic, minced

⅛ tsp Cayenne pepper

In a Dutch oven or large pot cook meat, onion and green pepper until meat is brown and drain.

Stir in all remaining ingredients. Bring to a boil, reduce heat and simmer for at least 30 minutes.

Note: You can mix all ingredients into a crock pot and cook for 8 hours on low.

Chili on a Roasted Sweet Potato

Yields: 1 serving

1 cup leftover chili

1 sweet potato

Fresh cilantro, chopped

Avocado, chopped

Heat oven to 400° F. Roast the sweet potato in the oven for 45 minutes. Remove from oven, split open lengthwise and top with chili. Place back in oven 15-20 minutes to reheat chili. Remove and top with cilantro and avocado.

Veggie Curry Over Sweet Potato

Yields: 6 servings

2 medium red onions, sliced long

3 cloves garlic, shelled

1 inch ginger, chopped

4 large tomatoes, chopped or 1 can tomatoes

1 can chickpeas, drained

2 Tbsp coconut oil

1 tsp turmeric

1 tsp red chili powder

½ tsp Himalayan salt

2 tsp chole masala 

½ cup coconut milk

6 large sweet potatoes or serve with rice

Heat oven to 400° F and bake sweet potato until soft (approximately 35 minutes). Once sweet potato is in the oven begin to prep curry. Puree in food processor or blender red onion, garlic and ginger until it forms a thick paste.

Heat coconut oil in a large skillet. Once melted, add onion paste. Fry onion mixture until it starts to brown. Add tomatoes and cook till they begin to soften, about 5 minutes, stirring often.

Add turmeric, red chili powder and salt. Mix well. Cook for 3 minutes. Add chole masala and mix together. Then add chickpeas and stir. Slowly stir in coconut milk and return to simmer.

Stir occasionally and continue to simmer until the sweet potato is done, approximately 40 minutes.

Baked Stuffed Sweet Potato

Yields: 2 servings

2 small sweet potatoes, pierced with a fork several times

1½ cups shredded chicken or tofu

½ cup black beans

2 tsp olive oil

½ tsp ground cumin

½ tsp ground coriander

¼ tsp Himalayan salt

2 Tbsp cilantro, chopped

Preheat oven to 400° F. Bake sweet potatoes for 40 minutes or until tender. When done, cut sweet potatoes almost in half lengthwise.

While sweet potatoes are baking, combine chicken/tofu, beans, oil, cumin, coriander and salt in a small pan. Cook over medium heat, stirring constantly for 5 minutes.

Top sweet potatoes evenly with chicken/tofu mixture. Sprinkle with cilantro.

Ham and Bean Soup

Yields: 6 servings

2 Tbsp olive oil

1 small onion, chopped fine

2 garlic cloves, chopped fine

1½ cups leftover ham or pork butt, diced

1 tsp thyme

2 (15-oz) cans white beans, drained and rinsed

3 cups chicken broth

1 bay leaf

2 cups fresh spinach, cut into thin ribbons

½ tsp sea salt

¼ tsp ground pepper

8 shakes hot sauce (optional)

In a heavy bottomed soup pot over medium heat, cook onion, garlic, ham and thyme in

oil, stirring occasionally, until onion is softened.

Add beans, broth, bay leaf, spinach, salt
and pepper (to taste) and simmer, covered, stirring occasionally, 60 minutes, so the flavors can develop. Remove bay leaves before serving.

Recipes courtesy of Tiffany Hinton, GF Mom Certified. Connect on social media @GFMomCertified.