Cannellini Bean Chili with Beef

This very easy recipe is packed with protein. The beef addition adds an iron boost that a lot of us with gluten sensitivities need.


  • 1 cup dry cannellini (white kidney) beans
  • 1/2 half pound ground beef
  • Sprig rosemary
  • 2 chopped onions
  • 3 cloves crushed garlic
  • Salt
  • Cumin
  • 1/4 cup tomato paste
  • 1/2 cup tomato sauce
  • Shredded cheddar cheese

To prepare beans: Boil beans with a few cups of water and rosemary for two minutes. Cover and let sit for an hour. Drain and rinse. Remove rosemary.

  1. Saute onions until soft with a little salt
  2. Break up beef over onions
  3. Add rest of ingredients (except cheese)
  4. Cook on stovetop over low heat adding water as needed–about 1 1/2 hours.
  5. Top with grated cheese.

Stuffed Cabbage Soup

I can go on and on about stuffed cabbage! This Jewish comfort food is gluten-free, nutritious, great for entertaining and kid friendly (see tip below). It can be served with rice, roasted potatoes or broth.


  • Stuffed cabbage (I use this recipe)
  • Beef bones (save from making sauce from above recipe)
  • 1 cup cooked rice
  • Some reserved tomato sauce
  • Three large carrots
  • 2-3 cups water

Reserve the beef bones and about 1/4 cup sauce from linked recipe above. Put into pot with about 2 cups water and carrots. Simmer about one hour and cut carrots into chunks. Serve stuffed cabbage in this broth with rice and carrots.

For kids: Serve only the beef, rice and carrots