Living Gluten and Dairy Free

2 lbs ground meat, browned and drained (we usually use deer and/or turkey)
1 lb beans (I usually use dried cooked ahead of time. 1/2 black beans and 1/2 kidney beans. Sometimes I use a can of each, when I can find them GF)
1 can organic fire roasted tomatoes
1 can Rotel (my girls do not like it spicy)
1/4 cup ketchup or tomato paste (add 1 tbls honey if using paste)
I used to use a chili mix from Bush’s for spices but it has gluten so now I use:
1 tbls or more chili powder
1 tbls or more cajun spice
1 tsp cumin
4 tbls minced garlic
1 large onion, diced
1 tsp salt
1 tbls black pepper
1 tbls honey

Saute onions in heavy skillet until translucent. Add tomatoes and warm through. Add browned meat, beans and seasonings. Add ketchup/paste and honey. Cook as long as you can until ready to eat. (I have cooked this as little as 20 minutes when we were pressed for time and hungry. Longer is better. You can transfer to crock pot and cook all day on low. I do this on weekends when we are busy and we can just serve ourselves as we have time.) Great served over Corn Casserole.

• 2 tablespoons Earth Balance or other marg 
• 1 1/2 tablespoons brown rice flour
• 1 cup almond milk (or other milk sub, may be good with broth)
• 2 cups cooked or canned corn, drained (not creamed corn)
• 2 teaspoons honey
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs, well beaten

Melt margerine over low heat; add rice flour and blend. Add milk substitute gradually. Stirring constantly, bring mixture to the boiling point. Add corn, honey, salt, and pepper; heat through. Remove from heat and stir in the beaten eggs; pour into a greased 8×8 baking dish. Bake at 350° for 25 minutes, or until firm. Serve alone as side dish or is wonderful under chili. May top with cheese or substitute.