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Simple Allergy-Friendly Chili

Living in Los Angeles, we do not get much of a shot at cold weather or a winter season, so I jump at the times the weather dips below 75 degrees to turn on the stove and cook. Now that we’ve had a couple of cooler weeks, I cooked up a big pot of this delicious, allergy-friendly chili. This recipe is so great because it doesn’t take too much time to make, so I can easily make it when I get home after a busier day at work. The recipe produces a pretty large amount of chili, which my husband really appreciates too!

(I get two cans of pinto beans if I can’t find the large can).

I enjoy eating this chili with cornbread or tortilla chips!  I also top my chili off with Daiya Cheddar Style Shreds, which is allergy-friendly and delicious!

Simple, Allergy-Friendly Chili



1 lb. ground turkey
1/2 small onion
1 large can pinto beans
1 can black beans (drained)
1 can corn (drained)
1 large can diced tomato
2 cups red salsa
1 green bell pepper
1 tsp. salt
1 tsp. pepper


Cook ground turkey in pan with salt and pepper.
Dice the onion and chop up the green bell pepper.
Add in onion and green bell pepper to ground turkey.
While the ground turkey, onion, and bell pepper cook, pour pinto beans, black beans, corn, diced tomato, and salsa into large pot.
Pour ground turkey into large pot, and cook on medium heat for 45 to 60 minutes. Then serve and enjoy!

I’m Caitlin! An allergic mama :) I’m raising two boys while continuing to navigate life with anaphylaxis. I’m excited to share recipes, reviews, and helpful hints with you!
  1. Reply

    Hi there! This post could not be written much better! Reading through this post reminds me of my previous roommate! He constantly kept talking about this. I most certainly will send this post to him. Fairly certain he will have a very good read. Thanks for sharing!

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