Chili is an ideal make-ahead fall dish -- it develops such flavor when made the day before serving. Here's a great list of chili recipes from About.com Food Guides.
Be sure to use gluten-free spices, beans and broth products as called for in these recipes. As always, read labels carefully when shopping for your ingredients.
2010 (c) Jolinda Hackett, About.com Guide to Vegetarian Food
This vegetarian and vegan chili recipe is really fast and easy to make. Canned black beans, tomatoes, onions, garlic, healthy olive oil and classic chili spices are all the ingredients you'll need for this great, every day chili recipe from Jolinda Hackett, About.com Guide to Vegetarian Food. Recipe for Vegetarian Chili
According to John Mitzewich, About.com Guide to American Food, "Buffalo chili is lower in fat and calories than a beef chili since buffalo are a leaner animal." This spiced up recipe is layered with flavor. Be sure to use gluten-free beef broth and beans. Yes, canned beans sometimes are thickened with gluten, so read labels carefully. Recipe for Spicy Buffalo Chili
This zipped up vegetarian, vegan chili recipe is made with beans, tomatoes and lots of heat- hot salsa, red pepper flakes, cayenne and chili powder. Sounds like my kind of chili Recipe for Spicy Four Alarm Vegetarian Chili
This classic chili recipe from Linda Larsen, About.com Guide to Busy Cooks freezes nicely. Make a double batch and you'll have delicious, homemade "fast food" chili. Thaw and reheat with a small amount of water and cornstarch. Recipe for Spicy Freezer Chili
Made with lean cubed chicken breast, Chicken Chili is brightened with corn, lime juice and garnished with sour cream, chopped red onion and fresh cilantro. This delicious recipe comes from Diana Rattray, About.com Guide to Southern Food. Recipe for Chicken Chili
Kids tend to love chili and this kid-friendly recipe from Stephanie Gallagher, About.com Guide to Cooking for Kids is made with mild chili powder, toned down for little palates. Recipe for Kid-Friendly Chili Con Carne
2010 (c) Kettle Cuisine, reprinted with permission