Gluten-Free Vegetarian Chili Recipe
It’s getting to be chilly weather. Which means chili weather! Like the word play I did there? Either way, you’ll like this chili, so let’s get to it! This Gluten-Free Vegetarian Chili recipe is simple to make, loaded with veggies, and so flavorful and hearty that no one will miss the meat.
This chili is made with Pastene’s minced garlic, tomato paste, and ground peeled tomatoes – so delicious. I like this brand because they basically have all the Italian pantry staples you could ever need. I used chili peppers in two ways here – canned diced green chilies and fresh bell peppers. I also used two different beans – garbanzo beans and kidney beans – because I like the variety in flavor and texture that it brings. And last but certainly not least, my secret weapon for this is steak sauce. It adds a nice umami flavor that is reminiscent of the flavor meat would provide, sans meat!
With the upcoming chilly season, here are some more gluten-free soup and stew recipes I bet you’ll love.
Gluten-Free Vegetarian Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion , diced
- 2 carrots , sliced
- 2 bell peppers (any color), seeded, deveined, and chopped
- Kosher or fine sea salt
- Black pepper
- 1 (4 ounce) can diced green chilies
- 1 tablespoon Pastene minced garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon Pastene Tomato Paste
- 1 (28 ounce) can Pastene Ground Peeled Tomatoes
- 1 cup water
- ½ cup steak sauce
- 1 teaspoon sugar
- 1 (30 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, rinsed and drained
Optional Garnishes:
- Chopped green onion
- Avocado slices
- Vegan cheese
Instructions
- Heat the oil in a Dutch oven over medium high heat. Add the onion, carrots, and bell peppers. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the onions and peppers soften, about 5 minutes. Add the garlic, chilies, chili powder, and cumin and cook, stirring for another minutes. Add the tomato paste and cook, stirring for another 1-2 minutes. Add the canned tomatoes, water, steak sauce, and beans. Bring to a simmer, lower the heat, cover and simmer for 1-2 hours, stirring occasionally.
- Serve with desired garnishes.
Nutrition
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