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A gluten free, meat free chili recipe that used pantry ingredients
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5 from 1 vote

Gluten Free Hurricane Chili Recipe

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 8 people
Calories: 441kcal
Author: Gluten Free & More

Ingredients

  • 1 (30-ounce) can kidney beans rinsed and drained
  • 2 (15-ounce) cans black beans rinsed and drained
  • 1 (15-ounce) can cannellini beans rinsed and drained
  • 2 (14.5-ounce) cans diced fire roasted tomatoes undrained
  • 2 (12-ounce) jars roasted red bell peppers drained and chopped
  • 1 (4-ounce) can diced mild green chilies drained
  • ½ cup gluten free steak sauce of choice
  • ½ cup gluten free taco sauce of choice
  • 1/3 cup creamy SunButter
  • 1-2 tablespoons chili powder depending on heat level you like
  • 1 tablespoon sriracha sauce optional for extra heat
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Kosher or fine sea salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Combine all ingredients in a large pot or Dutch oven. Bring to a boil, reduce heat, and simmer gently for about an hour, stirring occasionally. Taste and season with salt and pepper, if needed.
  • Serve hot. Can be stored, covered, in the refrigerator for 4-5 days.

Nutrition

Calories: 441kcal | Carbohydrates: 74g | Protein: 25g | Fat: 6g | Sodium: 2196mg | Potassium: 1054mg | Fiber: 22g | Sugar: 4g | Vitamin A: 1240IU | Vitamin C: 61.4mg | Calcium: 182mg | Iron: 8.9mg