These cold, wintry nights call for action: a steaming hot bowl of gluten free veggie chili ought to do the trick!
I feel like every time I make veggie chili, I follow a different recipe, or adapt it to what I have on hand. I finally decided to record my notes on this version because it was so well loved by the vegetarians and meat lovers alike who shared it with us last night.
Of course, the only thing that could make an awesome bowl of veggie chili any better is a seriously awesome slice of homemade gluten free cornbread, so I did stack the deck a bit.
Seriously though, this recipe was truly delicious and universally loved. If you don’t care for some of the ingredients I used (I see you mushroom haters out there!) then just don’t use them.
Use what you have — what you like — but follow the seasoning and broth proportions and you’ll be good to go.
Another delicious option is to put your homemade veggie chili into an edible gluten free bread boule! It’s really hard to top this combo.
I hope this veggie chili warms you and your family from the inside out this winter.
Gluten Free Veggie Chili Recipe
It's hard to beat homemade veggie chili on a cold winter night -- but perhaps with a side of gluten free cornbread or served in a homemade gluten free bread boule? Yes, that's even better!
Ingredients
- 2 Tbs. olive oil
- 1 medium red onion, diced
- 1 red or orange bell pepper, diced
- 1 large portobello mushroom, chopped
- 2 medium carrots, diced
- 2 ribs celery, chopped
- 3 Tbs. chili powder (may use more for even more chili flavor)
- 1 Tbs. cumin
- 1 tsp. paprika
- 2 cans (15 ounces each) diced tomatoes
- 2 cans (15 ounces each) black beans, rinsed & drained
- 2 cans (15 ounces each) kidney beans, rinsed & drained
- 1 can (15 ounces) pinto beans, rinsed & drained
- 1 can (15 ounces) shoepeg corn, rinsed & drained
- 6 cups vegetable broth
- 1 Tbs. lime juice
- 1 bay leaf
- 1 tablespoon chopped fresh oregano, plus more for garnish
- 1 recipe gluten-free cornbread or 1 gfJules™ Gluten Free Cornbread Mix
Instructions
Heat oil in a large stock pot while preparing vegetables. Add the diced onion, bell pepper, mushroom, carrots and celery. Stir over medium heat until the until the onion is translucent, at least 5 minutes.
Add the spices with the diced tomatoes, beans, broth, lime juice and bay leaf. Stir to combine, then cook over medium heat for at least 30 minutes to one hour – the flavor becomes more full the longer it cooks
Add the fresh oregano before serving with gluten-free cornbread.
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