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!
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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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.