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gluten free vegetarian chili

gluten free vegetarian chili
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This truly comforting gluten free vegetarian chili is hearty, packed with flavor, and so simple to make, proving that nourishing food doesn't have to be complicated. It's incredibly satisfying, loaded with fiber, protein, and essential vitamins, perfect for busy weeknights or lazy weekends. Naturally gluten-free and accommodating various dietary preferences, it tastes even better the next day, making it excellent for meal prep.

Ingredients

Scale

2 tbsp Olive oil
1 large Yellow onion, chopped
1 medium Green bell pepper, diced
3–4 cloves Garlic, minced
2–3 tbsp Chili powder
1 tbsp Cumi
1 tsp Smoked paprika
1 tsp Dried oregano
1/2–1 tsp Cayenne pepper
28 oz Canned diced tomatoes, undrained
15 oz Canned crushed tomatoes, undrained
4 cups Low sodium vegetable broth
15 oz can Black beans, rinsed and drained
15 oz can Kidney beans, rinsed and drained
15 oz can Pinto beans, rinsed and drained
1 cup Corn (frozen or canned), drained if canned
To taste Salt
To taste Freshly ground black pepper
1/4 cup Fresh cilantro, chopped
For serving Lime wedges

Instructions

  1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and diced green bell pepper. Sauté for 5-7 minutes until the vegetables soften and become translucent
  2. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for another 1-2 minutes, stirring constantly, until the spices are fragrant
  3. Pour in the undrained diced tomatoes, undrained crushed tomatoes, and vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer
  4. Add the rinsed and drained black beans, kidney beans, and pinto beans to the pot. Stir well to combine all the ingredients
  5. Reduce the heat to low, cover the pot, and let your chili simmer for at least 30 minutes, or up to 2 hours. Stir occasionally to prevent sticking
  6. During the last 10-15 minutes of simmering, stir in the corn. Continue to cook until the corn is heated through
  7. Taste the chili and adjust the seasonings as needed. Add salt and freshly ground black pepper to your preference
  8. Ladle the hot chili into bowls. Garnish with fresh chopped cilantro and a squeeze of fresh lime juice, if desired. Serve immediately with your favorite toppings

Notes

Don't rush sautéing onions and peppers to build foundational flavor.

Toast spices briefly with aromatics to bloom their flavors, making them more potent and fragrant.

For a thicker, creamier chili, mash about 1/4 to 1/2 cup of the beans directly in the pot after they've been added.

Simmering for an hour or more on low heat allows the flavors to truly meld and deepen.

Always taste your chili before serving and adjust salt, pepper, and even chili powder as needed. A squeeze of lime at the end can brighten all the flavors.

If your chili tastes a little too acidic from the tomatoes, a pinch of sugar or a tiny bit of maple syrup can help balance it out.

Fresh cilantro and lime juice added at the very end provide a burst of fresh flavor.

Store cooled leftovers in an airtight container in the refrigerator for up to 4-5 days.

Chili freezes wonderfully for up to 3 months in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over medium-low heat or in a microwave-safe bowl for individual portions. Add a splash of vegetable broth or water if it's too thick.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-vegetarian-chili/