Gluten-Free, Vegan Hearty Veggie Chili

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Tonight’s plans? Netflix + Chili.

There’s no other dish as savory and comforting as a big ole bowl of hearty chili.

I really love the ease of chili. Throw everything in a big pot and let it simmer. Fresh vegetables, legumes, seasonings…Chili is really all about what you want it to be.

Plus it can feed a crowd or leave you with leftovers for a few days. HOORAY! :) Chili is an excellent way to clean out your fridge and pantry. Got some extra carrots on hand? Add them in. Don’t have all the seasonings? Try adding a packet of GF taco seasoning.

Over the past couple days we’ve had snow flurries, clouds, and sunshine. The only constant is the freezing temperature, and when it’s chilly outside I’m craving chili inside.

The key to making kick-ass chili is allowing the flavors to meld, which means browning the vegetables first then cooking it low and s-l-o-w. The best part is that this recipe can be prepared stove top or in the slow cooker.

Serve with a side of garlic bread or cornbread, and we’ve got the perfect Gluten-Free, Dairy-Free Cornbread for ya!

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GLUTEN-FREE, VEGAN HEARTY VEGGIE CHILI

Ingredients

For Chili:

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 red capsicum, chopped
  • 1 large zucchini, chopped
  • 2 celery stalks, chopped 1 onion, chopped
  • 2 tbsp minced garlic cloves
  • 1 jalapeño, chopped + additional to taste
  • 1 (4 oz) can chopped green chilies
  • 1 (13 oz) can vegetarian baked beans
  • 1 (13 oz) can black beans in sauce (I really like Bush’s Cocina Latina Cuban)
  • 1 (15 oz) can whole kernel yellow corn, drained and rinsed
  • 1 (19 oz) can kidney beans, drained and rinsed
  • 1 (19 oz) can chickpeas, drained and rinsed
  • 1 (29 oz) can crushed tomatoes
  • 1 1/2 tbsp chili powder
  • 3 tsp cumin
  • 3 tbsp Italian seasoning
  • 1 cup vegetable stock (optional), depending on your consistency preference

Toppings (optional):

  • Fresh cilantro, chopped
  • Taco chips
  • Vegan sour cream
  • Vegan cheddar-style shreds

Directions

For stove top:

  1. In a large pot, heat oil over medium then add and sauté the onion, capsicum, zucchini, and celery until the vegetables begin to soften.
  2. Add the remaining ingredients to the pot and stir well to combine.
  3. Allow pot to simmer, covered, for at least 1 hour, stirring occasionally and allowing the beans to heat through, and the flavors to meld.
  4. Scoop into individual bowl, top with your favorite toppings and enjoy!

For slow cooker:

  1. In large saucepan, heat oil over medium then add and sauté the onion, capsicum, zucchini, and celery until the vegetables begin to soften.
  2. Transfer to slow cooker.
  3. Add remaining ingredients to the slow cooker pot and stir well to combine.
  4. Cook for 6 hours on low or 4 hours on high.
  5. Scoop into individual bowl, top with your favorite toppings and enjoy!