Gluten-Free Chili To Beat The Winter Blues
This is the time of year when I solemnly declare that I’ve had ENOUGH of winter. Of course, it’s only January and I’m still dressing my kids in layers and layers of clothes, but at least we’re a couple of months closer to warm weather, spring training and chili dogs! While winter doesn’t seem to care what I think I’m not going to accept my frozen state sitting down – I’m going to make chili!
I don’t know about you but on a blustery day there is nothing that makes me feel cozier than a steaming bowl of gluten-free chili. Here’s my favorite recipe:
Vegetarian Gluten-Free Chili
1 tablespoon olive oil
1 large onion minced
2 stalks celery chopped
3 cloves garlic – minced
2 tablespoons chili powder (add a 3rd tablespoon for some extra punch)
1 tablespoon cumin
1/2 teaspoon red pepper
1 teaspoon dried oregano
2 bay leaves
2 12 oz packs of gluten free veggie burgers crumbled
3 cans crushed tomatoes
1 can kidney beans
1 can garbanzo beans
1 can pinto beans
Brown onions, celery, spices and crumbled veggie burger until veggie burger is completely cooked (approximately 7 minutes). Add tomatoes and beans and bring to a boil. Reduce to low heat and let simmer for 45 minutes. Sprinkle with your favorite grated cheese (or cheese alternative) and enjoy! Serve with rice for a heartier meal.
One Responseto “Gluten-Free Chili To Beat The Winter Blues”
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I like your chili and have a question? Before we were dairy free we always loved a little bit of cheese on top of our bowl of chili. What kind of Vegan cheese would you recommend to replace that?
Also, have a son that has problems with texture. Do you think putting a bowl of the chili in a blender and getting into a soup texture would help son to eat it? do any of your kids have a texture issue with this chili? Thanks, Jeanie in Missouri