Gluten Free and Vegan Chili

Gluten Free Vegan Chili is a hearty bean chili with lots of delicious smoky flavors!

I never thought I would make Vegan anything.  I, however, love this Chili.  Many of you know that I love meat.  I love almost every kind of meat except liver unless it’s Foie Gras.  I love that kind of liver.  Crazy I know.  Anyway, you didn’t look at a vegan chili recipe to hear me talk about meat.  I have been vegan for two weeks to see if it would affect my blood work for the positive.  

I actually really enjoyed the food and it made me realize a few things.

Things I discovered by being Vegan for two weeks:

1.  I didn’t die.
2. I didn’t starve.
3. Beans really are musical fruit.
4. I really enjoy the taste of veggies.
5. I don’t eat enough veggies in my regular diet.
6. Without eating meat, veggies and fruit have amazing taste and flavor pops out!
7. I will keep eating a lot more veggies because they make me feel good.

If you liked this gluten free vegan chili, you might also like:

Gluten Free Texas Caviar

Gluten Free Pumpkin Chia Puddin

Meatless Mondays

I hope you enjoy this Vegan/Vegetarian Chili recipe as much as we did 

INGREDIENTS  

• 2 cans organic black beans rinsed and drained
• 2 cans organic kidney beans rinsed and drained
• 2 cans organic pinto beans rinsed and drained
• 1 can organic garbanzo beans rinsed and drained
• 1 large can of Roasted canned tomatoes
• 1 box Vegetable broth
• 1 container Organic chopped mushrooms
• 1 whole Chopped yellow pepper
• 1 whole Chopped red pepper
• 4 whole Roma tomatoes chopped
• 1 large Yellow onion chopped
• 1 large Anaheim Pepper charred and chopped remove seeds and ribs for less spice
• 2 whole Jalapeno Peppers charred and chopped remove seeds and ribs for less spice
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1 tsp Sweet Paprika
• 1 tsp Chipotle pepper
• 1 TBSP garlic powder
• 1 handful Chopped Cilantro
• 1 pinch S & P

INSTRUCTIONS 

• Char the Jalapenos and Anaheim peppers over a BBQ or gas stove.
• Rinse and add all the beans to your crock pot.
• Add all other canned items.
• Chop up veggies and add to crockpot. Stir to combine.
• Add all seasonings and stir.
• Since there is no meat, taste the chili to see if you need to add more of any of the spices.
• Cook on low for 8-10 hours or on high for 4-6 hours.
• Garnish with fresh cilantro. Enjoy! You can serve it with rice or polenta.

THE RECIPE:

Gluten Free and Vegan Chili

Recipe by Goodness Gracious Gluten FreeCourse: Crockpot, Dinner, LunchDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking time

4

hours 

Ingredients

• 2 cans organic black beans rinsed and drained
  2 cans organic kidney beans rinsed and drained
  2 cans organic pinto beans rinsed and drained
  1 can organic garbanzo beans rinsed and drained
  1 large can of Roasted canned tomatoes
  1 box Vegetable broth
  1 container Organic chopped mushrooms
  1 whole Chopped yellow pepper
  1 whole Chopped red pepper
  4 whole Roma tomatoes chopped
  1 large Yellow onion chopped
  1 large Anaheim Pepper charred and chopped remove seeds and ribs for less spice
  2 whole Jalapeno Peppers charred and chopped remove seeds and ribs for less spice
  1 tsp Cumin
  1 tsp Smoked Paprika
  1 tsp Sweet Paprika
  1 tsp Chipotle pepper
  1 TBSP garlic powder
  1 handful Chopped Cilantro
  1 pinch S & P

Directions

• Char the Jalapenos and Anaheim peppers over a BBQ or gas stove.
  Rinse and add all the beans to your crock pot.
  Add all other canned items.
  Chop up veggies and add to crockpot. Stir to combine.
  Add all seasonings and stir.
  Since there is no meat, taste the chili to see if you need to add more of any of the spices.
  Cook on low for 8-10 hours or on high for 4-6 hours.
  Garnish with fresh cilantro. Enjoy! You can serve it with rice or polenta.

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle