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 

Vegan Chili
Smokey and delicious chili filled with hearty beans.

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 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 tomates 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 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 with rice or polenta.

As Always,

Best Wishes for Gluten Free Dishes!

XO,
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Michelle



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