Looking for a comforting and hearty meal that’s both delicious and gluten-free? This gluten-free chili recipe is perfect for those chilly evenings when you want something warm and satisfying. Packed with flavor and nutritious ingredients, it's sure to please everyone at the table. Let's dive into the recipe!
Chili Delights
Check out this vibrant chili that warms you from the inside out. It's loaded with veggies, beans, and spices, creating a symphony of flavors that are simply irresistible.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 jalapeño, finely chopped (optional for heat)
- 2 cans (15 ounces each) of kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, bell pepper, carrots, celery, and jalapeño. Sauté for about 5-7 minutes until the vegetables have softened.
- Add the drained kidney beans, black beans, crushed tomatoes, and vegetable broth to the pot. Stir well to combine.
- Season with chili powder, ground cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low and cover the pot. Let it simmer for at least 30 minutes, allowing the flavors to meld together. If you have more time, let it simmer for up to an hour for even richer flavor.
- Once cooked, taste and adjust seasoning as necessary. Serve hot, garnished with fresh cilantro for a burst of flavor!
This gluten-free chili is not only easy to make, but it’s also adaptable. Feel free to add your favorite vegetables or proteins to suit your taste. Enjoy this delicious bowl of goodness with some gluten-free bread or rice on the side for a fulfilling meal.
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