I just love a steaming bowl of chili, especially on a cold night. This is my very own recipe for gluten-free vegetarian chili and I hope you like it as much as my family does. I always make extra so I can freeze the leftovers for lunches throughout the week. Another important reason I love this recipe is that it is very inexpensive to make. Save even more money by soaking dry beans for this chili recipe the night before.
Gluten-Free Vegetarian Chili Recipe
Serves 16
Ingredients
2 – 15oz. cans of black beans drained and rinsed
2- 15oz. cans of kidney beans drained and rinsed
1/2 cup dried onion
1 TBS. organic cold-pressed olive oil
2 cups fresh or frozen corn
1 – 15 oz. can organic tomato sauce
1 – 14.5 oz. can organic diced tomatoes
4 cloves garlic
1/2 tsp. red pepper flakes
3 TBS. Italian seasoning
2 cups organic vegetable broth
DIRECTIONS
1. Dump all ingredients into a large crock pot and stir until well incorporated.
2. Cook on high for 3 hours or on low for 8 hours.
3. Stir occasionally throughout the day and ENJOY!
OPTIONAL
Top with crushed tortilla chips grated sharp cheddar cheese, and sour cream, or serve with my sweet cornbread recipe!
Sign Me Up!
ENJOY!
Blessings,
*This post may contain affiliate links. Thank you for supporting The Peaceful Haven!
