Recipe by Karina Allrich 2005.

Here’s my recipe for vegetarian chili – it may also be put together in a slow-cooker and cooked on low all day. This recipe is gluten-free.

2-3 tablespoons water
1 sweet onion, peeled, diced
2-3 cloves garlic, minced
1 large yellow bell pepper, cored, seeded, diced
1 large sweet potato or yam, peeled, diced
1-2 teaspoons gluten-free chili powder, or more to taste
1 teaspoon ground cumin
pinch red pepper flakes or cayenne for more heat, if desired
1 (15-oz) can red or white kidney beans, rinsed, drained
1 (15-oz) can black beans, rinsed, drained
1 (28-oz or 2 14-oz) can Muir Glen Fire Roasted Tomatoes, undrained
1 4-oz can chopped green chiles
1 cup vegetarian gluten-free broth, or more as needed
2 tablespoons vegan “honey” or maple syrup

Heat the water in a deep pot and cook the onions for five minutes, until they are soft; add the garlic, yellow pepper, and sweet potato; stir briefly. Add in the spices and stir to coat. Add the drained beans, tomatoes, green chiles, broth, and honey. Cover and gently simmer for 30 to 45 minutes until the vegetables are tender. Taste for seasoning adjustments. Add more broth if needed to thin.

Serve in festive bowls, with warmed corn tortillas or corn chips.

Serves 4-6.

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