Dairy free, soy free, egg free
This spicy chili takes a new look at an old favorite. Made with a combination of garbanzo and black beans, it delivers a stick-to-your-ribs satisfaction without any meat or dairy.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 medium carrots, peeled and thinly sliced
- 1 green bell pepper, cored and finely diced
- 3 stalks celery, thinly sliced
- 2 cloves garlic, minced or put through a garlic press
- 3 tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 cups water
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 2 cups frozen corn, no sauce
- 1 4- to 4.5-ounce can chopped green chiles, undrained
- Cheese and sour cream, traditional or dairy-free, for serving, optional
In a large (8-quart) Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the onion, carrots, green pepper and celery. Cook, stirring frequently with a wooden spoon, until tender, about 5 minutes. Add the garlic and cook for an additional minute.
Add the chili powder, cumin, salt and black pepper. Stir to combine. Add the water, tomatoes, garbanzo beans, black beans, corn and chiles. Stir to combine. Bring to a gentle boil. Once the chili boils, reduce heat to low and allow to simmer for 1½ hours. Stir the chili occasionally to prevent it from scorching.
Serve warm and with cheese and sour cream, if desired.
Nutrition Analysis: 290 cal, 7 g fat, 0 mg chol, 1130 mg sodium, 47 g carbs, 15 g fiber, 12 g sugar, 13 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.