This gluten-free vegetarian chili containing three types of beans is the perfect dish to warm you up at the end of a cold day. Ready in a snap, serve this hearty dish with a side of cornbread for an easy crowd-pleasing dinner.
- 2 teaspoons olive oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 whole green pepper, diced
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can petite diced tomatoes, drained
- 3 ounces tomato paste
- 1 teaspoon brown sugar or coconut sugar
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 2 cups vegetable broth
Heat a large pot over medium heat and add olive oil and onion. Cook until onion is tender, 2-3 minutes. Next add the garlic and green pepper and cook for 5 minutes.
Add all three beans, tomatoes, tomato paste, sugar and all the spices, and stir until combined. Then add the broth, stir and let chili simmer for 30 minutes. Top with your favorite chili toppings.
Calories: 290, Carbohydrates: 52g, Protein: 16g, Fat: 3.5g, Cholesterol: 0mg, Sodium: 1680mg, Fiber: 16g
Nutrition Analysis: 290 cal, 3.5 g fat, 0 mg chol, 1680 mg sodium, 52 g carbs, 16 g fiber, 9 g sugar, 16 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.