For all of us on a special diet due to a food allergy, here’s the latest from Gluten Free Gigi’s gluten free, dairy free, soy free, nut free recipe box!

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Vegan Chili

Who says you have to have meat to have chili?

Not only will this recipe appeal to the vegans at your table, I guarantee your meat lovers will be coming back for more too!

You can serve this chili to anybody! If you have a food allergy that is one of the "Big 8", this chili will fit right in with your special diet!

Dig in and feel great about serving this chili. It's loaded with fruits (pumpkin, pepper, tomatoes, etc.), veggies (onion, carrots, celery, etc. ) and protein... It covers all corners of the food plate!

1 T. olive oil
1 c. chopped red onion
1 c. chopped carrots
1 c. chopped celery
2 c. chopped sweet peppers (use green, orange, yellow, red – whatever you have on hand)
3 cloves minced garlic
2 c. chopped Portabella mushrooms (I used Baby Bellas)
2 - 3 c. cooked lentils
2 - 3 c. cooked chickpeas
28-ounce can organic diced tomatoes with liquid
½ c. chopped tomatillos (I omit these when there aren’t any in the garden)
1 c. pumpkin puree (I use canned organic)
1 minced chipotle (or jalapeno) pepper, optional
2 T. chili powder
2 t. ground cumin
1 t. sea salt (I do not use canned beans – I cook mine unsalted, so my chili needs the extra salt. If you use canned beans, do not add this.)
Fresh cilantro, chopped

Heat olive oil in a Dutch oven or large stock pot. Add onion, carrots, celery and pepper – sautee until tender. Add garlic and cook for 2 minutes longer. Add mushrooms, lentils, chickpeas, tomatoes, tomatillos, pumpkin, chipotle pepper, and seasonings. Cover and simmer for 2 hours on low heat, stirring occasionally.

Alternatively, you can use your slow cooker: after adding the garlic, add mushrooms and sautee for a few minutes. Add the sautéed veggies from your stock pot and the remaining ingredients to your slow cooker and cook on high for 4 hours, or for 7 hours on low. 

To give the chili a thicker consistency, I blend approximately half of it – you can use an immersion blender or transfer some of the chili to your food processor and pulse 6 or 7 times. If you transfer to a food processor, make sure you allow the chili to cool to room temperature before processing. Transfer blended chili back to pot with non-blended chili and give a good stir.

Enjoy this chili with my Skinny Guacamole and gluten-free cornbread. The recipe makes a large amount, so there are leftovers – I freeze enough for another family meal in one container, and then freeze the rest in individual serving containers for quick lunches.

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Skinny Guacamole
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Gluten Free Dairy Free Cornbread


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Thanks for taking time to visit! Come back for my weekly recipe and how-to video posts on Tuesdays and useful "A Side of Science" articles on Thursdays. If you don't, I'll miss you!

My mission here at GlutenFreeGigi.com is to share my experience and knowledge to make gluten free living easy and accessible for everyone. I can help you navigate your gluten free life with ease and confidence because I understand how challenging it can be! Click here to learn more about who I am and my gluten free story.

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Gluten Free Gigi      
 


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