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Gluten-Free Skinny Vegetarian Chili

This gluten-free vegetarian chili is made with unique blend of herbs and spices and a little quinoa, making this low fat chili a heart warming hearty meal. Approximately 270 calories per serving.

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  • 1. Soak the kidney beans in 6 cups of water overnight, and then drain and rinse. (If you are using canned beans drain and rinse well and adjust the salt in the recipe if they are salted)
  • 2. In a large, heavy pot heat the oil over high heat. Add the onions and cook stirring for 2 minutes, the onions should start browning. Turn the heat down to medium and add the garlic, bell pepper, chili powder, cumin, oregano, smoked paprika, caraway, Serrano pepper and salt and cook stirring for 1 minute.
  • 3. Add the tomato sauce, water, beans and vinegar and bring to low simmer. Cook for 2 hours or until beans are fully cooked, stirring occasionally. (If you are using canned beans cook for 20 minutes and continue with the recipe)
  • 4. Add the quinoa and cook for 5 minutes. Remove from the heat and adjust the seasoning, and then stir in cilantro. Rest for 15 minutes before serving. This chili is even better if made a day in advance.
  • 5. To serve, ladle the chili into bowls and top with your favourite topping