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Gluten-Free Skinny Vegetarian Chili

Published: October 10, 2015 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Beginner
Cook Time Cook Time 150 Minutes
Serves Serves 6
Gluten-Free Skinny Vegetarian Chili
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Average Rating: 5 | Rated By: 3 users

This gluten-free vegetarian chili is made with a unique blend of herbs and spices. In this gluten-free vegetarian recipe, I have included quinoa, adding interesting texture and healthy nutrients. This hearty chili is low fat and has approximately 270 calories per serving. This healthy gluten-free vegetarian dish is a winner all the way!

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Ingredients

  • 2 cups dry red kidney beans or 3 (15 oz.) canned
  • 1 Tbsp. grapeseed oil
  • 1 large yellow onion, about 1 ½ cups chopped
  • 4 medium size garlic cloves, crushed
  • 1 red or yellow bell pepper, chopped
  • 2 Tbsp. GF chili powder
  • 1 Tbsp. GF ground cumin
  • 1 tsp. GF dried oregano leaves (or 1 Tbsp fresh)
  • 1 tsp. GF smoked paprika
  • ½ tsp. GF caraway seeds
  • 1 Serrano pepper or red chili pepper diced (optional if you like spicy)
  • 1 tsp. sea salt
  • 1 cup pure tomato sauce (no additives)
  • 4 ½ cups water
  • 2 Tbsp. apple cider vinegar
  • 1 cup of frozen or fresh corn (I used fresh right off the cob)
  • 1/3 cup quinoa
  • 1 bunch fresh cilantro, chopped
  • Toppings: avocado slices, yogurt, diced green onions, cheddar cheese or sour cream

    • Instructions

  • Soak the kidney beans overnight in 6 cups of water. Drain and rinse. (If you are using canned beans drain and rinse well and adjust the salt in the recipe)
  • In a large soup pot, heat the oil over high heat. Add the onions and cook stirring for 2 minutes, the onions should start browning. Reduce heat to medium and add the garlic, bell pepper, chili powder, cumin, oregano, smoked paprika, caraway, Serrano pepper and salt and cook while stirring for 1 minute
  • 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)
  • Add quinoa and cook for 5 minutes. Remove from the heat and adjust the seasoning if needed. Add cilantro. Rest for 15 minutes before serving. This chili is even better the next day or two
  • To serve, ladle chili into bowls and top with your favourite topping


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