I’m from Texas where chili is second to none. This gluten free chili is an amazing vegan alternative to the meaty version.
It’s packed with flavor, especially my all-time favorite chili pepper, chipotle. Chipotle gives dishes a certain robust and smoky flavor. It’s perfect for dishes that are essentially made with meat (like chili) but are designed to be vegan. I tend to add chipotle to all my favorite hearty vegan dishes. My favorite canned chipotle are definitely those from La Costeña. If you want to make it spicier, add 1 or 2 additional chipotle peppers.
With all the amazing ingredients in these gluten free chili, it’s difficult not to like this dish. Black beans and pinto beans are a great source of folate and fiber and have a low glycemic index (GI). Combined with the bell pepper, onions, garlic, and tomatoes, you have a healthy hearty dish that’ll keep you satisfied for hours.
Pinto beans are one of the backbones of Tex-Mex cuisine, it’s the main ingredient in dishes like refried beans and baked beans. Since I grew up with these dishes I have a certain love for pinto beans but you can definitely use another kind of bean if you don’t like pinto (like lentils or kidney beans).
You can definitely add more ingredients if you choose to do so like sweet potatoes or corn but if you want to keep this recipe simple and authentic, I would definitely go with the ingredients in the recipe. If you’ve got extra time, top it off with this Cashew Cream.
Another plus? You can make a large batch of this gluten-free chili and freeze it for another occasion. I promise it’ll still taste amazing!
Try this Quick & Easy Gluten Free Chili for lunch or dinner and comment below with your experience!
Quick & Easy Gluten Free Chili
A hearty 20-minute bowl of plant-based gluten-free chili!
- 1 canned chipotle pepper in adobo sauce
- 1 tsp cumin
- 1 tsp paprika
- 1 red onion
- 1 red bell pepper
- 1 green bell pepper
- 2 garlic cloves
- 1 15 oz can black beans
- 1 15 oz can pinto beans
- 2 15 oz can diced tomatoes
- 2 tbsp . cold pressed olive oil
- 1 small bunch cilantro
- sea salt & pepper to taste
Dice the onion, bell peppers, and garlic.
Set a large skillet on medium heat.
Add olive oil and chopped vegetables to skillet and sauté until translucent.
Add the cumin and paprika to the skillet and mix.
Slowly add remaining ingredients and cook for 10-12 minutes.
Top with cilantro leaves and serve alone or with rice.