recipe: easy gluten-free vegetarian chili

Since I’m gluten-free and don’t drink much milk, no milk-and-bread runs here before any potential snow storms.  My staples include homemade chili and/or soups, tea, and a warm blanket.  I doubt that Asheville will see much of an accumulation this go round, but there’s nothing wrong with a little slow cooker chili to warm you up on cold, wet evenings.
Growing Grace Farm’s Easy Gluten-Free Vegetarian Chili

Ingredients:

5 cups of your favorite kind(s) of beans, soaked and ready  (we like dark and light red kidney and pinto)

3 cups diced stewed tomatoes

1 1/2 cups tomato sauce (or more depending on how thick you like your chili)

1/2 cup sweet or yellow onion diced

1 tbsp chili powder

1 tsp cumin powder

1 tsp dried oregano

1 tsp garlic powder or pressed, fresh garlic

salt and pepper to taste

red pepper or chopped jalapeno peppers for zip

Preparation:

In a slow cooker, add all the ingredients (you do not have to pre-cook the onions).  Cook on high for 3-4 hours.  Turn back to low for another couple of hours.

Serve hot with a dollop of sour cream, some shredded cheese rice or as is.

 

 

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