Vegetarian Chili (gluten free)
Author: 
Recipe type: Chili
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 12 or more
 
Vegetarian Chili: gluten free and full of anti-oxidants, fiber, and flavor
Ingredients
  • 8 cups of cooked beans-we used combination of red kidney and black beans (if making beans, we soaked 2 cups of both red and black beans over night and cooked them to make the 8 cups used here)
  • 3 cup chopped eggplant
  • 3 cups chopped mushrooms
  • 2 cups carrots, chopped
  • 3 cups leeks, or other onion, chopped
  • 3 cups corn
  • 1 cup of banana peppers
  • 2 cups of shredded zuchinni (we use frozen from the summer, if you don't have any, skip this)
  • 1 quart of tomatoes in juice (or a 28 oz can)
  • 2 cups of water
  • 1 6 oz. can tomato paste
  • 3 tbsp ground cumin
  • 6 tbsp chili powder
  • 3 tbsp chopped garlic
  • 2 tsp kosher salt
  • ½ tbsp smoked paprika
  • ¼ tsp cayenne (you can up this if you want more heat)
Instructions
  1. Place all ingredients into a large pot
  2. Bring to a boil, and then reduce to a simmer.
  3. Chili is best cooked long and slow. We cooked this one for 2 hours. Be sure to stir every 20 minutes or so. You can also cook in a pressure cooker with same impact. Bring to pressure and reduce heat for about 40 minutes.
Notes
This recipe makes a lot. Store left overs in freezer safe quart containers. Chili freezes very well. Packed with Vitamin A, C iron, and potassium
Nutrition Information
Serving size: 1/12 Calories: 250 Fat: 1.3 g Carbohydrates: 49.5 g Fiber: 13 g Protein: 13.8 g
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/vegetarian-chili-gluten-free/