Gluten-Free Tomato-Free Garlic-Free Hearty Vegan Chili Recipe
Updated: 5 days ago
So I recently taught another virtual cooking class at Rainbow Blossom Wellness Center demo kitchen in Louisville, Ky. If you attended the class, thank you, and you are aware we had some type of technical issue that just closed it out suddenly. I always say technology is terrific as long as it works correctly! We had a blast with Sarah and the rest of the team at the wellness center. As I stated before, this is the recipe I was sharing in the virtual class.
You Will Need:
1 tablespoon of oil of your choice I used avocado
1 red onion diced
3 celery stalks diced
1 Carrot diced
1 green bell pepper diced (if you can’t use the green, use the yellow, orange, or omit)
1 zucchini diced
1yellow squash diced
1 can of black beans with the liquid from the can
2 cans of kidney beans with the juice from the cans (you can sub pinto or another bean if you would like)
3 Red bell peppers sliced
1 cup of Quinoa
2 to 4 cups of Water
¼ cup of smoked paprika
1 tablespoon of dried ground Shallots
1 teaspoon of Oregano
1 teaspoon of Cummin
1 teaspoon of Salt
½ teaspoon Black Pepper
2 teaspoons of ground Chipolte Pepper
3 tablespoons of Sugar
1 Tablespoon of Apple Cider Vinegar
Let’s Get Started:
You will want to first clean and slice the red peppers and roast them in the oven on a lightly greased sheet pan for approx 35 minutes at 375 degrees Fahrenheit until they have darkened in some areas and have good caramelization.
*You can get some fire-roasted red peppers in a jar if they are safe for you to eat and sub about 2 cups instead of making your own.*
Then place the roasted peppers in a blender or food processor with the paprika and 1 cup of water blend until a nice paste is formed, and the red peppers are fully purred.
You will want to pre-cook the 1 cup of uncooked Quinoa with either 2 cups of water or a vegetable broth. I use vegetable broth to add more flavor.
While you have the roasted red peppers going and the Quinoa cooking, you will need a stockpot or a large soup pot. On medium-high to medium heat, place the oil in the pot, sautee the carrots, onion, and celery for approx 8 minutes until it starts to carmelize the onion. Then add in the green bell pepper and cook another 5 minutes while stirring occasionally.
Then add in the Zucchini, squash, all the herbs, the black beans, and the kidney beans with all the can liquid. Stir the mixture, cover, and cook for approx 10 minutes. Stir the ingredients, add in the roasted red pepper puree until it is mixed well, and then the cooked Quinoa.
Turn down the heat to low and cover for 5 minutes. At this time, check and see the consistency of the chili; add 1 to 2 cups of water to the chili to make the desired consistency. Cover and let cook an additional 10 minutes
Serving is easy as placing it in a bowl and enjoying with your favorite toppings. I also have a bomb-ass vegan cornbread recipe video on my YouTube channel that goes perfect with this chili. So check out the Vegan Cornbread Video with the recipe in the description of the video. As always, feel free to share this recipe, comment, and subscribe. Look out for more virtual classes at Rainbowblossom Markets in Louisville, Ky. I hope this recipe helps to tame your Allergy Dragon.