Gluten Free Bean & Veggie Chili Recipe

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by Carol Kicinski on July 16, 2009

Urghonomics. That’s my new word to convey the frustration that many of us are feeling with the current “challenging economic situation”.

With houses going into foreclosure right and left, a growing number of people out of work and the uncertainty of our economic future it is a time for us to take stock, eliminate excess, focus on what is important and most of all appreciate what we do have instead of concentrating on what we can’t have.
I am grateful that my gluten intolerance has long since made me aware that it is important to celebrate the abundance of what I can eat instead of mourning what I can’t. This is a time to apply the same attitude to life in general.

Pinching pennies may not at first seem a pleasurable experience but think of the joy in re-discovering how much fun a board game at home with friends and family is instead of costly tickets to the latest concert, the beauty of a collection of simple wildflowers picked from the side of the road in contrast to a fussy, expensive floral arrangement, enjoying the wonders of the great outdoors with a vacation camping instead of that high priced resort.

Pleasure is everywhere if you are willing to look for it and here’s the best part – pleasure is free! So I say splurge on it!

This chili recipe is fabulous, inexpensive and feeds a ton of people. I usually make mine with out meat, the A-1 sauce gives it a meaty flavor that even the most steadfast carnivore will enjoy but if you want to add meat, go ahead. Any kind of ground meat will do just add a pound or two, fry it up, drain the fat then add the onions and follow the recipe from there.

As a note all my research indicates that A-1 Sauce is gluten free and I use it with no problem but if you are concerned here is a link to a version you can make your self, just be sure to use gluten-free soy sauce in place of regular.

This is my submission for this month’s Go Ahead honey, it’s gluten-free blogger event “Make me a happy camper” hosted by Shirley of Gluten Free Easily as this is the perfect thing to whip up on a camping trip.

Gluten Free Bean and Veggie Chili

Gluten Free Bean & Veggie Chili Recipe

Ingredients

2 tablespoons olive oil
1 large white onion, roughly chopped
2 red or yellow bell peppers, roughly chopped
2 cloves garlic, minced
3 – 30 ounce cans of kidney beans, rinsed and drained
1 – 30 ounce can diced tomatoes – do not drain
½ cup mild taco sauce
½ cup A-1 Sauce
1 – 3 tablespoons chili powder depending on the amount of heat you like
Salt
Pepper

Directions

Heat olive oil in a large, heavy stock pot over medium high heat. Add onions and cook for about 5 minutes, stirring occasionally until the onions start to get translucent. Season with a large pinch of salt and pepper. Add the bell peppers and garlic and cook for another 5 or 6 minutes or until they start to soften but not brown.

Add the beans, tomatoes (including the juice), taco sauce, A-1 Sauce, chili powder and stir well to combine. Bring to almost boiling then reduce the heat and simmer covered for about 2 hours stirring every once in a while. Taste and adjust the seasoning by adding more salt, pepper and or chili powder if necessary.

Gluten free Bean & Veggie Chili can be made a day or two ahead and is better as time goes by.

It is great as is but you can also top it with cheese, avocado, sour cream, salsa, chips, hot sauce…you name it.

Servings

Serves 8 people.

Ready for dessert?

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Need a quick meal?

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Categories:    Main Dishes

{ 5 comments… read them below or add one }

gfe--gluten free easily July 17, 2009 at 3:59 am

Great post, Carol! I do believe that when we focus on the good stuff, more of it comes to us. :-) And, camping, picnicking, hiking, etc. are always easier on the budget.

Now that chili … it's the perfect dish for a camping trip! It would make my family and all all our camping buddies happy. The A-1 is a surprise ingredient, but I'd like to try it. I could see where that would make the mind think meat. I like the avocado slices, too, They would take the chili up several notches for me. :-)

Thanks so much for participating in this month's Go Ahead Honey "Make Me A Happy Camper!" carnival! I hope some of your readers will participate as well. (Still plenty of time and one doesn't have to be a blogger.)

Hugs,
Shirley

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CinnamonQuill July 17, 2009 at 6:27 am

Nice! I am always looking for a good chili recipe. And, my husband recently requested chili, so perfect timing.

I find myself asking, Do I really neeeeeed this, every time I pick up a bottle of overpriced juice or a snack food item that I can actually live without (imagine!). It's a reminder that even if I -can- make a purchase, do I need to? Good lesson in times of need and plenty, indeed.

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Bren July 17, 2009 at 6:23 pm

nice post, Carol! you hit the issue on the nail! great philosophy to apply in all this mess. when I visit Cuba, I always come back with the same sentiment: appreciate everything you have and not worry or gripe about what we can't! period!

great looking chili! i haven't had a veggie one in years!

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comfycook July 18, 2009 at 7:33 pm

Carol, you may not have know it but you came through for me. My hubby loves chile but he does not like it spicy. I thought chili was supposed to be spicy.

Your recipe is milder than most that I have and I am taking bets, this might just end up to be his favorite.

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Zita July 19, 2009 at 12:08 pm

love a good satifiying simple recipe like this :)

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