Gluten Free Bean & Veggie Chili Recipe
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 gluten free bean and veggie 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.
Click here to see my cooking demonstration of this recipe on Daytime TV!
- 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) kidney beans - rinsed and drained
- 1 (30 ounce can) diced tomatoes – do not drain
- ½ cup mild taco sauce
- ½ cup A-1 Sauce
- 3 tablespoons chili powder - adjust depending on the amount of heat you like
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.
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