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Gluten Free Bean & Veggie Chili Recipe

Gluten Free Bean & Veggie Chili Recipe

Gluten Free Bean & Veggie Chili Recipe


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


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.


This Gluten Free Bean & Veggie Chili Recipe serves 8