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Hearty Gluten-Free Bean Chili
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Ingredients
- 2 tablespoons of olive oil
- 1 medium yellow onion, diced
- 3 cloves of garlic, minced
- 1 medium bell pepper, diced (any color)
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 2 cans (14.5 ounces each) of diced tomatoes
- 1 can (15 ounces) of black beans, drained and rinsed
- 1 can (15 ounces) of kidney beans, drained and rinsed
- 1 can (15 ounces) of pinto beans, drained and rinsed
- 2 cups of vegetable broth
- 2 tablespoons of chili powder
- 2 teaspoons of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt, or to taste
- 1/2 teaspoon of black pepper, or to taste
- Fresh cilantro, for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced bell pepper, carrot, and zucchini to the pot. Sauté for another 5-7 minutes, until the vegetables begin to soften.
- Stir in the canned diced tomatoes (with their juices), black beans, kidney beans, pinto beans, and vegetable broth.
- Add the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to combine all ingredients.
- Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary, adding more salt and pepper as needed.
- Serve hot, garnished with fresh cilantro if desired.
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