Hearty Gluten-Free Veggie Chili Recipe

About this recipe

A comforting and flavorful gluten-free veggie chili, perfect for dinner. Packed with wholesome vegetables, beans, and spices, this dish is ideal for solution seekers looking for a satisfying meal.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 5Ltr Vittorio Pomace Olive Oil
• 200 g Orange Carrot (Gajar)
• 250 g Organically Grown Green Capsicum
• 400 g Zehrat Safa Tomato Paste, 4
• 1 kg Rajdhani Red Rajma
• 300 g Lilcoo Rice For Your Lil One (Trial)| Certified Arsenic Free| Healthy Weight Gain For Picky Eaters| Boosts Immunity| 13 Nutrients Rich
• 200 g Hommade Tomato Puree
• 250 g Mirchi Powder (Bedagi)
• 100 g Jk Jeera Powder / Cumin Powder
• 225 g Hershey'S Natural Unsweetened Cocoa Powder
• 100 g Zoff Garlic Powder

Instructions

1. 1. Heat 1/4 cup olive oil in a 2-quart pot over medium heat. Add 1 diced cooking onion and sauté for 3-4 minutes until softened.
2. 2. Add 1/2 cup diced carrots and 1/4 cup diced green pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
3. 3. Stir in 2 tablespoons tomato paste, 2 tablespoons chili powder, 1/4 teaspoon cumin, 2 teaspoons garlic powder, and 1 tablespoon cocoa powder. Cook for 1-2 minutes to toast the spices.
4. 4. Add 1 cup tomato puree and 1 cup drained and rinsed red kidney beans to the pot. Pour in enough water to cover the ingredients by about 1 inch.
5. 5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the flavors meld and the chili thickens.
6. 6. While the chili simmers, cook 1/4 cup white rice according to package instructions. Once cooked, set aside.
7. 7. Stir 2 tablespoons chopped parsley into the chili just before serving. Serve the chili hot over the cooked white rice.