Hearty Gluten-Free Vegetable Chili Recipe

About this recipe

A comforting and flavorful gluten-free chili packed with vegetables, beans, and warming spices, perfect for a satisfying dinner. Topped with shredded cheese for a creamy finish.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 100 g Garlic - Single Clove
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 400 g Pastazara Peeled Tomatoes In Tomato Juice
• 1 kg Rajdhani Red Rajma
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 16 g Orika Oregano
• 400 Ml Kara Coconut Cream
• 250 g Mirchi Powder (Bedagi)
• 100 g Chukde Bhuna Jeera Powder / Cumin Powder
• 100 g Catch Sprinklers - Black Pepper Powder
• 500 g Whole Farm Grocery Raisins 500 G
• 50 g Zoff Premium Indian Bay Leaf
• 60 Ml Tabasco Red Pepper Sauce
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (25 g) Snapin Nutmeg Powder
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. In a 4 1/2-quart Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 1/2 cups of diced onion, 2 cups of diced celery, and 2 cups of diced carrot. Sauté for 5-7 minutes until softened.
2. 2. Stir in 3 minced garlic cloves, 1 tablespoon of chili powder, 1 1/2 teaspoons of ground cumin, 1 1/2 teaspoons of dried basil, 1 1/2 teaspoons of dried oregano, 1 teaspoon of ground allspice, and 1/4 teaspoon of ground black pepper. Cook for 1-2 minutes until fragrant.
3. 3. Add 2 cups of diced tomatoes, 2 cups of cooked red kidney beans, 1/2 cup of raisins, 1/4 cup of red wine vinegar, 1 bay leaf, and 1/4 teaspoon of pepper sauce. Stir to combine.
4. 4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until the chili reaches your desired consistency.
5. 5. Remove the bay leaf and adjust seasoning with salt to taste. Serve hot, garnished with 2 tablespoons of shredded cheese per serving.