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

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 stick Organic Celery Stick
• 100 G Jumbo Garlic 100g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 400 G Natco Red Kidney Beans 400 G
• 1 Kg Golden Raisins, 1Kg
• - Cathedral City Mature Cheddar Cheese
• - Chilli Powder Rajah
• 100 G Trs Ground Cumin Jeera Powder
• - Bart Allspice Ground 40g
• 1 Kg Heera Black Pepper Powder 1kg
• - Ponti Red Wine Vinegar
• 25G Fillippone Italian Organic Bay Leaves, 25G
• 340G Aunt May'S Bajan Pepper Sauce, 340G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - Schwartz Italian Seasoning

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 leek, 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 italian seasoning, 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.