Gluten Dairy Free Recipe Chili – Organic and Delicious!
This Chili is one of my family’s favorites. It’s warming on a cold day but equally enjoyed with some cold avocado or guacamole on top during the warmer days. It is so easy to prepare, delicious, and a nice source of plant-based protein. It’s gluten-free, dairy-free and vegan. It also freezes beautifully if you want to double the recipe.
2tspchili powderuse less if you’re serving children or adults that like milder food
1/4tspcayenne powderuse less if you’re serving children or adults that like milder food
6cupsof cooked organic beansnavy, black, pinto, kidney or mixed
26oz.can chopped organic tomatoes
1package of Quorn chik’n tendersoptional
2cupsfinely chopped organic kale
Salt to taste
Instructions
Cook onion in oil until transparent, about 4 minutes.
Add garlic and herbs and let combine with onion for about a minutes.
Next add chopped carrots and combine.
Now add to the pot 6 cups of beans with liquid (do not drain beans).
Stir in chopped tomatoes and juice.
Adjust saltiness to taste.
Lastly add the chopped kale and quorn if you’re using it.
Cook together on medium heat covered for 20-25 minutes, until everything is warmed through and cooked.Adjust seasoning.
Serve over organic cooked brown rice if desired.
Notes
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To your health,
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IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books: “The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”