Gluten Dairy Free Recipe Chili – Organic and Delicious!

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.
5 from 1 vote
Prep Time 30 mins
Course Main Course

Ingredients
  

  • 2– 4 tbsp avocado oil
  • 3 organic carrots sliced thin
  • 1 1/2 cups chopped organic onion
  • 1 1/2 tbsp organic garlic finely chopped
  • 2 tbsp oregano
  • 2 tsp cumin
  • 2 tsp chili powder use less if you’re serving children or adults that like milder food
  • 1/4 tsp cayenne powder use less if you’re serving children or adults that like milder food
  • 6 cups of cooked organic beans navy, black, pinto, kidney or mixed
  • 26 oz. can chopped organic tomatoes
  • 1 package of Quorn chik’n tenders optional
  • 2 cups finely 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

Buon Appetito!
Dr Vikki Petersen
Keyword vegetables
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