This hearty gluten-free chili with beans and vegetables is sure to please a hungry crowd. Put it in the crock pot in the morning and you have a healthy meal ready by dinner time.
If your family is like mine, you may need an appetizer while the chili finishes. Black Bean Salsa and chips go really well with this chili. And if you like to serve bread alongside the chili, my Crusty French Bread or Soft and Buttery Dinner Rolls are great for scooping up the chili.
Plan on using a large crock pot or similar slow cooker. My crock pot is an 8 quart and this recipe just barely fits. Anything larger would also work.
If you have a slightly smaller crock pot, use a smaller tomato sauce and leave out one can of beans. That should get you into a 7-quart slow cooker without trouble.
This Hearty Gluten Free Chili with Beans and Vegetables starts with a healthy dose of onions, peppers, and celery. Additionally, these vegetables give it a nice base of both flavors and colors to start the chili. Add the spices directly on the vegetables. By layering the vegetables at the bottom and the spices directly on top of the vegetables, they will take the most heat from the base of the crock pot and cook faster.
Be sure to have a pound of ground meat browned and ready to go. It’s always great to have browned ground beef or turkey in your freezer to make meals like this Hearty Gluten Free Chili with Beans and Vegetables much quicker to prepare.
One of the best parts of this chili is that it comes from canned food items you can have on standby in your food storage. Also, beans, tomatoes, and corn are things you will use year-round, so it’s a good idea to have a few extra on hand. Add each item one by one to the chili.
Finally, add all the remaining ingredients to the crock pot (except for the toppings of course).
Let the chili simmer on low for 6-10 hours. I usually plan on right around 8 hours myself.
This chili freezes very well. We usually freeze in individual, two-cup servings using our vacuum sealer. Always mark the item and date on the outside of the bags for ease when trying to find things or clean out your freezer.
Hearty Gluten Free Chili with Beans and Vegetables
Ingredients
Vegetables
- 2 peppers, red, orange or green, diced
- 4 stalks celery, diced
- 1 onion, diced
Seasoning
- 1 ½ teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1 teaspoon parsley
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic salt
- ½ teaspoon Lawry's seasoning salt
- 1 teaspoon worchestershire sauce
- 1 tablespoon beef base
Canned Items
- 2 cans pinto beans
- 1 can black beans
- 1 can Rotel, original
- 1 can corn
- 2 cans diced tomatoes, 28 oz
- 1 can tomato sauce, 28 oz
Additional Ingredients
- 1 pound ground turkey or beef
- toppings: cheese, green onion, sour cream, avocado, etc.
Instructions
- Dice onion, peppers and celery. Add to the crock pot
- Combine all spices in a small bowl, except Worchestershire sauce. Stir. Sprinkle across the vegetables. Add Worchestershire sauce to the crock pot.
- Add browned ground turkey or beef.
- Add remaining canned items
- Cover and cook on low for 6-10 hours. Top with desired toppings.
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