This week was partially on request from a friend of mine. She was looking for a vegetarian chilli so I decided to give it a go for the blog! This recipe was provided to me by my mother; and I found it quite tasty.
Canned ingredients: chick peas, kidney beans, black beans, can of brown beans in tomato sauce, two cans of diced tomatoes, one Half small can of tomato paste.
Vegetable ingredients: 4 carrots, 4 sticks celery, one onion, one pepper (red or yellow), one jalapeno, 4 cloves of garlic. These all get chopped. Put in a saute pan with olive oil to soften.
When the vegetables are soft add spices: salt, pepper, chilli powder, bay leaves, parsley, oregano, basil. Tomato paste gets mixed in at this point too.
Put the tomatoes in your crockpot.
Drain your beans, pour them in with the tomatoes. Mix it up, add a bay leaf, and turn the crockpot on high.
Add sliced mushroom to the spiced vegetables. Sauteed them, add 1/4c white wine vinegar, 1.5water. Get any flavour off the bottom of the pan.
Mix the vegetables in with the tomatoes. Stir it up, add a shot of Tabasco, and cover. Cook until thick.
If you do not wish to use a crock pot, add the canned items directly to the vegetables instead of starting them off in the pot.
Once cooked, serve with toasted cashews. I had mine over rice but it would be great with gluten free bread, or some cheese.
There we go! A fast, delicious gluten free and vegetarian chilli! Hope you enjoyed.