Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
In the summertime when the grilling is easy… is that a line from a song? Oh well song or not, we LOVE to grill in the summer, mostly burgers, that need chili, as well as some chicken and vegetables. A grilled burger is not complete in our family unless it is covered in mustard, ketchup, chili, slaw and onions. Makes my mouth water just to write about it! Now my dad was very much a meat, potatoes and bread type of guy. Do NOT set the table unless there is some type of bread for him! But that was in the past as he has gone gluten free also.
My mom and I noticed he seemed to have a lot of symptoms eating red meat, so we have converted all of our meat dishes to ground turkey or chicken. Now our chili has always been a crowd pleaser, but it had ground beef in it. I decided that I wanted to try a meatless chili and see if anyone could tell the difference. This chili has all the flavor and tomato goodness of the chili we use to make but without the meat. It has the rich spices and a little kick with the jalapeño, just the right compliment to any burger.
And this recipe is so much easier since there is no meat preparation. Oh, and dad? He ate it and his only comment was “you put something hot in this!” But he kept on eating it, hot or not, and went back for that second burger smothered in chili. Yeah, this is a winner. Try this easy vegetarian chili for your next cookout or cookin!
- 1 Tablespoon oil
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 2 bell peppers, diced
- 1 jalapeno, seeded and diced
- 1 onion, diced
- 2 Tablespoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- 2 (14.5 ounces) cans petite cut diced tomatoes
- 1 (15.5 ounces) can kidney beans, drained and mashed
- 1 (15 ounces) can pinto beans, drained and mashed
- Heat the oil in large saucepan over medium heat. Add the garlic, celery, bell peppers, jalapeno, onions, chili powder, cumin and salt. Cook, stirring occasionally, until the vegetables are tender.
- Add the tomatoes and beans and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begin to thicken, about 1 hour.
