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Vegan Gluten free Chili Con Carne Recipe

Vegan Gluten-Free Chili Con Carne Recipe

This Vegan Gluten-Free Chili Con Carne is a hearty and flavorful dish perfect for a cozy meal. Made with a mix of black beans, kidney beans, and pinto beans, it's packed with plant-based protein and rich spices like chili powder, cumin, and smoked paprika. Sautéed vegetables and tomatoes create a savory base, while corn and a touch of maple syrup add sweetness. Finished with a splash of apple cider vinegar for brightness, this chili is both satisfying and nutritious. Serve with gluten-free tortilla chips and garnish with fresh cilantro and avocado slices for a delicious, comforting meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Mexican and Texan, Tex-Mex
Servings 6
Calories 220 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula (for stirring)
  • Cutting Board
  • Chef's knife
  • Measuring cups
  • Measuring Spoons
  • Can opener
  • Colander (for draining and rinsing beans)

Ingredients
  

  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 bell pepper diced (any color)
  • 1 medium carrot diced
  • 1 celery stalk diced
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 can pinto beans drained and rinsed
  • 1 can diced tomatoes 14.5 oz
  • 1 cup vegetable broth
  • 1 tbsp tomato paste
  • 2 tsp chili powder adjust to taste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper optional, for extra heat
  • Salt and black pepper to taste
  • 1 cup frozen corn kernels
  • 1 tbsp maple syrup optional, for a touch of sweetness
  • 1 tbsp apple cider vinegar or juice of 1 lime
  • Fresh cilantro chopped (for garnish)
  • Avocado slices optional, for garnish
  • Gluten-free tortilla chips optional, for serving

Instructions
 

Prepare the Base:

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
  • Add the minced garlic, bell pepper, carrot, and celery. Sauté for another 5-7 minutes, until the vegetables are softened.

Add the Beans and Tomatoes:

  • Stir in the black beans, kidney beans, pinto beans, and canned diced tomatoes. Mix well.

Add the Liquids and Spices:

  • Pour in the vegetable broth and add the tomato paste. Stir to combine.
  • Add the chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, cayenne pepper (if using), salt, and black pepper. Mix everything together thoroughly.

Simmer the Chili:

  • Bring the mixture to a boil, then reduce the heat to low. Cover and let the chili simmer for 30-40 minutes, stirring occasionally. This allows the flavors to meld together.

Add the Final Touches:

  • About 10 minutes before the chili is done, stir in the frozen corn kernels and maple syrup (if using). Adjust seasoning with salt and pepper if needed.
  • Just before serving, stir in the apple cider vinegar or lime juice for a bright, fresh finish.

Serve:

  • Ladle the chili into bowls and garnish with chopped fresh cilantro and avocado slices, if desired.
  • Serve with gluten-free tortilla chips for a crunchy accompaniment.

Nutrition

Calories: 220kcalCarbohydrates: 39gProtein: 10gFat: 4gSaturated Fat: 0.5gSodium: 480mgFiber: 12gSugar: 7gVitamin A: 1575IUVitamin C: 27mgCalcium: 80mgIron: 3.6mg
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