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.
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.