w/o Kitch Focaccia Stuffing
This is the vegan version of my Chocolate Chili recipe.
You could also dice a small package of bacon, brown it in the pot, and use the drippings to cook the onion (and also brown a pound of ground beef if you’d like a heartier chili) and use beef broth. It’ll still be free of gluten and the top nine food allergens — but no longer vegan.
w/o Vegan Chocolate Chili
Serve with chopped tomatoes, red onion, green onion, vegan sour cream & shredded cheese (such as Violife brand), black olives, lime wedges, and/or Fritos!
INGREDIENTS:
3 Tbsp olive oil
1 large onion, diced
1 large (or 2 small) bell pepper, diced
2 Tbsp chili powder
2 Tbsp cumin
1 tsp dried oregano
1/4 tsp cinnamon
1 Tbsp cacao powder
2 (16 oz) cans of diced tomatoes
2 (16 oz) cans black beans, drained and rinsed well
2 (16 oz) cans kidney beans, drained and rinsed well
2 cups water (or vegetable broth)
DIRECTIONS:
In a large dutch oven or stock pot, heat the olive oil over medium heat. Add the onion, pepper and a few big pinches of salt and sauté until onion is translucent.
Add the spices and cook until onions and peppers are coated and spices are fragrant (about 10-15 seconds), scraping off any browned bits that are stuck to the bottom of the pan (there's tons of flavor in there!).
Add tomatoes, beans, and water.
Bring to a boil, cover, reduce heat and simmer, stirring occasionally for about an hour.
Remove the lid and cook another 30 to 45 minutes, stirring occasionally. If it starts getting too thick, or sticking to the bottom of the pot, stir in about 1/4 cup of water to thin it out, and continue cooking until the chili thickens to your desired consistency.
Remove from heat and salt to taste. Enjoy!
This recipe can easily be made without gluten and the top nine food allergens.
Only nine foods are responsible for about 90% of food allergies in the United States: wheat, milk, soy, egg, peanuts, tree nuts, fish, shellfish, and sesame. It’s your personal responsibility to source safe ingredients, and check the safety of products I recommend (as manufacturer’s can change their formulas at any time without warning). Check out my Food Label Guide to learn how.
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
