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  • Jefferson Adams

    Homerun Vegetarian Chili (Gluten-Free)

    Jefferson Adams
    Reviewed and edited by a celiac disease expert.

      This delicious vegetarian chili is just the ticket for an easy, delicious meal that nods at summer and winks at fall.

    Image: CC BY-ND 2.0--mealmakeovermoms
    Caption: Image: CC BY-ND 2.0--mealmakeovermoms

    Celiac.com 09/07/2019 - With fall just around the corner, and plenty of delicious summer vegetables still on hand, this vegetarian chili is easy to make and delicious to eat. It's guaranteed to leave plenty of smiling faces at the table.


    • 3 tablespoons olive oil
    • ½ cup chicken broth
    • ¼ cup chili powder
    • 1 tablespoons ground cumin
    • 1 teaspoon salt
    • ½ teaspoon ground cayenne pepper, optional
    • 8 oz. fresh tomatillos
    • 1 medium zucchini, diced
    • 1 cup diced onion
    • 2 tablespoons minced garlic
    • 1 can sweet corn kernels, fresh, canned or frozen
    • 1 medium red bell pepper
    • 1 medium green bell pepper
    • 1 cup thinly sliced carrots
    • 2 cans red, black or pinto beans
    • 1 can tomatoes in purée, tomatoes coarsely chopped
    • 1 cup diced tofu (Optional)

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    Heat oil in a large stock pot over medium heat. 

    Add onion and cook 2 to 3 minutes, stirring, until onion starts to soften. 

    Add garlic and stir until garlic becomes fragrant.

    Add red and green bell peppers and carrots and cook about 5 minutes, stirring often, until carrots soften a bit.

    Add chili powder, ground cumin, salt and ground red pepper and cook and stir 1 minute.

    Add tomatillos and zucchini and cook about 10 minutes, stirring often, until tomatillos get soft.

    Stir in remaining ingredients. 

    Bring to a boil, reduce heat to low, cover and simmer 20 minutes.

    Uncover and simmer another 10 minutes, stirring occasionally, until sauce thickens and vegetables are tender.

    Serve with your favorite gluten-free bread, crackers, or tortilla chips.

    Edited by Jefferson Adams


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    On 9/17/2019 at 10:06 AM, Guest Dr Maria said:

    Looks yummy and if you switch out the chicken stock for vegetable stock it would be vegetarian!!

    I agree. It looks like it would be good, and I would leave out the chicken stock. For those who do not want vegetarian, it would be much better to make your own chicken stock. If you use processed chicken stock, I would do lots of research on whether it is free of any allergies that you are allergic to. If you are eating at a restaurant, and something has anything similar to chicken stock, you have to assume that it is not gluten free unless you can see the ingredients.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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