By Maria Reina, TJN
Every now and then I go back and revisit a recipe, to see what I can do to tweak it. This past weekend I decided to make my Spicy Vegetarian Chili. Since I was going to be sharing it with our gluten-free friends I needed to make a few adjustments. In my original recipe I had a combination of lentils, freekeh and farro. It’s worth noting that wonderful part of the original recipe was the texture: the freekeh, when cooked, mimics ground meat. Both freekeh and farro contain gluten, so I simply switched them for Lundberg Wild Rice Blend.
This chili is not only filling and healthy but has a nice mole flavor. Don’t let the ingredient list dissuade you; most of them go in a blender and then added to the pot. This spicy gluten-free vegetarian chili cooks in under an hour, and tastes even better the next day. Click on the link below to read the full article and access to the recipes.