Seasonal Chef: Gluten-Free Spicy Vegetarian Chili

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.

via Seasonal Chef: Gluten-Free Spicy Vegetarian Chili.

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