1 lb. ground beef, buffalo, turkey, or Beyond Meat
½ cup finely chopped onion
3 garlic cloves, minced
¼ cup chili powder
1 teaspoon ground cumin
¼ teaspoon black pepper
¼ teaspoon salt
2 cups vegetable stock
2 (15 oz) cans black beans, pink beans, or black-eyed peas (or a mix)
1 (15 oz) can kidney beans
2 (14.5 oz) cans whole tomatoes, undrained and chopped
5 tablespoons gluten-free flour
1 cup zucchini, diced
1 cup yellow squash, chopped
1 (4.5 oz) can chopped green chiles, drained
1 tablespoon minced, drained chipotle chili in adobo sauce
½ to 1 head fresh spinach or 1 cup frozen
1 ear of corn or ½ cup frozen corn
Cilantro sprigs, roughly chopped
Scallions, thinly sliced
Cheddar cheese, grated
Sour cream (vegan or full-dairy)
Step 1Heat oil in a large pot over medium-high heat. Add onion, zucchini, and yellow squash, if using, and sauté for about 3 minutes until tender. Lower heat and add chili powder, cumin, and garlic, thoroughly coating the onions.
Step 2Add choice of ‘meat’ and increase heat to med-high. Season meat with salt and pepper. Sauté until meat is cooked.
Step 3Add black beans, kidney beans, chopped tomatoes, vegetable broth, and chipotle and green chiles, if using. Bring to a boil and immediately reduce heat
Step 4 cover and simmer 15 minutes, stirring occasionally. If the chili needs to be thickened, place the flour and about ½ cup of broth from the chili in a small bowl, and whisk together. Add to the chili and stir thoroughly.
Step 5Adjust seasonings. Serve with toppings, such as scallions, cilantro, avocado, and cheese.
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0 (0) Notes: **You can substitute with rainbow radish or julienned ginger ; Did you like this recipe? Click on a star to rate it! Submit Rating Average rating 0 / 5. Vote count: 0 No votes so far! Be the first to rate this […]
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I’m Lisa - Here my family and I cook, eat and grow deliciously uncomplicated, healthy food made with lots of love, laughter, joy, and of course, fruit and vegetables.
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