Gluten-Free Chili to Beat the Winter Blues

I don’t know about you but on a blustery day there is nothing that makes me feel cozier than a steaming bowl of gluten-free chili. This recipe is great for gluten-free, vegan, egg-free and dairy free diets. For more delicious gluten-free dishes check out www.jensglutenfreeblog.com.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 pot

Ingredients

• 1  tablespoon olive oil
• 1  large onion, minced
• 2  stalks celery, chopped
• 3  garlic cloves, minced
• 2  tablespoons chili powder (add a 3rd tablespoon for some extra punch)
• 1  tablespoon cumin
• 1⁄2 teaspoon  red pepper
• 1  teaspoon dried oregano
• 2  bay leaves
• 2 (12 ounce) packages  of gluten free  veggie burgers, crumbled
• 3 (8 ounce) cans crushed tomatoes
• 1 (12 ounce) can kidney beans
• 1 (12 ounce) can garbanzo beans
• 1 (12 ounce) can pinto beans

Directions

1. Cook onions, celery, spices and veggie burger (crumble) until veggie burger is completely cooked (approximately 7 minutes) and is beginning to brown. Add tomatoes and beans bring to a boil. Reduce to low heat and let simmer for 45 minutes. Sprinkle with your favorite grated cheese (or cheese alternative) and enjoy! Serve with rice for a heartier meal.