Vegetarian Chili Dairy Free
Recipe from Cookie and Kate website. I always double the recipe!
Always gather your ingredients before you start. This will save you a trip to the store mid cooking!
1
Slice carrots using the Rapid Prep Mandoline slice setting #8. I like to put it on the Large Grooved Cutting Board. So quick!
2
Slice 2-3 stalks of celery on the same setting. I like to add extra veggies!
3
Slice one bell pepper on large julienne setting #8. Red, orange, or yellow work well.
4
Add one red or yellow onion on the same setting as bell peppers.
5
Take onion that was sliced lengthwise in strips and put them through once more for nice chopped onions.
6
Add 2 Tablespoons oil to 6 qt Dutch Oven on medium heat.
7
Once oil is shimmering, add your chopped veggies.
8
Add 2 Tablespoons chili powder. Ancho chili powder gives that chili flavor without the heat, you can use regular chili powder for the heat! πŸ”₯
10
Add 1 1/2 teaspoons of SMOKED paprika. This one is a must, don't skip it, it gives the chili fantastic flavor.
11
Add 1 teaspoon dried oregano.
12
Add 2 teaspoons of ground cumin.
13
Mix together and sautΓ© about a minute. It smells so good!
14
Add 2- 15 ounce cans of diced tomatoes and their juices.
16
Add 3 cans of rinsed beans, 2 pinto and 1 black.
17
Add 2 cups of water or vegetable broth. I use powdered soup base, one teaspoon per cup of water.
18
Add one bay leaf
19
Bring to a simmer and reduce heat to low, then cook for 30 minutes. Remove from heat, add 1 Tablespoon red wine vinegar and 2 t chopped cilantro.
20
Serve with your favorite toppings like cheese and sour cream. We love to pair it with our gluten free cornbread.
21
For dairy free option sub cheese for dairy free and in place of sour cream try fresh avocado !
22
What you'll need
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Large Grooved Cutting Board πŸ™‚
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Rapid Prep Mandoline πŸ™‚
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6 qt Enameled Cast Iron Dutch Oven πŸ™‚
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Adjustable Measuring Spoons πŸ™‚
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Garlic Press πŸ™‚
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Mesh Stainless Steel Colander Set πŸ™‚
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