Chunky Chili (Gluten Free and Vegan)

Screen Shot 2014-03-15 at 9.29.33 PMAnother Friday of Lent has come and gone, meaning that on top of my regular dietary constraints, I also didn’t eat meat! Last week we started off strong by making one of my favorite entrées- Balsamic Tomato Pasta Dish. This week, I turned to a more seasonal dish, Chunky Vegan Chili.

Best of all, Chunky Vegan Chili is a family recipe.  I spend so much time modifying  recipes that it’s great to be able to enjoy a classic.  Of course, I replaced beans with edamame. (I have an unexplained bean phobia).  It turns out that edamame makes a great substitute by serving as a protein source and producing a similar texture.

Brrr… It's still a little cold outside.  This chili is sure to warm you up!
Brrr… It’s still a little cold outside, but this chili is sure to warm you up!

Chunky Vegan Chili will warm you up on a cold day with the perfect punch of spices.  Plus, it’s much more filling than many gluten free and vegan options that I’ve explored so far.  And, by freezing the leftovers, I have another Friday in Lent already covered!  Of course, I cannot take credit for the recipe, so big thanks to my mom. heart

Do you have any favorite gluten free and vegan dishes? Let me know! And, Happy Cooking!!

Chunky Vegan Chili


Allergies: Gluten Free, and free of the Big 8: wheat, dairy, eggs, peanuts, tree nuts, shellfish, and soy.


  • 1 tbsp. canola oil
  • 2 cups of onions, chopped
  • 1  cup of carrots, diced
  • 1 tsp. minced garlic
  • 1 tbsp. brown sugar
  • 5 tbsp. hot chili powder
  • 1 tbsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 30 oz. Del Monte canned stewed tomatos, undrained
  • 30 oz. Del Monte diced tomatoes
  • 2 cups Kitchen Basics (GF) vegetable stock
  • 16 oz. frozen edamame (or beans to be eliminate soy)
  • 16 oz. frozen corn


  1. Heat oil in a Dutch oven over medium-highheat.
  2. Add onions and carrots. Sauté until the vegetables are tender (approximately five minutes).
  3. Add garlic.  Sauté for 1 minute.
  4. Add sugar and remaining ingredients
  5. Bring to a boil.
  6. Reduce heat and simmer for 30 minutes, stirring occasionally.
  7. Serve warm.  Garnish with toppings of your choosing such as tortilla chips or cheese.

Tips and Tricks

2 thoughts on “Chunky Chili (Gluten Free and Vegan)

    1. Thanks Laura! I’m going to miss the winter (aka: soup season!). Also, I love your blog – the vegan options have been helping me out during Lent 🙂

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