Photo: Thayer Gowdy; Styling: Mindi Shapiro Levine
Prep Time
4 Mins
Cook Time
20 Mins
Yield
Makes 11 cups

Gluten- free and meat-free, this hearty chili is full of corn, beans, onion, and bell pepper and is ready in about 25 minutes.  The recipe does call for Worcestershire sauce, so be sure to use a brand that does not contain gluten.

How to Make It

Step 1

Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.

Step 2

Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley. Serve with toppings, if desired.

Step 3

Note: This is best made ahead (up to three days) so the flavors can meld; add parsley just before serving.

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