Gluten-Free Vegetable Chili

Ingredients:

1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (14 ounces) diced tomatoes
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
2 tablespoons gluten-free chili powder
Salt and pepper to taste
1-2 tablespoons olive oil

Instructions:

In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

Add the diced bell pepper to the pot and sauté for an additional 3-4 minutes until the pepper begins to soften.

Stir in the canned diced tomatoes (with their juice).

Add the drained and rinsed black beans and kidney beans to the pot.

Sprinkle the gluten-free chili powder over the mixture and season with salt and pepper to taste. Start with about 1-2 teaspoons of salt and adjust as needed.

Reduce the heat to low, cover the pot, and let the chili simmer for about 15-20 minutes, stirring occasionally.

Taste and adjust the seasoning if needed before serving.

Serve your gluten-free vegetable chili hot. You can garnish it with shredded cheese, chopped green onions, or a dollop of sour cream, if desired.

This gluten-free vegetable chili is loaded with hearty and nutritious ingredients. It's a satisfying meatless option for chili lovers. Always double-check the labels of your ingredients to ensure they are truly gluten-free if you have gluten sensitivities or celiac disease. Enjoy this flavorful and wholesome chili!