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Gluten-Free Vegetarian Chili


Serves 8
1 Tbsp Pastene Extra Virgin Olive Oil
1 medium red onion, diced
2 carrots, sliced
2 bell peppers, seeded and chopped
1 tsp sea salt
½ tsp black pepper
1 4 oz can green chilies, diced
1 Tbsp Pastene Minced Garlic
1 Tbsp chili powder
1 tsp ground cumin
1 Tbsp Pastene Tomato Paste
1 28 oz can Pastene Kitchen Ready Tomatoes
1 cup water
½ cup steak sauce
1 tsp sugar
2 14 oz can Pastene Red Kidney Beans, rinsed and drained
1 14 oz can Pastene Chickpeas, rinsed and drained
chopped green onion, garnish
avocado slices, garnish


Prep time: 20 minutes | Cook time: 2 hours 

  • Heat the oil in a Dutch oven over medium high heat. 
  • Add the onion, carrots, and bell peppers. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the onions and peppers soften, about 5 minutes. 
  • Add the garlic, chilies, chili powder, and cumin and cook, stirring for another few minutes. 
  • Add the tomato paste and cook, stirring for another 1 to 2 minutes. 
  • Add the canned tomatoes, water, steak sauce, and beans. Bring to a simmer, lower the heat, cover and simmer for 1-2 hours, stirring occasionally.
  • Garnish with green onions and slices of avocado.

Recipe by Gluten Free and More Magazine

Product Used

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