I’ve been working for a few months on a new cheese recipe I’m really excited about. I’ve also been working on recipes that use the cheese recipe- like a chili cheese dip that is reminiscent of the horribly unhealthy version my husband and I would make on movie night when we were first married. We’d combine a can of Hormel chili with a block of Velveeta cheese and a chopped onion, and bake into gooey mass. And then scarf it down with a bag of tortilla chips. Yes, really. That’s how we to used to eat and that’s why my husband weighed almost 300 pounds (if you’ve never seen our “Before” and “After” photos you should check them out here).
Well, what’s this got to do with a chili recipe, you might ask? As I am writing up the recipes I wanted to include a link to my chili recipe for the chili cheese dip and realized I have never posted my really popular award-winning chili recipe to my blog. Subscribers get it free with a subscription to my newsletter, but amazingly (to me) I found I’d never posted it here on my blog. So here it is.
And why do I call it “award-winning”? Well that’s a neat story. A number of years ago a friend lent her copy of my first book, Everyday Wholesome Eating, to another friend. That friend soon after went on an extended motorcycle trip. At a motorcycle rally she made this vegetarian chili recipe for the chili cook-off at the rally- and won!
So if a vegan chili can win at a motorcycle chili cook-off, I figure it’s got to be pretty good. My die-hard carnivore father says it’s one of his favorites and he never misses the meat.
The chili coupled with cornbread, brown rice or a baked potato makes a great evening meal. Leftovers served with chips and salsa or a salad make a quick and easy gluten-free lunch!
More on gluten-free recipes for lunch
3-4 onions, chopped
6 cloves garlic, crushed
2 Tbsp. chili powder
2 tsp. oregano
2 tsp. ground cumin
1/2 tsp. ground cinnamon
pinch of cayenne
1 1/2 tsp. sea salt
28 oz. can tomatoes
5 cans/7 cups of beans- kidney, black beans, cannelini, etc. (lightly drained)
Saute onions and garlic in oil. Add seasonings, then tomatoes and beans. Simmer for at least 20 minutes, stirring occasionally.
This chili is great served with brown rice, cornbread or just tortilla chips and salsa.
Leftover chili is great reheated with some cornbread of used to top salads or baked potatoes.
Chili makes a great company meal and potluck contribution.
Check out more gluten-free recipes for dinner – easy and delicious!
For healthy and economical gluten-free recipes for lunch, get this great collection of soups, stews and chowders- one for each week of the year!
If you’re looking for simple, affordable whole food recipes (that also happen to be gluten free!) then you’ve come to the right place. I’ve been creating tasty wholesome plant-based recipes that avoid common allergens for over 16 years. All my books and recipes are gluten-free, dairy-free, egg-free, soy-free and yeast-free. Only the good stuff here!