A great basic vegetarian/vegan chili recipe, easy to customize as a gluten free version. This recipe is a result of a few years of trial-and-error vegetarian home cooking- I hope you enjoy it as much as I do.
Recipe:
1 onion diced
4 Tbsp olive oil
2 chili spice packets (check for gluten free)
2 cans (or 1 large can) fire-roasted diced tomatoes
1 can red kidney beans (use liquid from each can of beans)
1 can black beans
1 can white beans (great northern, cannellini)
1 can garbanzo beans
1 can pinto beans
1 can hominy (drained and rinsed)
1 can pumpkin puree
Saute onion in olive oil, add spice packets. Combine tomatoes, all beans, pumpkin, and hominy, bring to a boil. Top and serve as desired– more in video.
Camera and editing by the amazing E.C.