Gluten-Free Vegetarian Chili


  • 2 tablespoons olive oil
  • onion, chopped
  • garlic cloves, minced
  • red bell pepper, chopped
  • green bell pepper, chopped
  • (1.7-ounce) package chili seasoning
  • (28-ounce) can diced tomatoes, undrained
  • (15.25-ounce) can yellow corn, rinsed and drained
  • (15-ounce) cans chili beans, undrained
  • (15-ounce) can kidney beans, rinsed and drained
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • Toppings: Hot sauce, chopped onions, sour cream, shredded Cheddar cheese


  1. 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.
  2. 2. Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley. Serve with toppings, if desired.
  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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