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Chunky Gluten-Free Vegetable Chilli Recipe

This gluten-free vegetable chilli is my go-to meal any day of the week. It’s quick and easy to make and can boost your veggie intake for the day.

You can vary what beans and veggies you use depending on the time of year.

It’s a great dish to make when you have friends over and it freezes well too.

I add my own homemade chutney to this recipe. Here is the link Gluten-free Tomato Chutney.

What you’ll love about this recipe

• Naturally gluten-free and packed with nutritious vegetables
• A hearty, comforting meal perfect for chilly evenings
• Easily customizable to suit your taste preferences
• It can be made in large batches for meal prep or freezing
• A budget-friendly option that’s full of flavour

Ingredients

Vegetables: You will need 1 onion, diced, and 2 cloves of garlic, minced. These form the aromatic base of our chilli. We’re also using 1 red pepper and 1 yellow pepper, both chopped, to add some lovely colour and crunch.

Beans: For protein and fibre, add  1 can of kidney beans and one can of black beans, drained and rinsed. These give the chilli a lovely hearty texture.

Tomatoes: I use 2 cans of chopped tomatoes as the base of the sauce. They bring a rich, tangy flavour to the dish.

Seasoning: To spice things up, add 2 tbsp of chilli powder, 1 tsp of ground cumin, and salt and pepper to taste. Feel free to adjust these to suit your spice preference!

Extras: You will need 2 tbsp of olive oil for cooking, and 250ml of vegetable stock to give our chilli the perfect consistency.

Instructions

Let’s start by heating the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and let them sizzle away for about 5 minutes until they’re soft and fragrant. This creates a lovely flavour base for our chilli.

Now it’s time to add some colour! Toss in the chopped peppers and courgette, and let them cook for another 5 minutes. They’ll start to soften and release their sweet flavour.

Next, we’ll add our spices. Sprinkle in the chilli powder and paprika, and give everything a good stir. Let these toast for a minute or so – it really brings out their flavour.

Time to add the bulk of our chilli. Pour in the chopped tomatoes, tomato puree, vegetable stock, and both types of beans, the salsa and chutney. Give it all a good stir to combine.

Now for the waiting game. Bring the chilli to a boil, then reduce the heat and let it simmer for about 20 minutes. This allows all the flavours to meld together beautifully.

Finally, taste and season with salt and pepper as needed. If you like your chilli spicier, feel free to add more chilli powder at this stage.

What to serve with gluten-free vegetable chilli

This chilli is delicious on its own, but why not jazz it up with some toppings? A dollop of sour cream or Greek yoghurt adds a lovely cool contrast to the spicy chilli. Make sure to check the labels to ensure they’re gluten-free.

For some added crunch, sprinkle over some gluten-free tortilla chips. They’re perfect for scooping up the chilli and add a nice textural contrast.

If you’re feeling indulgent, a sprinkle of grated cheese on top is always a winner. Cheddar works well, or try a dairy-free alternative if you prefer.

For a bit of freshness, add some chopped coriander or sliced spring onions on top. They add a lovely pop of colour and flavour.

And don’t forget the carbs! Serve your chilli over a bed of fluffy rice or quinoa to make it a complete meal. Just make sure to use gluten-free varieties and cook them separately to avoid any cross-contamination.

Gluten-free Vegetable Chilli

Are you ready to try my Gluten Free Vegetable Chilli recipe? Then let’s get started:

If you are looking for more vegetable-based mains then check out the links below:

gluten-free courgette slice recipe.

gluten-free vegetable lasagne recipe.

gluten-free butternut squash risotto recipe.

gluten free mushroom pasta recipe.

Gluten-Free Vegetable Chilli Recipe Tips

Here are some tips to help you make the most out of my gluten-free vegetable chilli recipe:

Avoid Cross-Contamination

If you’re preparing gluten-free vegetable chilli in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.

Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.

When possible do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.

Label items

Consider buying two of certain shared food items like jam, and butter, dedicate one, and label it as gluten-free.

Cooking oil

Use separate oils to fry gluten-free foods as they will become contaminated and not safe to eat.

Personal Hygiene

Always wash your hands with hot water and soap before you handle any ingredients.

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• 

  Athena Joson replied on April 10, 2025:

  
  This has become my favorite meatless meal—it’s hearty, warming, and perfect with rice or a slice of gluten-free bread.

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