Vegetable chili, a perfect gluten free family meal

I love vegetable chili. It means that I can get a big quota of vegetables into the kids without them batting an eyelid. There seems to be a million and one variations on the theme of vegetable chili. I guess that the bottom line is that you can throw pretty much anything that you like in there, but here is my version:


Olive Oil

1 large yellow onion

1 clove garlic

2 large carrots, finely diced

2 sticks of celery. Finely diced

1 green bell pepper, finely diced

Half a cauliflower

Handful of broccoli florets

Handful of frozen sweet corn

1 can pinto beans

1 can kidney beans

1 can diced tomatoes and 1 can tomato sauce

1 teaspoon chili powder – add more to taste, if desired

How to make

1. Heat the olive oil and cook the onion and garlic in it for about 5 minutes.

2. Add the rest of the vegetables and stir-fry for about 10 minutes

3. Add the beans, stir for about a minute and then add the tomatoes and tomato sauce

4. Cook for 15 minutes and serve with corn chips or over brown rice

C complains that “this is too healthy”. T picks out the beans, but it works and I congratulate myself on getting so many vegetable into my kids all in one go.


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  1. Simple and easy–love it, Nicola! Especially with the tortilla factor. ;-)


  2. [...] There is a definite chill in the air today, so a big pot of gluten-free vegetable chili is on the [...]

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