Gluten-Free, Dairy-Free Vegetable Chunky Chili

MAKES 6 CUPS

The days leading up to New Year’s can be hectic, with limited time and energy to spend in the kitchen. Make a big pot of this hearty chili ahead of time and keep it in the refrigerator for a nutritious, delicious meal at a moment’s notice. This recipe is not too hot, just right. For more heat, add additional chili powder or cayenne pepper, to taste. Stir in cooked meat, like leftover turkey, and you've got chili con carne.

5 cups water, divided (more or less, as needed)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
2 tablespoons chopped onion or garlic cloves or ½ teaspoon gluten-free asafetida, optional
1 teaspoon salt
1 teaspoon chili powder or cayenne pepper, more to taste
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 (6-ounce) can tomato paste
1 red sweet pepper 
1 green sweet pepper
3-4 stalks celery
2 tablespoons oil of choice
1 tablespoon apple cider vinegar
4 ounces unsweetened applesauce, optional
1 (14.5-ounce) can diced tomatoes
1 (3-ounce) jar capers, optional for garnish
Sour cream or dairy-free sour cream, optional for garnish

1. Bring 3 cups water to boiling. Add beans and reduce heat to simmer.

2. In a separate saucepan, combine chopped onion, salt, chili powder, oregano, cocoa powder, tomato paste and 1 cup water to make chili sauce. Stir well and simmer on low heat. (Makes 1¼ cups chili sauce.)

3. Chop red pepper, green pepper and celery into ½-inch pieces and set aside.

4. Place oil in a frying pan and heat to medium-high temperature. Add peppers and celery. Stir in apple cider vinegar and cook vegetables, stirring constantly until almost fork tender.

5. Add applesauce, if desired. Reduce heat and cook caramelizing vegetables about two minutes, stirring to prevent burning.

6. Add vegetables to beans. Stir in diced tomatoes and bring mixture to a medium boil.

7. Add chili sauce 1 tablespoon at a time until desired spiciness is achieved. (Set any extra out in a dish to pass around the table.)

8. Simmer chili on low heat for 30 to 45 minutes, stirring occasionally, or place it in your slow cooker on low for the same length of time.

9. Serve hot. Sprinkle each serving with a tablespoon of capers and a dollop of sour cream of choice, if desired.

Each 1-cup serving contains 224 calories, 5g total fat, 1g sat fat, 0g trans fat, 0g cholesterol, 766mg sodium, 37g total carbohydrate, 10g fiber, 10g protein.

Recipe by Madalene Rhyand, director of Living Without’s test kitchen.