Feb 07 2011

“Two Gamers Chili”

Published by at 5:57 pm under Gluten Free Recipes

Another favourite winter meal for me is chili – especially vegetarian chili. A large soup pot filled to the brim with chopped vegetables, thick and hearty, fragrantly spiced with chili and cumin powders, chipotle and jalapeno peppers and sweetened with sweet potatoes and butternut squash…it is absolutely heaven! Not that I’m averse to meat – I am totally a meat-eater (without soy and dairy I would probably be a horribly malnourished vegetarian!), but I really do feel better when I eat vegetarian meals a couple of times a day (usually I only eat meat with dinner!)

As mentioned in my previous post, I have been making a ton of food for my Dad that is delicious, healthy and packed full of vegetables and protein, and easy to chew with only one side of your face (My poor Dad! Can I repeat that? POOR DAD! OMG the poor man look so miserable and the one eye blinking thing is totally creepy/horrible!) that are low sodium, low glycemic index and gluten, dairy and corn free. (Can you tell we’re related – ha! What a pair we are!)

So I based my recipe off of the Gluten Free Goddess Karina‘s recipe (can I repeat again how much I love her and her recipes and how I probably would not have survived without her blog?) with a few changes based on what I had in the fridge, tweaking/changing the seasoning,  and adding a few things to punch up the protein/fibre content (mostly by adding more beans!), and also we don’t have a slow cooker (I just can’t see myself using one and we don’t have kitchen space to spare!), so I had to add a few more steps into the recipe! She called her recipe “Two Artists Chili”. Stef and I aren’t really artists per se, and he doesn’t like this chili because it has beans (but when he picks around the beans to do a “seasoning check” for me he says it tastes quite good..shame about the beans *eyeroll*), so I’m going to call it “Two Gamers Chili” because aside from cooking and dropping soup off with my Dad, we spent the day in our bathrobes playing video games. And it was fantastic.

So without further ado…

Two Gamers Chili (adapted from Two Artists Chili by Karina the Gluten Free Goddess of Awesome)

  • 1 tablespoon olive oil/coconut oil/grapeseed oil
  • 6 cloves of garlic, minced
  • 1 sweet onion, diced
  • 2 jalapeños, seeded, stemmed, diced
  • 1 large yellow bell pepper, seeded, cored, diced
  • 1 green bell pepper, seeded, cored, diced
  • 1 red bell pepper, seeded, cored, diced
  • 3 carrots, sliced into coins
  • 2 cups butternut squash diced
  • 2 medium yukon gold or white potatoes, peeled, diced (the yukon golds break up really nicely and thicken the chili well!)
  • 1 large sweet potato, peeled, diced
  • 4 cups gluten-free chicken/vegetable/turkey/etc. broth (I used home-made turkey stock)
  • 1 28-oz.can whole or diced tomatoes with juice (I take the whole tomatoes out and cut them into 4 pieces because I find they don’t “break up” that easily – maybe I’m a little OCD but hey – it works! Next time I’ll probably use diced!)
  • 1 15-oz. can pinto, black or white beans, rinsed, drained
  • 1 15-oz can red kidney beans, rinsed, drained
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon smoked or spicy paprika
  • Sea salt and fresh ground black pepper, to taste
  • Juice of 1 lime (fresh squeezed!)
  1. Heat oil in a large pot over medium heat.
  2. Add onions, garlic, jalapenos, cumin, chili powder, chipotle chili powder and paprika. Stir frequently and cook until softened – about 4 minutes.
  3. Add in carrots and red, green and yellow bell peppers (isn’t it pretty? I love all the pretty colours!) Stir frequently and cook for another 4 – 5 minutes.
  4. Add in potatoes and squash. Stir frequently and cook for another 2 minutes.
  5. Add in broth, tomatoes and beans. Bring to a boil. *Sometimes I get a bit overzealous and chop a bit too much – so at this point make sure there is enough liquid to cover all the vegetables! If you are a bit short on broth, just add some water!*
  6. Cover and simmer on low heat for about an hour. Stir about every 20 minutes or so to make sure it’s not sticking to the bottom.
  7. Uncover and continue to simmer on low heat to reduce the liquid, about 45 minutes to an hour (depending on the consistency you want! If you want it liquidier – you can pull it off the heat at this point!)
  8. Add lime juice.
  9. Add salt and pepper as desired. Toss in some hot sauce if you like. Or red chili flakes. Whatever. Rock it. Love it. Eat it.

That’s it! Super delicious! It freezes like a dream. It has this amazing sweetness from the sweet potatoes and butternut squash which melts into this smokey kick from the jalepenos and chili powders!


So good.
I love this chili!!

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