GLUTEN-FREE CHILI SIN CARNE

Preparation

15 Minuten

Making

35 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Serves 4–6

1 red and 1 green bell pepper each
1 chili pepper (or chili powder)
2 onions
2 cloves of garlic
1 can each of kidney beans and corn
2 tablespoons oil
250 g red lentils
4 tablespoons tomato paste
2 cans of chopped tomatoes
1 L gluten-free vegetable broth
Salt
Pepper
Cumin
1/2 bunch of scallions
plain yogurt, to taste

Making

01
Wash the bell peppers and chili peppers, remove the seeds, and chop everything into small pieces. Peel the onions and garlic and chop them finely. Wash the kidney beans and corn and let them drain.
02
Heat the oil in a large pot. Sauté the onions and chili pepper. Add the bell pepper, lentils, tomato paste, and garlic, and sauté briefly. Deglaze with the tomatoes and broth, and let simmer for about 15 minutes. After 10 minutes, add the beans and corn.
03
Shortly before the cooking time is up, add the spring onions, sliced into rings, and season with salt, pepper, and cumin. The chili can be served with a generous dollop of yogurt.

❤️ Tip

Variation: If you don't tolerate or like lentils, you can opt for a German-inspired variation—simply swap the lentils for potatoes, and add carrots if you like. The potatoes should either be cut into small cubes so they can cook along with the rest, or you can simply boil them beforehand and stir them into the chili later.

Did you know?

Red lentils are hulled lentils, so they cook very quickly and fall apart easily—making them ideal for adding creaminess and plant-based protein to chili.

Our Tip

Chili often tastes even better when reheated—if you cook it the day before, the flavors have time to meld overnight.