Gluten-Free Vegan Chili

From the beloved and bygone vegan San Francisco restaurant, Seed + Salt, this delicious, gluten free, vegan chili is a snap to prepare. It’s also superclean and healthy, thanks to the addition of kale and the omission of ground meat and dairy toppings.

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Vegan Gluten-Free Chili

While it's best to use dry beans soaked in water for 6 hours, you can substitute rinsed and drained canned beans.

Servings 6 people

Calories 485 kcal

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 yellow onion chopped
• 3 cloves garlic minced
• 1 red bell pepper seeded and chopped
• 1 bunch lacinato kale center ribs removed and leaves shredded
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1⁄4 teaspoon cayenne pepper
• Kosher salt
• 1 (28-ounce) can diced roasted tomatoes
• 1 1⁄4 cups vegetable broth
• 1 pound dried kidney beans soaked for 6 hours in cold water, rinsed, and drained, or 2 (15-ounce) cans kidney beans, rinsed and drained
• 1⁄2 pound dry black beans soaked
 for 6 hours in cold water, rinsed, drained, and tossed with oil or 1 (15-ounce) can black beans, rinsed and drained
• 1 avocado cubed (optional)
• 2 green onions sliced

Instructions

1. In a large pot over medium-high heat, warm the oil. Add the onion, garlic, red pepper, and kale and sauté 5 to
7 minutes.
2. Add the chili powder, cumin, oregano, cayenne, and 1⁄2 teaspoon salt. Stir for 20 seconds. Add the tomatoes, broth, and all of the beans. Bring to a boil, then reduce heat and simmer until the beans are soft, 30 to 45 minutes. Season to taste with salt.
3. Ladle into bowls, garnish with avocado and green onions, and serve.

Nutrition Facts

Vegan Gluten-Free Chili

Amount Per Serving

Calories 485 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 2662mg116%

Potassium 1666mg48%

Carbohydrates 82g27%

Fiber 22g92%

Sugar 12g13%

Protein 24g48%

Vitamin A 6971IU139%

Vitamin C 52mg63%

Calcium 177mg18%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe: Seed + Salt

Photo: Craig Lee