Big Easy Gluten-Free Chili Recipe

By awright0511

I made this recipe in the Crock Pot- which makes it perfect for a party or an informal get-together- but you could also toss it all in a heavy soup pot, cover and simmer for a hour (you know, to let all the sexy spices and flavors co-mingle). Then pass out the spoons and banana cornbread.

Ingredients

• 2 1/2 cups chicken or vegan broth - and more, to thin, if needed
• 2 14-oz.cans Muir Glen Fire Roasted Tomatoes
• 5 cloves garlic, chopped
• 1 red onion, diced
• 2 fresh jalapeños, seeded, stemmed, diced- or 2 tablespoons chopped pickled jalapeños
• 2 15-oz. cans red kidney beans, rinsed, drained
• 2 15-oz. can pinto or black beans, rinsed, drained
• 1 teaspoon ground cumin, or to taste
• 1 teaspoon chipotle, cayenne, or hot chili powder, to taste
• 1 teaspoon Old Bay Seasoning
• 1 tablespoon apple cider vinegar
• 1 tablespoon gluten-free Worcestershire sauce or molasses
• 4 andouille sausages, sliced (we used Applegate Farms GF/CF Organic Skinless Turkey Andouille)
• 1 teaspoon brown sugar or organic raw agave

Preparation

Step 1

The easy part:


Combine all of the ingredients in a slow cooker and cook on low or high according to the manufacturer’s instruction for your make and model.

Before serving, stir in:

Pinch of sea salt
Fresh ground black pepper
Fresh chopped cilantro, to taste

Taste for seasoning adjustments.

Serve with a spoonful of sour cream or plain non-dairy yogurt and cilantro sprigs for garnish.

Optional garnish:

Sliced scallions (spring onions).

We served this hearty soup with grilled slices of Sweet Banana Corn Cake.

Serves 6.