The best chili recipe EVER! {gluten-free, vegan, paleo}

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Winter has almost ended so before Spring has officially sprung I wanted to share one last winter comfort food recipe that I’ve been cooking up for a while now. By the title of this post, I bet you guessed it, chili!

Chili is an all-time favorite recipe of mine. Canned, from the restaurant, or homemade by me, you are sure to find me eating it at least once a week.

The great thing about this recipe

This recipe can be made vegan! All you need is to switch out the beef with your favorite meatless substitute (tofu, vegan meat, or another) and viola you’ve just made vegan chili! How easy! This recipe can also be made paleo by switching out the canned sugar for coconut sugar.

All of these substitutions have been tried and tested by me so there will be no surprises in the kitchen! You already have enough on your hands by preparing this delicious meal. ๐Ÿ™‚

Ingredients 

  • 2 lbs ground beef or vegan substitute
  • 2 1/2 tbsp extra virgin olive oil
  • 1 white onion chopped
  • 1 bell pepper chopped (red, green or yellow)
  • 3 cloves garlic minced
  • 1/4 cup parsley chopped – use dried if that’s all you have
  • 4 1/2 tbsp chili powder
  • 1/4 tsp paprika powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp sugar – use coconut sugar for paleo
  • 1/2 tsp salt
  • 1 tsp pepper 
  • 46 oz bottle tomato juice
  • 28 oz can diced tomatoes
  • 15 oz can tomato sauce
  • 16 oz can pinto beans, rinsed & drained
  • 16 oz can kidney beans, rinsed & drained
  • Shredded cheddar cheese and sour cream for topping (optional)

Directions

  1. In a large skillet, add meat and cook over medium-high heat until fully cooked. Transfer to a bowl.
  2. Add olive oil to skillet and add onion, pepper, garlic, and parsley, cook over medium heat stirring occasionally for 5 minutes.
  3. Remove from heat and add all spices, stir.
  4. Add back in the meat, stir, then add tomato juice, diced tomatoes, tomato sauce, kidney and pinto beans. Bring to a boil, decrease the heat to medium-low and simmer for 2 hours, stirring occasionally.
  5. Serve warm with cheese and sour cream (optional).

The best chili recipe EVER!

Ingredients
ย ย 

  • 2 lbs ground beef or vegan substitute
  • 2 1/2 tbsp extra virgin olive oil
  • 1 white onion chopped
  • 1 bell pepper chopped red, green or yellow
  • 3 cloves garlic minced
  • 1/4 cup parsley chopped – use dried if that’s all you have
  • 4 1/2 tbsp chili powder
  • 1/4 tsp paprika powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp sugar – use coconut sugar for paleo
  • 1/2 tsp salt
  • 1 tsp pepper
  • 46 oz bottle tomato juice
  • 28 oz can diced tomatoes
  • 15 oz can tomato sauce
  • 16 oz can pinto beans rinsed & drained
  • 16 oz can kidney beans rinsed & drained
  • Shredded cheddar cheese and sour cream for topping optional

Instructions
ย 

  • In a large skillet, add meat and cook over medium-high heat until fully cooked. Transfer to a bowl.
  • Add olive oil to skillet and add onion, pepper, garlic, and parsley, cook over medium heat stirring occasionally for 5 minutes.
  • Remove from heat and add all spices, stir.
  • Add back in the meat, stir, then add tomato juice, diced tomatoes, tomato sauce, kidney and pinto beans. Bring to a boil, decrease the heat to medium-low and simmer for 2 hours, stirring occasionally.
  • Serve warm with cheese and sour cream (optional).

Thank you so much for reading today’s post. Have a great day!

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