Shef's Kitchen Creations: Vegetarian Chili.

It's that time of the year when I start seeing Halloween candy in the stores, saying good-bye to my summer dresses and saying hello to Anthropolgie's fall collection, leggings and boots, eating pumpkin anything, gazing at colorful trees, smelling firewood burning, dreaming of how to decorate our home with holiday decorations and of course eating delicious comfort food that make my heart and stomach sing a tune I recognize oh so well.

One of the things Bryan and I love doing is cooking delicious, gluten-free recipes especially this time of the year. Most of them are pretty healthy, which is a major plus. Some of the recipes are ones we find on the Internet or watch on the Food Network Channel, follow and add our own ingredients to make it even better. So, I am hoping to share from time to time some of our most favorite gluten-free recipes. I will make sure to add modifications for those of you who love the glutes so have no fear!

The first recipe that will be making its debut is the Vegetarian Chili. It is something I found through the Gluten-Free Checklist. However, Bryan and I have added some of our own ingredients and made it to our tasting. It's not only a great comfort food for when the weather is chilly outside, but it is inexpensive and filled with lots of protein and healthy goodness. Enjoy!

Equipment Needed:

Slow-Cooker

Colander

Ingredients:

1 can of amy's kitchen organic black bean vegetable soup

1 can of red beans, rinsed and drained

1 can of Great Northern white beans, rinsed and drained

1 can of Bush's Vegetarian Baked Beans

1 can chopped tomatoes, undrained

1 can Rotel tomatoes, undrained

16 oz. frozen super-sweet corn (this gives the chili some amazing flavor!)

1 onion, chopped

1 green bell pepper, chopped

2 cloves of garlic, chopped

1 container of mushrooms

3 Tbs. chili power

1 tsp. cayenne pepper

1 Tbs. cumin

Dash of salt and pepper

Directions:

In a slow cooker, combine black bean soup, beans, tomatoes, corn, onion, and bell pepper. Season with garlic, cayenne pepper, chili powder, cumin and salt & pepper. Cook on high for 3 hours or on low for 9 hours.

Modifications:

For those of you who love your chili with meat, add chicken or beef.

Add dollops of sour cream and cheddar cheese. Eat with gluten-free crackers (or glute-filled crackers for those of you who love the glutes), Fritos or some homemade cornbread! Enjoy your home smelling like awesomeness!