Mouth-Watering Recipe: Gluten-Free Vegetarian Chilli Bake
As a nutritionist and food blogger, I am always seeking the latest healthy recipe ideas to share with my followers. One of my favorite dishes is a gluten-free vegetarian chili bake recipe that is both nutritious and delicious. Whether you’re looking to maintain a healthy diet, or just enjoy the flavors of plant-based cuisine, this recipe is sure to satisfy your tastebuds.
This recipe incorporates a variety of fresh vegetables such as aubergine, courgette, carrot, onion, potatoes, and bell peppers that are full of fiber and essential vitamins. The combination of red kidney beans, cannellini beans, and black beans adds protein and texture to the dish. The aroma that fills your kitchen while cooking this dish will make your mouth water, and the end result is a savory meal that can feed your family for several days.
Whether you are vegan or gluten-free, this vegetarian chili recipe can be easily adjusted to suit your dietary needs. It’s also dairy-free, making it a perfect choice for those who are lactose intolerant or simply want to avoid dairy products. This recipe can be made ahead of time, stored in the fridge or freezer and reheated when needed without losing any flavor or texture.
In this article, I will provide detailed instructions on how to make this gluten-free vegetarian chili bake recipe from scratch along with some tips and tricks on how to get the best results possible so that you can enjoy a delicious and healthy meal with minimal hassle. So let’s get started!
Why You’ll Love This Recipe
This recipe is more than just a meal, it’s a flavorful experience that will transport your taste buds to the heart of Mexico. Whether you’re a vegetarian or looking for a gluten-free option, this recipe has got you covered. In fact, it is so delicious, even meat-eaters will go back for seconds!
If you’re looking for an easy-to-make dinner recipe that’s perfect for those busy weeknights, then look no further than this Three Bean Chilli Bake. Not only is it quick and easy to make, but it also requires minimal prep time and can be made in just 30 minutes. Perfect for anyone with a busy lifestyle who still wants to eat healthy and delicious meals.
What makes this dish so special is its mouth-watering combination of spices and vegetables. The dish features sun-dried tomatoes packed in oil, onion, garlic cloves, red chili pepper, green capsicum, red capsicum, courgette, carrot, potatoes, cannellini beans, red kidney beans, chopped tomatoes in tomato juice, sweet potato and fresh coriander – all cooked together to create a hearty and aromatic chili bake.
Plus, this recipe is incredibly versatile. You can serve it as a main course for dinner or as a side dish with a Mexican-inspired entrée like tacos or enchiladas. It can also be stored easily in the fridge or freezer for later use.
So go ahead and take a bite into this delicious gluten-free and vegetarian-friendly chili bake. Trust me when I say you won’t regret trying out this recipe. It’s the perfect way to add some spice and excitement to your mealtime routine!
Ingredient List
Let’s take a closer look at the ingredients you’ll need to create this delicious Gluten-Free Vegetarian Chilli Bake. Be sure to gather all of these items before you begin cooking to ensure a smooth and easy process.
Vegetables
- 1 large eggplant
- 1 courgette
- 1 green capsicum
- 1 red capsicum
- 1 carrot
- 1 sweet potato
- 1 yellow onion
- 2 cloves garlic
Beans
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
Tomatoes and Chillies
- 3 fresh chilies, seeded and chopped
- 4 garlic cloves, minced
- 1 can (15 ounces) chopped tomatoes
- 2 tablespoons sun-dried tomato paste
- 4 sun-dried tomatoes packed in oil, finely chopped
Spices and Flavorings
- ½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt to taste
Olive Oil
- You’ll need a total of about 2 tablespoons of olive oil:
- To drizzle on vegetables before roasting: 1 tablespoon
- For sautéing onions and garlic: 1 tablespoon
Toppings and Garnish
- Grated cheddar cheese or vegan cheddar cheese, for topping the bake (optional)
- Fresh coriander, chopped fine
With these simple ingredients, you’ll be able to create a comforting meal that is perfect for any day of the week.
The Recipe How-To
Now that we’ve got our ingredients sorted, we can begin preparing the Gluten Free Vegetarian Chilli Bake Recipe. With a little effort and patience, you’ll be able to whip up a delicious dinner in no time!
Step 1: Prep Work
First things first, we need to do some prep work.
- Preheat your oven to 375°F.
- Peel one sweet potato and potato, then dice them into small cubes.
- Dice one aubergine, one carrot, one onion, and mince four garlic cloves.
- Remove the seeds from two green capsicums and one red capsicum, then chop them into small pieces.
- Deseed two fresh red chilies and thinly slice.
Step 2: Cooking the Veggies
Heat two tablespoons of olive oil over medium heat in a large skillet or Dutch oven. Add the diced onion and sauté for about 3 minutes until they’re slightly browned.
Next, add in the minced garlic cloves and sauté for an additional minute.
Add in the diced vegetables from earlier – sweet potato, potato, aubergine, carrot, green capsicum, red capsicum and sliced red chilies. Mix well so all vegetables are coated with the olive oil.
Continue cooking for around 10 minutes until they begin to soften.
Step 3: Adding Beans and Tomatoes
Open up two cans of beans – one can each of drained and rinsed cannellini beans and red kidney beans, add them to the mix in the pan along with one can of chopped tomatoes (juice included).
Next, squeeze out the oil from about six sun-dried tomatoes that come packed in oil then finely chop them into small pieces. This will add depth to your dish.
Add the chopped sun-dried tomatoes to the pan and mix well.
Finally, add in one tablespoon of sun-dried tomato paste, one teaspoon of ground cumin and half a teaspoon of smoked paprika.
Stir everything together to combine.
Step 4: Bake
Transfer the contents of the skillet or Dutch oven into an oven-safe casserole dish.
Top with 2 cups of shredded cheddar cheese and bake at 375°F for around 30 minutes or until cheese begins to bubble and turn golden brown.
Step 5: Serving
Allow your Gluten Free Vegetarian Chilli Bake Recipe to cool down for a few minutes before serving.
Sprinkle with fresh coriander leaves to serve.
Bon appétit!
Substitutions and Variations
The best part about this gluten-free vegetarian chili bake recipe is that it’s very versatile and can accommodate a variety of substitutions and variations to fit different dietary restrictions, preferences, and tastes. Here are some ideas to get creative with your chili bake:
– Meaty variation: If you’re not vegetarian or vegan and want to add some meaty goodness to the dish, you can brown some ground beef or turkey in a separate pan and mix it in before baking.
– Cheese-free option: If you’re dairy-free or vegan, you can skip the cheddar cheese topping or use a plant-based cheese alternative.
– Spicier kick: If you like your chili really spicy, add more red chilies or hot sauce to the recipe. Conversely, if you prefer mild flavor, skip the fresh chilies altogether.
– Vegetable substitutions: Don’t be afraid to swap some of the vegetables called for in the recipe with other ones that you prefer or have on hand. For example, you could use butternut squash instead of sweet potato, kale instead of spinach, or corn instead of zucchini.
– Canned bean choices: While this recipe calls for cannellini and red kidney beans, feel free to experiment with other types of canned beans such as black beans, chickpeas, pinto beans, or a three-bean blend.
– Cooking methods: This chili bake is designed to be baked in the oven for around 30 minutes, but if you don’t have an oven or want to save time, you can cook it on the stovetop in a Dutch oven, slow cooker/Crock-Pot, or Instant Pot. Adjust cooking times and method accordingly.
No matter how you decide to customize your chili bake recipe, we hope this guide has inspired you to try out new ingredients and cooking techniques. The possibilities are endless!
Serving and Pairing
:
Picture this: a hot, hearty bowl of gluten-free, vegetarian chili bake in front of you. The aroma of the spices and vegetables wafts up, making your mouth water. But what do you pair it with?
First things first, let’s talk about serving. This chili bake can be enjoyed as a main course all on its own or paired with some fresh bread or a light salad on the side. It’s perfect for a cozy family dinner, game night with friends or even meal prepping for the week.
If you’re looking for a gluten-free bread to accompany this dish, check out my gluten-free almond flour bread recipe. The nuttiness of the almond flour pairs perfectly with the chili bake and adds an extra dose of protein to your meal.
If you prefer a lighter option, a simple mixed green salad dressed in balsamic vinegar and olive oil will do the trick. The acidity of the dressing plays well with the sweetness of the sun-dried tomatoes and bell peppers in the chili bake.
Now, what about drinks? A chilled glass of crisp white wine or a citrusy IPA would be great choices to balance out the spiciness of the chili bake. And for non-alcoholic options, I suggest a refreshing ginger ale or some freshly squeezed lime juice mixed with sparkling water.
With these serving and pairing suggestions in mind, enjoy your gluten-free vegetarian chili bake meal and satisfy your hunger while nourishing yourself at the same time!
Make-Ahead, Storing and Reheating
Making this gluten-free vegetarian chili bake ahead of time can save you time and make for an easy meal option. As a nutritionist, I always recommend meal prep to my clients because it can lead to healthy eating habits and less stress in the long run.
When making this dish ahead of time, you should follow the recipe as instructed and allow it to cool down completely before storing it in an airtight container. It can be stored in the refrigerator for up to three days or in the freezer for up to three months.
To reheat, simply remove it from the freezer and thaw it in the refrigerator overnight. When you’re ready to serve, preheat your oven to 350°F (175°C) and transfer the chili bake into an oven-safe dish. You may need to add a little bit of water or broth if it has become dry during freezing.
The chili bake should be reheated for about 20-30 minutes but make sure that it reaches an internal temperature of 165°F (74°C) before serving. You can also reheat it in the microwave if needed.
Remember not to reheat this dish more than once as doing so may cause bacterial growth and lead to foodborne illnesses. As a food blogger and nutritionist, my priority is always the health and well-being of my readers, so make sure you handle and store this dish safely for best results.
Tips for Perfect Results
When it comes to preparing gluten-free and dairy-free dishes, a few tips can go a long way in enhancing the flavors and textures of your meals. Here are some tips for creating an absolutely delicious Gluten Free Vegetarian Chili Bake that is free from allergens.
First and foremost, be sure to use quality ingredients. This includes buying fresh vegetables like courgette, carrot, aubergine, green and red capsicum, and onions. Making use of sun-dried tomato paste packed in oil in the recipe gives a unique depth of flavor that adds more taste to the dish.
Be mindful of the cooking time as well. When preparing this dish in the slow cooker or Dutch Oven on low heat, it is best left to cook for at least 6 hours. Taking the time to cook the sweet potatoes separately and then adding them to the mix towards the end is crucial so that they retain their flavor and texture.
You must ensure that your spices are fresh to get an excellent taste sensation. Using smoked paprika, ground cumin and a pinch of chillies powder will give your Gluten Free Vegetarian Chili Bake exceptional depths of flavor.
Adding 1-2 cups of vegetable broth when making this recipe will produce a great consistency with all the ingredients married nicely together.
As tempting as it may be, avoid opening the lid during cooking. Doing so releases heat and extends overall cooking time.
When serving this dish, try topping each serving with cheddar cheese tastes fabulous or even some freshly chopped coriander as this adds fresh aromatic notes or serve it with cauliflower rice for an added healthy touch.
By following these simple tips for making gluten-free vegetarian chili bake recipe allergy-free you will have an amazing final product with depthful flavors that everyone can enjoy!
Bottom Line
So there you have it, folks! This Gluten Free Vegetarian Chili Bake recipe is not only easy to make, but it’s also packed full of healthy ingredients and is suitable for those with dietary restrictions. Whether you’re a meat-eater or a vegetarian, this dish is sure to satisfy your craving for something warm, savory, and comforting.
By using ingredients like beans, vegetables, and sun-dried tomatoes, you can enjoy a hearty meal while still keeping things healthy. And by substituting dairy products with non-dairy alternatives like vegan cheese or nut-based cream, you can easily adapt this recipe to suit your specific diet.
Whether it’s for family dinners, meal prepping or just for a cozy night in, this Gluten Free Vegetarian Chili Bake will quickly become a go-to recipe in your kitchen. So why not give it a try tonight? Trust me; your taste buds will thank you!
Gluten Free Vegetarian Chilli Bake Recipe
Ingredients
- 4 large potatoes
- 1 large onion
- 4 garlic cloves
- 1 medium carrot
- 1 medium courgette (zucchini)
- 1 red capsicum (bell pepper)
- 1 green capsicum
- 1 medium aubergine (eggplant)
- 2 -5 red chilies, to taste
- 2 chipotle chilies
- 2 times 400g canned chopped tomatoes
- 200 g red kidney beans
- 200 g cannellini beans
- 3 tablespoons sun-dried tomato paste
- 4 sun-dried tomatoes packed in oil
- 2 teaspoons ground cumin
- 1 tablespoon olive oil, and a little bit more for greasing
- 1 small handful fresh coriander
- half - 1lb cheddar cheese, grated, how much is up to you
Instructions
- Heat half a pan of water to cook the potatoes. Add some salt.
- Scrub the potatoes clean and chop them up into bitesized pieces, about 2 inches or less.
- Cook the potatoes in the boiling water for 10-15 minutes until just done. Don't overcook, you don't want them to turn to mush.
- When done, drain and keep aside until the chilli is done.
- While the potatoes are cooking, halve the onion, then slice into rings.
- Slice the garlic.
- Cut up the rest of the vegetables into roughly the same size, about 2 inches. You could just the cut the carrots and courgettes in rings of about 1cm/half inch if it's easier.
- Heat the olive oil on medium high heat and sauté the onions and garlic for about 1 minute.
- Tip in all the vegetables and stir to coat with the olive oil.
- Next, add the chillies, chopped tomatoes, the beans, tomato paste, sundried tomatoes and cumin. Stir to mix thoroughly and bring to boil.
- Reduce to a simmer and cook, uncovered, for 10 - 15 minutes until the courgettes and aubergines are done.
- Preheat oven at this point to 180˚C/350˚F.
- Chop up the coriander.
- When the chilli is about done, with 2-3 minutes to go, lightly grease a large oven proof dish with some olive oil.
- When the chilli is about done, with 2-3 minutes to go, lightly grease a large oven proof dish with some olive oil.
- Arrange the cooked potatoes all around the base of your dish.
- Take the chilli off the heat, stir in the chopped coriander and top the potatoes with this chilli, going for an even spread.
- Sprinkle the grated cheddar all over the chilli and bake, uncovered, for 15 minutes until the cheese is all melted and brown.
- If not using cheese, do the same, bake, uncovered, for 15 minutes until you have a slightly crispy top.
- All you need with this is a green salad which in my books, is always need to balance the chilli heat.
Add Your Own Notes
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