Gluten-Free Three Bean Chili

Written by Yaulanda Wing-Yan Spyrou
St. Stephen's Antiochian Orthodox Church
Campbell, CA

Ingredients: 

1 15 oz. Can of each Garbanzo beans, Black Beans, Kidney Beans (No Salt added is preferred)

3 Cups Whole Peeled Tomatoes (Jovial is a good choice since it's low in sodium and certified Gluten-free)

11 oz. Beyond Meat Beef-Free Crumble (this product is Gluten and Soy-free, available in the freezer section at Whole Food and Sprouts)

1 Tbsp. Dried Mexican Oregano

2 tsp. Ground Cumin

1 tsp. Ground Chipotle pepper

2 Tbsp Natural Cocoa Powder

1 1/2 tsp ground cinnamon

Water

Garnishes:

1 cup Finely chopped green onion

1 cup Finely chopped cilantro

2 cups Dairy-free shredded cheddar or pepper jack cheese (Daiya is a good brand since it is Gluten and Soy-free)

Cooking Instructions: 

1) Drain the beans and add all of the other ingredients (except the garnish) to a crock pot. 

2) Add just enough water to cover all of the beans and the beef-free crumble.

3) Stir all the ingredients together, and turn the crockpot onto either a "HIGH" setting for 4 hours or a "LOW" setting for 8 hours. 

4) Serve in individual bowls with whatever of the garnishes you desire!