March 13, 2015

Gluten Free Vegetarian Chili

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“A new year, a new you!!” Every new year is a chance to start the year off even better than the last. A time to learn new healthier habits, and get a fresh start. Do you make new years resolutions?

I used to be a fan of the new year resolution too. It felt great to make them, but not so great to break them. This year I am trying something new…my new year resolution is to simply add more good things into my life.

Our family enjoys a good grass-fed hamburger, or a cozy meatloaf with mashed potatoes on a cold winter evening (I do just have to mention that ShopRite does grind their ground hamburger fresh in their stores every day). In an effort to be more eco friendly and add even more veggies into my family’s meals, I have been researching “meatless Mondays.”


It is an interesting concept that I like, however what if on Monday, a craving for Smoked Gouda Stuffed Meatballs or my Mom’s Pork Chops Normandy finds it’s way into our kitchen. So instead of possibly breaking a new year resolution to have meatless Monday’s at our house, I am going to make an effort to add more veggie-full dishes to our menu every week.

As I write this, I just realized that as we celebrate Lent, Meatless Fridays it is! Well, at least for just over a month.


A few simple gluten free Meatless Friday tips:

1. If you are throwing a dinner party, make sure you make all of your recipes gluten free.This helps to prevent cross contamination from your guests touching gluten containing items, then reaching in with their gluten contaminated hands or utensil, into one of your gluten free dishes.
2. If you are gluten free and are going to a friend’s or family member’s house, bring your favorite meatless gluten free dishes in your own separate containers to prevent cross contamination. I also suggest brining a party size dish of the recipe to share with your family and friends (yes you can even share your delicious dish with your self proclaimed “gluten loving” relative).
3. If you are going out to a restaurant or a bar to enjoy a Meatless Friday night out on the town, call ahead and ask them if they offer a safe gluten free menu, if they have been trained or certified in preparing gluten free meals, and, ask if they offering a meatless gluten free entrée on their menu on the night you are dining out.

You can get very creative with your Meatless Fridays. You can send assorted cheeses, fruits and crackers with your kids to school for a snack, or with you to work. It is also the perfect appetizer if you are having a Meatless Friday night dinner party. Assorted cheese platters are super easy to make, pick out 3 or 4 of your favorite gluten free cheeses, two different types of gluten free crackers or gluten free bagel chips, sliced apples (rubbed with freshly squeezed lemon juice to help the apples stay fresh), and assorted fruit like, grapes, orange wedges, and a little bowl of artisanal pitted olives.

We like to serve something hearty for dinner that is quick to make, can be made ahead and reheated, and that gives us plenty of energy for all of our family’s favorite winter weekend activities. This Friday, Adirondack Winter Chili is on the menu. It is hearty, meaty, satisfying and only takes about 25 minutes to make. Did I also mention it is full of flavor and there’s no beef about it! Or should I say in it! ShopRite has everything you need to make this quick recipe that is packed full of veggies and their ShopRite brand Organic Beans which are gluten free!!

Copyright 2015 Amy Rota-Poulin

2 tablespoons olive oil
1 red onion chopped
2 red bell peppers, diced
1 poblano pepper, seeded and diced (optional)
4 cloves garlic
2 large portobello mushrooms
5 shiitake mushrooms
2 tablespoons Bragg’s apple cider vinegar
2 tablespoons maple syrup
2 teaspoon cumin
1 teaspoon curry powder
1 teaspoon of Himalayan or sea salt salt
3 (28oz) cans crushed organic tomatoes
1 can organic pinto beans (16oz)
1 can organic navy beans (16oz)
1 can organic black beans (16oz)
1 can organic garbanzo beans (16oz)
1 can organic red kidney beans (16oz)
1 ½ cups of Bob’s Red Mill Gluten Free Red Quinoa


In a large heavy bottom pot over medium high heat add the two tablespoons of olive oil. Chop the red onion into medium sized pieces and add to your pot. While the onions are sizzling away, open the 5 cans of beans and rinse them in a strainer. Dice the red bell peppers, poblano pepper, portobello and shiitake mushrooms. Add them to the pot, stirring occasionally. Mince the cloves of garlic and add them to the pot once the onions and mushrooms are beginning to tenderize. Stir in the 2 tablespoons of apple cider vinegar to loosen all of the tasty bits from the bottom of the pot and into the chili (this is called deglazing the pan). Add the maple syrup, cumin, curry powder and salt. Once the onions, mushrooms and garlic are tender add the beans, the crushed tomatoes, and the red quinoa. Cover and reduce the heat to medium/low and let simmer for 15 minutes, stirring occasionally.Amy-ParsleyWinterChili

Serve with a dollop of sour cream, fresh scallions and freshly grated sharp cheddar cheese. A dairy free way to serve this bold flavor chili is topped with scallions, fresh sliced creamy avacados and crunchy Rythm Nacho Kale Chips. A big piece of warm gluten-free cornbread and an ice cold glass of milk make it a hearty heart-warming meal.

Happy New Year!! May it be your best year yet!! And may your veggie-full table be sensational!!!!!!!

Warmest Regards & Happy Cooking,



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