Hi and welcome back.
I hope you all had a lovely safe and happy Christmas and are enjoying the long weekend.
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I am spending the time relaxing with my husband and resting at home before back to work between Christmas and New Year. I hope you are resting and relaxing during this time.
I always find I overindulge at Christmas and never end up eating as much veggies as I would like. Anyone else like me? I find it gets to the 27th December and all I am craving is spicy Chilli and Vegetables.
I created this recipe for my brother-in-law who is a vegetarian and obsessed with spicy food and found myself loving it too. Even my meat loving husband enjoyed this spicy dish.
To make the Chilli, I simply make a batch of my Easy Tomato Sauce which you can find on my blog here. I find myself reaching for this recipe every week and has become a solid staple in our house. I love how easy it can be adapted from a simple pasta sauce to bases for my go-to recipes including chilli and Bolognese and more.
After that, I grate carrots, red peppers and courgette and them to a pan of: diced mushrooms and diced onion. Fry on a low heat for 5-10 minutes until softened before adding the tomato sauce. Add the spices (salt, pepper, chilli, basil and garlic) before cooking on a low heat for 20 minutes.
I serve mine with rice but you can always add to jacket potatoes, chips or pasta. Such a simple dish but perfect for making sure you are eating healthily.
I love how this recipe is gluten free, dairy free and vegetarian. If you re-create it, please let me know on Instagram by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook Page.
I hope you have loved all the blog posts this year. I have loved sharing new and different recipes with you. Have a very Happy New Year and stay safe.
I will be back next Sunday for more foodie blog posts. If there are any recipes you would like to see or reviews, please email me and let me know.
My Easy Gluten Free Veggie Chilli Recipe
Gluten Free Veggie Chilli Recipe
- 1 serving my Easy Tomato Sauce
- 100 g mushrooms diced
- 2 medium carrots grated
- 1 medium courgette diced
- 1 medium red bell pepper diced
- 1 medium red onion diced
- 1 tin baked beans (or kidney beans)
- 2 tsp chilli powder
- 1 tsp salt and pepper
- 1 tsp basil
- 1 tsp garlic
- 1. Add vegetable oil to pan and heat.
- 2. Add the diced vegetables and cook on a low heat until softened.
- 3. Add the spices, Easy Tomato Sauce and Beans to the pan.
- 4. Cook on a low heat, stirring regularly for 20 minutes.
- 5. Serve with rice, chips or jacket potato.
There you go! I hope you enjoy this recipe. If you re-create it, please let me know.
I hope you have a safe and happy holidays and I look forward to speaking to you again in the new year.
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