Raw Veggie Chili with Taco Nut Meat

This is a welcome meal after all the Thanksgiving festivities. Nothing like adding a raw meal into the mix and this was superb! I have to hand it to Ani Phyo for not being afraid to use spices, this packs great flavor with fresh produce to create a raw chili that I absolutely adore and am craving already. I will definitely be adding this to my to go lunches as well as my at home meals. Feel free to add/subtract any vegetable you wish. Get in as many as you can to really make this a well rounded garden chili recipe. Use as much or as little as you like of each ingredient. This could've really used a dollop of raw Lime Cilantro Cashew 'Sour Cream', it would've added some light color and extra flavors. I will be posting a new photo as soon as I make this again with the cashew sour cream.

Mine didn't seem to come out with as much soupyness as Ani's photo shows. But never the less, this is so very fresh, hearty and delicious...simply great! Be sure to take a peek at her photo to see what I mean. You can find it here, just scroll down a bit. She also has other recipes you may be interested in. Her focus in on raw food only.

Dice up your vegetables and fresh oregano (if using fresh)...

Combine with seasoning, I also added in some cilantro as an after thought...

Using a food processor, puree half of the mixture... 

Bring back pureed vegetables to diced vegetables and combine. Then, onto your nut meat...

Add nut meat ingredients to food processor and pulse until crumbly...

Fairly simple...just slicing, dicing, pureeing and pulsing. So fresh and good. I always feel the best after eating meals like this! Don't forget to add some raw Lime Cilantro Cashew 'Sour Cream' on top for even more added deliciousness, or simply add some avocado slices to round it out even more.

Raw Veggie Chili with Taco Nut Meat

Vegetable Chili

• 3 cups tomatoes (I used roma and grape)
• 1 small red bell pepper (orange would be great too), diced
• 1 large celery stalk, diced
• 1/2 yellow or red onion, diced
• 1 small zucchini, diced
• 1 corn off the cob
• 1 - 2 garlic cloves, minced
• cilantro (as much as you like), chopped
• 1 - 2 teaspoon chili powder, to taste
• 1 teaspoon cumin
• 3/4 teaspoon oregano, fresh or dried
• 1/4 teaspoon sea salt, to taste

Prepare vegetables and combine all ingredients in large size bowl. Place 1/2 or so of the mix into a food processor and blend until pureed. Return puree to diced vegetables and toss well.


Nut Meat

• 1 cup walnuts
• 1 cup mushrooms
• 1 tablespoon cumin
• 2 teaspoons coriander
• 1 teaspoon tamari, bragg's or nama shoyu, or 1/4 teaspoon sea salt, to taste

Place all ingredients into food processor and pulse until crumbly. You don't want to over blend or it will be a paste.

To serve, place vegetable chili in bowls and top with nut meat adding any additional garnishes you like. Serves four, or two generously. Store left overs, if there is any, in an air tight container in the refrigerator. Chili will last for five to six days. Nut meat will last up to two to three days, depending on the freshness of the mushrooms. Before eating let sit at room temp as it tastes best this way.

Enjoy the freshness!

Adapted from Ani Phyo 'Fresh Tomato Chili with Taco Nut Meat'

Recipe came my way via by raw vegan 

This is a welcome meal after all the Thanksgiving festivities. Nothing like adding a raw meal into the mix and this was superb! I have to hand it to Ani Phyo for not being afraid to use spices, this packs great flavor with fresh produce to create a raw chili that I absolutely adore and am craving already. I will definitely be adding this to my to go lunches as well as my at home meals. Feel free to add/subtract any vegetable you wish. Get in as many as you can to really make this a well rounded garden chili recipe. Use as much or as little as you like of each ingredient. This could've really used a dollop of raw Lime Cilantro Cashew 'Sour Cream', it would've added some light color and extra flavors. I will be posting a new photo as soon as I make this again with the cashew sour cream.

Mine didn't seem to come out with as much soupyness as Ani's photo shows. But never the less, this is so very fresh, hearty and delicious...simply great! Be sure to take a peek at her photo to see what I mean. You can find it here, just scroll down a bit. She also has other recipes you may be interested in. Her focus in on raw food only.

Dice up your vegetables and fresh oregano (if using fresh)...

Combine with seasoning, I also added in some cilantro as an after thought...

Using a food processor, puree half of the mixture... 

Bring back pureed vegetables to diced vegetables and combine. Then, onto your nut meat...

Add nut meat ingredients to food processor and pulse until crumbly...

Fairly simple...just slicing, dicing, pureeing and pulsing. So fresh and good. I always feel the best after eating meals like this! Don't forget to add some raw Lime Cilantro Cashew 'Sour Cream' on top for even more added deliciousness, or simply add some avocado slices to round it out even more.

Raw Veggie Chili with Taco Nut Meat

Vegetable Chili

• 3 cups tomatoes (I used roma and grape)
• 1 small red bell pepper (orange would be great too), diced
• 1 large celery stalk, diced
• 1/2 yellow or red onion, diced
• 1 small zucchini, diced
• 1 corn off the cob
• 1 - 2 garlic cloves, minced
• cilantro (as much as you like), chopped
• 1 - 2 teaspoon chili powder, to taste
• 1 teaspoon cumin
• 3/4 teaspoon oregano, fresh or dried
• 1/4 teaspoon sea salt, to taste

Prepare vegetables and combine all ingredients in large size bowl. Place 1/2 or so of the mix into a food processor and blend until pureed. Return puree to diced vegetables and toss well.


Nut Meat

• 1 cup walnuts
• 1 cup mushrooms
• 1 tablespoon cumin
• 2 teaspoons coriander
• 1 teaspoon tamari, bragg's or nama shoyu, or 1/4 teaspoon sea salt, to taste

Place all ingredients into food processor and pulse until crumbly. You don't want to over blend or it will be a paste.

To serve, place vegetable chili in bowls and top with nut meat adding any additional garnishes you like. Serves four, or two generously. Store left overs, if there is any, in an air tight container in the refrigerator. Chili will last for five to six days. Nut meat will last up to two to three days, depending on the freshness of the mushrooms. Before eating let sit at room temp as it tastes best this way.

Enjoy the freshness!

Adapted from Ani Phyo 'Fresh Tomato Chili with Taco Nut Meat'

Recipe came my way via by raw vegan 

reade more... Résuméabuiyad

Texas Three Bean Chili & Sweet Chia Cornbread

I know it's hot these days but I've been craving a chili as of late. I've seen a few recipes here and there and have been inspired to add one to my list. A good chili recipe is a must and this one is loaded with flavor, protein and fiber....all the while being easy to put together! Along with the sweet chia cornbread, this is a completely satisfying and hearty meal that is sure to please.

Texas Three Bean Chili

Ingredients

• 1 can black beans (15 oz), drained and rinsed
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can pinto beans (15 oz), drained and rinsed
• 1 can fire roasted diced tomatoes with green chilies (15 oz)
• 1 cup tomatoes, diced (I used grape tomatoes cut in half)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon old bay seasoning, if on hand
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon chipolte or cayenne pepper, to taste
• 1 -2 teaspoon cocoa powder or one small peice of dark chocolate
• 1 1/2 cups water, + more if needed
• 1 tablespoon olive oil
• salt to taste
• scallions and cashew sour cream to garnish

In large pot heat olive oil. Saute onion and garlic until translucent, about 5 min. Add all ingredients to pot and bring to boil, reduce heat and simmer for 45 minutes or so, stirring occasionally and adding additional water as needed, shouldn't need more than 1/4 cup if that. Taste for flavor adding anything you feel it needs. Serve with the sliced green onions and cashew sour cream. Serves three generously.

Notes:

Replace the 1 cup fresh diced tomatoes for another can (15oz) of tomatoes for ease.

Mix and match your beans to whatever you like or have on hand. Cooking dried beans would be even better, texture and taste wise.

Add more veggies if you like such as celery, carrots, bell peppers, corn, etc...delicious!

On to the Sweet Chia Cornbread....

Lots of texture and completes the chili dish, can't imagine it without. The chia seeds give this a little bit of a crunchy texture so those who don't like little bits of crunchiness can omit the chia seeds and 1/2 cup of water, it just adds some extra nutrition (see below) and is a nice mix up of the traditional corn bread. I enjoyed it best by breaking it up and eating in my chili barely noticing the bits. It was so good!

Sweet Chia Cornbread

Ingredients

• 1 cup organic corn meal (I used a course grind)
• 1 cup spelt flour, whole wheat pastry flour or flour of choice
• 5 tablespoons pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup water
• 1 cup almond milk 
• juice of 1/2 lemon or 1 tsp apple cider vinegar
• 1/4 cup coconut oil (melted) or extra light flavored olive oil

Preheat oven to 425 degrees.

Prepare a vegan buttermilk by mixing the almond milk with the lemon or vinegar and set aside.

Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.

Combine all dry ingredients in medium size bowl. Add milk, oil, chia seed mixture and combine making sure to break up any lumps of chia seeds. Pour batter into an 8x8 greased baking pan or dish. Bake for 25 minutes. Test by inserting a toothpick, if it comes out clean it's ready.

Notes:

You could also add in 1 cup canned, fresh or thawed corn to the mix.

Enjoy!

Why Chia Seeds?

100% more essential fatty acids than salmon

Double the anti-oxidants found in blueberries

6 times more calcium than milk

6 times more iron than spinach

41% your daily fiber in one serving

Anti-inflammatory

Provides natural extended energy. Known as 'Aztec running food'

I know it's hot these days but I've been craving a chili as of late. I've seen a few recipes here and there and have been inspired to add one to my list. A good chili recipe is a must and this one is loaded with flavor, protein and fiber....all the while being easy to put together! Along with the sweet chia cornbread, this is a completely satisfying and hearty meal that is sure to please.

Texas Three Bean Chili

Ingredients

• 1 can black beans (15 oz), drained and rinsed
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can pinto beans (15 oz), drained and rinsed
• 1 can fire roasted diced tomatoes with green chilies (15 oz)
• 1 cup tomatoes, diced (I used grape tomatoes cut in half)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon old bay seasoning, if on hand
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon chipolte or cayenne pepper, to taste
• 1 -2 teaspoon cocoa powder or one small peice of dark chocolate
• 1 1/2 cups water, + more if needed
• 1 tablespoon olive oil
• salt to taste
• scallions and cashew sour cream to garnish

In large pot heat olive oil. Saute onion and garlic until translucent, about 5 min. Add all ingredients to pot and bring to boil, reduce heat and simmer for 45 minutes or so, stirring occasionally and adding additional water as needed, shouldn't need more than 1/4 cup if that. Taste for flavor adding anything you feel it needs. Serve with the sliced green onions and cashew sour cream. Serves three generously.

Notes:

Replace the 1 cup fresh diced tomatoes for another can (15oz) of tomatoes for ease.

Mix and match your beans to whatever you like or have on hand. Cooking dried beans would be even better, texture and taste wise.

Add more veggies if you like such as celery, carrots, bell peppers, corn, etc...delicious!

On to the Sweet Chia Cornbread....

Lots of texture and completes the chili dish, can't imagine it without. The chia seeds give this a little bit of a crunchy texture so those who don't like little bits of crunchiness can omit the chia seeds and 1/2 cup of water, it just adds some extra nutrition (see below) and is a nice mix up of the traditional corn bread. I enjoyed it best by breaking it up and eating in my chili barely noticing the bits. It was so good!

Sweet Chia Cornbread

Ingredients

• 1 cup organic corn meal (I used a course grind)
• 1 cup spelt flour, whole wheat pastry flour or flour of choice
• 5 tablespoons pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup water
• 1 cup almond milk 
• juice of 1/2 lemon or 1 tsp apple cider vinegar
• 1/4 cup coconut oil (melted) or extra light flavored olive oil

Preheat oven to 425 degrees.

Prepare a vegan buttermilk by mixing the almond milk with the lemon or vinegar and set aside.

Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.

Combine all dry ingredients in medium size bowl. Add milk, oil, chia seed mixture and combine making sure to break up any lumps of chia seeds. Pour batter into an 8x8 greased baking pan or dish. Bake for 25 minutes. Test by inserting a toothpick, if it comes out clean it's ready.

Notes:

You could also add in 1 cup canned, fresh or thawed corn to the mix.

Enjoy!

Why Chia Seeds?

100% more essential fatty acids than salmon

Double the anti-oxidants found in blueberries

6 times more calcium than milk

6 times more iron than spinach

41% your daily fiber in one serving

Anti-inflammatory

Provides natural extended energy. Known as 'Aztec running food'

reade more... Résuméabuiyad

Gluten-Free Chicken Chili with White Beans, Sweet Potato and Lime

Gluten-Free Goddess chicken chili with white beans.

Game day looms. Tight ends are tightening. Quarterbacks are quarterbacking. And after that field goal miss by the Ravens at the last Patriot's game, kickers are praying to the football gods they won't be called in for a chip-shot, with 11 seconds to spare, in the season finale known as The Super Bowl. Do I sound like I know what I am talking about? I don't. I just overheard some manly sporty banter over lunch. To which I smiled politely.

And reached for a pickle.

Even after watching every episode of Friday Night Lights, I still don't understand a down. Football is a mystery. Back fields in motion. Penalties! Off sides. Snap. Blitz. Gotta love the lingo.

It's a language alluringly foreign to me.

Like math.

Or for some, perhaps it's akin to say, abstract expressionism.


Thing is, I get negative space. In my bones. This is my territory. Now you're talkin' my language. I appreciate analogous color. Gesture. Tooth. Value verses tone. The sensual beauty of surface. The seduction of action. The painter's hand. Unprimed and primed. Gels, and viscosity. Transparency and opacity. Cool against warm. Lost and found edges.


Though it's not all yin yang, a wrestle of opposites.

As in football- and life- painting is a focus of expression, sometimes true and authentic, and sometimes disappointingly off the mark.

Like that Ravens field goal.

We try. We sometimes miss. But what matters is- we make the effort. And that is all we can do. We kick the ball. We brush wet paint. We string words into a lyric. We make chili.

And sometimes?

We get a winner.

And if not?

Tomorrow is another day.


Read more + get the recipe >>

Gluten-Free Goddess chicken chili with white beans.

Game day looms. Tight ends are tightening. Quarterbacks are quarterbacking. And after that field goal miss by the Ravens at the last Patriot's game, kickers are praying to the football gods they won't be called in for a chip-shot, with 11 seconds to spare, in the season finale known as The Super Bowl. Do I sound like I know what I am talking about? I don't. I just overheard some manly sporty banter over lunch. To which I smiled politely.

And reached for a pickle.

Even after watching every episode of Friday Night Lights, I still don't understand a down. Football is a mystery. Back fields in motion. Penalties! Off sides. Snap. Blitz. Gotta love the lingo.

It's a language alluringly foreign to me.

Like math.

Or for some, perhaps it's akin to say, abstract expressionism.


Thing is, I get negative space. In my bones. This is my territory. Now you're talkin' my language. I appreciate analogous color. Gesture. Tooth. Value verses tone. The sensual beauty of surface. The seduction of action. The painter's hand. Unprimed and primed. Gels, and viscosity. Transparency and opacity. Cool against warm. Lost and found edges.


Though it's not all yin yang, a wrestle of opposites.

As in football- and life- painting is a focus of expression, sometimes true and authentic, and sometimes disappointingly off the mark.

Like that Ravens field goal.

We try. We sometimes miss. But what matters is- we make the effort. And that is all we can do. We kick the ball. We brush wet paint. We string words into a lyric. We make chili.

And sometimes?

We get a winner.

And if not?

Tomorrow is another day.


Read more + get the recipe >>

reade more... Résuméabuiyad

Gluten-Free Chili - Our Favorite Recipe

Our favorite gluten-free chili- hearty winter comfort.

FADE IN:

INT. 5TH FLOOR APARTMENT - DAY


A chilly winter light slices into a SANTA MONICA apartment and illuminates every cobweb. (Obviously, a certain individual has been neglecting house work again). Said individual sighs audibly. Glances sideways into the mirror hanging above the kitchen sink cluttered with coffee spoons, grilled cornbread crumbs and half-filled tea mugs. She could never pass for Martha Stewart. Not in a million years.

DISHEVELED GLUTEN-FREE GODDESS

Good gravy. Look at all the dust balls.

STEVE (HUSBAND)

So what. What's a dust bunny or two?

(glancing up from his laptop)

I’ll vacuum later. Or next Tuesday.

DISHEVELED GLUTEN-FREE GODDESS

My hero.


(dragging out the Crock Pot from under the sink)

This calls for chili.

FADE TO BLACK

Read more + get the recipe >>

Our favorite gluten-free chili- hearty winter comfort.

FADE IN:

INT. 5TH FLOOR APARTMENT - DAY


A chilly winter light slices into a SANTA MONICA apartment and illuminates every cobweb. (Obviously, a certain individual has been neglecting house work again). Said individual sighs audibly. Glances sideways into the mirror hanging above the kitchen sink cluttered with coffee spoons, grilled cornbread crumbs and half-filled tea mugs. She could never pass for Martha Stewart. Not in a million years.

DISHEVELED GLUTEN-FREE GODDESS

Good gravy. Look at all the dust balls.

STEVE (HUSBAND)

So what. What's a dust bunny or two?

(glancing up from his laptop)

I’ll vacuum later. Or next Tuesday.

DISHEVELED GLUTEN-FREE GODDESS

My hero.


(dragging out the Crock Pot from under the sink)

This calls for chili.

FADE TO BLACK

Read more + get the recipe >>

reade more... Résuméabuiyad

Karina's Roasted Hatch Chile Stew with Sweet Potato, Corn + Lime

Scrumptious slow cooker stew with roasted chiles, sweet potato and lime

Ho-la! It's that time of year again. The annual roasted Hatch chile madness is upon us here in chile blessed New Mexico. You can smell the intoxicating smoky-sweet scent of roasting green chiles everywhere you go. Even Walmart. Seriously. There's a roaster out front in the baking hot Espanola Walmart parking lot as we speak, firing it up, doing his New Mexican green chile roasting thing, turning his dented blackened barrel over a fire. Wiping his brow. Slugging down his cola. People are lined up waiting for their batch. Inside the store's entrance stacks of crated fresh chiles dominate the floor space like so many Stanley Kubrick obelisks (cue music).

If you live in Nuevo Mexico, you worship at the Sacred Temple of the Holy Chile Pepper.

The devotion to roasted chile runs deep in these parts and yes, it's with an e never with an i; if you call chile chili in these parts you may as well kiss your white bread tuchas good-bye, pendajo, because you'll be laughed out of the state. Shunned. Scorned. These folks get very serious about their autumn roasted chile. Don't mess with 'em.

It's harvest time.

A bowl of warm fresh roasted Hatch chiles.

Gallon size freezer bags are out of stock. I kid you not. There's not a freezer bag to be had for miles. Chile lovers around here freeze enough roasted chiles to last a year (they buy an extra freezer just for chile) though I overheard one woman complaining that her chile stash never lasts more than nine months.

Yeah, nodded her comadre. We always run out in June, she said. And then it's so hard to wait.

If you're up to roasting your own chiles, you can do it on the grill or even over an open flame like Elise does at Simply Recipes; here's her How to Roast Chile Peppers Over a Gas Flame. After roasting, cool and peel; then stem, seed and chop.

Read more + get the recipe >>

Scrumptious slow cooker stew with roasted chiles, sweet potato and lime

Ho-la! It's that time of year again. The annual roasted Hatch chile madness is upon us here in chile blessed New Mexico. You can smell the intoxicating smoky-sweet scent of roasting green chiles everywhere you go. Even Walmart. Seriously. There's a roaster out front in the baking hot Espanola Walmart parking lot as we speak, firing it up, doing his New Mexican green chile roasting thing, turning his dented blackened barrel over a fire. Wiping his brow. Slugging down his cola. People are lined up waiting for their batch. Inside the store's entrance stacks of crated fresh chiles dominate the floor space like so many Stanley Kubrick obelisks (cue music).

If you live in Nuevo Mexico, you worship at the Sacred Temple of the Holy Chile Pepper.

The devotion to roasted chile runs deep in these parts and yes, it's with an e never with an i; if you call chile chili in these parts you may as well kiss your white bread tuchas good-bye, pendajo, because you'll be laughed out of the state. Shunned. Scorned. These folks get very serious about their autumn roasted chile. Don't mess with 'em.

It's harvest time.

A bowl of warm fresh roasted Hatch chiles.

Gallon size freezer bags are out of stock. I kid you not. There's not a freezer bag to be had for miles. Chile lovers around here freeze enough roasted chiles to last a year (they buy an extra freezer just for chile) though I overheard one woman complaining that her chile stash never lasts more than nine months.

Yeah, nodded her comadre. We always run out in June, she said. And then it's so hard to wait.

If you're up to roasting your own chiles, you can do it on the grill or even over an open flame like Elise does at Simply Recipes; here's her How to Roast Chile Peppers Over a Gas Flame. After roasting, cool and peel; then stem, seed and chop.

Read more + get the recipe >>

reade more... Résuméabuiyad

Big Easy Chili- and some super recipes

Big easy soup with beans and spicy sausage.

I'm back from our jaunt to Los Angeles- an impromptu trip that was over far too quickly (where does time fly to, by the way? They say time flies but I always want to know, where?). I have a handful of juicy details to report, and I will, in an upcoming post, but today is apparently sort of a big deal.

There's a game goin' on? And rumor has it, today's a big chili day. So I am reprising a big easy chili recipe and sharing a link to Whole Foods- for healthy and tasty vegan and gluten-free menu ideas and recipes for pot lucks and Super Bowl parties. Me?

I'll be doing laundry. Lots of laundry.

Read more + get the recipe >>

Big easy soup with beans and spicy sausage.

I'm back from our jaunt to Los Angeles- an impromptu trip that was over far too quickly (where does time fly to, by the way? They say time flies but I always want to know, where?). I have a handful of juicy details to report, and I will, in an upcoming post, but today is apparently sort of a big deal.

There's a game goin' on? And rumor has it, today's a big chili day. So I am reprising a big easy chili recipe and sharing a link to Whole Foods- for healthy and tasty vegan and gluten-free menu ideas and recipes for pot lucks and Super Bowl parties. Me?

I'll be doing laundry. Lots of laundry.

Read more + get the recipe >>

reade more... Résuméabuiyad

New Mexican Stew with Ground Turkey + Green Chiles

Slurp worthy green chile stew with turkey.

Dust off the slow cooker.

Looking for a simple but truly fabulous slow cooker recipe to warm you up? Here is one my favorites. A New Mexican style stew with budget-friendly ground turkey spiked with roasted green chiles, lime, and cilantro. Make it as mild or as spicy as your taste buds prefer. It's perfect comfort food for any time of year.

Need more slow cooker inspiration? Check out the tasty gluten-free cookbook Make it Fast, Cook it Slow by fellow food blogger Stephanie O'Dea.


Read more + get the recipe >>

Slurp worthy green chile stew with turkey.

Dust off the slow cooker.

Looking for a simple but truly fabulous slow cooker recipe to warm you up? Here is one my favorites. A New Mexican style stew with budget-friendly ground turkey spiked with roasted green chiles, lime, and cilantro. Make it as mild or as spicy as your taste buds prefer. It's perfect comfort food for any time of year.

Need more slow cooker inspiration? Check out the tasty gluten-free cookbook Make it Fast, Cook it Slow by fellow food blogger Stephanie O'Dea.


Read more + get the recipe >>

reade more... Résuméabuiyad

Gluten-Free Soup, Stew and Chili Recipes

Our Favorite

Gluten-Free Soup, Stew and Chili Recipes

Here is a collection of my favorite gluten-free soups, stews and chili recipes here on Gluten-Free Goddess®. Warm up body and soul with one of these hearty slurp-worthy bowls of comfort. There's nothing like soup. And from a can doesn't count.

Many of these favorites are made in a slow cooker for easy, year round cooking.

African Bean and Sweet Potato Soup

African Coconut Chick Pea Soup

Big Easy Soup with Beans and Andouille Sausage

Buffalo Sausage Stew

Butternut Chili

Carrot Soup

Celery Soup with Fennel with Ryeless Rye Croutons

Chicken Soup for the Rustic Soul 

Coconut Split Pea Soup

Cream of Broccoli Soup with Coconut Milk

Curried Butternut Soup

Curried Carrot Soup with Pan Toasted Cornbread Croutons

Detox Green Soup

Detox Soup: Mulligatawny

Favorite Gluten-Free Chili

 

Irish Potato Cabbage Soup- with sausage

Kale Soup with Chicken Sausage and Sweet Potato

Mexican Pumpkin Soup with Black Beans + Lime

Mulligatawny Soup with Jasmine Rice

New Mexican Stew with Ground Turkey + Green Chiles

Potato Leek Soup

Potato Soup for the Sensitive Soul

Pumpkin-Sweet Potato Soup

Purple Cabbage + Sweet Potato Soup

Roasted Corn Chowder with Chicken

Roasted Tomato Soup

Roasted Vegetable Chowder

Rustic Mediterranean Chicken Soup for the Soul

Santa Fe Chicken Chili

Santa Fe Pumpkin Chowder

Sesame Noodles

Slow Cooked Green Chile Stew with Sweet Potato, Corn + Lime

Sneaky Tomato Soup

Spicy Vegetable Soup with Lime

Sweet Potato Soup with Ginger

Turkey Soup

White Bean Chicken Chili

See also: 
Slow Cooker + Crock Pot Recipes

Our Favorite

Gluten-Free Soup, Stew and Chili Recipes

Here is a collection of my favorite gluten-free soups, stews and chili recipes here on Gluten-Free Goddess®. Warm up body and soul with one of these hearty slurp-worthy bowls of comfort. There's nothing like soup. And from a can doesn't count.

Many of these favorites are made in a slow cooker for easy, year round cooking.

African Bean and Sweet Potato Soup

African Coconut Chick Pea Soup

Big Easy Soup with Beans and Andouille Sausage

Buffalo Sausage Stew

Butternut Chili

Carrot Soup

Celery Soup with Fennel with Ryeless Rye Croutons

Chicken Soup for the Rustic Soul 

Coconut Split Pea Soup

Cream of Broccoli Soup with Coconut Milk

Curried Butternut Soup

Curried Carrot Soup with Pan Toasted Cornbread Croutons

Detox Green Soup

Detox Soup: Mulligatawny

Favorite Gluten-Free Chili

 

Irish Potato Cabbage Soup- with sausage

Kale Soup with Chicken Sausage and Sweet Potato

Mexican Pumpkin Soup with Black Beans + Lime

Mulligatawny Soup with Jasmine Rice

New Mexican Stew with Ground Turkey + Green Chiles

Potato Leek Soup

Potato Soup for the Sensitive Soul

Pumpkin-Sweet Potato Soup

Purple Cabbage + Sweet Potato Soup

Roasted Corn Chowder with Chicken

Roasted Tomato Soup

Roasted Vegetable Chowder

Rustic Mediterranean Chicken Soup for the Soul

Santa Fe Chicken Chili

Santa Fe Pumpkin Chowder

Sesame Noodles

Slow Cooked Green Chile Stew with Sweet Potato, Corn + Lime

Sneaky Tomato Soup

Spicy Vegetable Soup with Lime

Sweet Potato Soup with Ginger

Turkey Soup

White Bean Chicken Chili

See also: 
Slow Cooker + Crock Pot Recipes

reade more... Résuméabuiyad

Butternut Chili - Spicy 'n Sweet

One of my favorite chili recipes- with

butternut squash. Sweet and spicy.

New Year's Day is almost upon us. Rather than wax nostalgic and dreamy about the bumpy (and enlightening) year I've had, I'd rather post a simple recipe I know you'll love. Making a pot of bean soup or chili to welcome in a freshly minted year is a tradition as old as the hills. From Italian Pasta Fagioli to homestyle southern Hoppin' John, beans somehow acquired the favorable reputation of attracting good luck.

Why? I haven't a clue.

But I do know this. Beans paired with cubes of winter squash make for one sweet and tasty chili. That, Dear Reader, you can take to the bank.

Read more + get the recipe >>

One of my favorite chili recipes- with

butternut squash. Sweet and spicy.

New Year's Day is almost upon us. Rather than wax nostalgic and dreamy about the bumpy (and enlightening) year I've had, I'd rather post a simple recipe I know you'll love. Making a pot of bean soup or chili to welcome in a freshly minted year is a tradition as old as the hills. From Italian Pasta Fagioli to homestyle southern Hoppin' John, beans somehow acquired the favorable reputation of attracting good luck.

Why? I haven't a clue.

But I do know this. Beans paired with cubes of winter squash make for one sweet and tasty chili. That, Dear Reader, you can take to the bank.

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