I’m really getting into the Dutch Oven we picked up recently, and it really did a fantastic job at making this vegan chili recipe. Dutch ovens hold heat very well and I think I’m going to say, it cooks better than Big Bertha (which we have 4 of). Now, we dd get the 9 QT oven, where most people have a 5. This was really for the sake of recipe development and batch cooking. I think the average family would do just fine with 5 QT.
Today’s vegan chili has received the highest of praise from Kid Two. He thinks this might be his new favourite recipe. Yup, if you’ve been here a while, you’ve heard this before. Yet, he did say that this chili “warms his soul” so there’s that. Honestly, this recipe is a real winner, and you can freeze it too.
Warning: This is a BIG batch. Feel free to cut it in half.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Lupin, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Yeast
Friendly To: Diabetic, EOE, Vegan
Compatible With: Corn Free, Cruciferous Free, Mustard Free, Seed Free, GAPs
