Vegan & GF Chili

What you need:

1 3/4 Cups of Vegetable broth

1 Tbsp Margarine

1/2 Cup of Water

1/3 Cup Almond Milk

2 Tbsp Gluten free flour

1 Cup (8 oz) Brown Basmati Rice 

1 Avocado

2 Cups (16 oz) Black Beans

1/2 Cup diced tomatoes 

1/4 Cup chopped onion

2 Garlic cloves (diced)

1/4 Cup Pine nuts

1 Cup chopped bell pepper

2 Cups thinly chopped potatoes 

1 tsp Crushed red pepper

1 tsp ground black pepper

2 tsp GF chili powder

2 Tbsp oil

& a pinch of salt

What to do: 

First, take a large pan, fill it with water, and bring to a boil. Once boiling, add the potatoes and boil for 20 minutes (minimum). 

Take a medium sized skillet and sautee the onions, garlic, and bell pepper in the oil for 10 minutes. 

While the potatoes are soaking, cook the rice (either stove top or microwave - 15 minutes minimum)

Once potatoes are soft, drain the pot and add the onions, garlic, and bell pepper.

Add vegetable broth, beans, tomatoes, rice, pine nuts, and all of the spices. After simmering for 15 minutes, add the GF flour, almond milk, and margarine, stir until completely dissolved, and let simmer for another 5-10 minutes. 

Lastly, add the sliced avocado to the top of each individual bowl.