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Gluten-Free 3-Bean Chili

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(Vegan • Celiac-Friendly • Created at Mizzupa Restaurant)

This version includes:

Gluten-Free 3-Bean Chili (Vegan • Celiac-Friendly)

A Mizzupa Restaurant Favorite Brought to Your Kitchen

During my time at Mizzupa Restaurant, we made it a priority to offer vegan and gluten-free dishes that didn’t feel like an afterthought — meals with depth, heat, comfort, and real chef-level flavor.

This 3-Bean Chili quickly became a customer favorite.
No cheese.
No gluten.
Celiac-friendly.
Packed with protein, vegetables, and bold spice.

This is chili that stands on its own — rich, smoky, bright, and deeply satisfying.

And now you can make it at home.

Recipe Overview

Ready in: 90 minutes
Prep time: 15 minutes
Serves: 8
Diet: Gluten-Free, Vegan, Celiac-Friendly

Ingredients

Base Ingredients

  • 3 Tbsp olive oil
    (My recommended olive oil: Amazon – High Quality EVOO)
  • 3 Tbsp minced garlic
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 can diced tomatoes
  • 1 can black beans
  • 1 can great northern beans
  • 1 can red chili beans
  • 1 small (8 oz) can tomato sauce
  • 3 jalapeños, diced (only 1 goes into the pot, the rest are garnish)
  • ¼ red onion, diced
  • 1 bunch cilantro
  • Juice & zest of 1 lime + wedges for serving
  • 1 (4 oz) can diced green chiles
  • ¼ can chipotle chiles, diced

Dry Seasoning

  • 3 Tbsp chili powder
  • 2 Tbsp cumin
  • 1 tsp ground coriander
  • 1 Tbsp green chili powder
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 2 Tbsp smoked paprika
  • 1 Tbsp Chimayo chili powder
  • 1 tsp achiote chili
  • Salt & pepper to taste

Liquid

  • 4 quarts vegetable stock (ensure gluten-free)

Preparation

1. Sauté the Veggies

In a large stock pot, add olive oil, diced onions, peppers, garlic, and only one jalapeño.
Cook until translucent and aromatic.

2. Bloom the Spices

Add all dry seasoning.
Stir and toast lightly — this releases the oils and boosts flavor.

3. Deglaze the Pot

Add the diced tomatoes and tomato sauce.
Scrape the bottom to lift all that seasoning.

(Optional chef move: Add 3 oz tequila to deglaze — incredible flavor.)

4. Add All Remaining Ingredients

Pour in:

  • All beans
  • Green chiles
  • Chipotle
  • Veggie stock

Bring to a simmer and cook uncovered for 60 minutes, stirring often to avoid burning.

5. Finish With Fresh Flavor

Chop cilantro. Add half to the chili, save half for garnish.
Add lime zest and juice.
Add salt & pepper to taste.

6. Serve It Right

This chili pairs perfectly with:

  • Jalapeño cornbread
  • Tortillas
  • Cheese & crackers (optional for non-vegans)

Chef Tips (From 35+ Years in Professional Kitchens)

  • Stir frequently while simmering to prevent burning.
  • Toasting spices separately in a dry pan adds smoky depth.
  • Tequila deglaze = next-level flavor.
  • Add lime at the end to brighten and balance the heat.
  • This reheats beautifully and tastes even better the next day.

Tools I Recommend

A Great Chef Knife (My go-to style):

🔪 Professional 8” Chef Knife — sharp, balanced, reliable.

High-Quality Olive Oil: https://amzn.to/3XzMp5L

https://amzn.to/4iCzQjT

Amazon Affiliate Disclaimer

Digital Growth Group LLC is a participant in the Amazon Services LLC Associates Program.
As an Amazon Associate, I earn from qualifying purchases.

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