Gluten Free Hurricane Chili Recipe

Prep Time Cook Time Total Time

10 mins 1 hr 1 hr 10 mins

Ingredients

• 1 (30-ounce) can kidney beans rinsed and drained

• 2 (15-ounce) cans black beans rinsed and drained

• 1 (15-ounce) can cannellini beans rinsed and drained

• 2 (14.5-ounce) cans diced fire roasted tomatoes undrained

• 2 (12-ounce) jars roasted red bell peppers drained and chopped

• 1 (4-ounce) can diced mild green chilies drained

• ½ cup gluten free steak sauce of choice

• ½ cup gluten free taco sauce of choice

• 1/3 cup creamy SunButter

• 1-2 tablespoons chili powder depending on heat level you like

• 1 tablespoon sriracha sauce optional for extra heat

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• Kosher or fine sea salt to taste

• Freshly ground black pepper to taste

Instructions

1. Combine all ingredients in a large pot or Dutch oven. Bring to a boil, reduce heat, and simmer gently for about an hour, stirring occasionally. Taste and season with salt and pepper, if needed.

2. Serve hot. Can be stored, covered, in the refrigerator for 4-5 days.