Are you craving a big, hearty bowl of comfort but need to keep things gluten-free? Let me tell you, this Gluten-Free Chili is about to become your new best friend. It’s the kind of meal that fills your kitchen with the most incredible aroma, promising a delicious, satisfying dinner with minimal fuss. Whether you’re feeding a hungry family on a busy Wednesday or prepping for a casual game-day gathering, this chili delivers on flavor without any of the gluten. It’s the perfect blend of cozy and convenient.
Table of Contents
Table of Contents
Why You’ll Love This Gluten-Free Chili
This isn’t just another chili recipe. It’s a reliable, crowd-pleasing pot of goodness that understands your busy life.
- Weeknight Easy: From stovetop to table in about 45 minutes, most of which is hands-off simmering time.
- Naturally Gluten-Free: Packed with whole ingredients like beans, veggies, and spices, it’s a safe and delicious choice.
- Total Crowd-Pleaser: Even the gluten-eaters in your life will be going back for seconds. It’s that good.
- Meal Prep Dream: This chili tastes even better the next day, making it perfect for weekly lunches or freezer meals.
- Incredibly Customizable: Love it spicy? Mild? Want to add more veggies? This recipe is your canvas.
Gathering Your Ingredients
Here’s what you’ll need to create this simple yet flavorful gluten-free dinner. Don’t be afraid to make it your own :
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Gluten-Free Chili Recipe
- Total Time: 45 minutes
- Yield: 6 1x
Description
Maximize your gluten-free chili recipe with our top easy tech. Unlock rich flavor & hearty texture in minutes. Ultimate comfort food.
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper and cook for 5-7 minutes, until they begin to soften. Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef to the pot, breaking it up with a spoon. Cook until no longer pink. If there’s excess grease, drain it off.
- Stir in the kidney beans, black beans, diced tomatoes, tomato sauce, beef broth, and all the spices (chili powder, cumin, paprika, salt, and pepper). Bring the mixture to a boil.
- Reduce the heat to low, cover, and let the chili simmer for at least 30 minutes to allow the flavors to meld together.
- Taste and adjust seasoning if needed. Ladle the chili into bowls and top with your favorite garnishes.
Notes
A cozy and easy gluten-free chili recipe made with ground beef, beans, and spices. Perfect for a healthy, comforting weeknight dinner that’s ready in about 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 calories
- Sugar: 8 g
- Fat: 10 g
- Carbohydrates: 35 g
- Fiber: 11 g
- Protein: 22 g
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 cup beef broth (ensure it’s gluten-free)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Optional Toppings:
- Shredded cheddar cheese (check for gluten-free labels)
- Sour cream or plain Greek yogurt
- Sliced green onions
- Fresh cilantro
- Diced avocado
How to Make Your Gluten-Free Chili
Follow these simple steps for a perfectly hearty pot of chili every single time.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper and cook for 5-7 minutes, until they begin to soften. Stir in the garlic and cook for another minute until fragrant.
- Brown the Beef: Add the ground beef to the pot, breaking it up with a spoon. Cook until no longer pink. If there’s excess grease, you can drain it off.
- Combine and Simmer: Stir in the kidney beans, black beans, diced tomatoes, tomato sauce, beef broth, and all the spices (chili powder, cumin, paprika, salt, and pepper). Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes. This allows all the flavors to meld together beautifully.
- Serve and Enjoy: Taste and adjust seasoning if needed. Ladle the chili into bowls and top with your favorite garnishes. A side of cornbread is never a bad idea!
My Favorite Kitchen Helper
For this recipe, you really don’t need much! A large, heavy-bottomed pot or a trusty Dutch oven is ideal for even heating and simmering. A good wooden spoon for stirring is your best friend here.
Tips, Tricks, and Fun Variations
This recipe is wonderfully adaptable. Here are a few ideas to inspire you:
- Spice Level: For a kick, add a pinch of cayenne pepper or a diced jalapeño with the onions and peppers.
- Bean Swap: Feel free to use pinto beans or cannellini beans instead of kidney or black beans.
- Secret Ingredient: For a deeper, richer flavor, try stirring in a tablespoon of unsweetened cocoa powder or a teaspoon of instant coffee granules with the spices. It sounds wild, but it’s a game-changer!
- Make it in a Snap: If you’re really pressed for time, you can use a pre-chopped onion and pepper mix from the freezer aisle.
This particular recipe became a staple in our house after a particularly chaotic week. I needed something I could practically make with my eyes closed, and this chili saved the day. Now, my kids ask for it by name!
The Perfect Way to Serve It
A bowl of this hearty chili is a meal all on its own, but it’s even better with a few simple sides. Serve it with a wedge of gluten-free cornbread for dipping, a simple green salad, or even over a baked potato for the ultimate comfort food experience. Let everyone customize their own bowl with a toppings bar—it makes dinner feel like a fun, interactive event.
Your Gluten-Free Chili Questions, Answered!
Can I make this gluten-free chili in a slow cooker?
Absolutely! Simply brown the beef and sauté the onions and peppers on the stovetop first (this step adds great flavor), then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How should I store leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, so you might like it even more the next day!
Can I freeze this chili?
Yes, this chili freezes perfectly—it’s a fantastic make-ahead meal. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Is chili powder gluten-free?
Pure chili powder made from dried, ground chilies is naturally gluten-free. However, some pre-made blends might contain additives. To be safe, always check the label or opt for a certified gluten-free brand, like McCormick, which clearly labels its gluten-free products.
Can I make this recipe vegetarian?
Easily! Just omit the ground beef and use an extra can of beans (like pinto beans) or a plant-based ground “meat” alternative. Swap the beef broth for vegetable broth, and you’ve got a delicious vegetarian gluten-free chili.
Nutrition Information
(Per serving, without toppings, based on 6 servings)
- Calories: 320
- Carbohydrates: 35g
- Protein: 22g
- Fat: 10g
- Fiber: 11g
I hope this Gluten-Free Chili brings as much warmth and satisfaction to your table as it does to mine. It’s proof that eating gluten-free doesn’t mean sacrificing big, bold flavor or cozy comfort food. If you’re looking for another easy dinner idea, why not try my One-Pan Creamy Chicken Skillet next? Happy cooking!