Gluten Free Beef Chili
This gluten free beef chili is made in one pot, full of fresh spices, easy to make and perfect for a cozy winter dinner. This gluten free chili is perfect for meal prep, is freezer friendly and high in protein.
Is there anything cozier or more comforting than a big bowl of gluten free chili on a cold day?! Maybe tomato soup and grilled cheese, but chili is definitely up there on the list.
I love a one pot recipe (hi Mongolian beef) and this beef chili is incredibly easy to make, packed with flavor and totally crowd pleasing. I love serving it with my gluten free cornbread, fresh cilantro and some red pepper flakes for a bit of spice!
This recipe makes a big batch so if you’re cooking for just yourself, it’ll make plenty for leftovers! If you love this recipe, try my lentil chili, Mexican beef and rice skillet or crustless chicken pot pie next!
How to make gluten free beef chili
Heat the oil in a large pot or dutch oven. Add in the diced onion and saute for about 5 minutes.
Add in the minced garlic and bell pepper and saute an additional 2-3 minutes. Mix in the ground beef and saute until cooked through and no more pink remains.
Stir in the tomato paste, cumin, chili powder, paprika, cayenne, brown sugar, salt and pepper. Let saute for 1-2 minutes.
Add in all remaining ingredients. I simply drain the beans and don’t rinse them, but you can rinse if you prefer.
Let simmer for about 15-20 minutes to let the flavors blend. Serve with sour cream, shredded cheese, cilantro, chips or my gluten free cornbread. Try my ground beef tacos next!
Key ingredients
GROUND BEEF. I love using ground beef, but you can really use any kind of ground meat such as chicken or turkey here. For a vegan or vegetarian version, you can sub for a plant based ground.
BEANS. Black beans and pinto beans will add some more protein and fiber and help bulk up the chili. You can also swap for kidney beans if you prefer.
ONION & GARLIC. I like using red onion because it has a slightly stronger flavor, but white or yellow will also work.
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
CRUSHED TOMATOES. I might be in the minority on this one, but I don’t love chunks of tomato in my chili, so I prefer using crushed tomatoes to diced or chopped. However, you can use whatever you like here! You just need one 28 ounce can.
BELL PEPPER. You don’t always find bell pepper in chili, but I love sneaking some veggies in wherever I can!
SPICES. Chili powder, cumin, paprika and a bit of cayenne pepper will add a lot of flavor to this chili. Plus a touch of salt and brown sugar to round out the flavors.
BROTH. I used chicken broth because that’s what I usually have on hand, but any kind of broth will work.
Serving suggestions
I love serving this gluten free chili with cornbread, fresh cilantro and some cheddar cheese on top. It has so much flavor as is so it’s great plain, but I love a bit of crunch from crushed tortilla chips on top. May sound weird to some, but I also like to serve chili over fresh white rice to help bulk it up a bit!
How to store and freeze
Once prepared, this gluten free chili will keep in the fridge for 3 days. I like to just store it in the pot right in the fridge, then reheat what I need!
You can also freeze this chili! Allow it to cool completely, then transfer to one large container or a few smaller containers and freeze for up to 2 months. Same goes for my chicken and rice soup and pumpkin chili!
Is chili gluten free?
Most chili is naturally gluten free. The ingredients for the base of chili- beef, tomatoes, broth, beans and spices are already gluten free. You occasionally need to watch for ingredients like beer or Worcestershire sauce that may contain gluten, however, this recipe is entirely gluten free.
Chili is also almost always dairy free, just avoid topping with things like cheese and sour cream etc. if you’re serving to anyone who is dairy free.
More dinner recipes you’ll love!
- White Bean Chicken Chili
- Sesame Chicken Meatballs
- Gluten Free Shepherd’s Pie
- Thai Curry Chicken Meatballs
- Gluten Free Quesadillas
- Gluten Free Hamburger Helper
- Gluten Free Beef & Broccoli
Try this recipe? Leave a comment and rating below and let us know how it turns out! Follow along on instagram for more gluten free recipes & updates.
Gluten Free Beef Chili
by: claire cary
Ingredients
- 1 tablespoon olive oil
- 1 red onion diced
- 1 red bell pepper diced
- 1 tablespoon minced garlic
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 2 ½ tablespoons chili powder
- 1 tablespoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon brown sugar
- 1 ½ teaspoons salt or to taste
- ¼ teaspoon black pepper
- 1 28 ounce can crushed tomatoes
- 1 can black beans drained
- 1 can pinto beans drained
- 1 cup beef or chicken broth
Instructions
- Heat the oil in a large pot or dutch oven.
- Add in the diced onion and saute for about 5 minutes.
- Add in the minced garlic and bell pepper and saute an additional 2-3 minutes.
- Mix in the ground beef and saute until cooked through and no more pink remains.
- Stir in the tomato paste, cumin, chili powder, paprika, cayenne, brown sugar, salt and pepper.
- Let saute for 1-2 minutes.
- Add in all remaining ingredients. I simply drain the beans and don’t rinse them, but you can rinse if you prefer.
- Let simmer for about 15-20 minutes to let the flavors blend.
- Serve with sour cream, shredded cheese, cilantro, chips or my gluten free cornbread.
Notes
Comments
leave a comment and rating