Gluten Free Chili Recipe

gluten free chili in bowl with spoon and toppings

5 from 2 votes

Make this rich and flavorful gluten free chili and serve up a warm bowl of this classic beef and tomato dish that's packed with flavor and texture, and spicy but not too hot.

Prep Time20

Cook Time40

Course: Dinner

Cuisine: American

Keyword: beans, beef, beef broth, carrots, chili powder, cumin, gluten free beef chili, gluten free chili, smoked paprika, tomato paste, tomatoes

Servings: servings

Author: Nicole Hunn

Ingredients

1 pound 90% lean ground beef
2 tablespoons extra virgin olive oil
1 yellow onion diced
3 carrots peeled and cut into a large dice
1 bell pepper seeded and cut into a large dice
1 teaspoon kosher salt plus more to taste
3 cloves garlic minced
3 tablespoons taco seasoning
2 tablespoons tomato paste
15 ounces crushed tomatoes canned
15 ounces diced tomatoes canned
15 ounces kidney beans canned drained and rinsed
15 ounces black beans canned, drained and rinsed
1 cup beef broth

Optional garnishes

Diced ripe avocado
shredded cheese (cheddar, Monterey Jack)
Chopped fresh cilantro
Sour cream

Customary - Metric

Instructions

In a large cast iron Dutch oven or another large, heavy-bottom pot, place the ground beef over medium heat.
Cook, breaking up the beef into crumbles, until it’s beginning to brown and there’s no pink remaining (about 6 minutes).
Transfer the browned ground beef to a separate small bowl, and set it aside. Drain off and discard any remaining fat from the beef.
In the same pot, place the olive oil, diced onion, carrot, bell pepper and 1 teaspoon kosher salt. Cook over medium-low heat, stirring occasionally, until the onion is translucent and the carrots and peppers are tender (about 5 minutes).
Create room in the center of the pot and add the minced garlic, taco seasoning, and tomato paste, and cook until the garlic is just fragrant (about 2 minutes). The tomato paste may begin to darken in color a bit.
Mix the garlic and tomato paste into the other vegetables to combine.
Return the cooked ground beef to the pot and add the crushed tomatoes, diced tomatoes, kidney beans, black beans, and broth, and stir to combine.
Taste the chili and add more salt, stirring it in well, until the flavors taste bright.
Increase the heat to high until the mixture begins to boil, then reduce the heat until the chili is at a slow simmer.
Bring the mixture to a simmer over high heat. Reduce the heat to medium and cook, stirring occasionally, until the mixture has thickened as much as you’d like (usually about 10 minutes).
Spoon the chili into 4 serving bowls, add the optional toppings, and serve hot.

Notes

Nutrition facts are per serving, do not include the optional toppings, and are approximate.

Nutrition