This gluten-free chili is warm, hearty, and perfect for chilly days! Packed with ground meat, beans, and spices, it offers a flavor punch without any gluten worries.
Honestly, it’s a lifesaver for cold nights. I love loading mine up with cheese and fresh toppings. Who can resist that? Plus, it’s super easy to make and leftovers taste even better!
Key Ingredients & Substitutions
Ground Meat: I often use ground beef for its rich flavor, but ground turkey or chicken is a lighter option. If you’re vegetarian, try using textured vegetable protein or lentils instead for a hearty swap.
Canned Tomatoes: I recommend using diced tomatoes for texture, but crushed tomatoes work well too. If you’re fresh tomato fan, about 2 pounds of peeled, diced fresh tomatoes can replace the canned versions. Just remember to adjust cooking time!
Beans: Kidney beans are classic in chili, but feel free to use black beans or pinto beans instead. If you’re avoiding beans altogether, vegetables like bell peppers and corn can add satisfactory bulk.
Broth: Always check that your broth is gluten-free when buying. If you want to keep it lighter, you can replace half of the broth with water.
How Do I Get the Perfect Balance of Flavors?
Balancing flavors is crucial in chili. Start with the base ingredients and build from there. Sautéing the onions, garlic, and bell pepper helps release natural sugars that develop a sweetness. Don’t rush it!
- Cook spices after adding the meat; this helps unlock their aromas and flavors.
- Letting the chili simmer for at least 30 minutes allows flavors to blend beautifully. If you have time, letting it sit longer enhances the depth of taste.
- Taste as you go! You can adjust seasonings or add a splash of vinegar at the end to enhance all those wonderful flavors.
Gluten-Free Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef or ground turkey
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup beef or chicken broth (ensure gluten-free)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
How Much Time Will You Need?
This gluten-free chili will take about 10 minutes to prepare and around 30 minutes to cook. Total time is approximately 40 minutes. It’s quick to make and you’ll have a delicious meal in no time!
Step-by-Step Instructions:
1. Start Cooking the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and green bell pepper. Sauté them until they’re softened and slightly translucent, which should take about 5 minutes. This will build a delicious flavor base for your chili!
2. Add Garlic and Meat:
Stir in the minced garlic and cook it for an additional minute until it gets fragrant. Now, add the ground beef or ground turkey to the pot. Cook the meat, breaking it into pieces with a spoon, until it’s browned and fully cooked, which usually takes about 6-8 minutes. If there’s any excess fat from the meat, drain it off.
3. Spice It Up:
Once the meat is cooked, it’s time to add the spices! Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Make sure everything is well coated and mixed together; this step enhances all the flavors.
4. Add the Rest of the Ingredients:
Next, pour in the diced tomatoes with their juice, tomato sauce, kidney beans, and gluten-free broth. Give it a good stir to combine all the ingredients.
5. Simmer and Thicken:
Increase the heat to bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for at least 30 minutes, stirring occasionally. This slow cooking will meld the flavors together and thicken the chili. If it gets too thick, feel free to add a little more broth or water.
6. Final Touches and Serve:
After simmering, taste your chili and adjust the seasoning if needed. Once it’s just right, serve it hot! Don’t forget to top it with some shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions for added flavor and presentation.
Enjoy this comforting gluten-free chili! Perfect for chilly days or any time you crave something hearty. Feel free to adjust the spices and beans to match your preferences!
Can I Use Other Types of Beans in This Chili?
Absolutely! While kidney beans are traditional, you can substitute them with black beans, pinto beans, or even chickpeas. Just make sure they’re drained and rinsed if using canned beans.
How Can I Thicken the Chili?
If you prefer a thicker chili, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry, then stir it into the chili during the last few minutes of cooking. Alternatively, let it simmer uncovered for a longer time to help evaporate excess liquid.
Can I Freeze Leftovers?
Yes, this chili freezes very well! Allow it to cool completely, then transfer to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop or microwave.
What Can I Serve with This Chili?
Chili pairs wonderfully with cornbread, rice, or tortilla chips. You can also serve it over baked potatoes or alongside a fresh salad for a complete meal.