This hearty gluten-free chili is packed with beans, tomatoes, and spices that warm you right up. It’s perfect for chilly nights or game day feasts!
Trust me, once you make this chili, you’ll want to serve it on repeat! It’s so tasty that even friends who aren’t gluten-free will ask for seconds. 😄
Key Ingredients & Substitutions
Ground Beef: I love using ground beef for its rich flavor, but ground turkey is a great leaner option. You can also use plant-based meat substitutes for a veggie version!
Beans: Kidney and black beans add fiber and heartiness. Feel free to swap in pinto or chickpeas if you prefer something different. Just drain and rinse them well.
Tomatoes: Diced tomatoes provide great texture. If fresh tomatoes are in season, you can use them instead! Just chop them up and remember to add a bit more salt.
Spices: Chili powder, cumin, and smoked paprika bring warmth and depth. You can tweak the spices based on your taste; add more chili powder for heat or skip the smoked paprika if you don’t have it!
How Do I Get the Best Flavor Blend in My Chili?
A key technique for shaping the chili’s flavor is to properly sauté your onions and garlic. Start with a medium heat to soften the onions and release their sweetness.
- Add the garlic after the onions have softened to prevent it from burning. It only needs a short time to get fragrant!
- When you add spices, cook them for about a minute to release their essential oils and enhance the flavors before adding the rest of the ingredients.
- Let the chili simmer uncovered to help it thicken and develop a deeper flavor. Stir it occasionally to prevent sticking.
How to Make Delicious Gluten-Free Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup tomato sauce (ensure gluten-free)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup beef broth or water (ensure gluten-free)
- Optional toppings: shredded cheddar cheese, sour cream, sliced jalapeños, chopped fresh cilantro
How Much Time Will You Need?
This gluten-free chili takes about 10 minutes to prep and 30-45 minutes to cook. So in total, you’re looking at around 45-55 minutes until you can enjoy a warm and hearty meal. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté until softened, about 3-4 minutes. Next, add the minced garlic and cook for another minute until you can smell the wonderful aroma.
2. Brown the Meat:
Add the ground beef (or turkey) to the pot. Break it up with a wooden spoon and cook until browned and no longer pink—this should take about 6-8 minutes. If there’s excess fat, drain it out.
3. Add Spices:
Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Give it a good stir to mix everything together and let it cook for about a minute to toast the spices and enhance their flavors.
4. Combine Ingredients:
Now, it’s time to add the diced tomatoes (with their juices), tomato sauce, and drained kidney and black beans. Pour in the beef broth (or water) and stir everything well to combine.
5. Simmer the Chili:
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for about 30-45 minutes. Stir occasionally, so nothing sticks to the bottom. The goal is for the chili to thicken and the flavors to meld beautifully.
6. Taste and Adjust:
Before serving, taste the chili. If you feel it needs a little more kick, adjust the seasoning with more salt or chili powder to your liking.
7. Serve and Enjoy:
Now the fun part! Ladle the hot chili into bowls and top with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, and a sprinkle of fresh cilantro. Enjoy your comforting bowl of gluten-free chili!
This dish is perfect for family gatherings, cozy nights in, or game day fun. Feel free to double the recipe if you are expecting guests—you’ll be the star of the show!
Can I Use Different Types of Beans?
Absolutely! While kidney and black beans are great choices, you can substitute with pinto beans, chickpeas, or even Great Northern beans. Just make sure to drain and rinse them well before adding!
What Can I Use Instead of Ground Beef?
If you want a leaner option or a vegetarian substitute, ground turkey or a plant-based meat substitute works well. You can even skip the meat altogether and add more beans or veggies!
How Do I Store Leftover Chili?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally for even heating.
Can I Make This Chili Spicier?
Definitely! To add more heat, consider including diced jalapeños, chili flakes, or a dash of hot sauce while cooking. Adjust the spice level to match your personal taste preferences!
