This tasty gluten-free chili is packed with beans, veggies, and spices that make it warm and inviting. It’s perfect for chilly days or whenever you want a hearty meal!
I love how easy it is to make this chili. Just toss everything in the pot, let it simmer, and you have a cozy dinner. Top it with some cheese or avocado for an extra treat!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can use vegetable oil or avocado oil if you prefer. They both have high smoke points which work well in this recipe.
Ground Beef/Turkey: Feel free to substitute with plant-based crumbles for a vegetarian chili or use chicken for a lighter version. I sometimes mix different proteins based on what I have!
Beans: Black and kidney beans add protein and texture. You can substitute them with pinto beans or garbanzo beans (chickpeas) for different flavors; no one will judge!
Chili Powder: It’s essential for that classic chili flavor. If you’re short on chili powder, a mix of paprika and cayenne pepper can work too!
How Do I Make Sure My Chili Has the Best Flavor?
The key to flavorful chili is all in the sautéing and seasoning. Make sure to cook your onions and garlic until they become fragrant before adding the meat. This builds a rich base!
- Start by heating the oil thoroughly before adding your vegetables.
- When you add spices, toast them slightly by cooking for a minute. This brings out their flavors.
- Let it simmer uncovered – this way, the chili thickens and concentrates the flavors. Stir occasionally.
Lastly, don’t be afraid to taste and adjust! Everyone’s preference is different, so if you like it spicier, toss in extra cayenne or hot sauce!
How to Make Gluten-Free Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 pound ground beef or turkey
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup beef or vegetable broth (check gluten-free label)
- 2 tablespoons chili powder (gluten-free)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (for garnish)
- Sour cream (for garnish)
- Shredded cheddar cheese (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 40 minutes to cook, giving you a total of approximately 55 minutes. It’s a quick and satisfying dish to whip up!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and bell pepper. Cook them for about 5 minutes until they are softened and beginning to turn translucent.
2. Add Garlic:
Next, add the minced garlic to the pot. Sauté for another minute until the garlic is fragrant, but be careful not to let it burn!
3. Brown the Meat:
Add the ground beef or turkey to the pot. Break it up with a spoon as it cooks. Continue to stir and cook until it is browned and no longer pink. This should take about 5-7 minutes.
4. Season It Up:
Now, stir in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if you’re using it), salt, and pepper. Cook for 1-2 minutes to let the spices bloom, enhancing their flavors.
5. Combine All Ingredients:
Add the diced tomatoes (with their juices), black beans, kidney beans, and broth to the pot. Stir everything together until well combined.
6. Simmer the Chili:
Bring the chili to a boil over high heat, then reduce the heat to low. Let it simmer uncovered for 30-40 minutes, stirring occasionally. This allows the chili to thicken and the flavors to meld together beautifully.
7. Adjust the Seasoning:
Taste your chili and adjust the seasoning if necessary. If you prefer a spicier kick, feel free to add more cayenne or chili powder.
8. Serve and Enjoy:
Serve the chili hot in bowls, topped with fresh garnishes like sliced jalapeños, a dollop of sour cream, shredded cheddar cheese, and chopped cilantro. Enjoy your hearty and comforting gluten-free chili!
This dish is perfect for gatherings, game nights, or cozy dinners at home. Enjoy!
Can I Substitute the Meat in This Chili?
Absolutely! You can replace the ground beef or turkey with plant-based meat alternatives, like lentils or black soybeans, for a vegetarian or vegan option. Just be sure to adjust the cooking time accordingly, as some substitutes may require longer to soften.
What Can I Use Instead of Canned Beans?
If you prefer, you can use dried beans. Just soak them overnight and cook them until tender before adding them to the chili. You’ll need about 1.5 cups of cooked beans to replace the cans in the recipe.
How Long Can I Store Leftover Chili?
Leftover chili can be stored in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just be sure to let it cool completely before transferring to the freezer, and consider portioning it out for easy reheating!
What Can I Add to Make It Spicier?
If you want more heat, add extra cayenne pepper or chopped jalapeños during cooking. You can also stir in some hot sauce or add a few chipotle peppers in adobo sauce for a smoky kick!