You’re in for a hearty dinner with this colorful Gluten-Free Chili. It’s packed with veggies, a medley of spices, and savory beef, with plenty of beans to keep you satisfied!
Ah, chili: that comforting bowl of meaty, tomatoey, bean-filled goodness. (Well, unless you’re a Texan—I know y’all are weird about beans in your chili.) It’s no secret that chili is a cool-weather meal, due to its warming spice and thick texture, but I crave chili on the warm days, too.
If you’ve had homemade chili from more than one home kitchen (not located in Texas), chances are you’ve tried chili thickened with masa flour or white flour, and you’ve probably had gluten-free chili, too. Truth be told, many versions of chili (and there are tons of chili recipes out there) are naturally gluten-free, with no thickeners. The thickness comes from cooked-down vegetables and beans.
This is one of those chili recipes! Our gluten-free chili rendition uses no extra flour—wheat, corn, or otherwise—to achieve a thick texture and a hearty bite. It’s all in the ground beef, the diced veggies and tomatoes, and two different kinds of beans. Yep, there are lots of beans in this pot, so it’s full of fiber, and it’ll keep you full for a long time. You can’t go wrong with this chili, and it’s an excellent way to feed lots of people, whether they can eat gluten or not!
Jazzing up your gluten-free chili
I think of chili as “a pot of whatever ya got,” plus the usual ingredients that make it look and taste like chili. Over the years, I’ve made some delicious versions of chili that increase the heartiness or thickness, play up the spice, and bedazzle the flavors—and you can do all of those things without adding any gluten.
Thickening options: If this recipe doesn’t come out thick enough for you, consider thickening your pot of chili with cornstarch, arrowroot powder, or masa (corn) flour. You can also do what I do in a pinch: dice up two regular corn tortillas into very small pieces, mix them with a few tablespoons of water, and microwave them for 30 seconds at a time. Stir it between heating to break up the pieces into a paste, and boom, you have masa slurry to pour into your chili! It will thicken as it simmers.
Extra veggies: The recipe below is the minimum amount of veggie variation for a pot of chili at my house. Feel free to add grated carrots, chopped celery, canned or frozen corn, poblano or jalapeño peppers, grated or diced zucchini, diced mushrooms, diced eggplant, and anything else that cooks down nicely.
More heat: There’s nothing wrong with turning up the heat factor of chili! If you like it spicy, add crushed red pepper, fresh jalapeños, canned green chiles, and more chili powder. I also love the flavor of canned chipotle peppers in adobo sauce, but be careful with these—I once ruined an entire pork shoulder by simmering it in a whole can of chipotles. I love spice, but all you need is a single chipotle pepper or two!
How do I store leftovers?
Once your gluten-free chili has cooled to room temperature, you can store it in an airtight container in the fridge for up to 4 days. Chili also freezes remarkably well! To freeze it, transfer it to freezer-safe containers (I like to separate it into two-serving portions) and store them in the freezer for up to 3 months. Let the chili thaw in the fridge overnight before reheating it over the stove or in the microwave.
Serving suggestions
Honestly, I can eat this gluten-free chili straight from the pot, but my favorite way to enjoy it is with crackers or cornbread. I’m a fan of cornbread on the sweeter side, so I love this Easy Sweet Vegan Cornbread With Applesauce (it’s gluten-free, too). For more of a balanced, hearty meal, serve gluten-free chili over Steamed Rice or Seasoned Rice.
You should also pull out all the great toppings that usually go with chili, including shredded cheddar or pepper jack cheese, sour cream, cilantro, and chopped green onions. I can eat chili without those things, but it’s so good with them!
Ingredients
- 1 pound lean ground beef
- 1 large onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 can pinto beans (15 ounces) drained and rinsed
- 1 can black beans (15 ounces) drained and rinsed
- 2 cans diced tomatoes (14½ ounces each) undrained
- 1 can tomato paste (6 ounces)
- 3 cups low-sodium beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- In a large pot, cook the ground beef over medium heat until browned, about 5 to 7 minutes, breaking it apart as it cooks.
- Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the pot with the beef. Cook for another 5 minutes until the vegetables are softened.
- Stir in the pinto beans, black beans, diced tomatoes with their juice, tomato paste, beef broth, chili powder, cumin, paprika, black pepper, and salt. Mix well to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 30 minutes, stirring occasionally. Serve in bowls with any condiments and toppings you like.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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