The Best Gluten-Free Chili! This easy chili recipe is made with ground beef, beans, and a simple homemade blend of chili seasonings in just 30 minutes. Chili is also naturally dairy-free.
Course Main Course
Cuisine American
Keyword gluten-free chili, gluten-free dairy-free chili
116-ounce can red kidney beans, drained and rinsed
116-ounce canpinto beans, drained and rinsed
18-ounce can tomato sauce
Instructions
Add the olive oil and chopped onions to a large soup pot and cook over medium-high heat for 2-5 minutes, stirring occasionally.
Add the ground beef to the pot with the onions. Use a wooden spoon to break the meat apart, into smaller crumbles, stirring occasionally. Cook the meat for 6-7 minutes, until it is browned.
Add the chili powder, cumin, oregano, brown sugar, tomato paste, garlic powder, salt, and pepper to the meat and stir until well combined.
Add the gluten-free beef broth, diced tomatoes (with their juice), drained kidney and p[into beans, and tomato sauce to the pot and stir well, until fully combined.
Bring the chili to a low boil. Reduce the heat to low to medium-low). Simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Allow the chili to cool for 5-10 minutes before serving.
Store leftovers in an airtight container in the refrigerator.
Notes
To freeze: place the chili in a freezer-safe container after it has completely cooled. Chili can be frozen for up to 6 months.
Defrost the chili the refrigerator overnight. Reheat the chili in the microwave or stovetop.