Gluten-Free Chili
Hearty and warm 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. This gluten-free and dairy-free chili is the perfect one-pot meal for cold nights, game days, and parties.
Servings: 6 servings
Equipment
- 1 large pot
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion medium, diced
- 1 1/2 pounds ground beef 90% lean
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 cups beef broth gluten-free
- 1 15 ounce diced tomatoes can
- 1 16 ounce red kidney beans can, drained and rinsed
- 1 16 ounce pinto beans can, drained and rinsed
- 1 8 ounce tomato sauce can
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
- Always check your labels and make sure the canned ingredients and beef broth you buy are gluten-free.
- Allow the chili to cool for a few minutes before serving it. It makes for a thicker chili.
- This chili is even better the next day when you allow all the flavors to meld together.
- In the refrigerator for 5 days.
- Chili can be easily frozen. 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 in the refrigerator overnight. Reheat the chili in the microwave or stovetop.
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 11g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 983mg | Potassium: 585mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1111IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 5mg