Kick off football season and sweater weather with the #1 Gluten-Free Chili recipe packed with veggies, a medley of spices, and hearty beef.
Chili, a warm, spicy combination of veggies and meat, has evolved since its origins near the Mexico-American border. The hearty dish was a hit with settlers and cowboys when it was introduced by “The Chili Queens” from Mexico. This group of women would serve traditional Mexican chili con carne (chili peppers with meat) at an outdoor food stand, and the rest is history.
So, when I first made this recipe I was like “Wait, isn’t chili naturally gluten-free?” Yes and no. The OG cowboy version of chili was likely gluten-free. But today, there are countless varieties of chili, like American Chili, Vegetarian Chili, and White Chicken Chili, to name a few. Through this evolution, ingredients containing gluten have been added to adjust the flavor and texture. For example, some brands of tomato sauce, Worcestershire sauce, chili spice mixes, flour, and even beer contain gluten.
Anyway, let’s get back to our wholesome gluten-free chili. While it does contain an array of ingredients, the recipe is straightforward. First, brown the meat, add the veggies, then spices and tomatoes, and just let it cook. This gluten-free chili has a range of flavors, from spicy, to sweet, but tangy and of course savory, it is downright delicious. But really, the highlight of cooking this chili is the cozy aroma that will fill your home.
Is Gluten-Free Chili Healthy?
Yes, this dish is not just delish, it is healthy, too. Pinto beans, black beans, and beef give this gluten-free chili a healthy dose of protein, about 12 grams per serving. The variety of veggies and spices also pack in the fiber and antioxidants. And with the colder months upon us and kids going back to school, we can benefit from a boost. Gluten-free chili is dairy-free, but does not meet the standards for Whole30, keto, or paleo because of the beans. However, you can double up the meat and cut out the beans to make it work for those specialty diets. On the flip side, you can double the beans and cut out the meat and use vegetable broth to make it vegan and vegetarian-friendly.
How to Thicken Gluten-Free Chili?
Normally, when we need to thicken a sauce, soup, or chili, we make a slurry or a mixture of water and starch. Clearly, we cannot use flour in our slurry, since it contains gluten, but you can use cornstarch or arrowroot to make a thickening agent. If you have the time, allow your chili to simmer longer, stirring occasionally to allow the liquid to evaporate. Finally, feel free to add more tomato paste to thicken, or chunks of a Quick Baked Potato to help absorb the liquid.
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 (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 3 cups low-sodium beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
INSTRUCTIONS
Brown
Cook beef until browned.
Sauté
Add vegetables and cook until softened.
Combine
Mix in beans, tomatoes, and spices.
Simmer
Cook chili to blend flavors.
Devour!
FAQs & Tips
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 or in the freezer for about 2 months.
Since we add two tablespoons of chili powder and some paprika and black pepper there is a bit of spice. This recipe is awesome because you can cut back the chili powder to make it less spicy or add more to increase the spice. Feel free to chop fresh chili peppers or jalapeños to kick it up a notch!
It sure will! Ground turkey has a different flavor than beef, but your chili will still taste great. This is also a healthier alternative since there is less fat and calories in ground turkey. Let me know how it turns out!
Serving Suggestions
Honestly, I can eat this gluten-free chili straight from the pot, but my favorite way to enjoy it is with homemade bread. If you are a sweet and savory lover like myself, I highly recommend trying it with cornbread, Sweet Potato Bread or even Vegan Banana Bread. For more of a balanced, hearty meal, serve gluten-free chili over Steamed Rice or Seasoned Rice and top with shredded cheddar or pepper jack cheese and sour cream.
Gluten-Free Chili
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 15 ounces pinto beans drained and rinsed
- 1 can 15 ounces black beans drained and rinsed
- 2 cans 14.5 ounces each diced tomatoes undrained
- 1 can 6 ounces tomato paste
- 3 cups low-sodium beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
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In a large pot, cook the ground beef over medium heat until browned, about 5 to 7 minutes, breaking it apart as it cooks.
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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.
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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.
Nutrition
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