Gluten Free Chili

Gluten Free Chili is a healthy one pot meal you'll be making on repeat during these cold months. Simple and comforting, this recipe is easy, hearty, and packed with protein. Both kids and adults love this flavorful, healthy meal.

Once the cold weather starts, I immediately start craving all the healthy, comforting meals. As soon as I made this gluten free chili, I knew I had to share it with you.

This recipe is creamy, rich, super flavorful, full of veggies, and packed with protein. It's made with simple ingredients like canned beans, canned corn, onions, spices, and, while I use ground beef, you can easily substitute with ground turkey or chicken.

What I especially love about this recipe is how healthy it is and how everyone always loves it. Even my one year old nephew, who demolished his own bowl!

Pair with healthy cornbread, and you've got the perfect, comforting, cold weather meal. Comment below your thoughts, I can't wait to hear how much you love this recipe!

Make sure to also check out these delicious gluten free meatballs for another healthy dinner recipe!

Is Chili Gluten Free?

Most homemade chilis are naturally gluten free, however you do need to watch out for ones that contain beer or add Worcestershire sauce because those ingredients are not gluten free. Additionally, most store bought chili seasonings contain wheat or may be cross contaminated so stick to a homemade seasoning.

Why You'll Love This Gluten Free Recipe

• This healthy chili is both gluten free and dairy free
• It's hearty, comforting, and packed with flavor
• Gluten free chili is filling and satisfying with over 25 grams of protein per serving!
• Simple and easy to make in just one pot
• It's a great recipe to meal prep for quick and healthy lunches or dinners
• This hearty meal is the best cozy, cold weather dinner
• In a rush? Then try this 20 minute, 5 Ingredient Chili!

Ingredient Notes And Substitutions

• Ground beef: I prefer to use lean ground beef with a fat ratio of 93/7. You can substitute with ground pork, turkey, or chicken if you prefer.
• Onion: I use red onion in the chili as well as a garnish, but yellow or white onions will work
• Poblano pepper: The poblano is like a spicier green bell pepper. You could use bell pepper or a seeded jalapeno instead
• Garlic: If you don't have fresh, you can use 1 teaspoon of garlic powder
• Black beans: It's easier to buy a can of black beans rather than cook them yourself. If you don't like them or don't have any, any type of canned bean can be substituted
• Corn: Fresh, canned, or frozen will all work
• Diced tomatoes: This helps make up the base of the chili. I prefer to use fire roasted diced tomatoes, but plain or ones with green chilis are also good
• Beef broth: If you're not using beef, I recommend using a broth that it's the same family as your meat. So chicken broth for ground turkey or chicken, or veggie broth for a vegetarian version
• Spices: This is where the chili gets its rich depth of flavor. I use salt, chili powder, oregano, cumin, paprika, and a pinch of nutmeg for warmth. Do not use store bought chili seasoning unless it is certified gluten free, as most contain some form of wheat.

Kitchen Tools You'll Need

• Large pot or Dutch oven
• Wooden spoon
• Can opener
• Sharp knife
• Cutting board

How To Make Gluten Free Chili

1. Place a large pot or Dutch oven on the stove and turn the heat to medium
2. Add the ground beef into the pot, break it up with a wooden spoon, and cook for 3-4 minutes until no longer pink
3. Use a slotted spoon to remove the cooked beef and set aside. Add the diced onion and poblano pepper into the pot and sauté for about 5 minutes until soft. Add in the minced garlic and cook for another minute
4. Next, add the beef back into the pot along with the prepared black beans, corn, diced tomatoes, tomato paste, beef broth, and spices
5. Stir everything well and bring to a simmer. Once it's simmering turn the heat down to low and allow the healthy chili to simmer for 30-35 minutes, stirring occasionally to prevent any sticking on the bottom
6. After simmering, turn the heat off, spoon into bowls and garnish as desired

Gluten Free Chili Variations

• The 'leftovers' chili: Chili is a great way to use up leftover chicken or turkey from the holidays. You'll need about 3 cups of meat for one batch of chili. You can also add leftover squash, potatoes, or other veggies.
• Ground turkey chili: Use 1 pound of ground turkey in place of the beef
• Ground chicken chili: If you need a low fat version, use 1 pound of lean ground turkey instead of ground beef
• Spicy chili: If you like your chili spicy, add in ½ teaspoon of cayenne pepper
• Vegetarian chili: Replace the meat with a can of pinto beans and use veggie broth instead of beef broth.

Healthy Chili Toppings

This gluten free chili is delicious all on its own, but even better with toppings! I love to add shredded cheese, chopped jalapeno, and Greek yogurt for creaminess. Sliced avocado, crushed corn chips, and fresh cilantro are great too!

Just be sure not to skip the delicious homemade cornbread!

Expert Tips

• Sautee the veggies: Cook the onion and poblano pepper in the beef fat for added flavor
• Add more vegetables: If you want, you can add in quick cooking veggies like zucchini, bell peppers, mushrooms, and celery to boost the nutrient value
• Simmer: It's tempting to want to eat it right away, but letting the gluten free chili simmer for at least 30 minutes allows the flavors to meld and develop
• Low fat or vegetarian: For a lower fat version, substitute the beef with ground turkey or chicken. Better yet, skip the meat all together and add in an extra can of pinto beans.
• Season to taste: The amount of spices in the recipe card below is a general guide. ALWAYS season your food so it tastes good to you.
• Meal prep: You can double the recipe or make this healthy chili ahead of time and store in the fridge for a yummy meal prep option.
• Serve side dishes: Chili is a healthy one pot meal, but serve with cornbread and salad for a more balanced dinner

Frequently Asked Questions

Can I double the recipe?

Absolutely! Just be sure you use a big enough pot for 2 portions.

Is this chili also dairy free?

Yes, there is no dairy in the actual chili. Just skip topping with sour cream or shredded cheese if you have a dairy intolerance or allergy.

Do I have to use ground beef?

No, this recipe also works with ground chicken, ground turkey, or even ground pork.

What do I serve with gluten free chili?

You can serve it with gluten free cornbread, gluten free dinner rolls, corn chips with guacamole, roasted potatoes, or just a fresh garden salad.

Can I freeze leftover chili?

Yes! Chili is a great recipe to make a double batch of, eat one immediately, and freeze another one for later use.

Simply store it in a freezer safe bag or container in the freezer for up to 3 months. Defrost in the fridge overnight, then heat, and serve.

Storing And Reheating Leftovers

Storing: You can store any leftovers in an airtight container in the fridge for up to 5 days.

Freezing: You are also able to freeze leftover chili by placing it into a freezer safe bag, getting as much air out as possible, and storing in the freezer for up to 3 months.

Reheating: To reheat, scoop your desired portion into a microwave safe bowl, cover with a damp paper towel, and heat for 30 second intervals until it's hot enough for you.

Like This Recipe? Then Try These!

• 5 ingredient chili
• Air fryer chicken sausage with veggies
• Gluten free lasagna soup
• Gluten free meatloaf
• Paleo air fryer orange chicken

Did you make this chili?

If so, I would appreciate you leaving a comment and star rating down below. Additionally, follow me on Instagram and tag me or use #incoleskitchen so I can see what you made and share it.

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