Print

Gluten Free Chili

gluten free chili in white bowls topped with avocado and cilantro.

5 from 1 review

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. Pair with cornbread for a flavorful, healthy meal both kids and adults love.

Ingredients

Units Scale
  • 1 pound lean ground beef
  • 1/2 cup diced red onion + extra for garnish
  • 1/2 of a poblano pepper, diced small
  • 3 cloves of minced garlic
  • 1 15 ounce can of black beans drained and rinsed
  • 1 15 ounce can of corn drained and rinsed (or 2 cups fresh/frozen corn)
  • 1 15 ounce can of fire roasted diced tomatoes
  • 1 4 ounce can of tomato paste
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons oregano
  • 1 1/4 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground nutmeg

Instructions

  1. Place a large pot or Dutch oven on the stove and turn the heat up 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 into a bowl and set aside. Add the diced red onion and poblano pepper into the pot and sautΓ© for about 5 minutes until soft.Β  Next, add in the minced garlic and cook for another minute, stirring constantly so it doesn't burn.
  4. Now, add the beef back into the pot along with the prepared black beans, corn, diced tomatoes, tomato paste, beef broth, chili powder, salt, oregano, smoked paprika, ground cumin, and ground nutmeg.
  5. Stir everything well and bring to a simmer
  6. Once simmering, turn the heat down to low and allow the chili to simmer gently for 30-35 minutes, stirring occasionally to prevent any sticking on the bottom
  7. After about 30 minutes, turn the heat off, spoon into bowls and garnish as desired

Notes

  • Substitute the ground beef with ground turkey or ground chicken
  • Use leftover cooked turkey or chicken instead of the beef. You'll need about 3-4 cups
  • If using fresh or frozen corn, use 2 cups
  • For a spicier chili, add in 1/2 teaspoon of cayenne pepper
  • Always season to taste
  • Double the recipe and freeze half for later use
  • Leftovers last for up to 5 days if stored properly in the fridge in an airtight container, making this a great recipe to meal prep for quick, healthy lunches

Keywords: chili gluten free, healthy chili, gluten-free chili recipe