Gluten-Free Chili
A hearty and comforting gluten-free chili packed with protein and fiber for a satisfying meal.
Ingredients
Main Ingredients
- 1 lb ground beef or turkey Choose high-quality, lean meat for a healthier option.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup bell peppers, chopped Use a mix of colors for added flavor and presentation.
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups vegetable or beef broth
Instructions
Preparation
- Heat a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until the onions become translucent.
- Add the ground meat of choice and cook for 5-7 minutes, breaking it apart as it browns.
- Add chopped bell peppers and cook for an additional 2-3 minutes.
- Stir in black beans and kidney beans into the mixture.
- Pour in the diced tomatoes with their juices.
- Add chili powder, cumin, salt, and pepper to taste. Gently stir to combine.
- Slowly pour in the broth and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and let simmer for about 30 minutes, stirring occasionally.
Serving
- Serve the chili straight from the pot into bowls.
- Top servings with sour cream, shredded cheese or sliced jalapeños as desired.
- Pair with gluten-free cornbread or tortilla chips for a complete meal.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Allow leftovers to cool before storing in an airtight container in the refrigerator for up to three days. For long-term storage, freeze portions for up to three months.