This gluten-free chili is packed with hearty beans, fresh tomatoes, and a kick of spice that makes it truly satisfying. It’s like a warm hug on a chilly day!
Honestly, I love how it warms me up and fills me up without any fuss. Plus, it’s easy to make and perfect for a cozy night in or a fun gathering with friends!
Key Ingredients & Substitutions
Ground Beef: I like using ground beef for a rich flavor, but ground turkey or chicken works well too, offering a lighter option. For a vegetarian twist, try lentils or mushrooms!
Beans: Black beans and kidney beans give great texture. You can use other beans like pinto or garbanzo if you prefer. Just make sure they’re drained and rinsed well!
Diced Tomatoes: Canned diced tomatoes add moisture and acidity. If you’re out of canned, you can use fresh tomatoes, just chop them up and cook a bit longer.
Chili Powder: This spice blend boosts flavor. If you like heat, try adding some cayenne pepper, or use chipotle for a smoky kick. Check the label to confirm it’s gluten-free!
How Do I Make Sure My Chili Has a Great Flavor?
Building flavor in chili is key to a delicious dish. Start by sautéing the onion, garlic, and carrot in olive oil—they all contribute sweetness when cooked down.
- Use medium heat to avoid burning the garlic and onions. You want them soft and starting to brown.
- Don’t rush when toasting the spices. Allow them to sit in the pot for a minute to release their essential oils.
- Simmering is crucial! Let it bubble gently for at least 30 minutes to allow all the flavors to meld together.
How to Make Gluten-Free Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 pound ground beef (or ground turkey/chicken for a lighter option)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (8 oz) can tomato sauce
- 1 cup beef or vegetable broth (ensure gluten-free)
- 2 tablespoons chili powder (check the label to ensure gluten-free)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, lime wedges
How Much Time Will You Need?
This gluten-free chili takes about 10 minutes to prep and around 30-45 minutes to cook. So, in total, you’ll need about 50-55 minutes to make a warm and comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion, minced garlic, and diced carrot. Sauté these ingredients together for about 5 minutes, or until they become softened and fragrant.
2. Cook the Ground Meat:
Next, add the ground beef (or your choice of turkey/chicken) to the pot. Use a spoon to break it up as it cooks. Keep stirring until the meat is fully browned and no longer pink, which should take about 5-7 minutes.
3. Add the Spices:
Once the meat is cooked, stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Let these spices toast in the pot for about 1-2 minutes to really bring out their flavor.
4. Combine the Base Ingredients:
Now, pour in the canned diced tomatoes with their juices, tomato sauce, and broth. Stir everything together until well combined.
5. Mix in the Beans:
Add the rinsed black beans and kidney beans to the pot. Give it a good mix to ensure that everything is well blended.
6. Simmer the Chili:
Bring the chili to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30-45 minutes. Stir occasionally while it thickens and the flavors meld together beautifully.
7. Taste and Adjust:
After simmering, taste the chili and adjust seasonings if needed. Feel free to add a bit more salt, some hot sauce, or extra spices if you like it spicier!
8. Serve and Enjoy:
Serve your delicious, hearty chili hot in bowls, topped with optional shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime for added brightness. Enjoy every comforting spoonful!
There you have it—your homemade gluten-free chili, sure to warm you up and satisfy your taste buds!
Can I Substitute the Ground Beef?
Absolutely! You can use ground turkey or chicken for a lighter option. If you’re looking for a vegetarian version, try using lentils, mushrooms, or meat substitutes like crumbled tempeh.
How Do I Store Leftover Chili?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months! Just make sure to let it cool completely before freezing, and thaw in the fridge overnight when you’re ready to reheat.
Can I Use Fresh Tomatoes Instead of Canned?
Yes, you can! Just chop about 4-5 medium tomatoes and add them to the pot. You may need to cook the chili a bit longer to allow the fresh tomatoes to break down and thicken the sauce.
What to Serve with Chili?
This chili is great on its own, but you can serve it with rice, cornbread, or tortilla chips for extra crunch. For a lighter option, pair it with a simple side salad or some roasted vegetables.
