Gluten-Free Chili
This gluten-free chili is packed with flavor and a variety of wholesome ingredients, perfect for warming you up on a chilly evening or for meal prepping for the week ahead.
Ingredients
Main Ingredients
- 1 lb ground beef or turkey Choose 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 Including juices.
- 1 cup bell peppers, chopped
- 2 tbsp chili powder Adjust to spice preference.
- 1 tsp cumin
- to taste Salt and pepper
- 2 cups vegetable or beef broth
Instructions
Preparation
- Heat a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until softened and fragrant.
- Add the ground meat and cook until browned, about 5-7 minutes, breaking it into smaller pieces.
- Stir in the chopped bell peppers and cook for an additional 2-3 minutes.
- Add the black beans and kidney beans, mixing well.
- Pour in the diced tomatoes with their juices.
- Add the chili powder, cumin, salt, and pepper. Stir to combine.
- Slowly add in the broth and bring the mixture to a boil over medium-high heat.
Cooking
- Once boiling, reduce the heat to low and let the chili simmer for about 30 minutes, stirring occasionally.
- For an Instant Pot: Use the sauté function to brown the meat, then add all other ingredients, seal the lid, and cook on high pressure for 15 minutes.
- For a crockpot version: Combine all ingredients in the slow cooker and set on low for 6-8 hours.
Serving
- Ladle the chili into bowls and top with optional garnishes like shredded cheese, diced avocado, or a dollop of sour cream.
- Consider serving with cornbread, tortilla chips, or a fresh salad.
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Notes
Chili often tastes better the next day. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.