Gluten Free Chili Recipe (Meal Prep Friendly)

Cooking and Serving: 60 minutes | 6 servings

Ingredients

Recipe additions & substitutions

Description

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Servings: 6 servings

Ingredients

Recipe additions & substitutions

Instructions

RECIPE INGREDIENTS

To make a big batch of good, satisfying chili, you’ll have to do some chopping.

and a bit of cooking. The vegetables, including onion, will be cooked down, and.

you’ll brown the ground beef.

But there are also a bunch of ingredients that don’t get cooked. They just get.

added and simmered down. Here are all the ingredients you need:.

Ingredients required to make the recipe

required to make the recipe.

Carrots and bell peppers: for sweetness, color and some texture.

Diced onions and minced garlic: they give your chili a lot of background.

umami flavor, and a touch of sweetness from the onion.

Tomato paste: concentrated tomato flavor without any added moisture.

Chili seasoning: Our taco seasoning is the the perfect combination of.

chipotle chili pepper, salt, smoked paprike, dried onion, garlic, cumin, and.

oregano to make authentic tasting beef chili.

Ground beef: adds lots of flavor; I use 90% lean so there’s little rendered.

fat to drain but lots of meat.

If you have extra ground beef, use it to create my gluten-free meatballs.

variation to serve with your family.

THE INGREDIENTS THAT AREN’T COOKED.

The bean and tomato ingredients

bean and tomato ingredients.

Black and kidney beans: Kidney beans are traditional in chili as they’re.

larger beans, making them creamier. If you don’t like them, use more black.

beans or even chickpeas. I use canned or this whole endeavor becomes a.

Canned tomatoes: I used a combination of crushed and diced tomatoes, but you.

can use whole peeled and roughly chop them, fire roasted, etc.

Extra virgin olive oil: so the vegetables don’t burn in the pot, and for.

Beef stock: adds lots of robust umami flavor to enhance the taste of ground.

HOW TO MAKE GLUTEN FREE CHILI RECIPE

recipe in your own kitchen.

Cooking ground beef and vegetables in red cast iron skillet.

ground beef and vegetables in red cast iron skillet.

Brown the ground beef in a large, heavy bottom pot (here a Dutch oven),.

breaking it up as you go. Remove the beef and set it aside, draining any.

Cook down the vegetables (onions, carrots, peppers) until tender. Make sure.

the onion is translucent or it will have an unpleasant texture.

Cook the garlic, tomato paste, and add the spices. Don’t overcook the garlic.

Add back in the ground beef, then the canned beans, tomatoes, and beef.

stock. Simmer until thickened.

The chili in a red cast iron pot thickened after simmering with cooked carrots,.

chili in a red cast iron pot thickened after simmering with cooked carrots, beef.

RECIPE ADDITIONS & SUBSTITUTIONS.

I have made chili many ways, but I haven’t tried all of these recommended.

substitutions in precisely the way described. These are my educated guesses for.

how you might customize this chili to suit your dietary needs (although note.

that the recipe already starts off naturally dairy free):.

CHILI WITHOUT BEANS

I have one child who simply will not eat beans. I don’t usually make chili.

unless she’s not around that night, but you can replace the beans with something.

else that adds flavor, bulk, and hopefully some creaminess.

Some suggestions: peeled sweet potatoes cut into a large dice and cooked with.

the vegetables, more ground beef or other meat, chopped mushrooms (extra points.

for shiitake, which are very very meaty; be sure to remove the stems!).

VEGETARIAN

To make this recipe vegetarian, you need to eliminate the beef entirely. See the.

suggestions above for replacing beans, but ignore the suggestion to add even.

more beef! You’ll also need to replace the beef stock, and vegetable stock works.

OTHER PROTEINS

You can use any other type of ground meat in place of the ground beef, like.

ground veal, turkey, sausage, or pork. Each add a different flavor profile, and.

some will have less flavor (especially pork and turkey).

In place of beef stock, use whatever your favorite type of stock is, even.

chicken stock. If you’d like to use ground chicken in your chili recipe, the.

texture will be less tender and the dish will have less depth of flavor.

The chili served with green white and yellow toppings in bowl with spoon nearly.

chili served with green white and yellow toppings in bowl with spoon nearly.

FAQS

Is chili gluten free?

Yes! Most chili recipes are naturally gluten free since they don’t usually.

contain any flour or other ingredients that are typically gluten-containing.

Just be sure to source your ingredients carefully and read those labels!

Can I make this gluten free chili recipe in an instant pot?

Yes! You can easily make this in your instant pot, but I’m honestly not sure why.

you would! You’ll still have to brown the ground beef and sauté the vegetables.

manually, and it doesn’t take that long to cook everything down.

If you’d like to use your instant pot, set it on low pressure for 10 minutes.

after you’ve added the final ingredients and let it release naturally for a few.

minutes until you can safely release the pressure without a lot of spatter.

What toppings are good on chili?

I like to add diced avocado when it’s perfectly ripe but still somewhat firm.

Otherwise, the avocado can melt into the dish. Shredded cheese always adds some.

flavor and melty texture. Chopped fresh herbs like cilantro or parsley add.

freshness. Sour cream provides some tang, creaminess, and offsets the heat.

What can I use to replace the taco seasoning?

I make my own taco seasoning recipe, and use it in everything that I want smoky,.

spicy, rich Mexican-style flavor. If you have a favorite taco seasoning, you can.

use a packet of your favorite gluten free blend.

Since this is a cooking recipe, not baking, you can let your taste be your.

guide. If you prefer more heat, add extra chili powder. Less heat or even none,.

Finished gluten free chili in red cast iron stockpot.

gluten free chili in red cast iron stockpot.

IN THE REFRIGERATOR

The good news is that any leftovers taste even better the next day! Each of the.

4 generous servings that this recipe makes is about 4 cups, and I like to store.

anything left over in 32 ounce plastic storage containers.

Chili in a well-sealed storage container will stay fresh in the refrigerator for.

3 to 4 days. That is the maximum amount of time it’s recommended to eat cooked.

ground beef (source: USDA.

leftovers over low heat in a large pot, stirring occasionally, or in the.

microwave on reduced power.

IN THE FREEZER

To preserve leftovers or even a whole recipe of chili for longer, you can freeze.

the chili. I don’t recommend using the same plastic containers, though, since.

those aren’t air tight enough, which will lead to freezer burn.

Instead, I recommend using quart-size zip-top freezer bags, and sealing them.

well after squeezing out as much air as possible. Lay the bags flat on a baking.

sheet (it’s fine to stack them) and freeze them like that.

Defrost the frozen chili in the refrigerator and heat over low heat in a pot,.

stirring occasionally. You can also defrost it in the microwave on reduced power.

so you don’t cook the beef when you just mean to warm it through. Be sure it’s.

covered, though, or the chili could splatter.

The chili in plastic deli container on white background with avocado half in.

chili in plastic deli container on white background with avocado half in.

GLUTEN FREE CHILI RECIPE

Prep Time: 20 minutes mins.

Cook Time: 40 minutes mins.

gluten free chili in bowl with spoon and toppings.

free chili in bowl with spoon and toppings.

Make this rich and flavorful gluten free chili and serve up a warm bowl of this.

classic beef and tomato dish that’s packed with flavor and texture, and spicy.

INGREDIENTS

1 pound 90% lean ground beef.

2 tablespoons extra virgin olive oil.

1 yellow onion, diced.

3 carrots, peeled and cut into a large dice.

1 bell pepper, seeded and cut into a large dice.

1 teaspoon kosher salt, plus more to taste.

3 cloves garlic, minced.

3 tablespoons taco seasoning.

2 tablespoons tomato paste.

15 ounces crushed tomatoes, canned.

15 ounces diced tomatoes, canned.

15 ounces kidney beans, canned drained and rinsed.

15 ounces black beans, canned, drained and rinsed.

1 cup (8 fluid ounces) beef broth.

OPTIONAL GARNISHES

Diced ripe avocado.

shredded cheese, (cheddar, Monterey Jack).

Chopped fresh cilantro.

In a large cast iron Dutch oven or another large, heavy-bottom pot, place the.

ground beef over medium heat.

Cook, breaking up the beef into crumbles, until it’s beginning to brown and.

there’s no pink remaining (about 6 minutes).

Transfer the browned ground beef to a separate small bowl, and set it aside.

Drain off and discard any remaining fat from the beef.

In the same pot, place the olive oil, diced onion, carrot, bell pepper and 1.

teaspoon kosher salt. Cook over medium-low heat, stirring occasionally, until.

the onion is translucent and the carrots and peppers are tender (about 5.

Create room in the center of the pot and add the minced garlic, taco.

seasoning, and tomato paste, and cook until the garlic is just fragrant.

(about 2 minutes). The tomato paste may begin to darken in color a bit.

Mix the garlic and tomato paste into the other vegetables to combine.

Return the cooked ground beef to the pot and add the crushed tomatoes, diced.

tomatoes, kidney beans, black beans, and broth, and stir to combine.

Taste the chili and add more salt, stirring it in well, until the flavors.

Increase the heat to high until the mixture begins to boil, then reduce the.

heat until the chili is at a slow simmer.

Bring the mixture to a simmer over high heat. Reduce the heat to medium and.

cook, stirring occasionally, until the mixture has thickened as much as you’d.

like (usually about 10 minutes).

Spoon the chili into 4 serving bowls, add the optional toppings, and serve.