Gluten-Free Beef Chili

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A blue bowl filled with Quick and Easy Beef Chili, topped with sour cream, diced avocado, and chopped green onions sits on a floral-patterned cloth with a halved avocado in the background.

This gluten-free beef chili is the recipe I come back to when I want something simple and satisfying without a lot of fuss. Ground beef, onion, bell pepper, garlic, two kinds of beans, tomato sauce, and a spice blend that you probably already have in your pantry. Everything goes into one pot and simmers for 20 minutes while you do something else.

I like my chili beefy and chunky rather than saucy. If you prefer more tomato, you can add extra tomato sauce or a can of diced tomatoes and it will still work. This recipe makes 8 servings, so it’s a good one for meal prep or feeding a crowd. It reheats well and the flavor gets better the next day.

Why You’ll Love This Recipe

  • One pot, 40 minutes. Everything cooks in a single pot with minimal prep. Brown the beef, add everything else, simmer for 20 minutes.
  • Simple ingredients. Ground beef, canned beans, tomato sauce, and a gluten-free spice blend that does most of the work.
  • Great for meal prep. This makes 8 servings and reheats well. The flavor gets better the next day, which makes it worth making a big batch.

Ingredient Notes

  • Ground Beef – I use 80/20 ground beef for the best flavor. Leaner ground beef works but the chili won’t be as rich.
  • Black Beans and Kidney Beans – I like using two kinds of beans for texture and color. You can use two cans of the same bean if that’s what you have. Always check the label on canned beans to make sure they’re gluten-free.
  • Tomato sauce – Check the label for gluten-free. Most plain tomato sauce is fine but some brands add thickeners that may contain gluten.
  • Chili Powder – I use a standard chili powder blend but ancho chili powder adds a nice smokiness if you want to try something different.

Don’t Rush the Simmer

The 20 minute simmer at the end is what brings everything together. The spices need time to bloom into the beef and beans. If you cut it short, the chili will taste flat. Cover the pot, keep the heat low, and let it go the full time.

A spoonful of Gluten-Free Beef Chili with ground meat, black beans, green onions, and diced avocado is held above a blue bowl; a halved avocado sits in the blurred background.

Expert Tips

  • Break up the beef well while it cooks. The more you break it down, the better it distributes through the chili. A wooden spoon or potato masher works well for this.
  • Taste and adjust the spice before you serve. Everyone has a different tolerance for heat. Start with the recipe as written and add more cayenne a little at a time if you want more kick.
  • Use a large enough pot. This recipe makes 8 servings and fills up fast once you add the beans and tomato sauce. A 6-quart pot or larger is what you need.

Recipe FAQs

Is chili gluten-free?

Traditional chili made with ground beef, beans, tomatoes, and spices is naturally gluten-free. The things to watch for are canned goods like tomato sauce and beans, which can sometimes contain additives that aren’t gluten-free. Always check the labels. If you’re ordering chili at a restaurant, ask whether they use any thickeners or pre-made spice mixes, as those can sometimes contain gluten.

Can I make this chili in a slow cooker?

Yes. Brown the beef, onion, bell pepper, and garlic on the stovetop first, then transfer everything to a slow cooker with the remaining ingredients. Cook on low for 6 to 8 hours or high for 3 to 4 hours.

Storage Instructions

Refrigerator: Keep leftover chili in an airtight container in the refrigerator for up to 4 days. The flavor gets better the next day after the spices have had more time to work through the beef and beans.

Freezer: Let the chili cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, adding a splash of water if it’s too thick.

A close-up of a wooden spoon lifting a hearty Gluten-Free Beef Chili made with ground meat, beans, tomatoes, and peppers, with more chili visible in the background.

Serving Suggestions

I can’t make chili without also making something to go alongside it. Sides are what make chili night. My Gluten-Free Cornbread is always on the table, baked in a cast iron skillet so the edges get crispy and the inside stays soft. My Gluten-Free Cheddar Bay Biscuits are another good option and come together in under 30 minutes while the chili is simmering. And if you want to add another chili to your rotation, my Slow Cooker Turkey Chili is the one I make when I want dinner ready without any last minute cooking.

A blue bowl filled with Gluten-Free Beef Chili, topped with sour cream, diced avocado, and chopped green onions sits on a floral-patterned cloth with a halved avocado in the background.
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Gluten-Free Beef Chili

This gluten-free beef chili is made with ground beef, black beans, kidney beans, and a simple spice blend that comes together in one pot in about 40 minutes. Beefy and hearty, with just the right amount of spice. Top it with diced avocado and green onion and dinner is done.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 1½ cups yellow or white onion - diced (about 1 large onion)
  • 1 cup green bell pepper - diced (about 1 bell pepper)
  • 2 cloves garlic - minced
  • 2 lbs ground beef - 85/15 preferred
  • 16 oz tomato sauce
  • 15 oz (1 can) black beans
  • 15 oz (1 can) kidney beans
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • ½ teaspoon paprika
  • ½ cup water

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • In a large pot over medium high heat, add 1 tablespoon olive oil or avocado oil. Cook 1½ cups yellow or white onion and 1 cup green bell pepper for 5-7 minutes until softened and translucent.
  • Add 2 cloves garlic and cook for an additional minute, stirring often so the garlic doesn't burn.
  • Add 2 lbs ground beef and cook, breaking it up well with a wooden spoon, until no pink remains.
  • Add 16 oz tomato sauce, 15 oz (1 can) black beans, 15 oz (1 can) kidney beans, 1 tablespoon chili powder, 1 tablespoon cumin, ½ teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon ground pepper, ½ teaspoon paprika, and ½ cup water. Stir to combine.
  • Cover and simmer over low heat for 20 minutes.
  • Serve topped with diced avocado and sliced green onion.

Notes

  • Gluten-Free: This recipe is naturally gluten-free, but always double check your labels on canned goods and spice blends to make sure.
  • Spice Level: This chili has a mild kick from the cayenne. Add more a little at a time if you want more heat, or leave it out entirely for a milder version.
  • Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. This chili also freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of water if it’s too thick.
  • Slow Cooker: Brown the beef, onion, bell pepper, and garlic on the stovetop first, then transfer everything to a slow cooker with the remaining ingredients. Cook on low for 6 to 8 hours or high for 3 to 4 hours.

Nutrition

Calories: 479kcal | Carbohydrates: 33g | Protein: 30g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 686mg | Potassium: 1010mg | Fiber: 10g | Sugar: 4g | Vitamin A: 740IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 6.3mg

Megan Hastings is a celiac recipe developer specializing in reliable gluten-free comfort food and baking recipes that taste as good as you remember, just without the gluten.

16 Comments

  1. I so agree that chili seems to be such a personal thing! EVERYONE seems to have a personal twist, but I must admit, yours seems RIGHT up my alley. I love that it’s quick and easy too! This is definitely going on the meal plan for next week 🙂

    Reply

    1. Thank you so much Leah! I love all the different takes on chili! So fun to see how everyone enjoys theirs. I hope you enjoy this recipe 🙂

  4. I could easily live off of chili, it’s one of my favorite meals! I’m always on the lookout for new recipes to try, especially ones that are as quick as this one! I’ll be giving this a try soon!

    Reply

    1. Thanks girl! Any chance you’ve done a homemade tortilla recipe on your blog yet? I want to try one!

  9. Completely agree that chili is a personal thing (I like mine with lots of lime and low on the beans). Most take loads of time on the stovetop or slow cooker to develop their flavors. I love that this recipe is quick and easy and always on the ready to fulfill those impromptu chili cravings.

    Reply

  10. I just love your recipes. I wrote them down in my little notebook. I am glad I have found a way to eat without bloating, I have so many food allergies >.< so it's good to find some recipes for inspiration! Have a great weekend dear <3

    Reply

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