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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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
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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
