Hearty Beef and Bean Gluten-Free Chili Recipe

This gluten-free chili recipe with beef and beans is a comforting, reliable classic. Hearty and simple, it’s perfect for lazy Sundays, game day gatherings, or busy weeknights. Make it on the stovetop or in a crock pot.

Ingredients Needed

• Ground beef — 1 pound. Use lean or 80/20 ground chuck. Ground turkey or chicken works too.
• Beef broth — 2 cups. Check labels to ensure gluten-free.
• Beans — 1 (15 oz) can black beans or dark red kidney beans, drained and rinsed (optional).
• Diced tomatoes — 1 (15 oz) can, fire-roasted if possible for extra flavor.
• Tomato sauce — 1 (15 oz) can for body and thickness.
• Worcestershire sauce — 1 tablespoon (use a gluten-free variety).
• Chili powder & cumin — 1½ tablespoons chili powder, 1 teaspoon cumin (check labels).
• Vegetables — 2 stalks celery, 1 medium onion, 1 green bell pepper, and 3 garlic cloves.
• Olive oil — 1 tablespoon for sautéing.
• Seasoning — ½ teaspoon kosher salt and ¼ teaspoon black pepper, adjusted to taste.

How to Make this Easy Chili Recipe

1. Brown the ground beef in a large, heavy-bottomed pot over medium-high heat, breaking it into small pieces. Remove the beef and drain excess fat.
2. In the same pot, add olive oil if needed and sauté diced celery, onion, and green bell pepper until tender, about 5 minutes. Add minced garlic and cook another minute.
3. Stir in chili powder, cumin, salt, and pepper.
4. Add beef broth a splash at a time to deglaze the pot and scrape up any browned bits.
5. Return the beef to the pot. Add diced tomatoes, tomato sauce, drained beans, and Worcestershire sauce. Stir to combine.
6. Reduce heat to low and simmer for at least 30 minutes, stirring occasionally. Adjust seasoning and consistency before serving.

How to Make Chili in the Crock Pot

The crock pot delivers tender, melded flavors. For best results, brown the meat and sauté the vegetables first — either in a pot or using a slow cooker with a sauté function. Transfer everything to the slow cooker and cook on low for 4–6 hours or high for 2–4 hours.

Why You Shouldn’t Make Chili in the Instant Pot

While the Instant Pot is great for many dishes, it’s not ideal for chili. Pressure cooking traps steam and prevents evaporation, so the chili stays thinner and less concentrated in flavor. The Instant Pot also doesn’t save much time once you account for pressurizing and releasing. For a thicker, richer chili, stovetop simmering or slow cooking is preferable.

How to Store the Chili

Refrigerate chili in airtight containers for 3–4 days. Freeze portions for up to 3–4 months. Cool to room temperature before freezing. Thaw overnight in the fridge and reheat on the stovetop, in the microwave, or in a crock pot. You can also reheat frozen portions in an Instant Pot if needed.

What to Serve with Chili

• Garnishes: shredded cheese, sour cream, crispy bacon, sliced green onions or jalapeños, chopped cilantro, a squeeze of lime, or crunchy chips.
• Cornbread: gluten-free cornbread or muffins are a classic side.
• Loaded baked potatoes: top with chili and cheese for a hearty meal.
• Fries: try chili cheese fries for a fun twist.
• Salad: a fresh side salad adds brightness and crunch.
• Tortilla chips and guacamole: a simple, satisfying complement.

More Gluten-Free Soups

This easy gluten-free chili is a reliable weeknight favorite and a crowd-pleaser for gatherings. If you enjoy this recipe, explore other simple gluten-free soups and stews to round out your menu.

Recipe

Gluten-Free Chili with Beef and Beans

Katie Olesen

A classic gluten-free chili with beef and beans — versatile, simple, and crowd-pleasing. Make on the stovetop or in a slow cooker.

Servings:8 servings

Prep Time:20 mins

Cook Time:30 mins

Ingredients

• 1 pound ground beef
• 2 stalks celery
• 1 medium onion
• 1 green bell pepper
• 3 cloves garlic
• 1 Tablespoon olive oil
• 1 ½ Tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 cups beef broth
• 1 (15 ounce) can fire-roasted diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can black beans or dark red kidney beans (drained and rinsed)
• 1 Tablespoon Worcestershire sauce

Instructions

• Heat a large heavy-bottomed pot over medium-high. Add the ground beef and sauté until browned and cooked through, breaking into small pieces.
• Dice the celery, onion, and bell pepper while the beef cooks. Mince the garlic.
• Remove the beef to a paper-towel-lined plate to drain excess fat. Return the pot to heat and add olive oil if needed.
• Sauté the celery, onion, and bell pepper until tender, about 5 minutes, then add garlic and cook another minute.
• Stir in chili powder, cumin, salt, and pepper.
• Add beef broth a splash at a time, scraping up browned bits from the bottom of the pot.
• Stir in diced tomatoes, tomato sauce, beans, and Worcestershire sauce. Return the ground beef to the pot.
• Reduce heat to low and simmer at least 30 minutes, stirring occasionally. Serve warm with desired garnishes.

Notes

Slow Cooker: Brown the beef and sauté the vegetables first. Add everything to a crock pot and cook on low 4–6 hours or high 2–4 hours.

Let it simmer. Longer simmering develops deeper flavor.

Thin as needed. Add broth or water if the chili becomes too thick.

Estimated Nutrition

Calories: 193kcal
Carbohydrates: 7g
Protein: 12g
Fat: 14g

* Nutritional information is an estimate and should be used as a guide only.