gluten free chili

 This Paleo Chili from Delish.com is spicy, super savory, and extra hearty. 

Best Paleo Chili

bacon,

yellow onion, chopped

celery stalks, chopped

bell peppers, chopped

garlic,

lb. lean ground beef

tbsp. chili powder

cumin

oregano

tbsp. smoked paprika

Kosher salt

black pepper

tomatoes

chicken broth

jalapeños,

avocado,

cilantro,

SO good. 
Tonight was the first night in almost three weeks that my EXTREMELY picky ASD toddler actually ate dinner with us.

This chili was DELICIOUS! The whole family loved it. Ditching my old chili recipe for this one. The bell peppers and celery make all the difference.

This was really yummy. It tasted like cumin. It could have had more flavor. But it was a hit in my house. The kids ate it up. I added 3lbs of beef. Soooo delicious. I will make it again.

https://streaming.hearstdigitalstudios.com/2f33b205-43de-46e3-85b7-913dbe60065d/video_rover_16x9_1080p_hd_1542396573_73519.mp4

Breakfast burrito lovers! This low carb version made with cabbage is sure to satisfy your breakfast time cravings.

We're ALL OVER These Low Carb Breakfast Burritos

This gluten-free chili is a blend of beef, beans, tomatoes and spices, all simmered together until tender and flavorful. Naturally gluten-free and easy to make in the instant pot or on the stove top!

Gluten-Free Chili (Award Winning!)

olive oil

turkey Italian sausage (JennieO brand is gluten-free)

beef

onion (chopped (about 2 cups))

green pepper (chopped (about 1 cup))

jalapeno pepper

chili powder

salt

pepper

brown sugar

bay leaves

garlic (minced)

tomato paste

28 oz cans crushed tomatoes

water or chicken stock

15 oz cans red kidney beans (drained and rinsed)

Turn your Instant Pot to Saute. Add the olive oil. Add the meat and cook until browned, breaking up the turkey and beef with a spatula (or meat chopper) as you stir.

Add the onion, green pepper and jalapeno and cook for 3 more minutes or until softened.

Add the chili powder, cumin, oregano, salt, pepper, brown sugar, bay leaves, garlic and tomato paste and cook for 1-2 minutes until fragrant.

Pour in the crushed tomatoes, chicken stock and beans and stir to combine. Press MANUAL or High Pressure on the instant pot and cook for 15 minutes. Allow the chili to natural release for 10 minutes.

Serve with favorite toppings. Enjoy!

For the Instant Pot:

Heat a large dutch oven or pot over medium-high heat. Add the olive oil. Add the meat and cook until browned, breaking up the turkey and beef with a spatula (or meat chopper) as you stir.

Pour in the crushed tomatoes, chicken stock and beans and stir to combine. Bring to a simmer then reduce the heat and cook, stirring often for 40-50 minutes. Let sit with the lid on and the heat off for 10 minutes before serving.

For Stovetop:

A cozy vegetarian Pumpkin Chili simmered in a chipotle and poblano base with fire roasted tomatoes and warming spices. Use fresh pumpkin puree, kabocha puree or canned store bought in this recipe. Dinner in 30 minutes? Helloooo weeknight chili! This recipe is vegetarian, vegan and easily gluten free.

Pumpkin Chili Recipe

Tbs Vegetable Oil (I like coconut or olive oil)

C (200 grams) Yellow Onion, (large dice, about one smallish onion)

C (125 grams) Poblano Chili Pepper, (large dice*, about one medium poblano)

tsp Cumin, (ground)

Tbs Chili Powder

tsp Smoky Paprika

Sea Salt

Chipotle Chili (minced, omit

Tbs Adobo Sauce, (from can of chipotle chilis, reduce

C (465 grams) Vegetable Broth

14 1/2 oz (411 grams) Fire Roasted Tomatoes, (+ its juice, one can)

15 1/2 oz (440 grams) Cooked Black Beans, (drained and rinsed, about one can)

C (270 grams) Pumpkin Puree, (use homemade

Cloves of Garlic, (minced)

tsp Black Pepper, (ground)

tsp Oregano, (dried)

Lime Pepita Cream

Fist Full of Fresh Cilantro

Avocado slices

Jalapeños

Sour Cream

In a large dutch oven or soup pot add the coconut oil and heat on medium heat until it shimmers. Add the onion and poblano pepper. Turn the heat to medium-low and saute for 8-10 minutes or until slightly softened. Some charing is good!

Add the cumin, chili powder, paprika, salt, chipotle chili and adobo sauce (for a milder chili, omit the chipotle chili and reduce the adobo sauce to taste). Stir for 1 minute or until the spices release their fragrance. Pour in the vegetable broth, stir to deglaze, then add the tomatoes, beans, kabocha, garlic, black pepper and oregano. Bring to a simmer, turn to low and cook for 10-20 minutes until warmed through. It will thicken further as it cooks.

Serve with fresh cilantro, avocado, jalapeños, sour cream and/or a sprinkle of shredded cheddar.  Store in a covered container in the refrigerator for up to three days, or up to three weeks in the freezer. Thaw in the fridge overnight and rewarm stovetop on low for about 10 minutes.

https://www.youtube.com/watch?v=zL9CQ6ny-gA

Full Recipe on VanillaAndBean.com: https://vanillaandbean.com/kabocha-two-bean-chili/

A cozy vegetarian Pumpkin Chili simmered in a chipotle and poblano base with fire roasted tomatoes and warming spices. Use fresh pumpkin puree, kabocha puree or store bought in this recipe. Dinner in 30 minutes? Helloooo weeknight chili! This recipe is vegetarian, vegan and easily gluten free.

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Vegetarian Pumpkin Chili

Healthy slow cooker chili is so cozy and delicious. Packed with protein, this healthy chili simmers for eight hours in the crockpot until it is absolutely perfect. Don't have a slow cooker? No problem, I provide stovetop instructions as well. With just the right amount of spices and so much flavor, this easy fuss-free recipe is one that the whole family will enjoy.

Healthy Slow Cooker Chili

coconut or olive oil

white onion, diced

dark kidney beans

tomatoes tomatoes

green chiles

broth

bay leaf

smoked paprika

cayenne pepper (optional)

black pepper,

Heat a large skillet over medium-high heat. Once the skillet is hot, add in a drizzle of oil and then add the ground beef. Brown the beef, breaking it up as it cooks and then drain any excess fat.

Add the diced onion and minced garlic and cook for four to six more minutes until the onion is tender.

Transfer the ground beef mixture to your slow cooker. Add in the kidney beans, diced tomatoes, green chiles, spices, bay leaf, and broth. Stir everything together until well combined.

Cover and cook the chili on high for five to six hours or on low for seven to eight hours.

When the chili is finished cooking, give it a taste and season with salt and pepper to taste. Serve the chili immediately garnished with your favorite toppings like sour cream, green onion, avocado, or cheddar cheese.

Just to answer this reviewers question, I made this recipe last week with the instant pot and put it on 26 minutes and it turned out great. 26 I know is random but I had initially hit the chili button and it’s preset to 30 min. I had looked at other instant pot chili  recipes and many said 20 min was enough so I think I lowered it by a few min and landed on 26 and like I said it turned out well. This recipe is also super flexible as I also had only one can of beans and chicken instead of turkey but otherwise made it as written it was absolutely yummy. It’s going to be my go-to chili recipe going forward. Thanks so much!

So flavorful! My husband and I LOVE this recipe. We’ve been making it for several weeks straight.  It’s now our favorite fall recipe!

This is the first recipe I’ve made from this blog and it was delicious! I made it in the crockpot and it’s a great traditional chili which is exactly what I wanted!

I made a double batch of this chili to freeze half for postpartum. I cooked it on the stove top and let it simmer for about 3 hours while cooking other meals. I subbed one can of black beans and added extra broth (since I simmered for longer). The flavors were delicious!! We loved the addition of the smoked paprika! Can’t wait to eat the second batch from the freezer.

SO GOOD and so easy. Makes the entire house smell amazing. Great for freezing too. Recommend highly (and with cornbread!)

This recipe is so easy to make and so delicious, even my husband who isn’t a big chili fan loved it! So hearty and filling, perfect for a chilly night. This will definitely become a staple recipe in our rotation!

This has become my go-to chili recipe! I learned a lot about making chili from just this recipe,  such as the fact that
there's 2 kinds of paprika.  I never knew this.   Also,  I wasn't sure about the green chilies but they work great and are flavorful but not over the top 4 alarm.
Thanks for a simple, easy and delicious chili recipe :)

THIS RECIPE WAS NOT ONLY VERY EASY BUT DELICIOUS! VERY FLAVORFUL AND THE SLOWCOOKER JUST HELPED EVERYTHING MARRY TOGETHER. THIS WILL BE A WEEKNIGHT STAPLE DURING THEE FALL BECAUSE IT'S EASY TO DUMP AND GO.

Great recipe! Loved the green chilies and fire roasted tomatoes! Will definitely make again.

I made this for dinner last night and my husband said it’s the best chili I’ve ever made! It was delicious and next time I will double the recipe as we barely had leftovers! Thank you for this delicious recipe!

My husband is picky about chili and he loved this recipe!  I made it on the stove top and it came together so easily.  Since I am allergic to onions, I substituted fennel and it was a nice addition.
This will be a great dish to add to our fall/winter dinner rotation.  Thanks for the recipe, Ashlea!

Excited to try this tomorrow, sounds great! Could I brown the turkey tonight, combine it all, put it in the fridge, and cook it tomorrow? Or should I wait for the morning to combine everything? Thanks!!

Made this tonight for dinner.  My family really enjoyed it.    Followed the directions, the only thing I substituted was vegetable broth for the beef or chicken broth.  Will definitely use this recipe again.

One of our family go-to recipes. Perfect and delicious!

This was so good! And super easy too. Thank you Ashlea!

Easily one of my fave recipes from this site, and I have tried MANY! This will be on rotation during the fall and winter. It has heat, texture, and complexity that is so satisfying. 

Modifications: I used one can black beans and one can kidney. 2 parts ground beef, one part ground turkey. I added a tiny amount of Worchester sauce for even more umami and two broken up strips of thick cut bacon at the end. This elevated an already AMAZING recipe  :).

This is a SOLID chili recipe. I left out the diced green chilies and my spice adversed toddler ate it with no issues. I will be making it again as the weather gets colder.

https://content.jwplatform.com/videos/30R1hpw3.mp4

This healthy slow cooker chili is so cozy and delicious. Packed with protein, this healthy chili simmers for eight hours in the crockpot until it is absolutely perfect. Don't have a slow cooker? No problem, I provide stovetop instructions as well. With just the right amount of spices and so much flavor, this easy fuss-free recipe is one that the whole family will enjoy. 

This easy Vegan Chili Recipe is healthy, hearty, and a perfect cozy meal for chilly days! It's packed with protein and fiber thanks to beans &amp; veggies.

Easy Vegan Chili Recipe

yellow onion, diced

green bell peppers, diced

celery,

carrots,

ancho chili powder*

cayenne pepper (Optional)

sea salt

(235 ml) low-sodium vegetable broth (or water)

Base Flavor: Warm a large pot or dutch oven over medium-high heat. Add 1/3 cup (80 ml) of water (see notes for oil version) to the pot and add the onion, celery, and green pepper to a large nonstick pot. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional 1/4 cup (60 ml) of water. This process should take around 10 minutes total. 

Spices: Reduce to medium heat and add the garlic, and carrots to the pot along with the chili powder, cumin, oregano, salt and optional cayenne pepper. Sauté for an additional 2-3 minutes, adding a small splash of water if things start to stick. 

Simmer: Finally, add the kidney beans, pinto beans, crushed tomatoes, and the vegetable broth to the pot. Bring everything to a boil over high heat, then reduce the heat to create a simmer. Cover and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5 to 7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot. 

Serve: Serve warm, and top as desired. Leftovers can be store in the refrigerator in an airtight container for up to 5 days and reheated on the stovetop or in the microwave. You can also store this vegan chili in the freezer for up to one month.

Love this Easy Vegan Chili Recipe, this one seems super delicious and unique. Will love to try this delicious one , thanks for sharing this recipe with us . Super excited to try this one .

Loved this recipe added tofu smart ground and green beans, everyone enjoyed. Thank you

Love this  Easy Vegan Chili Recipe, never tried this before . Super excited to try this unique recipe. Thanks for sharing this one with us .

Super excited to try this Easy Vegan Chili Recipe, this one seems amazing and unique, super excited to try this one , thanks for sharing with us.

This  Easy Vegan Chili Recipe seems super delicious , super excited to try this unique recipe. Thanks for sharing this one , always excited to try this one.

Love this delicious Easy Vegan Chili Recipe, super excited to try these with us, will love to try this one.

You should add "oil free vegan chili" to your keywords.  That is a MAJOR bonus for WFPB folks.

This is so delicious and makes so much! Entire family and friends who are meat eaters love this too!

Thank you so much for sharing this amazing vegan chili recipe! I can't wait to give it a try. It looks so flavorful and hearty, perfect for a cozy rainy day meal. I love that it's easy to make and only requires a few simple ingredients. I also appreciate that you included some tips and suggestions for how to customize the recipe and serve it with different toppings. This is definitely a recipe that I'll be coming back to again and again. Thank you again for sharing!

Stellar recipe! Added a sweet potato and it was fire! 🔥
Thanks for all your great content Caitlin!

I love a lot of Caitlin’s recipes more than this one, which is the only reason I am giving 4 stars instead of 5. 

Pros: very easy to make, includes pantry staples/findable ingredients, feel-good healthy recipe with lots of protein and benefits, filling, good for leftovers

Cons: maybe I just don’t love chili? The taste is not one that I’ll crave, but as far as chili goes, this one is as good as a lot of others. I might try to sub black beans for one of the others next time because I just like that flavor a smidge more 

I’ll still eat all my leftovers and feel good about the nutritional content!

Top 6 gluten free chili recipes from across the web

The most viewed gluten free chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Paleo Chili

Gluten-Free Chili (Award Winning!)

Pumpkin Chili Recipe

Healthy Slow Cooker Chili

Healthy Slow Cooker Chili

Easy Vegan Chili Recipe

Top 6 gluten free chili recipes from across the web

The most viewed gluten free chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Paleo Chili

Gluten-Free Chili (Award Winning!)

Pumpkin Chili Recipe

Healthy Slow Cooker Chili

Healthy Slow Cooker Chili

Easy Vegan Chili Recipe

The most viewed gluten free chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine