Post updated on February 14, 2022
This gluten-free chili is warm, cozy, and full of flavor. With the perfect blend of meat, beans, tomatoes, and spices it's just perfect for a cold winter day. This simple chili recipe is gluten, dairy and soy-free. If you have allergies and are looking for a gluten-free chili recipe then look no further.
A nice, warm pot of gluten-free chili is something my family looks forward to every year. Not only do we enjoy this gluten-free chili recipe in the cooler, fall months, but it keeps us warm and cozy all winter long. Oh, and if you're into football and Super Bowl parties, this gluten-free chili recipe is always a big hit.
INGREDIENTS
- Ground beef
- Ground sausage - gluten-free
- Small onion - chopped
- Garlic cloves - peeled and minced
- Gluten-free chili seasoning - Try my gluten-free chili seasoning recipe HERE.
- Tomato paste
- Oregano
- Crushed tomatoes
- Red kidney beans - rinsed and drained
- Water
How to Make Gluten-Free Chili
- Brown the ground beef and ground sausage in a large pot. Drain the fat.
- Add the chopped onion and minced garlic to the meat. Stir well.
- Add the crushed tomatoes,and tomato paste. Stir well for 1 minute to thoroughly combine.
- Stir in the kidney beans, and water.
- Add the gluten-free chili seasoning and oregano. Stir well.
- Bring to a boil over medium heat.
- Cover the pot and simmer on low for 1-hour stirring occasionally.
- Remove lid and let stand for 1-2 minutes before serving.
Recipe Tips
- Gluten-free chili beans - Many canned chili beans contain added gluten in the form of wheat flours, or natural flavorings. I use regular canned kidney beans which are naturally gluten-free. Check all the labels carefully.
- Using dry kidney beans - I use canned kidney beans but dry beans will work just as well. Rinse the beans thoroughly, then soak them for at least 8 hours or overnight.
- Let Stand - Letting the chili sit and cool longer will thicken it up and give it more flavor.
- Make-ahead - Make this gluten-free chili recipe a few days before serving. The flavors combine as it sits and makes it taste even better.
What to Top Chili with?
Optional Toppings
- Shredded cheese - Sprinkle some shredded cheese over your chili while it's still hot. If you want to make this gluten-free, dairy-free chili then use dairy-free shredded cheese. I recommend trying Daiya, or Follow Your Heart dairy-free shredded cheese.
- Gluten-free crackers
- Gluten-free tortilla chips or corn chips
- Sliced green onion
- Diced avocados
- Sour Cream
What to Serve with Chili?
Pair your pot of gluten-free chili with any of these optional gluten-free sides for a complete meal.
- Gluten-free bread - Try my Simple Gluten-Free Bread Recipe.
- Gluten-free cornbread
- Gluten-free biscuits
- Gluten-free dinner rolls
What Chili Seasoning is Gluten-Free?
McCormick, Williams, and Pioneer brands all make gluten-free chili seasoning. Check all labels carefully. Some of these may contain other allergens. You can find these gluten-free chili seasonings at most local grocery stores, Walmart and Amazon.
For more information on how to read labels for food allergens check out my post Allergy-Free Shopping.
How to Store Gluten-Free Chili?
Place any leftover chili in the refrigerator in an airtight container for up to 1 week. Freeze any leftover chili in a freezer-safe container for up to 6 months.
If you like this recipe try my Gluten-Free, Soy-Free, Dairy-Free, Homemade Hamburger Helper.
Gluten-Free Chili Recipe
Equipment
- Large Pot with a lid
- Measuring cups
- Measuring spoons
- Large Spoon
Ingredients
- 1 pound Ground beef
- 1 pound Ground sausage gluten-free
- 1 small Onion chopped
- 4 cloves Fresh garlic peeled and minced
- 3 Tbsp. Gluten-Free Chili Seasoning (see my recipe below) OR 1 packet premade seasoning mix
- 3 Tbsp. Tomato paste
- 1 tsp. Oregano
- 1 28 oz can Crushed Tomatoes
- 2 15 oz cans Red Kidney Beans
- 2 cups Water
Instructions
- Brown the ground beef and ground sausage in a large pot. Drain the fat.
- Add the chopped onion and minced garlic to the meat. Stir well.
- Add the crushed tomatoes, and tomato paste and stir.
- Stir in the kidney beans, and water.
- Add the gluten-free chili seasoning, and oregano then stir.
- Bring to a boil over medium heat.
- Cover the pot and simmer on low for 1-hour stirring occasionally.
- Remove lid and let stand for 1-2 minutes before serving.
Notes
★Did you make this recipe? Please give it a star rating below in the comments!★
Blessings, Laura xo
