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!
There’s nothing better than a big bowl of chili on a cold day. Serve this chili with gluten-free garlic bread, gluten-free corn muffins or gluten-free rolls for a cozy meal.
This is my family’s very favorite recipe for chili! With beef, sausage, spices and tomatoes, it’s full of bold flavors.
Lately I’ve been making this chili in the instant pot because it’s so quick and easy, but you can easily make this recipe on the stovetop too.
For more gluten-free comfort food try these recipes for gluten-free chicken noodle soup, gluten-free enchiladas or this gluten-free lasagna.
Is chili gluten-free?
Most chili is naturally gluten-free. The ingredients for the base of chili – beef, tomatoes, beans and spices are gluten-free. Sometimes you need to watch for ingredients like beer or Worcestershire sauce that can contain gluten.
This recipe is made with 100% gluten-free ingredients. As always check the labels on ingredients like the turkey sausage and chicken stock to be sure the brand you pick is gluten-free.
Try serving this with gluten-free cornbread!
Ingredients You’ll Need
- Ground Beef/Sausage: I like to use a combination of the two meats. The sausage adds a delicious flavor!
- Onion/Green Pepper/Jalapeno/Garlic
- Crushed Tomatoes: I prefer the texture of this chili when made with crushed tomatoes.
- Tomato Paste: Adds a deep tomato flavor
- Spices: A combination of chili powder, cumin, oregano and bay leaves
- Brown Sugar: Off-sets some of the acidity of the tomatoes
- Chicken Stock or Water: Especially important if using the instant pot so the pot can come up to pressure
- Kidney Beans: Canned beans work great. Be sure to drain and rinse them.
How to Make Gluten-Free Chili
This chili can be made in the instant pot or on the stovetop. I’ve included pictures for how to make it in the instant pot here. See the recipe card for notes on how to make it on the stovetop.
- Brown the meat. I like to use a meat chopper to break it up.
- Add the onion, green pepper and jalapeno. Cook until softened.
- Add the spices and tomato paste and cook for 1-2 minutes.
- Add the tomatoes, beans and stock and stir to combine.
- Cook on high pressure for 15 minutes. Natural release for 10 minutes.
- Serve and enjoy!
Serving/Storing Gluten-Free Chili
How to Serve
This chili is delicious topped with any of your favorite chili toppings. Try cheese, jalapenos, sour cream, green onions, or chips.
Serve this chili with some freshly baked cornbread or dinner rolls for a cozy meal. Sometimes we also like to eat this chili over spaghetti or gluten-free pasta to make chili mac.
You might also like this gluten-free meatloaf.
How to Store
This chili can be made up to 5 days in advance and stored in the refrigerator. It just gets better with time and is great reheated!
To freeze this chili let it cool completely to room temperature before packaging into a resealable bag or tupperware to freeze. Let the chili defrost in the fridge overnight before reheating, or simply put the frozen chili in a glass bowl to defrost in the microwave.
More Gluten-Free Soups and Stews:
- Gluten-Free Beef Stew
- White Bean Soup
- Chicken Tortilla Soup
I hope you like this recipe as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Chili (Award Winning!)
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound sausage I use pork breakfast sausage
- 1 large onion chopped (about 2 cups)
- 1 green pepper chopped (about 1 cup)
- 1 jalapeno pepper seeded and minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon brown sugar
- 2 bay leaves
- 4 cloves garlic minced
- 3 tablespoons tomato paste
- 2 28 oz cans crushed tomatoes
- 1/4-1/2 cup water or chicken stock
- 2 15 oz cans red kidney beans drained and rinsed
Instructions
For the Instant Pot:
- Turn your Instant Pot to Saute. Add the olive oil. Add the meat and cook until browned, breaking up the beef and sausage 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 Stovetop:
- 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 beef and sausage 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. 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.
- Serve with favorite toppings. Enjoy!
I don’t love beans… do you think this would be a good “no beans” recipe?
Hi Kelly, yes, you could certainly add in more ground beef and sausage to make up for the kidney beans!
Amazing recipe and it was a smashing success! Thank-you!! We’re adding it to our rotation.
I would recommend frying up the sausage separately then adding it in with the ground beef. It was much easier to chop up with the wooden spoon or spatula that way. Also less grease/water from both meats in one pot while cooking so it ensures meats are cooked all the way through.
I added some lime juice at the end, green onion, cheese and sour cream as toppings.
Hi Bash, thanks so much for the thoughtful review and feedback—smart tips! We’re so glad you enjoyed it!
For the sausage, do you dice it up or take it out of the casing?
Hi Alexandra, you can get pork breakfast sausage in a roll or ground meat package so that it comes out of the packaging loose, no casing involved. Otherwise you’d need to remove the casing for the best texture. We hope you enjoy the chili!
Made this for a friend who was returning home after a difficult time away. It is really amazing. I didn’t add the jalapeño, but did add a bit of smoked paprika and I used Jimmy Dean sausage sage flavor with the meat. Truly a keeper. The spice and meat combo makes this outstanding.
Hi Fran, we’re so pleased the chili was such a hit! Thank you for taking the time to share such positive feedback with us!
I made this for dinner last night with the intent of having at least two days worth of leftover for lunches for three of us – NOPE! It was such a hit that it is gone in two days. I think the sausage is the secret ingredient – by far the best chili recipe I have ever used.
Aww, we’re so happy to hear you all loved it that much! Thank you for sharing your kind feedback with us!
Erin, can you provide cooking instructions for using a crockpot? TIA
Hi Linda, thank you for your question! You can follow all the instructions through adding the stock/beans, then cook it in the slow cooker for 6-8 hours on low or 3-4 hours on high. You might need to add a little more liquid towards the end of cooking. We hope you enjoy the recipe!
I am the world’s pickest eater, but this chili is probably the best I have ever had!! Pair it with some GF cornbread, and you’ve got the perfect fall meal. I’m definitely saving it in my cookbook. 🙂
Thanks!
Aww, this makes us so happy to hear, Peyton! We’re so glad you loved the chili and cornbread combo so much. Thank you for sharing such amazing feedback with us!
Could you use turkey sausage in place of pork? I’m allergic to pork.
Definitely, Jen! We hope you enjoy the chili!
This chili was excellent. I added chopped fresh mushrooms in as I simply loved the. Everyone simply loved it. This is definitely a keeper.
We’re so happy to hear the recipe was such a hit! Thank you for sharing your positive feedback with us!
Excellent recipe!!! Really enjoyed the addition of the pork sausage.
We’re so glad you loved it, Aileen! Thank you for taking the time to share your positive feedback with us!