Gluten-Free Chili (Award Winning!)

gluten-free chili in white bowl topped with sour cream and cheese

Meaningful Eats

Gluten-Free Chili (Award Winning!)

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!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings servings

Author Erin Collins

Ingredients

1 tablespoon olive oil
1 pound hot turkey Italian sausage JennieO brand is gluten-free
1 pound ground beef
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
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons brown sugar
2 bay leaves
4 cloves garlic minced
3 tablespoons tomato paste
2 28 oz cans crushed tomatoes
¼-1/2 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 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 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 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. 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!

Notes

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: 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.

Nutrition