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!
1poundhot turkey Italian sausageJennieO brand is gluten-free
1poundground beef
1largeonionchopped (about 2 cups)
1green pepperchopped (about 1 cup)
1jalapeno pepperseeded and minced
2tablespoonschili powder
1tablespooncumin
1teaspoonoregano
½teaspoonsalt
¼teaspoonpepper
2tablespoonsbrown sugar
2bay leaves
4clovesgarlicminced
3tablespoonstomato paste
228 ozcans crushed tomatoes
¼-1/2cupwater or chicken stock
215 ozcans red kidney beansdrained 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.