What’s better than a hot bowl of gluten-free chili on a cold winter day. Try one of these yummy gluten-free chili recipes to warm yourself up!
Simply Savory Chili
- 1 pound ground beef
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 1/2 tablespoons chili powder
- 1 clove garlic, minced
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1 (29 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (16 ounce) can chili beans, undrained (double-check they are gluten-free!)
- salt and pepper to taste
- In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
- Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low.
- Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.
Quinoa Veggie Chili
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 (28 ounce) can crushed tomatoes
- 2 (19 ounce) cans black beans, rinsed and drained (double-check they are gluten-free!)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried parsley
- salt and ground black pepper to taste
- 1 cup frozen corn kernels, thawed
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
- Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Season with chili powder, cumin and cayenne pepper; cook 1 minute more to release the flavor of the spices.
- Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
- Once the red and green peppers are tender, stir in the quinoa and corn kernels. Return to a simmer, and cook 5 minutes then serve.
White Chicken Chile Chili
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves – cubed
- 1 onion, chopped
- 1 cup chicken broth
- 2 (4 ounce) can diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried cilantro
- 1/8 teaspoon cayenne pepper
- 1 (15 ounce) can cannellini beans, drained and rinsed (double-check they are gluten-free!)
- 2 green onions, chopped
- 2 ounces shredded Monterey Jack cheese or Pepper Jack Cheese
- 1 bag of your favorite corn chips (double-check they are gluten-free!)
- Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
- Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
- Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear.
- Garnish with green onion, shredded cheese, and corn chips