Do you know what I love about making gluten free chili at home? All you need are some simple ingredients and you can end up with a bowl of chili that’s BOMB. Do we still say that? Ugh. I can’t keep up.
Today’s awesome gluten free chili recipe is also allium free, top 9 free, and free from a few other less common allergens (including beans and legumes). However, don’t let that free-from status deter you. This easy chili recipe is incredibly delicious, and you’ll absolutely want to have seconds or thirds.
Now, grab your knife and cutting board, and let’s get to work.
Tools to Make This Gluten Free Chili Recipe
- Kitchen Scale
- Knife (this is my current fave knife series)
- Cutting Board
- Steaming Pot
- Large Pot OR Dutch Oven OR Instant Pot/Pressure Cooker OR Slow Cooker
- Wooden Spoon for Cooking
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nuts, Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Coconut, Garlic, Legume, Lupin, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry*, Red Meat*, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Yeast
Friendly To: EOE, FPIES, Migraine Diet (Johns Hopkins), Paleo
Compatible With: Corn Free, Cruciferous Free, Mustard Free, Seed Free, Top 14 Free, GAPs
- Corn Free: Source safe ingredients. Make sure the produce isn’t waxed. Use a safe ground meat. Omit the liquid smoke (unless you have a safe option).
- Cruciferous, Mustard, & Top 14 Free: Swap the ground mustard for 2 tsp of ground ginger. You’ll shift the flavour a bit, but you’ll still enjoy this easy recipe.
- Seed Free: Omit the cumin and mustard. You’ll lose some flavour, but the chili will still be enjoyable. If you can, add 2 tsp of ground ginger to take their place.
- GAPs: Use any sweetener of choice, it can be liquid or granulated.
- Budget Friendly: This is a BIG batch of chili. If you make a 1/2 or 1/3 batch (great for a small family or individual) the overall cost will drop quite a bit.
**This recipe calls for a ground meat of choice, so you’ll either use poultry, or a red meat.**
Gluten Free Chili Recipe Video
If you’re a video person, here’s a short video of me making this tasty chili recipe.
Ingredients for This Gluten Free Chili Recipe
Part 1 Ingredient (to be used later)
- 1KG Organic Red Beets (36 ounces/2.25lbs), cubed and steamed
Part 2 Ingredients
- 70g Lard/Drippings OR Cooking Fat of Choice
- 660g Organic Green Bell Pepper (24 ounces), medium dice
- 560g Organic Red Bell Pepper (20 ounces), medium dice
- 450g Organic Mushrooms (16 ounces), roughly chopped
Part 3 Ingredients
- 1.25KG Ground Meat of Choice (44 ounces/2.8lbs)
- 4 tsp Sea Salt
- 4 tsp Organic Ground Ancho Chili (this is not the same thing as chili powder)
- 3 tsp Organic Ground Mustard
- 1 tsp Organic Ground Cumin
- Organic Ground Black Pepper to Taste (I use about 1/2 tsp)
- 1/4 tsp Organic Ground Chipotle (this is a heat bringing spice)
Part 4 Ingredient
- 2 tsp Sea Salt
- Cooked Beets (Part 1, use as much or as little as you’d like)
Part 5 Ingredients
- 450mL Milk of Choice (16 ounces/2 cups)
- 390g Organic Tomato Paste (14 ounces)
- 100g Organic Maple Sugar
- 1.5 tsp Sea Salt
- 10 drops Liquid Smoke (this is the brand that I use)
Ingredient Notes
Beets: You can use less beets if you’d like, but don’t use more. They help make this a balanced meal, but, you can swap them for a different vegetable you enjoy. Carrots would be an excellent swap, or a blend of root veggies.
Ground Meat: You can use ground beef, ground turkey, ground chicken, ground rabbit, ground bison, ground venison, ground pork, ground bacon, or any combination/blend of ground meats to make this gluten free chili recipe.
If you plan to use a ground meat with a high fat content, you may want to cook it separately (Part 3 Ingredients), drain off the excess fat, then fold it into the main chili pot. I generally use a lean ground meat when making this recipe, so feel free to use lean ground beef, lean ground chicken, and so on.
Maple Sugar: You can swap this granulated sweetener for other granulated sweeteners. If you stick with an unrefined sweetener (coconut sugar, date sugar) the chili won’t be too sweet in the end. If you swap for something like organic brown sugar, start with half the amount. Sample, and only add more as needed since cane sugars read as much more sweet.
You can swap the maple sugar for a granulated, or liquid sweetener (maple syrup, etc.).
Alliums (onions, garlic, etc.): This is naturally an allium free recipe that draws on other gluten-free ingredients to deliver on flavour. However, if you’re not allium free and love all things onion and garlic, you can add diced fresh onion to the vegetable mix (Part 2 Ingredients) or add onion powder & garlic powder alongside the Part 3 Ingredients.
If you plan to use roasted garlic or chopped garlic cloves, add with the Part 5 Ingredients.
More Amazing Gluten Free Chili Recipes
As you may know, free-from is my jam, and I’m all about creating a place at the table for people who are normally excluded. With that in mind, my recipes are packed with bold flavors, but they’re not traditional chili recipes. However, don’t be afraid to click on through and make some amazing gluten & top 9 free meals that your whole family will love.
- Vegan + Gluten Free Chili Recipe (an easy gluten-free chili recipe that I’m told is great as a dip with chips)
- Vegan White Bean Chili Recipe (a great gluten & dairy-free chili for those who are tomato free)
- Corn Free Bison Chili Recipe (such a great homemade chili recipe you can batch cook and freeze)
- Legume Free Chili (this one takes a super creative approach to replacing beans)
 |
 |
 |
 |
If you’d like to see more variations, or even gluten-free soups and stews, be sure to check out the Advanced Recipe Search on RAISE.
Directions (stove top, with pictures)
- Cook Temp & Time: Medium Heat | 55 – 70 Minutes
Start by preparing your beets. We’ll use them with the salt in Part 4 Ingredients. Peel your beets, then cube them, then steam them. They’re ready when they’re fork tender. Avoid making them mushy. If you’re not a huge beet fan, start with less beets. Each time you make this recipe, you can add a bit more.
Next, prep your mushroom and bell pepper. If you’ll be using homemade ground meat from your meat grinder, make sure it’s ready to go as well.
To get cooking, heat your Dutch oven on medium heat (6.5/10 for me) and add the lard (or cooking fat of choice). Once it’s melted, add the mushroom, and both types of bell pepper.
Stir as needed to prevent burning/sticking. Cook your veg for 20 – 25 minutes. During this time, you’ll see the release (and cook off) of a lot of liquid.
Next, add your ground meat and all of the seasonings from Part 3 Ingredients. Mix very well to ensure the meat is well seasoned. Using your utensil of choice, break the meat into bite-sized chunks as it cooks. Allow the meat to cook for 15 minutes.
Now, add the steamed beets into the Dutch oven along with 2 teaspoons of sea salt. Mix well. Cook for 3 minutes.
Finally, add the rest of the ingredients (Part 5 Ingredients) to your Dutch oven. Mix very well to incorporate everything. Continue to cook for 15 – 20 minutes to allow the flavours to come together. Stir as needed to prevent burning/sticking. Depending on your stove, you may want to turn the heat down a bit. That’s it! Your easy meal is ready to serve.
Want to adjust the spiciness of the chili? You can add more chipotle which is a spicy chili powder (the ancho in this recipe brings flavour).
Fun Ways to Serve Your Gluten Free Chili
OK, I’ll be honest, you can absolutely keep things normal and use your favorite chili toppings when serving up this meal. Or… you can try one of these fun ideas below.
Top with sour cream or cheddar cheese for a creamy cooling effect.
Add a little hot sauce to your chili to give it some kick. You can also add something like jalapeño maple syrup.
Make a chili stuffed baked potato (or stuffed sweet potatoes). Get your potatoes into the oven, then cook your chili and they should be done at about the same time.
Top your bowl of chili with a slice or crumbles of gluten-free cornbread (or corn free “cornbread” in my case). You can also do that thing where you pour uncooked cornbread batter on top of chili and put the whole thing in the oven. Been there, done that, and the kids loved it.
Add chopped hot dogs to your chili if you have kiddos that love them. Sometimes, adding a novelty ingredient can help picky/selective eaters be a lot more likely to try the food. If you don’t want to go that far, you can offer your kiddo hot dog slices on the side and encourage them to use them like chips and dip them into the chili.
Use your chili as part of a layered dip and add chips. Other layers can include guacamole, cilantro cream cheese (mix chopped cilantro into safe-for-you cream cheese), lime juice, green chilies, salsa, and anything else you fancy.
Make Chili Mac!! Yes, I’m shouting, because doesn’t that sound delicious?! Basically, make homemade gluten free mac and cheese and pop some chili on top.
How to Store Your Chili Leftovers
You can store your gluten free chili leftovers in the refrigerator for several days. It’s great both hot and cold, and makes for a wonderful packed lunch (don’t forget ice packs since it’s perishable). Additionally, you can freeze your delicious chili leftovers.
To freeze, allow your gluten free chili to cool some, then transfer to freezer safe containers. Be sure to leave a little space for expansion.
To thaw, place the container in the fridge overnight. For best results, select a container based on how much you’ll use. For example, you can purchase small 4 – 10 ounce containers for individual servings. This is especially helpful if only one person in your home has food allergies and you’re looking to prevent food waste.
Alternatively, you can use 34 – 64 ounce containers for family sized portions if you plan to serve this for a lunch or dinner.
Batch Cook & Freeze
I cannot stress the importance of meal prep when someone has special dietary needs. Batch cooking is another thing that I stress because at the end of the day, you don’t have the time to do it all.
Chili is a fantastic recipe that you can meal prep in advance (the produce), batch cook the day of, and have a freezer full of loot the next day. Ideally, you’ll want to cook 2 to 3 dinners per week that are freezer friendly, and after several months you’ll take a big step back and be like, woah. I can coast, I have emergency food, I can travel with this food, and so on.
Having a freezer stash of safe food is paramount when it comes to free-from living, so make sure it’s part of your meal planning and overall workflow.
More Delicious Gluten Free & Allergy Friendly Recipes
If you manage Celiac Disease, food allergies, or other dietary restrictions, I’ve got you covered. These delicious recipes are all made for people who require a gluten-free diet, and much more.
- Easy Shredded Chicken and Rice Recipe Two Ways (a great recipe if you need to put in the minimal effort for dinner one evening)
- Stove Top Chicken and Rice Recipe (Nightshade Free, Gluten Free)
- Kale and Date Chicken Recipe (one of my kids’ favorite recipe, they say you can’t really taste the kale)
- Super Easy Pulled Pork Recipe (Gluten Free, Top 9 Free)
 |
 |
 |
 |
Answering Your Questions About This Gluten Free Chili Recipe
Can I add beans to this chili recipe?
Whilst this gluten free chili recipe is naturally legume free, yes, you could add a range of beans to this hearty meal including pinto beans, kidney beans, black beans, and even cannellini beans.
The nice thing is, this is great recipe for adding beans because of how versatile it is. Also, if you don’t love beets, swap the beets for beans. You can also swap half the beets for your chili beans and come out winning.
How can I make this a vegetarian chili?
This is a great question. You could start by exchanging the ground meat for plenty of beans. You can use dry beans or canned beans and still have the perfect easy dinner. Red kidney beans should be part of your mix, as they have a really hearty read to them.
Next, you could use something like cooked tofu or soy free tofu in place of the meat, or alongside the beans for the sake of keeping things interesting.
You can swap all of the ground meat for something like pulled jackfruit which will give you a fantastic meaty texture whilst keeping the dish vegetarian.
For more meat swapping ideas, check out this article here on the site where I go over a lot more options you may enjoy. Happy cooking!
Can I use all red bell peppers when making this recipe?
You can, and know that it will change the flavour profile slightly. Green bell peppers are less ripe and less sweet than their red, yellow, and orange counterparts. By using all red, you’re increasing certain flavor notes, so just go into that swap eyes wide open. Enjoy your big bowl of chili!
Could I use tomato sauce instead of tomato paste in this recipe?
Tomato paste is one of those special ingredients you can’t swap blindly because of the concentrated flavour. Interestingly, you can swap tomato sauce for tomato paste + water, but it doesn’t really work well the other way around.
Technically, you can use tomato sauce in place of the tomato paste, however, you will be downgrading your flavor as well. So, if you can avoid it, don’t do it.
Can I use a packet of chili seasoning instead of the spice blend?
Yes, it’s a great option if you have a safe gluten free seasoning packet (remember, spices can contain gluten). To do this, trade my seasonings in Part 3 for an equal amount of your packet. If your packet contains sodium/salt, you’ll need to take that into account as well.
Is it true that chili tastes better the next day?
Yup, and that’s because overnight, as it rests in your fridge, the flavours all meld together even more. The natural oils mingle and overall, the flavour intensifies. For some spices and herbs, being in fat helps them release more flavour whilst others are releasing more flavours due to the water content of the dish.
Either way, as those flavour compounds are released and mix together in your fridge overnight (think of it like a cold version of slow cooking), you come back to an incredible pot of leftovers the next day.
What other vegetables can I add to this gluten free chili?
Personally, my favorite part about making chili recipes is that you can easily swap things in and out and still have a delicious meal in the end. There are so many veggies you could add including but not limited to: butternut squash, carrots, celery, dino kale (shredded), green chiles, jicama, parsnips, pumpkin, heirloom spinach (roughly chopped), tomatoes, and tomatillos.
I realize some of these are technically fruits, but I figure it was OK to have them on my list. Obviously don’t add them all in one go, but pick one or two the next time you’re making chili and add a little. You can also swap some of the beets for a different vegetable.
Can I make this chili recipe in a slow cooker?
Yup, you can absolutely have slow cooker chili from your Crockpot (or Instant Pot). You’ll need to fully season and partially cook the ground meat, then add everything to your slow cooker to cook. This is to ensure the meat isn’t one giant chunk when it’s time for you to enjoy a bowl of chili.
Could I use broth instead of milk when making this gluten free chili?
When making this cozy meal, you can use broth instead of milk, however, you’re going to shift the balance quite a bit if you do. Milk has no sodium and all standard broth and stock that you purchase at the grocery store will contain a decent amount of sodium. If you can use sodium free broth, that would be ideal.
Additionally, you’ll alter the viscosity of the chili just a bit. A great way to offset that is to use extra tomato paste to sure your chili is nice and thick when it’s done cooking.
Will this gluten free recipe get me first place in a chili cook-off?
I’m going to be honest with you: nope. But, only because many of the judges walk into a chili cook-off with certain expectations. They’re not thinking allium free, allergy friendly, and all the things. Now, will judges find this interesting? Of course.
If you want to win a chili cook-off, I’d suggest taking the recipe further. You don’t necessarily need garlic cloves or onions to win, but you should pump up the flavours a bit more, and serve/present in a way that says I’m here to win (think, dramatic bread bowls or something creative).
I’ll also add this: I think you’d be a contender if it were a specialty free-from chili cook-off where the point is to avoid traditional ingredients.
