Gluten-Free Chili

Ingredients

• 454 g (1 lb)minced beef
• 1organic onion, diced
• 1organic green pepper, diced
• 425 g (15 oz)tin diced tomatoes
• 425 g (15 oz)tin tomato sauce
• 30 ml (2 tablespoons)cumin
• 30 ml (2 tablespoons)chilli powder
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon)cayenne pepper
• 2.5 ml (½ teaspoon)paprika
• 1 tinorganic hot chillies
• 425 g (15 oz), drained but not rinsedtin chilli beans
• 425 g (15 oz), drained but not rinsedtin black beans
• 425 g (15 oz), drained but not rinsedtin pinto beans

Instructions

1. 1

   Cook the beef

   Cook the minced beef, onion and green pepper in a Dutch oven or large pot until the beef is cooked through and the onion is translucent.

2. 2

   Add tomatoes

   Stir in the diced tomatoes, tomato sauce, cumin, chilli powder, salt, cayenne, paprika and hot chillies. Bring the mixture to a boil.

3. 3

   Simmer with beans

   Add the drained beans, cover the pot and simmer for 30 minutes.

4. 4

   Serve the chilli

   Serve hot with toppings and gluten-free cornbread.

What is gluten-free chilli?

Chilli is a hearty stew associated with Tex-Mex cooking, typically built around meat, beans, tomatoes and chilli spices. This version combines minced beef with black, pinto and chilli beans for a filling one-pot dinner.

The tomato base and mix of cumin, chilli powder and paprika give it warmth, while the bean variety adds different textures. Check the labels on packaged ingredients if you need to ensure the whole meal is gluten-free.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 24g protein, 28g carbs, 11g fat.

The beans and tomatoes provide much of the carbohydrate, while the beef contributes protein and a substantial share of the fat. For a more balanced plate, serve a measured bowl with a generous side of salad or vegetables and keep toppings to taste.

Build the flavour in one pot

Beef and vegetables: Cook the beef, onion and green pepper together until the beef is done and the onion has turned translucent. This gives the vegetables time to soften before the liquid goes in.

Spices and tomatoes: Stir the seasonings into the tomato mixture, then bring it to a boil before adding the beans. The recipe does not specify a quantity for the tin of hot chillies, so use the amount in your tin.

Keep the beans intact

Drain, do not rinse: The recipe calls for draining all three kinds of beans without rinsing them. Add them once the tomato base has boiled, then stir gently so they remain whole.

Covered simmer: Keep the pot covered for the 30-minute simmer. A gentle simmer helps the ingredients meld without breaking up the beans too much.

Check the texture

The finished chilli should be hot throughout, with tender vegetables and beans that still hold their shape. If the mixture bubbles vigorously, lower the heat to maintain a gentle simmer.

The source method gives no additional timing for the first cooking stage or for bringing the tomatoes to a boil, so use the stated visual cues rather than adding a fixed time.

Set up a chilli bar

Put out toppings separately so everyone can customise their bowl. Choose toppings that suit your guests and check that any packaged options are gluten-free.

Serve the chilli with gluten-free cornbread as suggested, or offer another gluten-free accompaniment. A simple green salad can add a fresh contrast to the rich, spiced stew.

Plan the cooking time

The listed total time is 75 minutes, and the covered simmer accounts for 30 minutes of that. Use the remaining time to prepare the vegetables, cook the beef and bring the tomato mixture to a boil.

Because the recipe does not give a separate preparation time, have the ingredients ready before you start cooking to make the one-pot method easier to follow.

Recipe notes & tips

• Use a large, heavy-based pot so the chilli can simmer without crowding.
• Dice the onion and green pepper to a similar size so they soften evenly.
• Drain the beans well while leaving them unrinsed, as specified.
• Stir gently after adding the beans to help keep them whole.
• Keep the heat low enough for a steady, gentle simmer during the covered 30 minutes.
• Check packaged spices, beans and toppings if you are cooking for someone who must avoid gluten.

Variations

• Adjust the heat: Use less cayenne or fewer hot chillies for a milder pot.
• More vegetables: Add extra diced green pepper for more vegetable texture.
• Different beans: Swap one bean variety for another, keeping the total amount similar.
• Topping bar: Offer toppings separately so each person can choose what to add.
• Meat-free option: Replace the beef with additional beans for a vegetarian variation.

Common mistakes to avoid

• Rushing the first stage: Cook until the beef is done and the onion is translucent before adding the tomatoes.
• Boiling too hard: Lower the heat after the mixture boils so the covered simmer stays gentle.
• Rinsing the beans: Drain them but do not rinse, as directed in the recipe.
• Stirring too roughly: Fold the beans into the sauce gently to avoid crushing them.
• Assuming every ingredient is gluten-free: Check labels on packaged ingredients and toppings.
• Leaving the pot uncovered: Cover it for the full 30-minute simmer to follow the method.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a saucepan over a low-to-medium heat, stirring occasionally, until piping hot; add a splash of water if the chilli has thickened.

Frequently asked questions