Gluten-Free Classic Chili with Meat and Beans
Savor the comforting warmth of our Gluten-Free Classic Chili with Meat and Beans, a hearty, one-pot wonder perfect for busy weeknights or cozy gatherings. Packed with tender ground beef, vibrant bell peppers, and a medley of kidney and black beans, this chili boasts rich flavors that come alive with a robust blend of chili powder, cumin, paprika, and oregano. Gluten-free beef broth ensures every spoonful is safe for those with dietary restrictions, while optional cayenne pepper adds a customizable kick for spice enthusiasts. Ready in just over an hour, this crowd-pleasing dish is as nourishing as it is delicious, perfect topped with your favorite gluten-free garnishes like shredded cheese or fresh cilantro. Whether you're feeding a family or meal prepping for the week, this recipe delivers big flavor and wholesome satisfaction in every bite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 pound Ground beef
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 28 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Gluten-free beef broth
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper (optional)
Instructions
In a large pot over medium heat, add the olive oil and sauté the diced onion until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it apart with a wooden spoon.
Stir in the diced red and green bell peppers, and continue to cook for about 3 minutes until the peppers begin to soften.
Add the canned diced tomatoes, tomato paste, and gluten-free beef broth to the pot, stirring well to combine.
Stir in the drained kidney beans and black beans, mixing thoroughly.
Sprinkle in the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and optional cayenne pepper.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes, stirring occasionally.
Taste and adjust seasonings as needed. Serve hot, garnished with your favorite gluten-free toppings.
Nutrition Facts
Calories |
2605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 6113 mg | 266% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 75.4 g | 269% | |
| Total Sugars | 44.5 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 6382 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
