Gluten-Free Hearty Chili with Corn
Warm up any occasion with the comforting and flavorful goodness of Gluten-Free Hearty Chili with Corn. Packed with lean ground beef, vibrant bell peppers, sweet kernels of canned corn, and a robust blend of kidney and black beans, this chili is a nutrient-rich favorite. It’s seasoned to perfection with chili powder, smoked paprika, and a medley of spices, creating a smoky, slightly spicy depth of flavor. Simmered slowly in savory beef broth and finished with diced tomatoes for a touch of tang, this gluten-free recipe is both satisfying and simple to prepare. Ideal for family dinners or a cozy gathering, this one-pot wonder is naturally gluten-free and serves up hearty warmth in every bite. Whether you pair it with fresh toppings or enjoy it straight from the bowl, this chili recipe is a crowd-pleaser that’s perfect for making ahead or savoring fresh.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 29 ounces canned diced tomatoes
- 3 tablespoons tomato paste
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups beef broth or stock
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Add the lean ground beef to the pot. Cook until browned, breaking it up with a spoon, about 5-7 minutes.
Once the beef is browned, add the diced red and green bell peppers. Cook for another 3-4 minutes until the peppers start to soften.
Stir in the canned diced tomatoes (with their juice), tomato paste, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper.
Pour in the beef broth, and stir to combine all ingredients.
Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Serve the chili hot, and enjoy this hearty meal!
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 8634 mg | 375% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 88.0 g | 314% | |
| Total Sugars | 64.2 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 6348 mg | 135% | |
*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.
