Gluten Free Chili Recipe Crock Pot

July 12, 2023 Post a Comment

The Best GlutenFree Chili! This easy chili recipe is made with ground beef, beans, and a simple from www.pinterest.com

Description

This gluten free chili recipe is a delicious and hearty meal that is incredibly easy to make. All you need is a crock pot, some basic ingredients, and a few hours to let the flavors mingle. It's packed full of beans, veggies, and ground beef and just a hint of sweetness from the tomatoes. The chili is thick and rich, perfect for a cold winter night or a quick and easy meal. Plus, it's gluten-free, so everyone can enjoy it.

Prep Time

For this gluten free chili recipe crock pot, you'll need about 10 minutes of prep time to get all the ingredients ready. This includes chopping the veggies, browning the beef, and prepping the spices. Once everything is ready, you'll be able to just throw it all in the crock pot and let it do its thing.

Cook Time

The chili will need to cook for at least 4-6 hours on low heat in the crock pot. You can also cook it for 8-10 hours on low if you want the flavors to really develop and the beef to become extra tender. If you're short on time, you can also cook it on high for 2-3 hours, but the flavors won't be as rich.

Ingredients

2 tablespoons olive oil

1 onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

1 pound ground beef

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 28-ounce can diced tomatoes

1 15-ounce can tomato sauce

1 15-ounce can black beans, drained and rinsed

1 15-ounce can kidney beans, drained and rinsed

1 15-ounce can corn, drained and rinsed

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and garlic and cook until the vegetables are softened, about 5 minutes. Add the ground beef and cook until browned, about 5 more minutes. Drain off any excess fat.

2. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper to the meat and vegetables and stir to combine. Transfer the mixture to the crock pot.

3. Add the diced tomatoes, tomato sauce, black beans, kidney beans, and corn to the crock pot and stir to combine.

4. Cover the crock pot and cook on low for 4-6 hours or on high for 2-3 hours, stirring occasionally.

5. Serve the chili hot with your favorite toppings. Enjoy!

Equipment

For this recipe, you will need a large skillet and a crock pot. You will also need a can opener and a spoon or spatula for stirring.

Notes

This chili can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen in an airtight container for up to 3 months.

Nutrition: Per Serving

Calories: 214

Fat: 8g

Carbohydrates: 24g

Protein: 14g

Fiber: 6g

Recipe Tips

For a vegan version of this chili, you can substitute the ground beef with crumbled tofu or tempeh. You can also use a combination of different beans, such as chickpeas, pinto beans, and black-eyed peas. You can also add in some extra vegetables, such as zucchini, carrots, or bell peppers. If you like your chili with a bit of heat, you can add in some diced jalapenos, chipotle peppers, or hot sauce.

To add some extra flavor to the chili, you can add a tablespoon of cocoa powder or a teaspoon of cinnamon. You can also stir in some cooked quinoa or brown rice at the end of cooking for some extra texture. For a creamy chili, stir in some plain Greek yogurt or sour cream at the end of cooking.