Cook up a batch of easy slow cooker gluten free chili this winter! This chili is healthy, hearty, and easy to make. Make it gluten free and vegan, too!
This no-fail gluten free chili is the one recipe that I am really, truly proud of. It is my go-to whenever we entertain guests for these reasons:
- It’s absolutely delicious
- It’s easy to make
- The ingredients are cheap
- It’s healthy
- It makes a ton of food
This recipe has evolved over the years as I have become not only a better cook, but also a busier mom.
My easy gluten free slow cooker chili has won awards. (Just at my church, mind you, but awards just the same.) Whenever I serve it to friends and family I can count on being asked to share the recipe. So here it is, everyone!
Without further ado, here is my five-star recipe for easy gluten free chili. Grab a 6-quart slow cooker and a skillet and get goin’.
Ingredients
2 cups dry black beans
1 cup dry lentil beans
8 cups chicken or vegetable broth
1 can diced tomatoes, drained
1 can diced green chilies
1 pound ground beef
Olive oil
1 onion, chopped
1 bell pepper, chopped
1 Tbsp minced garlic
1 Tbsp chili powder
1 Tbsp ground cumin
2 tsp black pepper
2 tsp salt
Optional:
Sour cream
Cheese
Cilantro
Tortilla chips
Directions
In the morning (the beans need at least 6 hours to cook in the slow cooker):
- Rinse black beans and lentils in water. Throw them into a 6-quart slow cooker.
- Add chicken/vegetable broth.
- Add diced tomatoes and diced green chilies.
- Turn your slow cooker on high.
Do the following steps now or in a few hours. If you need to take a break to change a diaper or run an errand, go ahead. Or just continue.
- Brown ground beef in a skillet on medium heat.
- Add chopped onions, peppers, and garlic. SautĆ© for 2-3 minutes. You may need to add some olive oil, depending on how fatty the meat is. Just don’t let anything burn or stick to the skillet!
- Add chili powder, cumin, salt, and pepper. Stir well to mix the seasonings in with the vegetables and meat.
- Transfer the contents of the skillet to the slow cooker. Stir well and let cook for 4-6 hours on high.
- Serve topped with sour cream, cheese, a bit of cilantro, and some tortilla chips on the side.
In the morning I have perfected my process so that it only takes a few minutes to throw everything into the slow cooker for a hot and hearty meal in the evening. During the fall and winter months I probably cook up this chili 2-3 times per month. We never get tired of it. It always, always hits the spot. And it makes the entire house smell warm and inviting. Your neighbors may come knocking to ask for a taste š
Easily Customized
Another feature I love about this slow cooker chili is that it is easy to customize. Don’t have black beans? Substitute pinto beans instead. Don’t have a can of diced tomatoes? Use a couple of fresh tomatoes or a can of tomato paste instead. Leave out the beef and use vegetable broth to make easy vegan chili. Want a little more spice? Add some cayenne pepper or a dash of crushed red pepper, or substitute the green chilies for diced jalapenos. I have done all of these substitutions, and more, and it always turns out tasty.
You may use canned black beans (4 cans), but I really prefer using dry ones. As they cook they absorb all the flavors of the other ingredients. They almost dissolve as they stew. Plus, dry black beans cost a fraction of what canned beans do.
Delicious Gluten Free Chili
Over the weekend I made this chili for our friends and accidentally left out the salt and pepper. They still raved about it and told me that it was perfectly seasoned. Surprisingly, it was. YOU CAN’T MESS THIS ONE UP.
It’s magic chili. I really believe that.
The leftovers freeze really well. I love making a huge batch of this and either giving half of it away to a friend or freezing it for later.
Enjoy!
More Kitchen Fun for Kids –>
This is the best chili ever!!!
“This looks awesome! I make your sweet potato, black bean, and feta frittata all the time and also use it as a base for my own creations ā so Iām excited to try this as well.
For the reader saying this is not low calorie, I guess it all depends on your definition ā I calculate this at around 220 calories / serving if divided into 6 portions, which sounds pretty light to me. I usually serve frittatas like this for dinner with some green salad, though potatoes or toast is nice if you want some carbs.”
this was fabulous! And different! And easy! Saving this recipe for sure – thanks much!!
I always not only drain my meat, but rinse it with hot water. This will get all of the grease off. Then I leave it sitting in the collander over couple of paper towels for a few minutes to get as much water off as it can. Then I will bag or freeze it. And we always do salt, pepper, and garlic in all of our ground beef recipes.
That looks so fresh and tasty!! I am actually not a fan of cilantro at all, although I sure wish I was right now!