Chili is a hearty, comforting dish that shines as a one-pot meal, especially when made gluten free. Skipping masa harina, a common thickener derived from corn, this recipe uses simple, naturally gluten-free ingredients that keep the chili rich and satisfying without compromising texture or flavor.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or turkey for leaner option)
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup beef or vegetable broth (gluten free)
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Optional: 1 teaspoon cocoa powder (for depth)
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the ground beef to the pot. Break it up with a spatula and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
- Stir in the diced green and red bell peppers. Cook for 3-4 minutes, allowing them to soften slightly.
- Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to coat the meat and veggies evenly with the spices. Cook for 1-2 minutes to toast the spices and enhance flavors.
- Mix in the tomato paste, stirring thoroughly to incorporate. Then add the canned diced tomatoes with their juice, drained kidney beans, black beans, and broth.
- If using, stir in the cocoa powder to deepen the chili’s flavor profile.
- Bring the mixture to a simmer, then reduce heat to low. Cover the pot partially and let it cook gently for 45 minutes, stirring occasionally to prevent sticking.
- Remove the lid and simmer uncovered for an additional 10-15 minutes to thicken the chili to your desired consistency.
- Taste and adjust seasoning with additional salt, pepper, or cayenne if needed.
- Serve hot with fresh cilantro and lime wedges for brightness.
Tips
- Substitutions: Use ground turkey or chicken for a leaner chili. For a vegetarian version, substitute meat with extra beans, lentils, or diced mushrooms.
- Thickening without masa harina: Instead of masa, you can mash a few beans against the side of the pot to naturally thicken the chili, or stir in a small amount of gluten-free cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) near the end of cooking.
- Spice level: Adjust cayenne pepper and chili powder according to your heat preference. Adding a diced jalapeño with the peppers can increase spiciness.
- Common mistake: Avoid cooking the chili on too high heat once simmering; it can cause the beans to break down too much and make the chili mushy.
Serving Suggestions
This chili is fantastic served on its own or with gluten free cornbread or tortilla chips. Top with shredded cheese, sour cream, or diced avocado for extra richness. A side of simple mixed greens or a crisp cabbage slaw adds a refreshing balance. For a Tex-Mex inspired meal, serve alongside rice and a squeeze of lime.
Variations
To change up the flavor profile, try adding smoked sausage or chorizo for a smoky twist. Incorporate different beans like pinto or cannellini for variety in texture. For a southwestern flair, toss in some corn kernels during the last 10 minutes of cooking. If you prefer a spicier chili, chipotle peppers in adobo sauce add smoky heat and complexity.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then warm gently on the stove over medium-low heat, stirring occasionally until heated through (internal temperature should reach 165°F or 74°C for safety). Avoid boiling vigorously to maintain texture.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, brown the meat and sauté the aromatics on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add beans during the last hour to prevent over-softening.
What can I use instead of masa harina to thicken chili?
Masa harina adds body and a subtle corn flavor, but you can thicken chili by mashing some beans in the pot or adding a gluten-free thickener like cornstarch or arrowroot slurry. Another option is reducing the chili uncovered to concentrate the flavors and thickness.
Is canned tomato always gluten free?
Most canned tomatoes are naturally gluten free, but it’s important to check labels for any added ingredients or cross-contamination warnings if you have celiac disease or severe gluten intolerance.
Can I make this chili vegetarian or vegan?
Absolutely. Swap the ground meat for extra beans, lentils, or diced vegetables like mushrooms and zucchini. Use vegetable broth and skip any dairy toppings or replace them with vegan alternatives.
How do I prevent the chili from being too watery?
Simmer uncovered for the last 10-15 minutes of cooking to evaporate excess liquid. Avoid adding too much broth at the start—1 cup is usually sufficient. Mashing some beans also naturally thickens the chili.
Can I prepare this chili ahead of time?
Yes, chili often tastes better the next day as flavors meld. Prepare it up to 24 hours in advance, refrigerate, and gently reheat before serving.
This gluten free chili recipe without masa harina is a reliable, flavorful dish perfect for anyone avoiding gluten but craving a classic, satisfying meal. With straightforward ingredients and flexible options, it’s easy to customize and enjoy any time of year.
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