Gluten Free Ground Beef Chili

Two white bowls of chili topped with cornbread, green onions, grated cheese and sour cream.

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This easy, naturally gluten-free and dairy-free ground beef chili recipe is the perfect cold-weather family dinner, easily customizable with all your favorite toppings!

Prep: 5

Cook: 35

Total: 40

Recipe makes approximately 8

Ingredients Needed

1 tablespoon neutral oil (like avocado)
2 pounds ground beef (organic grass-fed)
1 onion (finely chopped)
5 cloves garlic (finely minced)
28 ounce canned diced tomatoes (with liquid)
14 ounce can kidney beans (drained)
¼ cup tomato paste
¼ cup chili powder
2 tablespoons cumin
1 tablespoon salt
1 teaspoon pepper
½ teaspoon smoked paprika
1 cup beef broth

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Instructions

In a large pot or Dutch Oven, heat the oil then sauté the onions and garlic over a medium heat. Add the ground beef.
Break up the ground beef as it cooks, until browned. Drain the fat from pot before adding the tomato paste, and all the spices. Stir to fully coat and cook for a couple minutes to meld. Add in the diced tomatoes, beef broth, and beans.
Bring the chili to a boil before reducing to a simmer.
Simmer for at least 20 minutes, until the ground beef is tender. Garnish chili with toppings of choice.

Recipe Notes

Use ground turkey: If you don't want to use ground beef, this chili recipe will also work well with ground turkey.

Switch up the beans: Other types of canned beans will work too, we like black eyed peas in chili.

Adjust the heat: Add a little more heat to your chili by using hot smoked paprika instead of sweet smoked paprika.

Leftovers: Leftovers will keep well in the refrigerator for up to 3 days, and can be heated through in the microwave or on the stovetop.

Nutrition Info (Approximate)