Gluten-Free Chili Recipe for Hearty Weeknight Meals

This Gluten Free Chili recipe is hearty, full of flavor, and ideal for cozy nights at home. Naturally gluten free and made in one pot, it combines ground beef, beans, diced tomatoes with green chilies, and an easy homemade chili seasoning for a comforting meal ready in about 29 minutes. Serve with shredded cheese, avocado, or gluten free cornbread for a crowd-pleasing dinner.

Growing up in Oklahoma, chili was a regular dinner — often a slow cooker pot that warmed the whole house and the whole family loved. This stovetop version keeps that same comforting flavor but brings it to the table quickly for busy weeknights when you need dinner in under 30 minutes. It uses simple pantry ingredients and an easy homemade chili seasoning that’s naturally gluten free.

How to make it

1. Cook the aromatics. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add diced red onion and minced garlic and cook until the onion softens and becomes translucent, about 5–6 minutes.
2. Brown the meat. Add the ground beef and cook until no pink remains, breaking it up as it cooks. Drain any excess grease for a leaner chili.
3. Add beans, tomatoes, and seasoning. Stir in a can of chili beans (do not drain), a can of diced tomatoes with green chilies (do not drain), and 2 tablespoons of chili seasoning. Reduce the heat to low, cover, and simmer for 10–15 minutes so the flavors meld.
4. Finish and serve. Taste and adjust salt, spice, or seasoning as needed. Spoon the chili into bowls and add your preferred toppings.

Topping ideas

Chili is best with toppings — choose a few or load up with all your favorites:

• Shredded cheese — cheddar, pepper jack, or spicy cheddar melt beautifully over hot chili.
• Sliced jalapeños — fresh or pickled for a bright heat.
• Diced green onions — add color and a mild onion bite.
• Crunchy corn chips — Fritos or similar corn chips are gluten free and add texture.
• Diced avocado — creamy, cooling contrast to spicy chili.
• Sour cream or plain yogurt — helps tame heat and adds creaminess.
• Hot sauce or extra crushed red pepper — for those who like it hotter.

Ingredients

• 1 tablespoon olive oil
• ½ cup red onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 15 ounce can chili beans (do not drain)
• 10 ounce can diced tomatoes with green chilies (do not drain)
• 2 tablespoons chili seasoning (homemade or store-bought gluten free blend)

Optional toppings

• 1 cup shredded cheddar cheese
• 1 jalapeño, thinly sliced
• 2 tablespoons diced green onions

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the diced red onion and minced garlic. Cook, stirring occasionally, until the onion is soft and fragrant, about 5–6 minutes.
3. Add the ground beef and cook until browned and cooked through, breaking the meat into small pieces as it cooks. Drain excess grease if desired.
4. Stir in the can of chili beans, the diced tomatoes with green chilies, and the chili seasoning. Mix thoroughly.
5. Reduce the heat to low, cover, and simmer for 10–15 minutes to let the flavors meld. Stir occasionally and adjust seasoning to taste.
6. Serve hot topped with shredded cheese, sliced jalapeños, green onions, avocado, or any of your favorite toppings.

Notes and tips

• Chili seasoning: To make an easy homemade chili seasoning, combine 4 tablespoons chili powder, 2 tablespoons ground cumin, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon crushed red pepper flakes, and ½ teaspoon cayenne pepper. Adjust heat to taste.
• Bean-free option: If you prefer chili without beans, substitute the can of chili beans with an extra 10 ounce can of diced tomatoes with green chilies and a 6 ounce can of tomato paste for body and thickness.
• Meat swaps: Ground turkey or a lean ground beef can be used instead of regular ground beef for a lighter version.
• Mood and texture: For a thicker chili, simmer uncovered for a few extra minutes. For a saucier chili, add a splash of beef broth or tomato juice as needed.
• Storage: Leftover chili keeps well in an airtight container in the refrigerator for up to 5 days. Reheat single servings in the microwave for 2–3 minutes or gently on the stove until warmed through.
• Make-ahead and freezing: Chili freezes well. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutrition facts

The following nutrition information is an estimate and does not include optional toppings:

Final notes

This gluten free chili is a reliable weeknight meal that reheats beautifully and stretches into multiple dinners. It’s adaptable, quick to make, and easy to customize — perfect for feeding a family or prepping lunches for the week. Enjoy a warm bowl and the simple comfort of a well-made chili.