Easy Gluten Free Chili
There’s nothing like a hearty bowl of chili to warm you up on a chilly day or satisfy your craving for something comforting and delicious. For those of us who need to avoid gluten, finding a recipe that delivers all the rich, savory flavors without any gluten-containing ingredients can be a challenge. That’s why I’m excited to share this gluten-free chili recipe, packed with bold spices, tender beans, and juicy ground meat, all simmered to perfection. Whether you’re hosting a gathering, meal prepping for the week, or simply in the mood for a cozy, filling dish, this gluten-free chili is sure to become a new favorite in your kitchen.
Using an Instant Pot for this gluten-free chili recipe is a game changer, especially when you’re craving that deep, slow-cooked flavor but are short on time. The Instant Pot’s pressure cooking function infuses the chili with rich, robust flavors, mimicking the taste of a dish that’s been simmering on the stove all day. It also ensures the meat comes out incredibly tender, almost melting in your mouth with each bite. Plus, the Instant Pot makes it easy to sauté, cook, and keep everything warm in one pot, minimizing cleanup and maximizing flavor. If you love the taste of a slow-cooked meal but need the convenience of a quicker cooking process, the Instant Pot is perfect for this recipe.
You could make this in a slow cooker, but there are additional steps and I honestly don’t even have a slow cooker anymore. I will share with you in the recipe notes how to took this in a slow cooker as well.
Ingredients Needed to Make Gluten Free Chili
- Beef or Ground Turkey: I’m not a huge turkey fan, so I will often use 1 lb of each to give it some beefy flavor.
- Spices: Ground Chili, Parsley, Basil, Cumin
- Salt & Pepper
- Onion: Yellow or White
- Garlic
- Canned Diced Tomatoes
- Tomato Sauce
- Canned Beans: I use black and kidney, but you can get creative here.
- Oil: I prefer avocado, but your favorite neutral oil will work just fine.
How to Make Instant Pot Chili
Start by adding some oil to your instant pot and setting it to sauté mode.
Add the onions and garlic and cook for about 45 seconds.
Add the meat and begin to brown.
Add all of the spices and once the meat is browned turn the sauté mode off.
Add the beans, tomatoes, and tomato sauce.
Cook on Chili mode.
Serve with your favorite topping, or some cornbread.
How to Make This Gluten Free Chili in the Slow Cooker
To make this in the slow cooker, you will need to saute the garlic and onions on the stovetop, add the meat and cook it thoroughly. You will then transfer it to the slow cooker, add the remaining ingredients and cook on low for 6-8 hours.
F.A.Q’s
Serve garnished with cheddar cheese and sour cream, or add your favorite corn chips to this recipe.
You can store in an airtight container in the fridge for up to 4 days, or freeze the chili in a freezer safe bag or container once it’s at room temperature for 6-8 weeks.
This makes excellent leftovers, we love it on top of fries and hot dogs!
Make sure your Instant Pot is an 8 qt or higher!
Instant Pot Chili
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Ingredients
- 1 tbsp oil I like avocado
- 1 medium onion chopped yellow or white
- 2 TBSP. chopped garlic
- 2 lbs. lean ground beef or turkey
- 1 tsp. Ground Cumin
- 2 tsp. Parsley
- 2 tsp. Basil
- 1 TBSP. + 1 tsp. chili powder
- 1 Cup Tomato Sauce
- 1 15 oz can Kidney Beans drained
- 2 15 oz cans Black Beans drained
- 2 cans of chopped tomatoes
- Salt and Pepper to taste
Instructions
- Turn the Instant Pot on the saute setting and add your oil.
- Add the chopped onion and garlic and begin to saute it.
- Once the onions are translucent, add the ground meat in and begin to brown it.
- Keep cutting up the meat with a spatula.
- Add all of your spices and stir up.
- Turn the Instant Pot off.
- Add the tomatoes and beans and stir again. Set the Instant Pot on the chili setting (it sets for 30 minutes) Garnish with whatever you like.
Notes
Nutrition
Want more Instant Pot recipes? I’ve got you covered!
This recipe was originally posted in 2013. It was updated and reposted in August 2024.
I loved this recipe. Do you have the nutritional info for it you can share please. Thanks!
Hi Jennifer. I will work on that. I’m glad you like it!
So yummy. I love this recipe.
Question on the instant pot chili…..do you drain the canned beans or add the juice to recipe?
Drain the beans, but not the tomatoes.
I updated the recipe card, thank you for asking that!