When the air gets crisp and the days feel just a little too long, I always find myself craving a warm, hearty bowl of chili. It reminds me of Sunday nights growing up—Mom would have a pot simmering all day, and by dinnertime, the whole house smelled like home.
But let’s be honest, life gets busy, and I don’t always have time to babysit a pot on the stove. That’s where the slow cooker comes in. This gluten-free beef chili is rich, smoky, and packed with flavor—all without a single grain of wheat in sight.
And let’s not forget the nutrition: fresh bell peppers, fire-roasted tomatoes, and lean beef bring protein, fiber, and vitamins to the table. Plus, with a slow cooker, all the magic happens while I go about my day.
Let’s make some chili that’ll make you feel warm from the inside out!
Tips for the Best Gluten-Free Chili
🔥 Boost the Smokiness – Add a chipotle pepper in adobo sauce for a deep, smoky heat. Just remove it before serving!
🫘 Switch Up the Beans – Don’t like kidney beans? Use pinto or garbanzo beans instead.
🥩 Try Another Protein – Swap the beef for ground turkey or chicken for a lighter version.
🥕 Sneak in More Veggies – Finely chopped carrots or zucchini blend right in and add extra nutrition.
Serving Suggestions
This chili is perfect with:
- A side of gluten-free cornbread
- Over a baked potato for a hearty meal
- With tortilla chips for a fun, crunchy texture
- A simple green salad to balance the richness
Slow Cooker Gluten-Free Beef Chili That Tastes Like Home
- Total Time: 0 hours
- Yield: 6-8 servings 1x
- Diet: Gluten Free
Description
A rich, smoky, and hearty slow cooker chili made with fresh ingredients, packed with flavor, and completely gluten-free.
Ingredients
For the Chili:
- 2 lbs ground beef (preferably grass-fed)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup beef broth (ensure gluten-free)
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
Toppings (Optional but Highly Recommended):
- Chopped fresh cilantro
- Sliced green onions
- Avocado slices
- Shredded cheddar cheese (or dairy-free alternative)
- Sour cream or Greek yogurt (or dairy-free option)
Instructions
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat, then transfer the beef to your slow cooker.
Using the same skillet, add the diced onion and bell peppers. Sauté for about 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds. Transfer everything into the slow cooker.
Now comes the easiest part—dump the rest of the ingredients into the slow cooker! Add the fire-roasted tomatoes, tomato sauce, beans, beef broth, tomato paste, and all the spices. Give everything a good stir to mix those flavors together.
Cover and cook on low for 6-8 hours or high for 3-4 hours. The longer it simmers, the better the flavors will blend.
Before serving, taste the chili and adjust the seasoning if needed. If it’s too thick, stir in a little extra beef broth.
Ladle into bowls and top with shredded cheese, green onions, avocado, or a dollop of sour cream. Grab a spoon and dig in!
Notes
This chili freezes beautifully—store in an airtight container for up to 3 months!
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Dinner, Comfort Food
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: ~350 per serving
- Sugar: ~6g
- Sodium: ~850mg
- Fat: ~15g
- Saturated Fat: ~5g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~30g
- Fiber: ~8g
- Protein: ~25g
- Cholesterol: ~60mg
