Introduction to Gluten-Free Chili : This gluten-free chili is a robust and comforting dish, loaded with ground beef, beans, and vegetables simmered in a rich, spiced tomato sauce.
Ingredients : The chili features ground beef, kidney beans, black beans, diced tomatoes, onions, garlic, chili powder, cumin, and gluten-free broth for a deep, satisfying flavor.
Preparing the Vegetables : Start by sautéing chopped onions, garlic, and bell peppers in olive oil until softened. This forms the flavorful base for your chili.
Cooking the Beef : Brown the ground beef in the same pot, breaking it into crumbles. Cook until fully browned and no longer pink, ensuring it’s well-seasoned.
Building the Flavor : Add chili powder, cumin, and paprika to the beef and vegetables. Stir in diced tomatoes, beans, and broth, then simmer for at least 30 minutes
Slow Cooking for Depth : For an even richer flavor, slow-cook the chili for several hours. This allows the spices to meld and the beans to absorb the savory sauce
Serving Suggestions : Serve the chili hot, topped with fresh cilantro, diced onions, and shredded cheese. Pair it with gluten-free cornbread or a simple salad.
Health Benefits : This gluten-free chili is high in protein and fiber, low in fat, and free from gluten, making it a nutritious and filling meal for everyone.
Storing and Reheating : Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave, adding a splash of water if needed