30 Minute Low Sodium Chili Gluten Free Recipes

GLUTEN-FREE CHILI

Steps:

• Cook ground beef, onions, and bell pepper in Dutch oven (or large pot) until the ground beef is cooked through and the onions are translucent.
• Add diced tomatoes, tomato sauce, seasonings, and chiles and bring to a boil.
• Add beans and cover and simmer for 30 minutes.
• Serve hot with toppings and gluten free cornbread.

GLUTEN-FREE CHILI RECIPE

Steps:

• Add 1 tablespoon of avocado oil to a medium Dutch oven (or other heavy bottomed pot) and heat over medium-high heat. When the oil is hot, add the ground turkey and break it apart with a spatula as it cooks. Cook ground meat until browned (no longer pink).
• Add onions, bell pepper, and jalapeno pepper to the Dutch oven and cook until the onions are softened, about 7-8 minutes, mixing often.
• Add canned tomatoes, tomato sauce, chili powder, cumin, salt, cayenne pepper, paprika and 1 cup of gluten-free beer, beef broth or water. Mix until well combined, gently scraping the bottom of the pan. Add kidney beans and black beans to the mixture and mix until well combined.
• Bring chili to a low simmer, then cover and cook chili for 2 hours or longer to allow the flavors to develop.
• Plate the chili into individual serving bowls and serve with Crunchmaster crackers. Top the chili with shredded cheese, green onions, chopped tomatoes, and/or any other topping that sounds good to you like cilantro, sour cream, sliced jalapenos, olives and more!

30-MINUTE LOW SODIUM CHILI {GLUTEN-FREE}

Steps:

• Heat a large stockpot over medium heat. Brown ground beef, about 5-8 minutes.
• Add diced onion, green pepper, and jalapeño. Cook until onions are translucent, about 5 minutes.
• Add beans, diced tomatoes, and spices. Cook until heated through, about 10-15 minutes.
• Finish with fresh squeezed lime juice and serve immediately.

GLUTEN-FREE CHILI {DAIRY-FREE}

Steps:

• Add the olive oil and chopped onions to a large soup pot and cook over medium-high heat for 2-5 minutes, stirring occasionally.
• Add the ground beef to the pot with the onions. Use a wooden spoon to break the meat apart, into smaller crumbles, stirring occasionally. Cook the meat for 6-7 minutes, until it is browned.
• Add the chili powder, cumin, oregano, brown sugar, tomato paste, garlic powder, salt, and pepper to the meat and stir until well combined.
• Add the gluten-free beef broth, diced tomatoes (with their juice), drained kidney and p[into beans, and tomato sauce to the pot and stir well, until fully combined.
• Bring the chili to a low boil. Reduce the heat to low to medium-low). Simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Allow the chili to cool for 5-10 minutes before serving.
• Store leftovers in an airtight container in the refrigerator.