30 Minute Low Sodium Chili Gluten Free Recipes
THE BEST GLUTEN-FREE CHILI
This naturally gluten-free chili is a family favorite. With simple ingredients (and a couple secret ingredients that add more flavor), it's easy to whip up for a quick weeknight dinner or healthy meal prep. Bonus - it can easily be made on the stove top, in a slow cooker, or in the Instant Pot!
Provided by Lindsey Janeiro, RDN
Categories Main Course Soup
Time 45m
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot or dutch oven over medium-high heat. Add the diced onions and saute 5-6 minutes, stirring occasionally. The onions should turn translucent and slightly golden.
- Add the ground turkey and brown 3-4 minutes, using a spoon or spatula to break up the meat.
- Add the spices (chili powder, cumin, garlic powder, oregano) and stir, cooking another minute.
- Add the rinsed and drained kidney beans, canned tomatoes, broth or water, and apple cider vinegar, and stir.
- Cover, reduce heat to medium-low, and simmer at least 20-30 minutes (I'll often simmer covered for 20 minutes, then remove the cover and simmer an additional 10). You can gently simmer for hours, though!
- If you want a thicker chili, remove the lid and continue to simmer while stirring occasionally until chili is at your desired thickness.
- Let a cool a few minutes before serving, then enjoy!
Nutrition Facts : Calories 261 kcal, Carbohydrate 33 g, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 314 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving
SLOW COOK 3-BEAN CHILI (VEGETARIAN AND GLUTEN FREE)
This is a wonderfully filling (high protein) yet yummy 3-bean, gluten-free, and vegetarian chili. I like to serve this chili over gluten-free macaroni and top it with shredded cheddar cheese and Greek yogurt.
Provided by Daisysmuse
Categories Vegetarian Chili
Time 10h20m
Yield 12
Number Of Ingredients 14
Steps:
- Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
- Cook on High for 6 hours.
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. Stir into the chili.
- Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 72.6 g, Fat 4 g, Fiber 17.7 g, Protein 20.3 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 15.2 g
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