Gluten Free Chili Recipe

Howdy Partners!  If you’ve got a hankering for a healthy, quick & easy chili… then this is for you!  With just 5 inexpensive ingredients (4 if you leave out the meat), you’ll have yourself some delicious food with plenty left over for another day!

This recipe is wheat & gluten free and can easily be adapted to be vegan/vegetarian by substituting the ground beef for tofu, edamame or nothing at all!

Since we rarely eat meat, I like to serve our chili over quinoa in a small soup cup with a large salad as the main course.

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The special tools & ingredients featured in this recipe are:

If you don’t already have a VitaMix, I strongly encourage you to check out what this machine is capable of!  For more information about VitaMix you can go directly to the VitaMix website.   For free shipping, be sure to use: Coupon Code: 06-004166

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If you have the Living Cookbook software, you can import the free recipe file by cutting and pasting it right into your program.

Gluten Free Chili Recipe

I prepare this recipe in bulk, but you can adjust the ratio to cook smaller portions.

All ingredients I used in the video were Organic.


  • 2 Pounds Ground Beef (can substitute for Ground Turkey, Chicken, Crumbled Firm Tofu, or leave out entirely)
  • 4 Cans White/Navy Beans (Drained & Rinsed)
  • 4 Cans Pinto Beans (Drained & Rinsed)
  • 4 Cans Diced Tomatoes (puréed in VitaMix or Blender)
  • 4 Packets Simply Natural Mild Chili Seasoning

Optional Toppings & Sides:

  • Serve on top of Steamed Rice or Quinoa
  • Top with fresh Cabbage, Avocado, Broccoli, Shredded Carrots, and/or Green Beans


  1. In large stockpot, over medium heat, brown ground beef until thoroughly cooked.
  2. Add in all beans (which have been drained and rinsed)
  3. Add in diced tomatoes (which have been pureed)
  4. Add in seasoning mix.
  5. Stir all ingredients until everything is well mixed.
  6. Continue to cook over medium heat for 15-20 minutes.

Yields:  Approximately 30 cups

Preparation & Cooking Time: 30 minutes

Storage: After serving my family, I have approximately 4 x Quart Sized Ziploc Baggies left to freeze.  Wait until mixture has cooled (warm, but not hot) to place in bags.  Place in freezer for up to 6 weeks.  To re-heat, cut open bag and place frozen chili in frying pan and defrost/re-heat until warm over medium heat.  Flipping Chili over every few minutes to defrost evenly and prevent burning/overcooking.

Feel free to send me any questions or comments you may have!

~ Enjoy!


    • says

      Good Question!

      I don’t see why not! If you’re using ground beef and you brown the beef before hand, then I would just keep the crockpot on a ‘low’ setting – otherwise, I’d keep it on high until the meat is thoroughly cooked and then turn it down.

      When served with rice or quinoa, this recipe should feed 30 people easily. We had a birthday party for our son and fed 75 guests on two pots of this chili. But even if you have leftovers, it freezes fantastically!

      Enjoy & God Bless!
      ~ Erika

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