There’s nothing quite like a warm bowl of chili to make you feel good, especially as the weather gets cooler. I love how many ways you can make chili, and today I’m sharing two fantastic chili recipes that I know you will really enjoy.
Whether you need a recipe for a healthy gluten-free meal or a quick chili you can make in your Instant Pot, I’ve got you covered. These recipes are simple, packed with flavor, and perfect for family dinners or game nights.
Jump to Recipe:
Hearty Gluten Free Chili for Everyone
This gluten-free chili recipe is a go-to in my kitchen. It’s warm, comforting, and everyone loves it, even those who don’t usually need to eat gluten-free.
Key Ingredients & Tips
- Bean Choice: Using a mix of kidney beans and black beans gives this chili great texture. Make sure they are canned and rinsed well.
- Spice Level: You can easily change how spicy this chili is. Add a pinch more cayenne pepper if you like heat, or leave it out for a milder taste.
What You Need
- 1 tbsp olive oil
- 1 lb ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups beef broth (gluten-free)
- 2 tbsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Cook the Meat and Veggies
Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef or turkey and cook until browned, breaking it up with a spoon. Drain any extra fat. Stir in the chopped onion and minced garlic and cook until the onion is soft, about 5 minutes.
Step 2: Add Remaining Ingredients and Simmer
Stir in the crushed tomatoes, kidney beans, black beans, beef broth, chili powder, and cumin. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for at least 30 minutes. This helps the flavors blend together nicely. Season with salt and pepper to your liking.
📝 Final Note
This gluten free chili tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Quick Instant Pot Chili: Fast & Flavorful
When you need chili fast, the Instant Pot is your best friend. This recipe gets a rich, flavorful chili on your table in much less time than cooking it on the stove.
Key Ingredients & Tips
- Pressure Release: A natural pressure release for 10 minutes helps the chili thicken and flavors settle. Don’t skip this step if you can help it.
- Toppings: Don’t forget your favorite toppings! Shredded cheese, sour cream, green onions, and tortilla chips are all great options to make this chili extra special.
What You Need
- 1 tbsp olive oil
- 1 lb ground beef or turkey
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Sauté & Brown in Instant Pot
Set your Instant Pot to “Sauté” mode and add olive oil. Once hot, add the ground beef or turkey and cook until it’s browned, breaking it apart. Drain any extra fat. Stir in the chopped onion, bell pepper, and minced garlic. Cook for 3-5 minutes until the vegetables start to soften.
Step 2: Pressure Cook the Chili
Add the diced tomatoes, tomato sauce, kidney beans, pinto beans, beef broth, chili powder, cumin, and smoked paprika to the Instant Pot. Stir everything together. Close the lid and set the vent to sealing. Cook on High Pressure for 15 minutes. Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
📝 Final Note
If you want a thicker chili, you can press the “Sauté” button again after cooking and simmer for a few minutes until it reaches your desired consistency.