Gluten Free Chili Recipe Without Tomatoes

This gluten free chili recipe is made without tomatoes. I taste-tested this recipe so much I didn’t even need lunch, it was that good! You don’t need to cover this up with cheese and onions, but by all means, enjoy! It naturally thickened without the use of flour, but you can make it as thin or as thick as you wish. I wanted a thick chili today for use in my chili lasagna recipe. I will post that recipe in the next couple of days. In deciding what ingredients to use in this gluten free chili recipe, I considered some of the ingredients of my daughter’s award winning chili recipe, chocolate and bacon, but decided to go on the healthier side with lots of peppers, onion, green chiles and lean ground beef. It did the trick! I hope you enjoy this gluten free chili recipe as much as we have.

I also make this gluten free chili recipe in a smaller amount using canned kidney beans and a little milder in heat. I’ve provided both version below, including tips for a child’s version.

Gluten Free Chili Recipe Without Tomatoes


Yield: Serves 10-12

Gluten Free Chili Recipe Without Tomatoes

Gluten free chili recipe with versions for use with dried or canned kidney beans.


    For Making with Dried Beans
  • 1 lb. red or kidney beans, soaked for 24 hours
  • 2 Tablespoons extra virgin olive oil
  • 2 1/2 cups yellow onion, chopped
  • 3 cups red (or green) bell pepper, chopped (or your choice of colors)
  • 2 cloves garlic, minced, crushed or shredded
  • 2 pounds lean ground beef
  • 1 can (7 oz.) gluten free diced mild green chiles, drained
  • 4 - 6 cups homemade or organic low-sodium beef broth
  • 3 - 5 tablespoons chili powder
  • 1 3/4 teaspoons ground cumin
  • 1/2 teaspoon ground thyme
  • 1 teaspoon dried oregano
  • 20 turns fresh ground black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 3/4 teaspoon stevia powder or sugar to taste
  • Fine sea salt, to taste
  • Sharp cheddar cheese, shredded (optional for topping)
  • Yellow onion, chopped (optional for topping)
  • For Making with Canned Beans
  • 3 cans (16 oz.) kidney beans, drained and rinsed
  • 1 Tablespoon extra virgin olive oil
  • 1 1/4 cups yellow onion, chopped
  • 1/2 cup bell peppers, chopped (your choice of colors: red, green, yellow, orange)
  • 1 -2 cloves garlic, minced, crushed or shredded
  • 1 1/4 pounds lean ground beef
  • 1/2 - 1 can (7 oz.) chopped mild green chiles, drained
  • 3 cups homemade or organic low-sodium chicken broth
  • 2/ 1/2 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground thyme
  • 20 turns fresh ground black pepper
  • 3/4 teaspoon stevia powder or sugar, to taste
  • Fine sea salt, to taste
  • 2 Tablespoons potato, tapioca or cornstarch
  • 4 Tablespoons filtered water


    Making with Dried Beans
  1. Soak 1 pound red or kidney beans over night.
  2. Drain and rinse the beans a number of times with filtered water until water runs clear. This helps to remove the enzyme inhibitors in the beans. Not using the same soaked water also helps with digestive issues.
  3. In a preheated and pre-oiled pan, sauté onion and bell peppers until tender; add garlic; saute for 1-2 more minutes; and set aside.
  4. In a large pot, brown beef.
  5. Add vegetables and green chiles to beef; and stir.
  6. Add beans, all dried ingredients and 4 cups chicken broth; stir; lower heat to medium-low to low; and stir occasionally.
  7. Cook for about 3-4 hours. If it thickens too much during the cooking process, add additional broth and/or water, as needed.
  8. Salt and pepper to taste.
  9. Serve warm.
  10. Making with with Canned Beans
  11. Make as above, but at the end, in a separate container, whisk the starch and water together; pour into chili while hot and stir. This will thicken the chili, when using canned beans. You do not want to use the thick bean liquid to thicken your chili, as it contains enzyme inhibitors. Cook the chili at least 1 hour. The longer you cook it, the better it tastes.


Kids Version:

Lessen the amounts of chili powder and skip the cayenne; skip the green chiles; cook all peppers until they have broken down so that the kids can no longer see them. If you cook this recipe 4 hours they will all be broken down.

Serving Suggestions:

Serve with slices of gluten free sourdough baguettes.

Make a gluten free chili lasagna layered with our low-sodium gluten-free tortilla recipe.

Serve in a hallowed gluten-free bread roll.

Serve over white rice; or stir the rice in.

Serve as is, topped with cheese and/or chopped onion.

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