Gluten Free Crockpot Chili

Ahhh, the crockpot, one of our favorite small appliances for no stree, flavor-filled cooking. Chili is one of the best things to make in the crockpot. Perfect comfort food for a snowy winter day!




  • 1.5 tablespoons vegetable oil
  • 1 medium yellow onions, medium dice
  • 3 medium garlic cloves, finely chopped
  • 1/4 cup chili powder
  • 2 tablespoon ground cyan pepper
  • 1 pound lean ground beef
  • 1  teaspoons sea salt
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (12-ounce) can tomato paste
  • 2 cups water
  • Jalapeños, Sour cream and Shredded Cheddar Cheese to garnish



    • Heat the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally, until softened, about 7 minutes.
    • Add the garlic, chili powder, and cyan, stir to coat the vegetables, and cook for about 1 or 2 minutes. Add the ground beef, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 6 or 7 minutes.
    • Transfer the mixture to the crockpot, add the crushed tomatoes, tomato paste and water, and then the kidney beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 6 hours on low or 4 hours on high.
    • Serve with sour cream, shredded cheddar cheese and jalapenos as desired.


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