Gluten-Free Slow Cooker Beef Chili

There’s nothing better than coming home to a cosy bowl of Gluten-Free Slow Cooker Beef Chili, rich, hearty, and full of slow-cooked flavour. This is one of my absolute favourite dinners to make when the weather turns chilli (pun intended!), and it never fails to warm everyone up after a long day.

This recipe is the very definition of a dump-and-go meal. Just crumble your mince, add everything to your slow cooker, give it a stir, and walk away. You’ll come back hours later to a kitchen that smells amazing and a dinner that’s ready to go. You can cook it on low for 8 hours or high for 5 hours, depending on your schedule.

What I really love about this chili is the depth of flavour, it’s savoury, slightly spicy, and so satisfying. The beef becomes melt-in-your-mouth tender, and the beans, tomatoes, and spices all blend into a thick, comforting sauce. It’s the ultimate coeliac-friendly comfort food, and the kids love it too!

I often turn this recipe into a freezer-friendly meal prep bag – simply place all the raw ingredients into a large ziplock bag, freeze it flat, and defrost the night before you want to cook it. Then dump it all straight into the slow cooker in the morning. Ideal for busy weeks or batch cooking!

No slow cooker? No problem! You can also make this on the hob: just brown your mince with the onion and garlic, then add the remaining ingredients (except the beans and corn) and simmer gently for 2–3 hours. Add the beans and corn at the end and cook through. Same great taste, just a little more hands-on.

To serve, ladle into bowls and top with grated cheese, sour cream, chives, crushed tortilla chips or even avocado. And don’t forget, this chili makes amazing leftovers. Try spooning it over a baked potato or using it as a topping for nachos the next day!

Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!

Gluten-Free Slow Cooker Beef Chili

This gluten free slow cooker beef chili is hearty, easy, and full of rich flavour. A comforting dump-and-go dinner perfect for batch cooking or busy nights.

Author: Lauras Gluten Free Kitchen Cooking Method: Slowcooker Cuisine: Mexican Courses: Dinner Recipe Keys: Dinner Slowcooker

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Pin Recipe Dinner

Prep Time 10 mins Cook Time 6 hrs Total Time 6 hrs 10 mins Difficulty: Beginner

Ingredients

Servings

• 2 pounds lean ground beef
• 3 cloves garlic, minced
• 1 medium sweet onion, diced
• 1 red chili, minced
• 300 ml beef stock
• 1 can red kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• ½ cup frozen corn
• 2 cans diced tomatoes
• 3 tbsp chili powder
• 2 tsps smoked paprika
• 2 tsps dried oregano
• 1 tsp ½ ground cumin
• salt and freshly ground black pepper, to taste

OPTIONAL TOPPINGS TO SERVE

• Sour cream
• Avocado
• Tortilla chips, crushed
• Green onions
• Chives
• Cheese

Instructions

1. Place minced beef into a slow cooker. Stir in beef stock, onion, garlic chilli, kidney beans, black beans, corn, diced tomatoes, chili powder, paprika, oregano and cumin, season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
2. Serve immediately, garnished with any of the following toppings - sour cream, avocado, Tortilla chips, green onions, chives, cheese

Notes

You can cook this on low for 8 hours or high for 5 hours, stir before serving.

For a meal prep version, freeze all raw ingredients (except beans and corn) in a ziplock bag. Defrost overnight and cook as normal.

If using the stovetop method, brown the beef, onions, garlic, and spices first, then simmer the rest (except beans and corn) for 2–3 hours. Stir in beans and corn at the end.

Topping ideas: grated cheese, sour cream, avocado, chives, green onions, or crushed tortilla chips.

Leftovers are brilliant served over baked potatoes, with rice, or used as a filling for wraps or nachos.

This chili can be frozen after cooking in portions. Reheat on the stove or microwave until piping hot.