This is the best Crockpot Gluten-Free Chili recipe. It is the ultimate comfort food, combining ground bison, beans, fresh tomatoes, and a robust blend of spices in a slow cooker. It’s easy to throw together and is a crowd-pleaser that’s great on its own or topped with your favorite garnishes like cheese, sour cream, or green onions.

As the weather gets colder, I like to eat more warm, comforting food. I love a good, hearty soup that is easy and filling. This Crockpot Gluten-Free Chili does not disappoint, just like my One Pan Creamy Chicken Gnocchi. It is a flavorsome soup to enjoy for lunch or as a main dish. The ground bison, beans, fresh tomatoes, and a spice blend taste heavenly with garnishes like cheese, sour cream, or green onions. Pair the chili with a side of cornbread and it’s the ultimate comfort food.

I encourage you to give this chili a try on one of these cold fall and winter days. It is an excellent way to use up those canned beans you’ve been staring at all year in your pantry.

WHY YOU’LL LOVE THIS Crockpot Gluten-Free Chili

Easy to Make. This chili comes together in under 15 minutes. The longest part is cooking the beef, but then everything else is easy with putting all the other ingredients into the crockpot, and you set it and forget it. This chili is so delicious and doesn’t have too many ingredients to prep.
Flavorful + Filling. With winter right around the corner, give me all the easy, filling, and flavorful soups. This Crockpot Gluten-Free Chili checks all those boxes. The ground bison, beans, fresh tomatoes, and a robust blend of spices in a slow cooker are mouthwatering with every bite.
Healthy Dish. This chili should be called all the healthy things because every single ingredient is absolutely healthy for you. This soup provides a great mix of healthy carbs, proteins, fiber, and fats.

INGREDIENTS

Ground Bison- A good chili starts with quality beef. Quality beef enhances the flavors and overall texture of the chili.

Chili Mix Seasoning- A shortcut to chili making is buying the chili seasoning already mixed.

Pinto Beans/Black Beans- These two beans make for a delicious chili, but you can always substitute or add to with your preferred beans.

Tomato Paste– The savory tomato paste brings so much flavor to the chili.

Beef Broth- The mild, soupy consistency in the chili is brought forth by the delicious beef broth.

White Onion- The caramelized onion brings sweetness and flavor to the chili.

Garlic- This is the flavor powerhouse that brings the chili to life.

Tomatoes- Fresh and rendered down tomatoes add the perfect amount of sweetness and savoriness to the chili.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Lined a crockpot with a crockpot liner for easy clean-up. Place all canned items in the crockpot.
In a medium pan, brown the beef. Then drain the beef and add in chili seasoning with about ¼ cup water. Once the water and seasoning are absorbed, remove the beef and put it in the crock pot.
In the same pan, add some oil and caramelize the diced onions and pressed garlic. Once done add to the crock pot.
Also in the same pan, add oil, and once hot, add the diced tomatoes until they are rendered down, and add to the crock pot.
Gently, mix all the ingredients in the crockpot and cook on low for about 6 hours.
Serve warm and top with sour cream, shredded cheese, green onions, and sliced jalapenos for extra spice.

SUBSTITUTIONS/VARIATIONS

Switch up the beef. Not a fan of ground bison? No biggie you can use ground beef or ground turkey.
Change the beans. Use your favorite beans in this recipe or add more bean varieties.
Use different cheese. I used cheddar, but a spicy pepper jack would be delicious for a nice spicy kick.
Add some spice. If you like spice, mix in a few teaspoons of chili powder or cayenne pepper to the chili mixture.

STORAGE

For storing this chili, place leftovers in an air-tight container and store it in the refrigerator for up to 4 days. Reheat chili on the stove or a microwave-safe bowl.

For freezing chili, use a freezer bag to store chili and remove any excess air. Lay the chili bag flat in the freezer for optimal storage. Freeze for up to three months.