Description
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.
Ingredients
Scale
- 2 cans 16oz pinto beans, drained and washed
- 2 cans 16oz black beans, drained and washed
- 1 can 8oz tomato paste
- 1 can 16oz beef broth
- 1 lb ground bison (or any beef)
- 4 tbsp chili mix seasoning
- 1 white onion, diced
- 4 cloves garlic, pressed
- 3 tomatoes, diced
Instructions
- Lined a crockpot with a crockpot liner for easy clean-up. Place all canned items in the crockpot (drained/washed beans, tomato paste, and beef stock).
- 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. Once caramelized, add the pressed garlic and mix for 1 minute. Once done add both 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 those to the crock pot.
- Gently, mix all the ingredients in the crockpot and cook on low for about 6 hours or on high for 4 hours.
- Serve warm and top with sour cream, shredded cheese, green onions, and sliced jalapenos for extra spice.
Notes
- For easy cleanup, I recommend using a crockpot liner. This is the best invention ever!!
- Not a Bison fan? You can use any ground beef you’d like. The chili will still be delicious.
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 mins 6 hours