Cozy up with a bowl of this delicious gluten-free chili! Easy to make in under an hour, with healthy ingredients such as ground beef, sweet potatoes, black beans, and flavorful spices. You are going to love this gluten-free chili recipe.
During the cooler months, October-February, our family requests this easy chili recipe because it's both healthy and comforting. One of the advantages of chili is that you can make it the day before and serve it the next day. The longer chili sits, the more flavorful it becomes.
This gluten-free sweet potato chili is loaded with tender sweet potatoes, black beans, ground beef, and warm spices. From start to finish this recipe can be made on the stove top in under an hour with minimal effort. Which is perfect when making it throughout a busy week.
- Onion: Fresh ingredients such as onion, help enhance the flavor and texture of the chili.
- Red Bell Pepper: Bell peppers provide a subtle sweetness.
- Ground Beef: I prefer to use grass-fed beef. Other meat options include ground turkey, ground chicken, or ground bison.
- Black Beans: Canned black beans are a great combination to pair with sweet potatoes. You could also use red kidney beans. Make sure to drain and rinse the beans before adding them to the chili pot.
- Sweet Potatoes: I love using garnet sweet potatoes. You will need around 2 medium-sized sweet potatoes for this recipe, chopped into 1-inch cubes.
- Fire-Roasted Tomatoes: Fire-roasted diced tomatoes bring a bit of heat and have a great tomato sauce flavor.
- Oil: Olive oil helps sauté the onion.
- Chicken Broth: Look for a low-sodium chicken stock option.
- Chili Seasoning: Chili powder, cumin, garlic powder, paprika, oregano, salt, and black pepper are the perfect combination of spices.
How to Make Gluten Free Chili
In a large pot or dutch oven add the oil and diced onion. Sauté on medium heat for 5-8 minutes, until tender.
Add the diced red pepper and ground beef to the pot. Cook the beef until browned, using a wooden spoon to break up the beef into small crumbles.
While the beef is cooking, peel and dice your sweet potatoes into 1-inch cubes. Once the beef is fully cooked stir in the diced sweet potatoes and remaining ingredients.
On medium-high heat bring the chili to a boil, then reduce the heat to a simmer and cover the pot with a lid. Allow the chili to simmer for 25-30 minutes, or until the sweet potatoes are soft.
Serve immediately and top with your favorite condiments.
- Vegan or Vegetarian: This sweet potato chili recipe is easily customizable for a vegan or vegetarian option. Replace the chicken broth with vegetable broth, and the ground meat with an additional can of beans.
- Low Carb: Replace the sweet potatoes with peeled and diced butternut squash.
- Dairy-Free: This recipe is naturally gluten and dairy free.
- Extra Spice: Add 1 teaspoon of chipotle seasoning or cayenne pepper. You can also add freshly diced jalapenos or green chilies.
The Best Gluten-Free Chili Toppings
- Shredded Cheese
- Sour Cream
- Fresh Cilantro
- Chopped Green Onions
- Diced Jalapenos
- Gluten-Free Crackers or Tortilla Chips
- Avocado Slices
Store leftovers in an airtight container in the refrigerator for up to 5 days. We often put a lid on top of the pot of chili and stick the whole pot in the refrigerator for easy use.
Most chili is naturally gluten-free, but you want to make sure to check the back of the ingredient labels for items such as chicken stock, ground spices, and any sauces.
Packaged chili seasonings are not always gluten-free. Wheat is sometimes added as an anti-caking agent in order to extend the shelf life and prevent the seasonings from sticking.
Yes, this recipe works well in the slow cooker. Skip the oil, and brown the beef in a skillet over medium heat until cooked through. Drain excess fat if needed. Transfer the cooked beef and remaining ingredients to the slow cooker
Cover and cook on LOW HEAT for 6-8 hours or HIGH HEAT for 3-4 hours or until sweet potatoes are tender.
This chili can be made a day or two in advance and stored in the refrigerator. The flavors enhance over time, and you can reheat the chili on the stovetop or microwave.
Gluten-Free Chili (Sweet Potato and Black Bean)
- 1 tablespoon olive oil
- ½ onion, diced (about 1 cup)
- 1 pound ground beef
- 1 red pepper, diced (about 1 cup)
- 28 ounce can diced fire-roasted tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 3½ cups chicken broth
- 2 cups sweet potatoes (roughly 1 large sweet potato or 2 medium sweet potatoes)
- In a large pot or dutch oven add the oil and diced onion. Sauté on medium heat for 5-8 minutes, until tender.
- Add the diced red pepper and ground beef to the pot. Cook the beef until browned, using a wooden spoon to break up the beef into small crumbles.
- While the beef is cooking, peel and dice your sweet potatoes into small cubes. Once the beef is fully cooked stir in the diced sweet potatoes and remaining ingredients.
- On high heat bring the chili to a boil, then reduce the heat to a simmer and cover the pot with a lid. Allow the chili to simmer for 25-30 minutes, or until the sweet potatoes are soft.
- Serve immediately and top with your favorite condiments.