Easy One-Pot Chili Con Carne (Gluten-Free, Dairy-Free)

Rich, hearty and flavorful, this easy one-pot chili con carne is comforting, feeds a crowd and freezes extremely well. Cook this either on the stovetop or in the slow cooker, and make a large batch of chili to enjoy during the colder fall and winter days! Naturally gluten-free and dairy-free too!

Comforting Fall Foods

The first time we lived in the US was towards the end of 2015. During that fall, as the days gradually grew cooler, and as the leaves first turned yellow and then brown, I discovered a whole range of foods that Americans loved to eat.

It was during those months that I began cooking with pumpkin (and made pumpkin bread, pumpkin scones, creamy pumpkin soup and a whole bunch of pumpkin-flavored foods). It was also then that I discovered how delicious homemade cranberry sauce was and how easy it is to make; and when I made this delicious loaf of rosemary cornbread because I love cornbread so much.

But one of the things that I found myself most intrigued about was the American obsession with chili, especially during the colder months.

What is Chili (in the American sense)?

Chili is essentially a spicy stew made with vegetables, chili peppers, tomatoes, beans and often times, meat. When meat is involved, it’s usually known as “chili con carne”, with “carne” being Spanish for meat.

The fun thing about chili is how incredibly versatile it is – and it appears (from my online research) that everyone has their personal chili recipe. Some eat it without beans, others without tomatoes, some without meat and others with plenty of cheese and sour cream. It’s basically the sort of recipe that is formed from a common base of ingredients, after which you can add your free-form improvisation – just like a basic pound cake recipe which has been slightly modified to meet your preferences.

So after hearing so much about chili and reading about it on food blogs, I decided to finally get a taste of it – at the popular Washington DC landmark Ben’s Chili Bowl. Man, it was gooooood. Naturally, I wanted to recreate it at home, so I searched online and stumbled across The Kitchn’s basic chili recipe which I’ve adapted slightly.

Ingredients You’ll Need + Notes/Substitutes:

• Ground Meat: I used beef in this recipe, but you could very well use turkey, or pork or chicken if you prefer. You can also substitute the meat with chopped mushrooms or crumbled tofu if you prefer to keep this completely vegan.
• Vegetables: I like using a mix of diced red and green bell peppers, diced onions, and minced garlic. However, you can add in carrots and celery if you prefer.
• Seasonings: I used a mix of ground chili powder, curry powder, as well as red chili pepper flakes. However, if that’s too much spice and heat for you, you can use less, or leave out one or two of these.
• Salt
• Tomatoes: I usually use canned peeled tomatoes since it’s more convenient, but you can also use freshly peeled roma tomatoes if you prefer.
• Beans: I like using a mix of black beans and red kidney beans
• Corn kernels: You can use either fresh or frozen kernels, both will work just as well.
• Stock: Feel free to use whichever stock you have on hand – chicken, vegetable or beef will work fine.
• Spring Onions: I like garnishing the chili with chopped spring onions for a pop of color, but you can also use fresh chopped parsley or even cilantro!
• Corn Tortilla Chips: These are completely optional, but are a fun food to accompany the chili.

How to Make Chili (Step by Step Instructions):

1. Brown the Meat

In a large pot, heat up a little oil and brown the ground meat until just cooked. Set aside.

2. Sauté the Veggies

In the same pot, heat up a little more oil and cook the diced bell peppers and onions, until onions are translucent (about 10 minutes). Make a small hole in the middle of the vegetables and add the minced garlic and let cook for around 30 seconds before mixing the garlic with the rest of the vegetables.

3. Season

Add in ground chili powder, curry powder, red chili pepper flakes and salt and mix well to ensure vegetables are all coated with the seasoning.

4. Simmer

Pour in the stock and let simmer over medium-low heat for 30 minutes. Add in the browned minced meat, tomatoes, beans and corn and stir well, letting it simmer for another 20 minutes, or until the chili is no longer soupy and has a thick consistency.

5. Garnish and Serve

Garnish the chili with fresh spring onions and corn tortilla chips and tuck in and enjoy!

Expert Tips/Tricks:

• Be Patient: The thing about letting things simmer is that you have to let a fair amount of time pass in order to bring out the rich flavors of the dish.
• Low and Slow: My motto for simmering is “Low and Slow”, because cooking it during a long period over low heat will truly make the dish taste amazing. So be patient, let the ingredients soak in the flavors, stir occasionally, and I promise you’ll be rewarded for it!

Recipe FAQs:

Other Comforting Recipes to Cozy Up to:

• Easy Slow Cooker Lentil Curry (Gluten-Free, Vegan)
• Turkey Bolognese with Fusilli (Gluten-Free)
• Creamy Pumpkin Soup (Gluten-Free, Vegan)
• Garlic Eggplant Penne Pasta (Gluten-Free, Vegan)
• Macaroni and Beef (Gluten-Free)
• Easy Pumpkin Gnocchi (Gluten-Free, Dairy-Free)

Fall Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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