This gluten-free chili soup stew is a hearty and satisfying dish perfect for any time of the year. Combining the rich flavors of ground beef, beans, and vegetables, this recipe is both nutritious and delicious. It's easy to make and can be enjoyed by everyone, whether they follow a gluten-free diet or not.
When preparing this recipe, you might need to pick up a few items that aren't always in your pantry. Make sure you have kidney beans, black beans, and diced tomatoes on hand. These canned goods are essential for the stew's texture and flavor. Additionally, chili powder and cumin are crucial spices that give this dish its distinctive taste.

Ingredients For Gluten-Free Chili Soup Stew
Ground beef: Provides a rich and savory base for the stew.
Onion: Adds sweetness and depth of flavor.
Garlic: Enhances the overall taste with its aromatic qualities.
Bell pepper: Contributes a fresh and slightly sweet flavor.
Kidney beans: Adds protein and a creamy texture.
Black beans: Offers additional protein and a slightly different texture.
Diced tomatoes: Provides acidity and a rich tomato flavor.
Beef broth: Adds depth and a savory base to the stew.
Chili powder: Gives the stew its signature spicy kick.
Cumin: Adds a warm, earthy flavor to the dish.
Technique Tip for This Recipe
When browning the ground beef, make sure to break it up into small pieces to ensure even cooking and a better texture in the final dish. Use a wooden spoon or spatula to stir and break up the meat as it cooks. This will also help to render out more of the fat, which you can then drain off to keep the chili soup stew from becoming too greasy.
Suggested Side Dishes
Alternative Ingredients
ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.
large onion - Substitute with leeks: Leeks offer a milder flavor and can add a subtle sweetness to the dish.
garlic - Substitute with shallots: Shallots have a milder taste and can provide a nuanced flavor similar to garlic.
bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a slightly smoky flavor, enhancing the complexity of the stew.
kidney beans - Substitute with pinto beans: Pinto beans have a creamy texture and a slightly nutty flavor, making them a good alternative.
black beans - Substitute with cannellini beans: Cannellini beans are creamy and mild, providing a different but pleasant texture and taste.
diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a smoother consistency and a rich tomato flavor.
beef broth - Substitute with vegetable broth: Vegetable broth is a good option for a lighter, vegetarian-friendly base.
chili powder - Substitute with smoked paprika: Smoked paprika adds a smoky depth and a mild heat, enhancing the overall flavor.
cumin - Substitute with ground coriander: Ground coriander has a citrusy, slightly sweet flavor that complements the other spices in the stew.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
Allow the chili soup stew to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
Transfer the cooled chili soup stew into airtight containers. For optimal freshness, use containers that are specifically designed for freezing.
Label each container with the date and contents. This will help you keep track of how long the chili soup stew has been stored and ensure you use it within a safe timeframe.
For short-term storage, place the containers in the refrigerator. The chili soup stew will stay fresh for up to 4 days.
For long-term storage, place the containers in the freezer. The chili soup stew can be frozen for up to 3 months without losing its flavor and texture.
When ready to reheat, thaw the chili soup stew in the refrigerator overnight. This slow thawing process helps maintain the integrity of the ingredients.
Reheat the chili soup stew on the stovetop over medium heat, stirring occasionally, until it reaches the desired temperature. Alternatively, you can reheat it in the microwave, stirring every couple of minutes to ensure even heating.
If the chili soup stew appears too thick after reheating, add a splash of beef broth or water to achieve the desired consistency.
For an extra burst of flavor, consider adding fresh toppings like chopped cilantro, sour cream, or shredded cheese just before serving.
How To Reheat Leftovers
For stovetop reheating:
- Place the leftover Gluten-Free Chili Soup Stew in a saucepan.
- Heat over medium-low heat, stirring occasionally to ensure even heating.
- Once the soup is hot and steaming, it's ready to serve.
For microwave reheating:
- Transfer a portion of the Gluten-Free Chili Soup Stew to a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
- Heat on high for 2-3 minutes, stirring halfway through.
- Check the temperature and heat in additional 30-second intervals if needed until hot.
For oven reheating:
- Preheat your oven to 350°F (175°C).
- Place the Gluten-Free Chili Soup Stew in an oven-safe dish and cover with aluminum foil.
- Heat in the oven for 20-30 minutes, or until the stew is thoroughly heated.
- Stir halfway through the reheating process to ensure even heating.
For slow cooker reheating:
- Transfer the Gluten-Free Chili Soup Stew to your slow cooker.
- Set the slow cooker to low heat.
- Heat for 1-2 hours, stirring occasionally, until the soup is hot and ready to serve.
Best Tools for This Recipe
Large pot: Used for browning the ground beef and cooking the entire chili soup stew.
Wooden spoon: Ideal for stirring the ingredients and ensuring they are well mixed.
Knife: Essential for chopping the onion, garlic, and bell pepper.
Cutting board: Provides a safe surface for chopping vegetables.
Can opener: Necessary for opening the cans of kidney beans, black beans, and diced tomatoes.
Measuring spoons: Used for measuring out the chili powder and cumin accurately.
Measuring cup: Useful for measuring the beef broth.
Colander: Handy for draining and rinsing the beans.
Ladle: Perfect for serving the chili soup stew once it's ready.
How to Save Time on This Recipe
Pre-chop vegetables: Chop the onion, garlic, and bell pepper in advance and store them in the fridge.
Use canned beans: Opt for canned beans instead of dried ones to save soaking and cooking time.
Pre-measure spices: Measure out the chili powder and cumin ahead of time and store them in small containers.
Batch cook: Double the recipe and freeze half for a quick meal later.
One-pot cooking: Use a single large pot to minimize cleanup time.

Gluten-Free Chili Soup Stew
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can kidney beans, drained and rinsed 15 oz
- 1 can black beans, drained and rinsed 15 oz
- 1 can diced tomatoes 15 oz
- 2 cups beef broth
- 2 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the chopped onion, garlic, and bell pepper. Cook until softened.
- Stir in the beans, diced tomatoes, and beef broth.
- Add chili powder, cumin, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
Nutritional Value
Keywords
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