Gluten-Free Chilli Con Carne Bowl
SOY FREE II DAIRY FREE II GLUTEN FREE II NUT FREE II SESAME FREE II EGG FREE II NUT FREE II FISH FREE II SHELLFISH FREE
This spicy, gluten-free chilli con carne bowl has a flavorful Indian twist. It’s far from your average chilli recipe. I’ve mixed in smoked paprika, garam masala, ginger, and garlic to give it a bold upgrade. While it leans a little Indian, that’s just my style. Being Indian, I love adding those flavours to almost everything I eat—it always makes dishes more vibrant and tasty.
Gluten-free chilli con carne recipe – the ultimate comfort food that everyone can enjoy. It's friendly for Coeliacs, dairy-free and wheat-free.
I’ve paired the chilli con carne bowl with creamy, cooling guacamole and a variety of fresh, colourful vegetables. I hope this hearty, flavorful chilli con carne bowl brings you as much joy as it does me.
Notes On Ingredients For Chilli Con Carne Bowl
Beef
I have used organic grass-fed beef, which is far better quality than factory-farmed beef and a much better flavour. While I do recommend organic and or grass-fed meat, please purchase what you can afford in your budget.
NB: For those with a soy allergy, animals fed soy won't be suitable. Always look for meat that is grass-fed or grass-finished, as most animals are fed soy, which is also genetically modified. If you are in the UK, take a look at the ethical butcher; they do not use soy to feed their cattle.
Spices
For this chilli con carne recipe, I used garam masala and smoked paprika, plus ginger and garlic. I always prefer to use fresh ginger and garlic and blend them into a paste using my Nutri Bullet and a little oil. You could also blend in batches and freeze in ice cube trays for other recipes. If you do not have garam masala then I recommend the following spice combinations:
Cumin, coriander, and cardamom
A homemade blend of these spices for this chilli con carne recipe can mimic garam masala's flavour profile. You can adjust the ratio of each spice to taste and add a pinch of cinnamon or cloves for extra warmth.
Allspice and cumin
A quick substitute is to combine four parts ground cumin with one part allspice. The allspice adds notes of clove, cinnamon, pepper, and nutmeg. It will add an interesting twist to the usual chilli con carne recipe.
Ras el hanout
Depending on the exact blend, this Middle Eastern spice blend can have a similar flavour profile to garam masala. It typically contains cinnamon, cloves, coriander, and cumin, but it may also include other ingredients like ginger, chilli peppers, paprika, fenugreek, and turmeric. This would be my favourite choice to use instead of garam masala for this chilli con carne recipe.
Baharat
This Middle Eastern spice blend can be used in savoury dishes like grilled meats, rice pilafs, and vegetable stir-fries. It typically includes ingredients such as black pepper, cumin, cinnamon, and cloves.
Rice
I used brown rice in this chilli con carne bowl,other gluten-free grains you could use are:
Millet - Buy online or in health food stores
Amaranth - Buy online or in health food stores
Black/red/wild rice - Buy in some supermarkets, online or health food stores
Quinoa - Buy in most supermarkets
Gluten-free pasta - I like brown rice or buckwheat pasta buy in the supermarkets
Buckwheat groats - buy either in supermarkets, online or in health food stores
Ingredients
Tips
What else can I serve with chilli con carne?
Here are six easy ways to change up your chilli and give it a big flavour boost.
Chilli con carne with tortillas ( use gluten-free tortillas cut into triangles & baked for 5/8 minutes)
Chilli con carne with nachos ( Corn nachos are gluten free)
Chilli con carne with sour cream ( try dairy-free coconut yoghurt with a squeeze of lemon or a vegan-style sour cream)
Chilli con carne with cheese ( vegan if you cannot do dairy)
Chilli con carne with guacamole ( try my lime & avocado dip that’s nightshade-free here.)
Chilli con carne with cauliflower rice or cassava pasta if following an AIP/ keto or paleo diet.
Chilli con carne with jacket wedges, cheese, and sour cream. If you cannot eat dairy, make sure you use dairy-free cheese and sour cream.
Should I use fresh or canned tomatoes?
I prefer using fresh ripe tomatoes and a dollop of tomato puree instead, but canned tomatoes or passata are still a great choice.
What is the trick to a good chilli con carne?
Tip: To make the best chilli con carne recipe ever, don't be afraid to let your meat develop a little crust while browning the minced beef. That deep brown crust will impart great flavour to the chilli as it simmers. This means stirring the meat less while browning and letting it sit longer.
What is the secret ingredient to good chilli con carne?
Tip: It's the spices, the quality of the meat you use and the cooking process. Always cook the beef really well until browned, and cook your spices on a low heat so they don’t burn. Also, cooking the chilli con carne for a long period stops it from having that tinny acidic taste that happens when you don’t fully cook the tinned tomatoes properly.
How do you make chilli con carne taste better?
Refrigerate it for a flavour boost. If you can avoid the temptation to eat your chilli off your wooden spoon while it's searingly hot, then pop it in the fridge overnight and reheat it tomorrow. The beans will absorb more liquid, the acidity of the sauce will mellow, and the flavour of your chilli will deepen.
Add a few squares of dark chocolate. This deepens the flavour
Try adding a few splashes of coffee. A splash of your leftover morning brew adds a rich, nutty bitterness to chilli. It has an effect similar to chocolate in chilli.
Mix up your meats. Try beef and lamb, or use minced chicken or turkey for a healthier twist.
Spice it up. Add cinnamon for a hint of warm sweetness, or garam masala or tandoori spice blend for an Indian flair.
FAQ’s
How long can I keep this gluten-free chilli con carne for?
Once cooled, it will last for 2-3 days in the fridge, but if you want to keep it any longer than that, I recommend freezing it as soon as possible.
Can I freeze this gluten-free chilli con carne?
Yes, you can freeze it, but make sure it is fully cooled before you do. Freeze it in individual portions using separate airtight containers or freezer bags. This way, you won’t need to defrost the entire portion if you don’t plan to eat it all. To defrost leave in the fridge for 24 hours, then reheat in the microwave or stove until piping hot in the middle.
Can I cook this in a slow cooker?
Yes! After frying off your spices, transfer the whole lot to the slow cooker. Then continue the recipe as normal. Put the slow cooker on for 6-8 hours on low, remembering to add the kidney beans about 30-40 minutes before serving otherwise they will turn to mush.
Can I make your gluten-free chilli con carne recipe dairy-free?
It is dairy-free! If you choose to top your gluten-free chilli con carne with cheese, just make sure it’s dairy-free, too.
Is chilli con carne gluten-free?
Not always! Most chilli con carne packet mixes contain wheat flour, which is NOT safe for those on a gluten-free diet. I've never used packet mixes and always prefer to use ingredients and spice blends that I have created. That way, I can ensure that it doesn’t contain any ingredients I’m intolerant to. This recipe however is gluten-free.
Can I make this chilli con carne recipe vegetarian or vegan?
Yes! Swap the meat for beans, lentils, or a plant-based alternative.
What’s the best type of meat for chilli con carne?
Minced beef is the most common choice. However you can use minced chicken, turkey or lamb if you prefer. There are no hard and fast rules here, make this chilli con Carne recipe your own.
Other similar recipes you might like:
1.5 hr cooking & prep time - 4 portions
Step by step
Recipe
1 medium onion diced
4 cloves garlic finely diced/ crushed
30 g chopped/ grated ginger
400 g organic grass-fed beef
2 birds eye chillies chopped ( more if your a badass!)
2 tsp sweet smoked paprika
1 tsp garam masala
1/2 tsp salt/pepper ( add more seasoning once cooked if you need to)
1 tin chopped tomatoes
2 tsp tomato puree
1 tin kidney beans
35 g chopped coriander
200 g cooked brown rice ( follow cooking instructions on the packet)
Salad bits
Roquette
Spring onions
Cherry tomatoes
Sweetcorn
Carrots
Red cabbage
Jalapeños
Radish
Mixed lentil/ seed sprouts
Mixed peppers
Click here for the Guacamole recipe
Method
In a saucepan, cook the onions, garlic, ginger and meat together in a saucepan on medium heat with little to no oil till slightly browned. You wont need much oil as the beef releases plenty of liquid. (Add a little oil if it starts to stick)
Add the chilli and the spices and stir for a minute. Then add the tomato puree and tinned tomatoes, fill the empty tomato tin with water up to halfway, and add to the chilli.
Add salt and pepper to taste, then add the kidney beans. Let the mixture simmer on low to medium heat for one hour, stirring occasionally. Alternatively, you can transfer it to a slow cooker at this stage and cook for 4 to 5 hours. If the chilli appears too dry, add more hot water as needed. If you are using a slow cooker, add the kidney beans 30 minutes before the cooking time is complete.
Prepare your vegetables and salad ingredients and cook the rice whilst the chilli is simmering away.
To make the guacamole, follow this recipe here.
Once the chilli is made, get creative and decorate your bowl with your stunning veggies, guacamole, rice and finish with chopped coriander.
Food shopping tips
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