Healthy Gluten Free Veggie Chili Recipe!

Hi there…

A big bowl of chili should feel cozy, filling, and satisfying and this gluten free veggie version checks every box.

It’s rich with beans, colorful vegetables, and warm spices that taste slow simmered, even on a busy weeknight.

Everything happens in one pot, and you can customize it with what you already have.

It’s sturdy enough for meal prep and friendly for mixed crowds, gluten free eaters and chili lovers alike.

So let’s start cooking.

Why This Gluten Free Veggie Chili Recipe Works

• Layered flavor without meat: Smoked paprika, chili powder, cumin, and a touch of tomato paste build depth that usually comes from long cooking or meat.
• Great texture: A mix of beans, diced vegetables, and corn gives bite and balance. A quick mash of beans thickens the broth naturally.
• Gluten-free by design: No flour or wheat-based thickeners.
  

  Pantry staples like canned tomatoes and beans keep it simple and safe.

• Flexible and forgiving: Swap vegetables, adjust heat, or add greens. It’s hard to mess up and easy to tailor to taste.
• Make-ahead magic: The flavors get even better the next day, making leftovers something to look forward to.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon chili powder (gluten-free certified if needed)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes, with juices
• 2 (15-ounce) cans beans, drained and rinsed (use a mix such as black beans and kidney beans)
• 1 cup corn kernels (frozen or canned and drained)
• 1 1/2 cups vegetable broth (gluten-free certified)
• 1 tablespoon apple cider vinegar or lime juice
• 1 teaspoon maple syrup or sugar (optional, to balance acidity)
• Fresh cilantro, chopped (for serving)
• Optional toppings: diced avocado, sliced green onions, shredded cheese (use GF cheese), plain Greek yogurt or sour cream, pickled jalapeños

Instructions

1. Warm the pot: Heat olive oil in a large pot or Dutch oven over medium heat. When it shimmers, add onion, carrots, celery, and bell peppers.
   

   Cook, stirring occasionally, until softened, 6–8 minutes.

2. Add aromatics: Stir in garlic and cook 30 seconds, just until fragrant. Add tomato paste and cook 1–2 minutes, stirring, to deepen the flavor.
3. Spice it up: Sprinkle in chili powder, cumin, smoked paprika, oregano, red pepper flakes (if using), salt, and black pepper. Toast the spices for 30–60 seconds to bloom them.
4. Build the base: Pour in crushed tomatoes, diced tomatoes, and vegetable broth.
   

   Stir to combine and bring to a gentle boil.

5. Beans and corn: Add the beans and corn. Reduce heat to a simmer and cook uncovered for 20–25 minutes, stirring occasionally.
6. Thicken naturally: Using the back of a spoon, lightly mash some of the beans against the side of the pot. This gives the chili a thicker, creamier body without flour.
7. Finish and balance: Stir in apple cider vinegar or lime juice.
   

   Taste and add maple syrup or sugar if the tomatoes are very tart. Adjust salt and pepper as needed.

8. Serve: Ladle into bowls and top with cilantro, avocado, green onions, cheese, yogurt, or jalapeños. Serve with gluten-free cornbread or tortilla chips if you like.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 5 days.
  

  It thickens as it sits, so add a splash of broth or water when reheating.

• Freezer: Freeze in meal-size portions for up to 3 months. Leave a little headspace in containers to allow for expansion.
• Reheat: Warm gently on the stove over medium-low heat, stirring occasionally, or microwave in 60–90 second bursts, stirring between intervals.
• Make-ahead tip: Chili tastes even better on day two. If planning for guests, cook it a day early and reheat before serving.

Why This Gluten Free Veggie Chili is Good for You

• High fiber: Beans, vegetables, and tomatoes deliver fiber that supports digestion and helps you feel full longer.
• Plant-powered protein: A mix of beans provides steady energy without heaviness.
• Micronutrient-rich: Peppers, carrots, and tomatoes bring vitamins A and C, potassium, and antioxidants.
• Lower in saturated fat: No meat means less saturated fat while still offering bold flavor and satisfying texture.
• Gluten-free simplicity: No specialty products required—just real, whole ingredients that happen to be gluten-free.

What Not to Do

• Don’t skip blooming the spices: Tossing spices in raw makes the chili taste flat.
  

  A brief toast unlocks flavor.

• Don’t use beer unless it’s gluten-free: Some chili recipes add beer, but most beers contain gluten. Use GF beer or broth instead.
• Don’t forget to rinse canned beans: Rinsing reduces excess sodium and any metallic aftertaste.
• Don’t crank the heat too high: Rapid boiling can scorch the bottom and make the chili bitter. Keep it at a gentle simmer.
• Don’t over-salt early: Let the chili reduce a bit, then adjust seasoning at the end for best control.

Alternatives

• Spice swaps: Use ancho chili powder for sweetness, chipotle for smoky heat, or add a cinnamon pinch for warmth.
• Veggie variations: Add zucchini, sweet potato, or butternut squash.
  

  Stir in chopped spinach or kale in the last 5 minutes.

• Bean options: Try pinto, cannellini, or chickpeas. Mixing two types improves texture and flavor.
• Extra protein: Add crumbled extra-firm tofu, tempeh, or a gluten-free plant-based meat. Brown first for better texture.
• Ultra-mild version: Skip red pepper flakes and use mild chili powder.
  

  Add a dollop of yogurt when serving to cool things down.

• Richer finish: Stir in a square of dark chocolate (gluten-free) or a spoon of tahini for body and nuance.

FAQ

Is chili powder gluten-free?

Most pure chili powders are naturally gluten-free, but some blends can contain anti caking agents or be processed in facilities with wheat.

Check the label and choose a brand marked gluten free if you’re sensitive.

Can I make this in a slow cooker?

Yes. Sauté the onions, vegetables, garlic, and tomato paste with spices on the stove first, then transfer everything to the slow cooker.

Cook on Low for 6–7 hours or High for 3–4 hours.

How can I make it spicier?

Add extra red pepper flakes, a chopped jalapeño with the aromatics, or a chipotle pepper in adobo (ensure the adobo sauce is gluten-free).

Adjust to your heat tolerance.

What if I don’t have crushed tomatoes?

Use whole peeled tomatoes and crush them by hand, or blend diced tomatoes briefly.

You can also use tomato sauce, then reduce the broth slightly.

How do I thicken the chili without flour?

Mash a portion of the beans in the pot or simmer uncovered a bit longer.

A small spoon of tomato paste also helps build body.

Can I add meat for mixed eaters?

Sure. Brown 1 pound of ground turkey or beef in the pot first, then proceed with the recipe.

Keep it gluten free by checking spice blends and broth labels.

What should I serve with it?

Gluten-free cornbread, warm rice, or tortilla chips are great.

For freshness, add a simple side salad with lime dressing.

Wrapping Up

This Gluten Free Veggie Chili gives you big, bold flavor with weeknight ease.

It’s hearty, customizable, and made from ingredients you probably already have.

Make a pot today, stash some for later, and enjoy the kind of cozy meal that gets even better by tomorrow.

Keep your favorite toppings on hand, and you’ve got a reliable, crowd pleasing dinner any night of the week.