Gluten Free Chili with Red Beans
This gluten free chili is packed with ground turkey, red beans, tomatoes and spices! It is all simmered together on the stovetop until tender and flavorful and cooks in under 30 minutes. We all know there’s nothing better than a big bowl of chili on a cold day, but this cozy meal is a crowd pleaser even when you don't have the entire day to let it simmer.
Ingredients
- 1 tablespoon olive oil
- 1 red onion chopped
- 1 pound ground turkey
- 2 tablespoons chili spice blend chili powder, coriander, cumin, paprika, garlic
- 1 can diced tomatoes 14.5 ounce, undrained
- 1 can kidney beans 15 ounce, rinsed and drained
- 1/2 cup water or any chicken, turkey or beef broth
- Salt and pepper to taste
Mini Quesadillas (optional)
- 4 corn tortillas
- 1 cup low-fat shredded cheddar cheese or dairy free cheese
Instructions
- Heat the olive oil in a large pan, pot or Dutch oven over medium heat. Add the chopped red onion and cook until softened, about 5 minutes.
- Add the ground turkey to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess fat.
- Stir in the chili spice blend, diced tomatoes, kidney beans, and water or broth. Bring to a simmer and cook for at least 15 minutes, or up to 30 minutes for a richer flavor.
- Season with salt and pepper to taste.
- Make the quesadillas (optional): Add the corn tortillas to a baking sheet or air fryer pan. Top with cheese, then add a corn tortilla on top. Bake or air fry on 350 for 4-6 minutes or until corn tortilla is crispy and cheese is melted. Slice into 6 mini slices and serve alongside chili.