Gluten-Free Texas Red Chili
By the Gluten Free Recipes team ·
This hearty gluten-free Texas Red Chili delivers a rich, savory flavor with tender chunks of protein and vegetables. Its deep, comforting aroma promises a satisfying meal, perfect for a chilly evening.
At a glance: This easy soups and stews recipe yields 4 servings in about 50 minutes (20 min prep, 30 min cook). It uses 9 ingredients — including certified gluten-free chicken or vegetable stock, protein, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Texas Red Chili: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Texas Red Chili: This recipe is naturally gluten-free by using certified gluten-free stock and cornstarch for thickening, avoiding any gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup protein (e.g., cubed beef chuck, shredded chicken, or cooked lentils)
- 2 cups diced vegetables (e.g., yellow onion, carrots, celery, Yukon Gold potatoes)
- 2 cloves garlic, minced
- 1 can diced tomatoes, undrained (optional, for added acidity)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the minced garlic and diced yellow onion, sautéing until the onions are translucent and fragrant, about 3-4 minutes. Be careful not to burn the garlic.
- 2
If using cubed beef chuck or shredded chicken, add it to the pot and sear on all sides until nicely browned, approximately 5-7 minutes. If using cooked lentils, add them in the next step with the vegetables.
- 3
Stir in the diced carrots, celery, and potatoes, along with the optional diced tomatoes if using. Cook, stirring occasionally, for another 2-3 minutes until the vegetables begin to soften slightly and release their aromas.
- 4
Pour in the certified gluten-free chicken or vegetable stock, ensuring it covers the ingredients. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 20 minutes, or up to 45 minutes, allowing the flavors to meld and the vegetables to become tender.
- 5
To thicken the chili, slowly whisk the cornstarch slurry into the simmering liquid until fully incorporated. Continue to simmer for an additional 5 minutes, stirring frequently, until the chili reaches your desired consistency. Season generously with salt and black pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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