Beef and Bean Chili - Gluten Free, Dairy Free

Beef and Bean Chili – Gluten Free & Dairy Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 6 servings 1x



  • 1 1/22 lbs ground beef
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1/2 an onion, chopped
  • 2 14 oz cans crushed tomatoes
  • 1 cup water
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground oregano
  • 1 tsp salt


  1. In a large pan, cook ground beef until browned.
  2. In a large pot or slow cooker, add black beans, kidney beans, minced garlic, chopped onion, crushed tomatoes, water, and seasonings. Add beef and stir to combine.
  3. If cooking on the stove, cover and cook on medium heat for 15-20 minutes stirring occasionally until heated through.
  4. If cooking in the slow cooker, cook on high for 3 hours or low for 6 hours.
  5. If cooking in an Instant Pot, cook ground beef until browned using the saute feature, add all ingredients to the pressure cooker, close the lid and make sure you are NOT venting. Select the Bean/Chili setting which should be pre-programmed to cook for 30 minutes on the normal mode.

To Freeze and Cook Later

  1. In a large pan, cook ground beef until browned.
  2. Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to to three months.
  3. When ready to cook, thaw overnight in refrigerator.
  4. Follow cooking directions above.


I’m Morgan Campbell, mom of two beautiful kiddos, chocolate lover (dairy free of course!), and the creator behind Just What We Eat.  Just What We Eat is a food and lifestyle blog sharing allergy friendly recipes and resources to help you create a life that you love! more about Morgan

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