This gluten-free chili is a delicious and healthy dish that is so easy to make on the stovetop, Instant Pot, or slow cooker. It's free from common allergens like wheat, dairy, and soy so it can be enjoyed by everyone.

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Gluten-free chili is one of my favorite dinners to make because it's quick and easy. Plus, it can be made ahead of time and left to simmer until it's time to eat (in fact, the longer it simmers, the better it is!)

Is chili gluten free?

The answer to this question depends on the ingredients used in the chili recipe. Chili can be made gluten-free by using gluten-free ingredients, such as:

• Using gluten free chili beans or plain beans such as black beans or kidney beans, which are naturally gluten-free
• Using gluten-free ground beef or turkey
• Using gluten free chili seasoning and other spices, such as cumin and chili powder.
• Using gluten-free broth or stock
• Avoiding using flour or other thickeners that contain gluten, such as wheat flour or barley flour
• It's important to read labels and check for gluten-containing ingredients, such as wheat, barley, and rye when purchasing ingredients or premade chili mixes. Additionally, if the chili is being served over rice or with cornbread, it's important to ensure that those items are also gluten-free. 

Overall, chili can be made gluten-free with the right ingredients and preparation.

Are chili beans gluten free? 

Chili beans are typically made with cooked pinto beans, tomato sauce, and a blend of seasonings such as chili powder, cumin, and garlic powder which are all naturally gluten free ingredients.

However, it is important to always check the labels of pre-made chili beans or chili seasoning mixes, as some brands may contain gluten or be processed in facilities that also process gluten-containing ingredients.

I have found that many chili beans aren't gluten free so, for this recipe, I use unseasoned kidney beans and black beans and add my own seasoning.

Ingredients

One of the best things about this easy chili recipe is that it doesn't require a lot of special ingredients to make it gluten free and free of common allergens. Always be sure to read labels and make sure the ingredients you're choosing are safe.

• 1 pound 90% lean ground beef
• 1 medium onion, chopped
• 1 rib celery, chopped
• 1 teaspoon minced garlic
• 1-½ tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 (28 ounce) jar of classic marinara tomato sauce
• 1 (10 ounce) can of mild diced tomatoes and green chilis (like Rotel)
• 2 (15.5 ounce) cans of dark red kidney beans
• 1 (15.5) ounce can of black beans
• 1 cup gluten free beef broth (I make mine using these bouillon granules from Orrington Farms).
• 2 cups water
• 1 bay leaf
• 2 tablespoons brown sugar

See the recipe card for quantities.

How to make it

In a stock pot or dutch oven, cook the ground beef, onion, and celery over medium heat until the meat is no longer pink.

Drain the excess fat from the pot. Add the garlic, chili powder, cumin, and oregano stir. Cook for another minute.

Pour the kidney beans and black beans into a fine mesh strainer and rinse.

Add the tomato sauce, tomatoes with green chilis, beans, water, and broth. Stir until combined.

Tip: To reduce tomato sauce waste, fill the tomato sauce jar with water, cover it, and shake it. Then pour it into the chili.

Add the bay leaf and brown sugar and stir.

Bring the mixture to a boil and then reduce the heat to low. Simmer for 30 minutes stirring occasionally. Serve hot with desired toppings.

Instant Pot Option

Your Instant Pot is a great tool for making chili quickly and easily. My favorite part about using the Instant Pot for chili is you can cook it and then keep it hot all in the same pan without having the stove on.

To make it in a pressure cooker, just use the saute setting to brown the meat, onion, and celery.

Once the meat is browned and the onion and celery are tender, add the garlic and seasonings and cook for another minute. Then, turn off the Instant Pot and add the other ingredients.

Next, set the manual setting for 15 minutes. When done, allow the pressure to release naturally for 10 minutes. Finally, release the remaining pressure, remove the cover, and serve!

Slow Cooker Option

A slow cooker is great for making chili when you want to prepare it ahead of time. 

To do this, you will still need to brown the hamburger in a pan on the stove, then add the onion and celery and cook until they are tender. Drain the excess fat from the pan. Then add the garlic and seasonings and cook for another minute and transfer the meat mixture to the slow cooker. 

Next, add the remaining ingredients to the slow cooker and stir well.  Cook on low for 6-8 hours or high for 3-4 hours.

Variations and Substitutions

Chili is a versatile dish that can be customized in many different ways. Here are some variations on traditional chili recipes:

• Vary the spiciness. This is not a spicy recipe but the tomatoes and green chilis give it a little bit of a kick. If you absolutely can’t handle any heat, just use a can of petite-cut tomatoes instead. On the other hand, if you’d like it a little spicier, use a can of hotter tomatoes with green chilis or even add extra hot sauce.

• Vegetarian chili: Add an extra can of beans or two to create a hearty and flavorful vegetarian chili. If not allergic, you may also add some soy crumbles or tofu for extra protein.

• Turkey chili: Use ground turkey instead of beef for a lower saturated-fat chili. If you prefer the flavor of beef but want a lighter version, try adding a half-pound ground turkey and half-pound lean ground beef.

These are just a few variations - feel free to experiment and find your own unique twist on this classic dish.

Dairy free chili

In addition to wheat and barley, my son is allergic to dairy so we always make our chili dairy free. 

Some chili recipes may include dairy ingredients, such as milk or cream, as a way to balance out the heat and add richness to the dish. And, of course, chili toppings like sour cream and cheese also contain dairy.

This recipe is dairy free as well as free from the top 9 most common allergens. When we’re feeding a crowd, we might have dairy cheese and sour cream available for toppings but we keep it away from other toppings to prevent cross-contact.

You can also use dairy free cheese and sour cream as toppings but this chili is delicious without it!

Serving suggestions

Chili is a versatile dish that can be served in many different ways. Here are some ways you can enjoy gluten free chili. 

In a bowl with toppings

This is a classic way to serve chili and allows everyone to customize their own bowl. Here are some of our favorite chili toppings:

• Shredded cheese (if you have a dairy allergy, try dairy free cheese)
• Sour cream (there also dairy free options)
• Jalapenos
• Sliced avocado
• Diced onions
• Chopped cilantro
• Chopped green olives (this one might seem a little strange but I love it!)
• Tortilla chips or corn chips

Serve over rice

Serving chili over a bed of cooked rice is a great way to stretch the chili and make it more filling. Rice is gluten free as long as you aren’t adding any seasoning packets that contain gluten. Choose brown rice for a bit more fiber.

With cornbread

The sweetness of the cornbread pairs well with the spiciness of the chili. This recipe is gluten free and free from the top 9 allergens.

On a baked potato

Serve chili over a baked potato and top with cheese, sour cream, and chives. This is a hearty and filling meal. It’s also a great way to repurpose leftover chili!

With a side salad

Chili really can be a standalone dish without adding sides. But for some extra veggies, try serving it with a side salad for a balanced meal. A simple green salad with a vinaigrette dressing pairs well with the flavors of chili.

These are just a few suggestions, but the possibilities are endless. Have fun experimenting and finding your favorite way to serve chili!

Don’t forget the dessert

If you're looking for a dessert to serve with chili, here are a few ideas:

Cornbread: This gluten free cornbread is a classic side dish for chili, and it also makes a great dessert. You can serve it warm with a drizzle of honey or maple syrup.

Apple crisp: A warm gluten free apple crisp topped with a scoop of dairy free vanilla ice cream is a comforting and delicious dessert that pairs well with the spicy flavors of chili.

Chocolate chip cookies: These gluten free, top 9 free chewy chocolate chip cookies are always a crowd-pleaser, and they're a great option for a dessert to serve with chili. 

Any of these desserts will provide a sweet complement to the savory flavors of chili.  Want more options? Check out these other allergy friendly, gluten free recipes.

📖 Recipe

Gluten-Free Chili {Allergy Friendly}

Kristi Winkels, RDN, LD

This easy gluten-free chili is a hearty dish that can feed a crowd!

5 from 2 votes

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Main Course

Cuisine American, Mexican

Servings 8 servings (1 ⅓ cup)

Calories 273 kcal

Ingredients

  

1x2x3x

• 1 pound lean ground beef
• 1 medium onion chopped
• 1 stalk of celery chopped
• 1 teaspoon minced garlic
• 1 ½ tablespoons chili powder
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 10-ounce can mild diced tomatoes and green chilis (like Rotel)
• 1 28-ounce jar classic marinara/tomato sauce
• 2 cups water Fill the jar of pasta sauce with water
• 1 cup beef broth I use Orrington Farms bouillon granules
• 2 15-ounce cans dark red kidney beans
• 1 15-ounce can black beans
• 1 bay leaf
• 2 tablespoons brown sugar

Instructions

 

• In a stockpot, cook the ground beef, onion, and celery over medium heat until the meat is no longer pink. Drain the excess fat. Add the garlic, chili powder, cumin, and oregano; cook while stirring for another minute.
• Rinse the beans in a fine mesh strainer and add them to the pot. Add the tomatoes with chilis, tomato sauce, water, broth, bay leaf, and brown sugar. Stir well.
• Bring the mixture to a boil and then reduce the heat. Simmer uncovered for 30 minutes.
• Serve with desired toppings.

Instant Pot Instructions

• Using the saute setting, cook the ground beef, onion, and celery until the meat is no longer pink. Drain the excess fat. Add the garlic, chili powder, cumin, and oregano; cook while stirring for another minute. Turn off the pot.
• Rinse the beans in a fine mesh strainer and add them to the pot. Add the tomatoes with chilis, tomato sauce, water, broth, bay leaf, and brown sugar. Stir well.
• Put the cover on making sure the pressure valve is set to sealing. Set the manual setting to 15 minutes. Allow the pressure to release naturally for 10 minutes. Release the remaining pressure, remove the cover, and serve with desired toppings.

Slow cooker instructions

• In a stockpot, cook the ground beef, onion, and celery over medium heat until the meat is no longer pink. Drain the excess fat. Add the garlic, chili powder, cumin, and oregano; cook while stirring for another minute. Transfer to the slow cooker.
• Rinse the beans in a fine mesh strainer and add them to the pot. Add the tomatoes with chilis, tomato sauce, water, broth, bay leaf, and brown sugar to the slow cooker. Stir well.
• Cook on low for 6-8 hours or high for 3-4 hours. Serve with desired toppings.

Notes

Refrigerate leftovers for up to 4 days or freeze in a freezer-safe container for up to 3 months.

Nutrition

Serving: 1.333cupsCalories: 273kcalCarbohydrates: 33gProtein: 21gFat: 6gSaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 713mgPotassium: 852mgFiber: 11gSugar: 6gCalcium: 96.4mgIron: 4.1mg

Keyword crockpot, dairy free, egg free, fish free, gluten free, Instant Pot, pressure cooker, sesame free, shellfish free, slow cooker, soy free, wheat free

Tried this recipe?Please share how it was!

A hearty, creamy chicken stew is topped with pie crust rounds to create single servings of gluten and dairy free chicken pot pie. It's a spin on the traditional dish but is gluten free, non dairy, and free from other common allergens so everyone can enjoy it!

In the cold winter months, I love soups and stews. Beef stew, chicken wild rice soup, and chicken and dumplings are some of my favorite dairy free comfort foods.

This easy dairy free chicken pot pie recipe is definitely included on that list! Chicken and vegetables are mixed in a non-dairy creamy broth and topped with a gluten free pie crust topper to create the same taste and texture of chicken pot pie but with less effort!

Why you’ll love this recipe

• You can make this easy chicken pot pie without dairy in less than an hour.
• It’s easy to freeze in individual portions.
• This is a chicken pot pie recipe without cream of chicken soup and with less pie crust so it’s a lighter version of the traditional dish.
• This dairy free gluten free chicken pot pie is also free from other common allergens like soy and eggs.
• It’s a hot, filling, comforting dish! 🤗

Does chicken pot pie have dairy?

It’s a safe bet that traditional chicken pot pie recipes contain dairy. Many versions contain canned cream of chicken soup while others may be made with heavy cream or milk. And there is usually some butter involved, too!

Making chicken pot pie dairy free is easy with the right dairy free substitutes!

Ingredients

These are the ingredients you'll need for the dairy free chicken pot pie filling (which is like a stew) and for the pie crust toppers.

For the stew filling

• Extra virgin olive oil
• Boneless skinless chicken breasts
• Yellow or white onion
• Carrots
• Celery
• Garlic - fresh or minced garlic from a jar
• Gluten-free all-purpose flour - I use Bob’s Red Mill 1-to-1 baking flour.
• Rubbed sage
• Thyme leaves
• Black pepper
• Salt
• Gluten-free chicken stock - Iike to make my own stock but sometimes use chicken broth granules like these from Orrington Farms.
• Dairy free milk - I like oat milk but have also used soy and rice milk.
• Frozen mixed vegetables

For the pie crust toppers

• All purpose gluten-free flour (like Bob’s Red Mill 1-to-1 baking flour).
• Sugar
• Salt
• Dairy free margarine - I usually use Earth Balance. If you need dairy and soy free, Earth Balance also makes a dairy free, soy free option.
• Shortening - I use Spectrum Naturals which is made from palm oil (soy free).
• Water
• Vinegar

Equipment

Making this gluten free dairy free chicken pot pie recipe doesn’t require any special equipment. If you have a cutting board, a knife to chop vegetables, measuring spoons and cups, and a spoon to stir, you have everything you need!

Making the pie crust rounds is a bit easier with the following equipment:

• Rolling pin
• Pastry blender (optional - I use a fork instead)
• Round cookie cutter - I have this one that makes a 3.5-inch circle. If you don’t have a cookie cutter, you can use a wide-brimmed jar or mug and cut around it.

How to make it

For the pie crust rounds

You can make the pie crust rounds while the chicken is cooking or when the stew is done and simmering.

Combine the flour, sugar, and salt in a small bowl.  Add the shortening and margarine and cut into the flour mixture using a pastry dough blender or a fork.

Once the mixture looks like coarse crumbs, add the water and vinegar and mix them into the crumble mixture.

Once all of the liquid has been mixed in evenly, form the dough into a ball.

Put some flour on a cutting board and use a rolling pin to roll the dough to ¼ inch thickness. 

With a round cookie cutter or using a bowl or large cup as a guide, cut 6 (3 to 4-inch) circles out of the dough.

Place the dough circles on a baking sheet and sprinkle with salt. Pierce the rounds with a fork to prevent bubbles from forming while baking.

Bake them at 425 degrees Fahrenheit for 8-10 minutes or until the edges are firm. Remove from the cookie sheet and set aside.

For the stew filling

Add 1 tablespoon of extra virgin olive oil to a large stock pot and heat over medium-high heat.

Sprinkle salt and pepper over the chicken and place in the pot. Cook for 3-4 minutes or until the chicken is nice and brown.

Flip the chicken and cook for another 3-4 minutes until browned. When both sides are browned, add enough water to cover the bottom of the pan, cover, and cook for 5 minutes or until the chicken is no longer pink inside.

Transfer it to a plate and let it rest for 5 minutes before cutting it into bite-sized pieces. If there is any liquid left in the pot, pour it into a glass (you can use it in the stew!)

Next, add another tablespoon of oil to the pot and heat over medium heat. Cook the onion, celery, and carrots for 3-4 minutes or until the onion is translucent and the carrots and celery are tender. Add the garlic and cook for another minute.

Pour the flour and herb mixture into the pot and stir for a minute making sure to coat all the vegetables.

Stir in the broth and dairy free milk. Scrape the bottom of the pot to loosen any bits of vegetables that are stuck to it. Cook and stir until the mixture is thickened.

Add the chicken and mixed vegetables and stir to incorporate. Bring to a boil and then reduce the heat and simmer for 10 minutes before serving.

Serve topped with a pie crust round.

Tips and Variations

For the pie crust rounds

You can simplify this recipe by buying pre-made pie crust dough at your specialty store.

Wholly gluten free pie crusts are free of the top 9 allergens and can be found at specialty stores. They come in a pie shape already so, for this recipe, you would just roll it out flat and cut your rounds out using a cookie cutter.

Another option is to buy an allergy friendly pie crust mix. With this option, you will have enough mix to make this recipe at least two times (depending on how many rounds you like with your bowl of filling).

Lactose free chicken pot pie

If you avoid dairy due to lactose intolerance but aren’t allergic to dairy, you can substitute low-lactose dairy products for the dairy-free substitutes in this recipe.

Dairy butter can be swapped for dairy-free margarine and lactose-free milk in place of the dairy-free milk substitute.

However, if you are allergic to dairy or are preparing this dish for someone with a dairy allergy, it’s important to know that low lactose does not mean dairy free! Low-lactose dairy products still contain cow's milk proteins that cause allergic reactions for those with dairy allergies.

Milk substitutes

If you do not have an almond allergy or allergy to other tree nuts, you can use almond milk as the non dairy milk substitute. 

I also have used soy milk which works well, too. You can use any unsweetened, unflavored milk substitute with the exception of coconut milk which will throw off the flavor of the dish.  

Use leftover chicken (or turkey!)

You can save yourself some time and use leftover chicken or rotisserie chicken to make this recipe. Just add about 3 cups of chicken chopped into bite-sized pieces. 

And, if you have leftover turkey, make dairy free turkey pot pie the same way!

Make dairy free chicken pot pie soup

While I love the heartiness of a stew, I tend to choose soups over stews. If you’re the same, you can easily make this stewy dairy free pot pie recipe into soup!

I sometimes add extra water or broth to my serving to make it soupier. If you want to make the whole recipe into soup, add 1-2 cups additional chicken broth to the stew to get it to your desired soup consistency.

Storage

You can store leftover chicken pot pie in the refrigerator for 3-4 days. Store the pie crust rounds in an airtight container or ziplock back separate from the stew for the best texture.

This dish freezes well, too. Just put it in a freezer-safe container and freeze it for up to 3 months. I recommend freezing the pie crust rounds separately in a ziplock bag or small container. 

I like to freeze this in smaller containers with 1-2 servings. These homemade frozen entrees are super helpful when you need a quick allergy-friendly meal for one (or two)!

When you’re ready to eat it, thaw it in the refrigerator for 12-24 hours before heating up and serving. 

📖 Recipe

Dairy Free Chicken Pot Pies

Kristi Winkels, RDN, LD

A hearty chicken stew is topped with pie crust rounds to create individual servings of gluten free dairy free chicken pot pie that is also free from common allergens like soy and eggs.

5 from 1 vote

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Prep Time 20 mins

Cook Time 30 mins

For pie crust rounds 10 mins

Total Time 40 mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 337 kcal

Equipment

• Pastry blender optional
• Rolling Pin
• 3.5 inch round cookie cutter

Ingredients

  

1x2x3x

For pie crust rounds

• ¾ cup all-purpose gluten-free flour
• ½ tablespoon sugar
• ¼ teaspoon salt
• 2 tablespoons dairy free margarine (cold) such as Earth Balance Buttery Spread
• 1 ½ tablespoons palm shortening such as Spectrum
• 3 tablespoons cold water
• ½ teaspoon vinegar

For the stew

• 1 tablespoon extra virgin olive oil
• 1 ½ pounds boneless, skinless chicken breasts
• 1 cup chopped carrots about 2 large carrots
• 1 cup chopped celery about 2 stalks
• 1 cup chopped onion about 1 medium
• 1 clove minced garlic
• ¼ cup all-purpose gluten free flour
• 1 teaspoon rubbed sage
• ½ teaspoon thyme leaves
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 2 cups gluten free chicken broth I use Orrington Farms granules
• 1 cup dairy free milk substitute such as rice milk
• 2 cups frozen mixed vegetables thawed

Instructions

 

For the pie crust toppers

• Preheat the oven to 425° Farhenheit.
• In a mixing bowl, combine the flour, sugar, and salt. Add the margarine, and shortening and use a fork or pastry blender to mix until the mixture forms coarse crumbs. Add the water and vinegar and mix until the dough forms a ball. If the dough is still crumbly, add one teaspoon of water at a time until it sticks together but is not sticky.
• Roll the dough out on a floured surface to ¼ inch thickness. Cut 6 (3 to 4-inch) circles out of the dough with a round cookie cutter or using a bowl or large cup as a guide (see tips below). Place the dough circles on a baking sheet. Pierce the rounds with a fork and sprinkle them with salt. Bake at 425 degrees F for 8-10 minutes or until the edges are firm. When cooled, remove from the cookie sheet and set aside.

For the stew

• Add 1 tablespoon of extra virgin olive oil to a large stock pot and heat over medium-high heat. Sprinkle salt and pepper over the chicken and place in the pot. Cook for 3-4 minutes or until the chicken is browned. Flip the chicken and cook for another 3-4 minutes until the other side is browned. Add enough water to cover the bottom of the pan; cover and cook another 5-8 minutes or until the chicken is no longer pink inside. Remove from the pan and allow to cool for 5 minutes until cutting into bite-sized pieces. Pour any remaining liquid in the pan into a glass measuring cup (you can use it in the stew - see notes below).
• Heat another tablespoon of olive oil in the pot over medium heat. Add the carrots, celery, and onion and saute until tender, about 5 minutes. Add the garlic and cook for one more minute. Sprinkle the flour, sage, thyme, salt, and pepper over the vegetables and stir until all of the vegetables are coated the flour starts to brown, about 1 minute. Stir in the broth and milk substitute, making sure to scrape the bottom of the pan to loosen any bits. Cook over medium heat until the mixture is thickened. Add the chicken and vegetables to the mixture and stir. Simmer for 15 minutes.
• Serve immediately topped with a pie crust round. Recipe makes six 1 ⅓ cup servings.

Notes

1 serving is 1 ⅓ cups plus 1 pie crust round.

• If there is leftover liquid from the chicken, you can use it as some of the chicken broth. Just pour it into a glass measuring cup and then add enough broth to make 2 cups total.
• For the pie crust rounds: The first time you roll out the dough, aim to get 4 rounds. Then roll out a second time to get the 5th round. To get the 6th, form the scraps into a ball and press them into your round cookie cutter.
• Store in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months. 

 

Nutrition

Serving: 1.33cupsCalories: 337kcalCarbohydrates: 30gProtein: 31gFat: 11gSaturated Fat: 3gCholesterol: 83mgSodium: 391mgFiber: 5gSugar: 8g

Keyword dairy free, egg free, fish free, gluten free, peanut free, shellfish free, soy free, tree nut free, wheat free

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