Gluten-Free Dairy-Free Chilli Con Carne

A rich, smoky, one-pot chilli bursting with bold spices, tender beef, and hearty beans, naturally gluten-free and dairy-free comfort food.

This recipe brings all the cosy flavours of classic chilli, but without any gluten or dairy. It’s hearty, satisfying, and full of depth — the kind of meal that tastes even better the next day.

Perfect for weeknights or batch cooking, this chilli combines warming spices, slow-simmered beef, and a hint of sweetness from baked beans. It’s the ultimate cold-weather dish that fills the kitchen with a delicious, smoky aroma and delivers pure comfort in every bite.

Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Servings: 6

Ingredients

• 1 tbsp olive oil

• 500g lean minced beef

• 1 large onion, chopped

• 2 garlic cloves, minced

• 1 red pepper, diced

• 1 can (400g) chopped tomatoes

• 1 can (400g) kidney beans, drained and rinsed

• 1 can (400g) baked beans

• 1 tbsp tomato purée

• 250ml gluten-free beef stock

• 1 tbsp ground cumin

• 1 tbsp smoked paprika

• 1–2 tsp chilli powder (to taste)

• ½ tsp sea salt

• ¼ tsp black pepper

Directions

1. Heat olive oil in a large saucepan over medium heat.

2. Add minced beef and cook until browned.

3. Add onion, garlic, and pepper; cook for 5 minutes until softened.

4. Stir in chopped tomatoes, tomato purée, kidney beans, baked beans, and beef stock.

5. Add cumin, paprika, chilli powder, salt, and pepper. Stir well.

6. Bring to a simmer, cover, and cook for 30–35 minutes, stirring occasionally.

7. Adjust seasoning and serve hot.

Top with avocado, spring onions, or dairy-free sour cream.

It freezes well, making it perfect for easy midweek dinners.

If you loved this, try my Cattle Ranch Casserole or for a heat cleanse Oat Milk

See all Beef Recipes

What Makes This Gluten Free Dairy Free Chilli Special

This gluten- and dairy-free chilli is big on flavour but simple to make. By using both kidney beans and baked beans, you get a thick, hearty texture and a touch of sweetness that balances the spice. The combination of cumin and smoked paprika adds real depth and that unmistakable chilli warmth without being overpowering. It’s naturally free from gluten and dairy, but just as comforting as the original — perfect for anyone looking for a wholesome, allergy-friendly take on a beloved classic.

Serving Suggestions

Serve this chilli hot with fluffy rice, over baked potatoes, or scooped up with gluten-free tortilla chips. For an extra finishing touch, top with fresh coriander, a squeeze of lime, or a dollop of dairy-free yoghurt or sour cream. It also pairs beautifully with a simple green salad or roasted vegetables for a full meal. If you’re hosting, set up a chilli bar with toppings like avocado, jalapeños, and dairy-free cheese — a fun, interactive way to serve guests.

Storage & Reheating

This chilli stores and reheats wonderfully. Keep leftovers in an airtight container in the fridge for up to four days — the flavours actually deepen as it sits. Reheat gently on the hob or in the microwave until piping hot, adding a splash of stock or water if needed.

It also freezes well for up to two months; simply defrost overnight in the fridge and warm through before serving.

Optional Tips & Variations

• Add sweetcorn or black beans for extra texture and colour.

• Swap beef for turkey mince for a lighter version.

• Add diced sweet potato for natural sweetness and bulk.

• Stir through a few squares of dark chocolate before serving for a rich, smoky finish.

• Serve with rice, baked potatoes, or gluten-free cornbread.

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