Gluten-Free Chipotle Beef and Bean Chili with Skillet Cornbread

Why You’ll Love This Recipe

• Big, bold flavor from smoky chipotle, toasted spices, and a slow simmered tomato base.
• 100% gluten-free ingredients, including certified GF cornmeal and GF baking powder for the skillet cornbread.
• Comforting but weeknight-manageable: chili simmers while the cornbread bakes.
• Family-friendly toppings bar with avocado, cheddar, cilantro, and lime to customize every bowl.

Grocery List

• Produce: Yellow onion, red bell pepper, garlic, avocado, cilantro, limes, optional jalapeño
• Dairy: Sharp cheddar, buttermilk, unsalted butter, optional sour cream
• Pantry: Ground beef, olive oil, certified GF yellow cornmeal, GF 1:1 flour, GF baking powder, sugar, chili powder (GF), ground cumin, smoked paprika, dried oregano, tomato paste, chipotle peppers in GF adobo, crushed tomatoes (28 oz), GF beef broth, bay leaf, canned kidney beans, canned black beans, fine sea salt, black pepper

Full Ingredients

For the Chili

• 1 tbsp olive oil
• 1.5 lb 85% lean ground beef
• 1 large yellow onion, finely chopped (about 2 cups)
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp gluten-free chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano (Mexican oregano if available)
• 2 tbsp tomato paste
• 2 chipotle peppers in gluten-free adobo, minced, plus 2 tsp adobo sauce (check labels)
• 1 can (28 oz) crushed tomatoes
• 2 cups gluten-free beef broth
• 1 bay leaf
• 1 can (15 oz) dark red kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1.5 tsp fine sea salt, divided (plus more to taste)
• 3/4 tsp freshly ground black pepper
• Optional: 1 tsp brown sugar or 1/2 tsp unsweetened cocoa powder to balance acidity

Toppings

• 1 large ripe avocado, diced
• 1 cup (4 oz) shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges
• Optional: thinly sliced fresh jalapeño, sour cream (all gluten-free)

For the Gluten-Free Skillet Cornbread

• 1 cup certified gluten-free medium-grind yellow cornmeal (140 g)
• 3/4 cup gluten-free 1:1 baking flour (90 g)
• 2 tsp gluten-free baking powder
• 3/4 tsp fine sea salt
• 2 tbsp granulated sugar
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 4 tbsp (56 g) unsalted butter, divided (3 tbsp melted and cooled slightly; 1 tbsp for the skillet)

Step-by-Step Instructions

Step 1: Prep your ingredients

Chop the onion and bell pepper, mince the garlic, and dice the avocado (squeeze a little lime juice over the avocado to prevent browning). Shred the cheddar and set out cilantro and lime wedges. For gluten-free safety, ensure your chipotle in adobo, beef broth, baking powder, and cornmeal are labeled gluten-free.

Step 2: Brown the beef

Heat a large Dutch oven over medium-high heat. Add the olive oil and ground beef, seasoning with 1/2 tsp of the salt. Cook, breaking the beef into craggy pieces, until well browned with fond forming on the bottom, 6–8 minutes. Spoon off excess fat if needed, leaving about 1–2 tsp in the pot.

Step 3: Build the aromatics and bloom the spices

Add onion and bell pepper; cook until softened, about 5 minutes. Stir in garlic, chili powder, cumin, smoked paprika, and oregano; cook 60 seconds, stirring, until the spices smell toasty. Stir in tomato paste and chipotle (plus adobo sauce); cook 1 minute to caramelize the paste. This gives depth and a smoky backbone.

Step 4: Add liquids and beans, then simmer

Pour in crushed tomatoes and gluten-free beef broth; add the bay leaf, beans, remaining 1 tsp salt, and pepper. If using, add brown sugar or cocoa. Bring to a gentle boil, then reduce heat and simmer partially covered 35–45 minutes, stirring occasionally, until thick and glossy. If it reduces too much, splash in a bit more broth or water; if too loose, simmer uncovered the last 10 minutes. Taste and adjust salt, pepper, and chipotle heat.

Step 5: Preheat the skillet and oven for cornbread

While the chili simmers, place a 10-inch cast-iron skillet on the center rack and preheat the oven to 425°F. A blazing-hot skillet is key to crisp, lacy edges.

Step 6: Mix the gluten-free cornbread batter

In a medium bowl, whisk cornmeal, gluten-free 1:1 flour, baking powder, salt, and sugar. In another bowl, whisk buttermilk and eggs until smooth. Pour wet ingredients into dry and whisk just until combined. Stir in 3 tbsp melted butter. Let the batter rest 5 minutes to hydrate the cornmeal for a tender crumb.

Step 7: Bake the cornbread

Carefully remove the hot skillet from the oven, add the remaining 1 tbsp butter, and swirl to coat. Pour in the batter and smooth the top. Bake at 425°F for 16–18 minutes until deep golden, edges pull slightly from the pan, and a toothpick inserted in the center comes out clean. Internal temp should read about 200°F. Cool 10 minutes before slicing into 6 wedges.

Step 8: Finish and serve

Remove the bay leaf from the chili and give it a final taste, balancing with a squeeze of lime if desired. Ladle chili into bowls and top with shredded cheddar, diced avocado, and cilantro. Serve with warm gluten-free skillet cornbread and lime wedges on the side.

Pro Tips

• Read labels: choose chipotle in adobo, beef broth, baking powder, and cornmeal that are certified gluten-free to avoid hidden gluten and cross-contact.
• Bloom spices in hot fat for 30–60 seconds to unlock deeper, rounder flavor in the chili.
• Simmer patiently: flavor concentrates and the beef tenderizes around the 35–45 minute mark.
• Rest the cornbread batter 5 minutes before baking; this hydrates the cornmeal for a moist crumb.
• Preheat the cast-iron skillet to ensure a crisp crust and evenly baked center.

Variations

• Slow Cooker or Instant Pot: After Step 3, transfer to a slow cooker and cook on Low 6–7 hours or High 3–4 hours. For Instant Pot, cook on High Pressure 12 minutes; natural release 10 minutes. Stir in beans after pressure cooking to keep them intact, then simmer on Sauté to thicken.
• Turkey or Chicken Chili: Swap in 1.5 lb ground turkey (93%) or chicken; add 1 extra tbsp olive oil and simmer 25–30 minutes.
• Vegetarian and Dairy-Free: Replace beef with 1.5 cups finely chopped mushrooms plus 1 cup chopped walnuts (or an extra can of beans). Use gluten-free vegetable broth. For dairy-free, omit cheddar and use plant-based cheese; replace buttermilk with 1 cup unsweetened plant milk plus 1 tbsp lemon juice, and use dairy-free butter or neutral oil.

Storage & Make-Ahead

Chili keeps well: refrigerate up to 4 days or freeze up to 3 months in airtight containers. Reheat gently on the stovetop with a splash of broth or water. Cornbread is best day-of but will keep covered at room temperature 1 day or refrigerated up to 3 days; warm slices in a 325°F oven for 8–10 minutes. You can make the chili a day ahead—the flavors deepen overnight.

Nutrition (per serving)

Approximate per serving (1/6 of chili with toppings + 1 cornbread wedge): 780–850 calories; 35–42 g protein; 60–70 g carbohydrates; 34–40 g fat; 9–12 g fiber; 1100–1400 mg sodium. Values will vary based on brands and optional toppings.