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5 from 7 votes


Prep time
10 mins
Cook time
2 hours 30 mins
Total time
2 hours 40 mins


  • 1 pound of ground beef or turkey (I used 90% lean ground beef)
  • ½ onion, chopped 
  • ½ red bell pepper, chopped 
  • 2 tbsp Mr. Spice tangy bang sauce 
  • 1 tbsp garlic powder
  • 1 tsp salt 
  • ½ tsp ground black pepper 
  • 31 oz red kidney beans, drained
  • 1 can (14.5 oz) of diced tomatoes 
  • 1 can (8 oz) of tomato sauce
  • 1.5 cup beef or chicken broth
  • toppings such as sour cream, shredded cheddar cheese, sliced green onions, avocado, lime wedges, & jalapeños 


  1. In a large stock pot, brown the ground beef or ground turkey. Use a wooden spoon to occasionally stir it as it browns. It should take about 6-7 minutes. Drain off the excess fat. 
  2. Add in the onion and red bell pepper and continue cooking until they are soft.
  3. Add tangy bang sauce, garlic powder, salt, and pepper. 
  4. Add red kidney beans, crushed tomatoes, tomato sauce, and beef/chicken broth. Bring to a boil.
  5. Turn to low, add the lid, and let it simmer for at least 1 hour. Stir occasionally throughout. Take the lid off at the 1 hour mark, and continue to let it simmer. Keep cooking on low heat until all the excess liquid has evaporated, and you reach the desired thickness. I cooked it on low heat for another hour and a half. 
  6. Let the chili rest for 5-10 minutes before serving.
  7. Serve with your toppings of choice such as sour cream, shredded cheddar cheese, sliced green onions, avocado, lime wedges, & jalapeños.
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