Easy Gluten-Free Chili + Cornbread (Comfort Food You’ll Crave All Winter)

This chili + cornbread combo is on repeat in our house all season long — simple, cozy, and nourishing without a lot of fuss.

I'm happy you're here! Now let's get into it....

I'll be honest...

I'm a skimmer when it comes to recipe blogs.

My brain goes straight for the ingredients and instructions. So, I promise to keep this short and sweet. (But if you do love the stories behind recipes, let me know in the comments — I’ve got plenty to share!)

Why This Chili Is Different

• I swap beef broth for bone broth — more flavor and extra nutrients.

• I use San Marzano or Muir Glen peeled tomatoes — combining diced + crushed into one big can keeps it simple and so flavorful.

• Instead of kidney beans, I use hominy — it adds the best texture. I was skeptical the first time too, but trust me… it works.

Gluten Free Chili Recipe

Ingredients:

• 2 lbs ground beef

• 1 yellow onion, diced

• 3–4 garlic cloves, minced

• 1 jalapeño, diced

• 4 cups beef bone broth (1 box)

• 4 tbsp tomato paste

• 1 (28 oz) can peeled tomatoes

• 3 tbsp chili powder (or more to taste)

• 1 tbsp cumin

• Salt + pepper, to taste

• 1 (28 oz) can hominy (or beans, if you prefer)

Toppings:

• ½ purple onion, diced

• 1 bunch cilantro, chopped

• Pickled jalapeños (we love Trader Joe’s Hot + Sweet)

• Shredded cheddar (we use grass-fed raw milk cheddar)

• Sour cream (Good Culture probiotic sour cream is my go-to)

Instructions:

1. Brown beef in a large pot with onion, garlic, and jalapeño. Season with 1 tbsp chili powder.

2. Add peeled tomatoes (I crush them with my hands right into the pot). Stir in tomato paste, remaining chili powder, and cumin.

3. Add hominy and bone broth. At this point it’ll look soupy — don’t worry.

4. Bring to a boil, then reduce to a simmer. Cook until it reaches your preferred consistency — about 60–90 minutes for a thick, hearty chili.

Serve hot with your favorite toppings.

Our favorites? Cheddar cheese, sour cream, onions, cilantro and jalapenos!

Feel free to swap out and add whatever you prefer! I'm just sharing out go-to's with you.

Gluten Free Cornbread

Ingredients:

• 1 box Krusteaz Gluten-Free Cornbread Mix

• 1/3 cup oil (I prefer olive or avocado oil)

• 1 egg

• 1 cup milk or ¾ cup water + ¼ cup melted butter

• Extra butter, softened

• Hot honey (Mike’s is the best)

• The Blend seasoning

Krusteaz Gluten-Free Honey Corn Bread is the best, IMO. Not too grainy, not too crumbly, just perfectly moist, salty, and sweet!

Instructions:

1. Prepare cornbread as directed on the box (see milk/butter swap above if you’re out of milk).

2. Bake until golden, then serve warm.

3. Top with softened butter, a drizzle of hot honey, and a sprinkle of The Blend for the perfect sweet-salty bite.

Why I Love This Combo

Anyone who knows me knows I’m a brand-specific girl. I like the comfort of knowing how a meal will taste every single time. San Marzano tomatoes, Krusteaz GF cornbread, Good Culture sour cream — these are my staples, and they never let me down. You can find some of these linked below!

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