Oil: I used sunflower oil because I always have a bottle of it on hand, but you can also use olive oil, canola oil, avocado oil, or coconut oil if you prefer.

Ground Beef: I’ve used ground beef in the recipe, but you can also use turkey, pork or chicken. If you prefer to make this completely vegetarian, go ahead and swap out the meat for crumbled tofu or diced mushrooms.

Vegetables: I use diced bell peppers, diced onions, and minced garlic in this recipe, but feel free to add in chopped carrots and celery too if you like.

Seasonings: I like my chili really spicy, so I use a mix of ground chili powder, curry powder and red pepper flakes. However, if that’s too much heat for you, feel free to leave out one or two of these, and reduce the quantities depending on the amount of heat you can take.

Stock: I’m using beef stock in this recipe, but go ahead and use vegetable stock or chicken stock if you prefer.

Slow Cooker: If you would like to cook this in the slow cooker, simply place all the ingredients (except the spring onions and corn tortilla chips) in a 6-quart slow cooker, mix well, and then let cook for 6 to 8 hours on low heat, or cook for 3 to 4 hours on high heat.

Storing/Freezing: If not eating immediately, place the leftover gluten-free chili con carne in an airtight container and store in the refrigerator for 5 to 7 days. To freeze, place the chili in freezer-safe containers or individual ziplock bags and freeze for up to 3 months.

Reheating the Chili con Carne: If frozen, let the chili thaw overnight in the refrigerator. Once it’s completely defrosted, transfer the chili to a pot and add in a little bit of water, mixing well, and heat it on the stovetop until it’s hot. To reheat it in the microwave, place the defrosted chili in a microwave-proof bowl with a bit of water, mix well and heat it up until hot.

Adapted from: The Kitchn