Heat a fry pan over medium heat. Once hot, add ground beef. Cook until no longer pink. Remove from pan.
Then, to the same pan, add diced onion, celery and bell pepper. Saute until softened, about 3 minutes.
Next, add the ground beef back to the pan. Add the chili spices and ⅓ cup of water. Bring to a gentle boil over medium-high heat for a couple minutes.
While the beef and vegetables cook, add the canned tomatoes, corn, and kidney beans to the crockpot.
Add the beef and vegetables into the slow cooker. Stir together and heat on low for 4 hours or on high for 2 hours.
Serve with with shredded cheddar cheese, sour cream and crushed gluten-free tortilla chips.