When I opened my mailbox and saw the cover of October’s Food Network Magazine, I rushed in the door and immediately flipped through it. New Soup Ideas. Yes, please. In addition, the insert was 50 Things to Make with Canned Pumpkin. I carefully read through the booklet and found a chili recipe I had to try. Delicious, spicy and totally worthy of your next Soup Sunday.
The original recipe calls for ground beef, but I substituted ground turkey to make it a little healthier. I didn’t have adobo sauce, so I used an adobo paste I had on hand. Needless to say, it was a little too concentrated—making the chili SUPER spicy. My husband loved it, but next time I will have to tame it down a little bit. The can of pumpkin adds an amazing fall flavor without overpowering the chili. What a fun secret ingredient—pumpkin!
The best part about this recipe is how EASY it is. It was the fastest and best tasting chili I’ve made. Of course, you can’t have a bowl of chili without cornbread to go along with it. Make sure to scroll down to see my gluten free cornbread recipe.
1-1/2 lbs ground turkey
1 onion, chopped
1 bell pepper, chopped
1 can pumpkin, 15-oz
1 can fire-roasted tomatoes, 15-oz
1 can black beans (drained), 15-oz
2 cups water
2 tablespoons chili powder
2 tablespoons adobo sauce (from can of chipotle chiles)
1. Add oil to a large pot and cook ground turkey until pink is gone. Add in chopped onions and bell peppers and saute for a few minutes.
2. Stir in pumpkin, tomatoes, black beans and water. Then add chili powder and adobo sauce.
3. Simmer 30-45 minutes and serve with freshly baked cornbread.
See original recipe on Food Network.
My favorite cornbread recipe comes from Gluten-Free Goddess. However, when I made chili last Sunday it was one of those days that needed a quick alternative. I picked up Pamela’s gluten free cornbread and muffin mix and made a few changes by substituting olive oil for butter and brown sugar instead of regular sugar. I also added a teaspoon each of chili powder and cinnamon. It turned out great!
If you do have the time to make cornbread from scratch, I highly recommend trying my go-to recipe (below) or Karina’s original recipe on Gluten-Free Goddess. I guarantee you’ll make it again!
Gluten Free [and Dairy Free] Cornbread with Chiles and Cinnamon
1/2 cup + 2 tablespoons olive oil
1 cup very warm water (plus extra tablespoon if needed)
1 cup gluten free cornmeal
3/4 cup gluten free flour blend
1/2 cup Pamela’s baking mix
1/2 cup brown sugar
1 teaspoon xanthan gum
1 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cinnamon
1 small can chopped green chilies
chili powder and cinnamon for topping
1. Preheat oven to 375 and oil a round skillet or square pan.
2. In another bowl, combine the eggs and olive oil. Beat for one minute.
3. Combine dry ingredients in a bowl and add to wet mixture. Add chopped chiles if you are using them, and add more water if it’s too dry.
4. Pour batter into skillet or pan and sprinkle with chili powder and cinnamon on top.
6. Bake for 25–35 minutes.
For a sweet cornbread, leave out chiles chili powder and replace with 2 teaspoons of vanilla.
See original recipe on Gluten-Free Goddess.
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