[gf] cornbread and pumpkin chili.


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.

Gluten Free Spicy Pumpkin ChiliPumpkin Chili and Cornbread


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.

Gluten Free Cornbread with Chiles and Cinnamon

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


2 eggs
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.

Find me on twitter: @tevahopper


[gf] pumpkin donuts.


My inspiration to start this blog comes from the amazing collection of recipes on Gluten-Free Goddess. It seems only fitting to start with one of my favorites recipes from Karina. If you aren’t already following her, do it now. Seriously.

Gluten Free Pumpkin Donuts with SugarSince it’s now officially fall, that means it’s time for PUMPKIN. Everyone’s favorite, right? I think Starbucks jumped the gun a little early this year, but no one was complaining with a PSL in their hand. What’s better than a pumpkin spiced latte? A gluten free mini pumpkin donut to go with it.

I discovered this recipe last fall and immediately went out to buy a mini donut pan. My husband, Joe, was super excited with this kitchen investment because donuts are one of the things he misses most about living a gluten free lifestyle.

Karina’s original recipe uses several different flours, but I usually squeeze my baking time in between items from the weekend’s to do list—so it helps to take a short cut or two. I substituted her sorghum flour, potato starch and hazelnut flour for a gluten free flour mix I had in the pantry. Bob’s Red Mill makes a great all-purpose gluten free flour blend, and I like using the Trader Joe’s brand (Baker Josef’s) as well.

My modified recipe for Karina’s Gluten Free Pumpkin Donuts is below, or you can see her original recipe here. Be careful who you share these donuts with—they’ll be asking you to make them again and again!

Mini Gluten Free [and Dairy Free] Pumpkin Donuts


2-1/2 cups gluten free flour mix
1 cup light brown sugar
1/4 cup cane sugar
1-1/2 teaspoons baking soda
1 teaspoon xanthan gum*
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 free-range eggs, beaten
1/2 cup oil (coconut or canola)
1 (14-oz) can pumpkin
2 teaspoons (gf) vanilla extract
* omit xanthan gum if it’s included in your gf flour blend

For sugar dusting:

Granulated cane sugar


1. Preheat the oven to 350ºF. Lightly oil a donut pan and set aside. You can make regular sized donuts or mini donuts—you pick! But, fair warning, I made mini donuts and you can’t have just one.

2. In a large mixing bowl, whisk together the flour, brown sugar, cane sugar, baking soda, xanthan gum, sea salt and spices.Mini Gluten Free Pumpkin Donuts

3. Add in the eggs, oil, pumpkin and vanilla. Beat well for two minutes. The batter will be smooth and a little sticky.

4. Spoon the batter into the donut pan, filling almost to the top (roughly 5/8 full). Smooth the tops. Bake in the center of the oven for 18 minutes, until firm but slightly springy to the touch.

5. When the donuts are cool enough to handle, loosen the sides and remove from the pan. Place the donuts on a cooling rack.

6. Pour about a half cup granulated cane sugar into a sandwich bag and sprinkle in some cinnamon, to taste. Shake to mix.

7. When the donuts are still a bit warm, sugar the donuts one at a time, by placing them in the bag and turning it to coat the donut on all sides. Place the sugared donuts on a cooling rack.

Repeat the process for the remaining batter. Makes 15 regular sized donuts.

See the original recipe on Gluten-Free Goddess.

Find me on twitter: @tevahopper