Fully Loaded Chili

We are truly loving the warmer fall weather we're having - today we're off to a high school football championship game, so what's better than coming home to a slow cooker full of chili? I am loving my slow cooker lately. It makes going gluten-free a lot easier because I can research what goes in my pot and I don't have to pay attention to it while it cooks.

Fully Loaded Chili
Prep Time: 10 minutes; Cook Time: 4 hours on low 

     1 pound lean ground beef (90% lean)
     1 medium onion, chopped
     1 medium green pepper, chopped
     1-3/4 cups water
     2 cans (8 ounces each) tomato sauce
     1 can (16 ounces) kidney beans, rinsed and drained
     1 can (15-1/2 ounces) great northern beans, rinsed and drained
     1 can (15 ounces) garbanzo beans, rinsed and drained
     1 can (15 ounces) black beans, rinsed and drained
     1 tablespoon baking cocoa
     2 teaspoons Louisiana-style hot sauce
     1/2 teaspoon pepper
     1/2 teaspoon chili powder
     1/4 teaspoon garlic powder
     1/8 teaspoon cayenne pepper
GARNISHES:
     1/2 cup reduced-fat sour cream
     1/2 cup crushed baked tortilla chip scoops
     1/2 cup shredded reduced-fat cheddar cheese

In a Dutch oven over medium heat, cook the beef, onion and pepper until meat is no longer pink; drain.

Stir in the water, tomato sauce, beans, cocoa, hot sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Garnish each serving with 1 tablespoon each of sour cream, crushed chips and cheese.

8 servings (2 quarts).
 
Recipe Review:
This was definately not Mama B's Chili! We used ground turkey instead of the ground beef and came to the realization that nothing tops ground beef in a pot of chili. It sure is fully loaded though! The garbanzo beans were a little too much. I think this had something to do with the turkey and 5 cans of beans all together, but the garbanzo beans added too much of a thicker consistency. Adding the cocoa was a great addition. There were subtle hints of cocoa in the flavorings, but this chili really missed the mark for not having a lot of spice or zing and too many beans.

All Things Pumpkin

Fall harvest might be one of the best times of the year! It's time for apple farms, grape stomps at local vineyards and pumpkin picking. Oh, pumpkin picking. This time of year I can't think about anything but pumpkin flavored treats. Breads, pies, muffins...oh wait. All these yummy things have flour. They also have crust, gluten and dairy. Oh gosh! What is a girl, who is still on an elimination diet, to do? I absolutely can not miss out on one of the best flavors of the fall season. After searching for a few hours on how to adjust recipes for wheat-free flour and becoming quite confused with the territory that I'm brand new to, I'm still inspired to make a full meal of pumkin with some old-fashioned recipes. I'll leave the gluten-free and almond flour mixes for a time when I'm a litte more 'confident' in the field of GF. For now, it's time to fill the house with the aroma of Turkey Chili with Pumpkin and Crustless Pumpkin Pie.

Turkey Chili with Pumpkin

Prep: 20 min. Cook: 4 hours

     1 medium onion, chopped

     1 medium sweet yellow pepper, chopped
     3 garlic cloves, minced
     2 tablespoons Extra-Virgin Olive Oil
     3 cups chicken broth
     2 cans (15 ounces each) black beans, rinsed and drained
     2-1/2 cups cubed cooked turkey
     1 can (15 ounces) solid-pack pumpkin
     1 can (14-1/2 ounces) diced tomatoes, undrained
     2 teaspoons dried parsley flakes
     2 teaspoons chili powder
     1-1/2 teaspoons dried oregano
     1-1/2 teaspoons ground cumin
     1/2 teaspoon salt

In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a
5 qt. slow cooker; stir in the remaining ingredients.

Cover and cook on low for 4-5 hours or until heated through.

10 servings (2-1/2 quarts)

Recipe Review:
Didn't have black beans on hand so I substituted kidney beans.  Also substituted ground turkey for the cubed turkey. Was expecting great pumpkin flavor since it called for an entire can of solid-pack pumpkin, but it eneded up with a very subtle pumpkin after-taste. The reason for the 3 stars is the minimal pumpkin, otherwise a great classic chili recipe with great aroma.

Crustless Pumpkin Pie
Prep: 10 min. Cook: 55 minutes

     Nonstick cooking spray
     3/4 cup granulated sugar
     1 teaspoon ground cinnamon
     1/2 teaspoon salt
     1/2 teaspoon ground ginger
     1/4 teaspoon ground cloves
     2 large eggs
     1 can (15 oz.) 100% Pure Pumpkin
     1 can (12 fl. oz.) Evaporated Milk
     Whipped cream, (optional)

Preheat oven to 350F degrees & spray 8 in. round cake pan with nonstick cooking spray.

Mix all filling ingredients together and pour into pan.

Bake for 45-50 min. or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours. Serve immediately or refrigerate.

8 Servings

Recipe Review:
What crust? Didn't even miss the crunchy pie crust because I was craving the filling of this pie so much. The filling was so creamy and baked just right. It tasted just like Grandma used to make! I am still on my elimination diet this week, so I felt this was the perfect opportunity to test dairy with the evaporated milk. Flawlessly easy and hit the pumpkin craving spot!