I'm trying to make a few easily reheated meals for my Husband and children while I am out of town taking care of my Father's passing. I have a tried and true chili recipe but it's loaded with gluten. So I reluctantly threw together this crockpot chili, crossed my fingers and hoped for the best!
Gluten-Free Crockpot Chili
1 lb ground lean turkey
1 bag Trader Joe's Roasted Corn
1 Packet gluten-free taco seasoning (I used Nueva Cocina Chipotle Taco Seasoning)
2 tsp ground Cumin
1/2 tsp ground Tumeric
1-2 Tbsp light brown sugar (start with 1 and add the 2nd if needed)
1 tsp sea salt (or more to taste)
1 tsp Thyme
1 Tbsp Onion Powder
Dash of Olive Oil (I used Annie's Natural Roasted Garlic Flavored EVOO)
1 large can of diced tomatoes (I used organic)
2 cans pinto beans (I used organic)
2 cans kidney beans (I used organic)
I can Rotelle tomatoes and chiles (I used mild, the hot chili expands the chiles and makes it spicy enough for my family's taste)
Cook the ground turkey in a pan sprayed with non-stick spray then dump it in the crockpot. Dump everything else in the crockpot. Mix very, very well. Let the chili simmer on low for 2 hours, then check the taste and if needed add more salt and brown sugar to taste. I like the spicy sweet flavor of the cumin and brown sugar, but if you aren't big on sweet chili then hold back and use just one tbsp of brown sugar.
I let this cook for about 6.5 hours on low, and it was perfect! We are going to top ours with little cheese and sour cream, maybe even some bacon crumbles. The possibilities with chili are endless! That's what I love about it!
I hope you enjoy this warm, easy recipe on a cold and rainy day.