The following is a guest post from Lynn.
I love serving soup and chili during the fall and winter. They are some of my favorite gluten free meals to serve because many of them are naturally gluten free. And not only are many of them gluten free, they are the type of meals that you can serve to anyone and no one would know that they are gluten free.
Chili and soups are also a meal by themselves. Yes, you can add cornbread, salad, or even chips to them, but most of them time a big bowl of chili is plenty on its own. So, not only is it a gluten free meal, it can be a quick and easy meal.
The chili I am sharing with you today is perfect for fall because it is pumpkin chili. Now, I know some of you may be thinking that pumpkin in chili is an odd combination, but it is really good. And the pumpkin adds a nice depth of flavor without really standing out.
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 cups gluten free or homemade chicken broth
- 2 cans of black beans, drained and rinsed
- 1 lb of ground beef
- 1 15-ounce can of pumpkin
- 2 14-ounce cans of diced tomatoes
- 1 teaspoon of dried parsley
- 2 teaspoons of chili powder ( add more if you like things spicier)
- 1 teaspoon of oregano
- 1 1/2 teaspoons of cumin
- Cook onion and ground beef until onion is tender and the beef is done.
- Add garlic and cook for 1 minute more.
- Add remaining ingredients and cook on low for about 30 minutes or until the flavors are well blended.
Slow Cooker: Cook meat, onion, and garlic and place in a slow cooker. Add remaining ingredients and cook on low for 5-6 hours.
Lynn blogs at Lynn’s Kitchen Adventures, sharing recipes, tips, and ideas to help you meld a love of cooking with a busy life. Lynn started on her gluten free journey in October of 2009. In January of 2010 her daughter was diagnosed with a tree nut, peanut, sesame allergy. Because of these challenges, Lynn started an allergy section on her site, where she shares recipes and ideas for those dealing with food allergies and issues.