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The GFCF Recipe Experience: Slow Cooked Turkey Chili

Posted Jan 06 2011 5:42pm
Anyone know what today is? It's National Bean Day!

It's amazing how each day of the seems to be some sort of National XXXX Day. I mean, check out this post . Every day in January is a National Day devoted to some sort of food. Not to mention the nine different foods of the month!**

**Little Grandmom would have loved it being Prune Breakfast Month - prunes were part of her breakfast every single day...

Since there are so many National Food days and foods of the month, why not have some fun with it? In fact, that is exactly what Lauren at Celiac Teen is doing. Lauren is hosting the Go Ahead Honey, It's Gluten Free event this month. And she chose Follow the Calendar as the theme. Basically make a GF recipe based around one of the January food holidays, and post it to share with everyone. As Lauren suggests, it would be great if you could post it on the appropriate food "holiday" if possible. Want more details? Here is a link to Lauren's post.

I guess I could submit this recipe in honor of National Bean Day, but I think I am reserving my entry until later. In the meantime, let's talk chili!

This is my second chili recipe - you can find the first here . As I said in that post, we are not big hot and spicy eaters, but this recipe can easily be kicked up and made as spicy as you want.

The recipe is based on this recipe at The most notable changes I made were the use of ground turkey instead of ground beef and cutting back to one onion. I also, like some of the commenters on the original recipe, found it not necessary to thicken with cornstarch and water at the end.

The resulting chili was a hit with the kids and is perfect to serve with some corn chips, or even some corn muffins . Or if you prefer, homemade GFCF saltines .

Anyway you put it, it was perfect for a cold Montana winter day.

A GFCF Experience Adaptation


1.25 lbs. ground turkey breast
1 medium onion, chopped
2 (14 oz.) cans diced tomatoes, undrained
2 cups tomato sauce (I used Classico Tomato and Basil)
1 tbsp chili powder
1 tsp. ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed

Brown the ground turkey in a saucepan over medium heat. Drain and place in the slow cooker. Add the remaining ingredients and stir. Cover and cook for 6 - 8 hours or until the vegetables are tender.

Happy National Bean Day!

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