Cole's Moveable Feast

Cole's Moveable Feast

Friday, February 3, 2012

Slow Cooker Turkey Chili with Gluten-Free Corn Muffins

This was a big hit with the whole family, and gave me several days' school lunches for Cole.

2 lbs. lean ground turkey
1 c. chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
1 (14 oz.) can diced tomatoes
1 (14 oz. ) can diced tomatoes with green chiles
1 (8 oz.) can tomato sauce
1 (15 oz.) can red or kidney beans
1 (15 oz.) can black-eyed peas
1 tsp. ground black pepper
3 tsp. chili powder
2 tsp. cumin
1 tsp. garlic salt
cayenne pepper or chopped jalapenos to taste

In a large skillet, brown the ground turkey, drain and place in slow cooker. Saute onion, pepper and celery in the skillet for about 3 minutes until just tender (add a little olive oil as needed). Place in slow cooker together with all other ingredients, cook on low 5 to 6 hours.

1 c. organic corn meal
1 c. gluten-free all-purpose flour
(I used Namaste Foods Biscuits and Piecrust flour, but the word on the street is Better Batter flour is the way to go)
1/4 c. sugar
3 t. baking powder
1 t. salt
1/4 c. canola oil
1 c. unsweetened almond milk with 1 t. vinegar stirred in
egg replacer equivalent of 1 egg

Whisk together dry ingredients in a medium bowl. Separately whisk together oil, almond milk and egg, stir quickly into dry ingredients without overmixing. Pour into greased muffin pan. Cook at 425 degrees for 15 to 20 minutes. Makes 12 muffins.

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