Chocolate Pumpkin Black Bean Chili and Gluten-free Corn Bread

Last Friday I played around with a chili recipe since I have GERD, tomatoes are a no-no. I replaced it with canned pumpkin. A crockpot comes in handy for this too.

Here are the ingredients:

1-lb ground meat (any kind- I used turkey)
2 chopped onions
Garlic cloves (as much as you like-make sure you crush them)
1 can of black beans (make sure you rinse them)
1 can of pumpkin
3 cups of broth (chicken, vegetable, or beef- I used chicken)
1/4 Cup of water (or more-its to cook the ground meat before adding all the other ingredients)
4 TBSP Chili powder
1 TSP Cumin
1 TSP Cinnamon
1 TSP Cocoa powder
1 TBSP Raw honey
Optional: add any kind of hot pepper, zucchini, and squash. You can also use any bean you desire.

Steps in preparation:

1. Set your crock pot on high. Add your ground meat and water. Cover and cook for two hours.

2. After two hours, dump everything in. Turn down the temp to low and let it cook. Mine cooked for 6 hours. If you cook on high. Do so for 3 hours.

3. Let it cool for ten minutes.

4. Serve with cheddar cheese, sour cream, avocado, and gluten free cornbread if you like.

5. Eat up!

Well...since I shared my chili recipe y'll will need my gluten free cornbread recipe.

Here are the ingredients:

1 1/2 Cups yellow cornmeal
1/2 Cup any kind of unsweetened milk (I use almond)
1/4 Cup of water
1/3 Cup maple syrup or honey
1 TBSP coconut oil (make sure it's softened first)
3/4 Cups frozen or canned corn
1/2 Cup of raisins or chopped dates
1/2 TSP salt

Steps in preparation:

1. Pre-heat your oven to 400.

2. Grease a 12 count muffin tin with coconut oil.

3. Mix your salt and cornmeal together.

4. Stir in the rest of your ingredients.

5. Then, fill your muffin cups a third full.

6. Pop them into the oven and bake for twenty minutes.

7. Once out of the oven, let them sit for five minutes. They're yummy with butter. Even with a swipe of coconut oil.

Enjoy!

Hope everyone has a happy week!

Hugs and chocolate,
Shelly