Gluten Free Crockpot Chili

Gluten Free Pinto Bean Chili | Small Town Living in NevadaMy husband literally hates restaurant chili and even canned chili because of the kidney beans. So if he wants chili, then I have to make it homemade for him with either Pinto Beans or Black Beans. And of course the perfect chili recipe calls for a crockpot. It is basically the easiest way to get that slow simmering stovetop chili richness.

Serve it with Corn Muffins topped with Honey Butter!

Gluten Free Crockpot Chili

  • Ingredients:
  • 4 (14.5 oz) cans fire roasted tomatoes
  • 4 (15 oz) cans Black Beans or Pinto Beans
  • 1 Large Yellow Onion, diced
  • 1/2 – 1 teaspoon New Mexico Chili Powder, depending on taste
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon garlic, minced
  • 1 lb ground turkey or steak, cubed
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1-1/2 cups turkey broth
  • 1 tablespoon cornstarch (if needed as a thickener)

Chili Toppers:

  • Onions, diced
  • Cheese, shredded

Directions:

  1. Place all ingredients in a crock pot. Give it a nice stir to mix ingredients.
  2. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
  3. Add cornstarch during last hour if chili needs to be thickened.
  4. Top with shredded cheese and onions
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