Turkey Pumpkin Chili & Cornbread

There is snow on the ground and a Broncos game on the tube, which was perfect timing for me to try out some gluten-free cornbread and chili. This chili sneaks in some healthy stuff and the family loved it. Also, they said the cornbread was better than "real" cornbread. I made the chili first, and while it was stewing, made the cornbread, and they were both done at the same time. I like when that happens.

Turkey, Pumpkin, Roasted Pepper Chili
1 tbsp olive oil
1 lb. ground turkey
1 lb. ground chicken sausage
1 can kidney beans
1 onion, peeled and quartered
3 garlic cloves, peeled
1 16 oz jar roasted red peppers (drained)
1 16 oz can pumpkin puree
1 6 oz can tomato paste
2 cups chicken broth
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 teaspoon cinnamon
1/2 - 1 tsp cayenne pepper (to taste)
Salt & Pepper to taste
Optional garnishes of shredded cheese, sour cream, cilantro or whatever you love on your chili!

(If you are making the cornbread with this, go ahead and pre-heat the oven to 400 degrees at this time.)

In a blender or food processor, mince/dice garlic and onions and then add roasted red peppers, pumpkin puree, and tomato paste. Pulse until well blended but still has some chunks of onion. Heat a dutch oven with one tablespoon oil on medium and add turkey and chicken and cook until no longer pink. Add pumpkin mixture, chicken broth, beans, and all spices to meat mixture. Reduce heat to simmer, cover, and cook for 30-45 minutes.

Gluten-free Cornbread
(recipe credit to Gluten-Free Mommy with a couple cooking method tweaks)

1 cup white rice flour
3/4 cup cornmeal
3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tbsp butter
2 eggs
1 cup milk
1/4 cup melted butter

Preheat the oven to 400 degrees. Whisk the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a medium bowl and set aside.

Melt the one tablespoon of butter in a 9" round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.

In a small bowl, whisk the eggs and then add milk and 1/4 cup butter. Add liquid mixture all at once to the flour mixture and stir until combined. Pour batter into the hot baking pan. Bake for 15 minutes or until a wooden toothpick comes out clean.