Description
Cozy, easy weeknight chili and gluten-free cornbread bowls: a great make-ahead meal. Gluten-free, protein-packed and served with healthy cornbread.
Ingredients
Scale
- 1 lb spicy Italian sausage, casings removed
- 2 lbs ground turkey
- 1 large onion, chopped
- 6 cloves of garlic, minced
- 7 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 2 (14-oz) cans diced tomatoes
- 1/4 cup tomato paste
- 1 (12-oz) bottle of gluten-free beer
- 3 (15-oz) cans of white kidney beans (cannellini), drained and rinsed
- 1 cup cilantro, chopped, plus more for serving
- avocado, grass-fed yogurt, sour cream, and/or cheese for serving (all optional so mix and match!)
- vegan gluten-free cornbread
Instructions
- Combine sausages, ground turkey, onions, garlic, chili powder, cumin, oregano, thyme, and red pepper in a heavy, large Dutch oven. Cook over medium-high heat until meat is cooked through, stirring often, about 20 minutes.
- Add in the diced tomatoes with their juices, beer, and tomato paste. Simmer until thickened, stirring occasionally, about 30 minutes. Add in drained cannellini beans and cilantro and simmer 10 minutes more. Season with salt and pepper.
- Serve with toppings of your choice and cornbread.