I am a Mormon stay-at-home-mom of six. Yeah, I know, "that's a lot of kids"! Sometimes it truly is A LOT. Most of the time it's not. It's simply put...our normal. On my page you'll find spiritual thoughts, tales of trials, happy moments, recipes, funny stories, and more. Enjoy!!

Wednesday, November 12, 2014

Tomato free Chili

I had practically written off making anything like chili once I had to get rid of tomatoes. Until I read some blogs and a suggestion was made. Then I decided to give it a try. Here is the recipe that I used as my starting point. And this is what I came up with:

Gluten free Dairy Free Tomato free Chili

2 pounds lean ground beef or turkey
2 cans red kidney beans drained and rinsed or mild chili beans
2 cans great northern beans or white kidney beans drained and rinsed
1 15 oz can pumpkin
1 15 oz can carrots
1 15 oz can beets
40-48 oz chicken broth
1/4 cup + 2 Tbsp chili powder
1 tsp salt
1 1/2 tsp garlic powder or use fresh cloves
1/4 tsp pepper
2 tsp ground cumin
1 tsp dried oregano
1 tsp paprika

Put carrots, beets and pumpkin into blender and purée. Add a little chicken broth to make it easier. Set aside. In large pot brown meat. Add remaining ingredients. Bring to a boil, stirring occasionally. Turn onto low. Cover. Simmer.  Enjoy with corn chips or corn bread!

Now go enjoy your delicious bowl of awesomeness!!