SANS GLUTEN

By Christina McGairk

TURKEY PUMPKIN CHILI

Yeah! My favorite -BER month is here… OCTOBER! I don’t know what it is about this month, but by late July, early August, I wait in anticipation for that special time to appear. I think there’s a few reasons why I like October so much. First, my daddy was born in that month. Secondly, it falls in my favorite season, autumn. Thirdly, it’s the perfect time to enjoy everything pumpkin spice (I’m known as the Crazy Pumpkin Lady!) and just cool enough to enjoy warm, hearty meals like chili.

Every year around this time, I make my turkey pumpkin chili, or what I’d like to call it, pumpkin pie in a pot. I’ve had pumpkin chili before at other eateries, and not to brag on myself, but mine has the best flavor.

Not only is chili a yummy way to heat up your innards, but it’s also packed with protein, fiber, and vitamin C. I also like to eat a bowl of it when I’m sick because it clears my sinuses right up. Yet the best thing about chili is it’s mostly gluten free. Now I say “for the most part” because you have to make sure you use your label-reading peepers because canned chili is full of gluten and fillers. Not to mention A LOT of sodium.

Rest assured, though, the chili concoction I whip up every fall has no gluten in it whatsoever. Also, you can substitute the turkey with ground beef, ground chicken or no meat at all. So get your taste buds ready and feast your eyes upon my turkey pumpkin chili recipe.

INGREDIENTS

• 2 tbsp of extra-virgin olive oil

• 1 cup of water

• 14.5-oz. can of GF chili-ready tomatoes with garlic and onion

• 1 pound of ground turkey

• 15-oz. can of pumpkin puree

• 1 tbsp of chili powder

• 1 tsp of ground cumin

• 1 tsp of cinnamon

• 1 tsp of nutmeg

• 15-oz. can of chili-ready black beans

• 15 oz. of chili-ready kidney beans

• 15 oz. of chili-ready chili beans

• 11-oz. can of Mexican corn

DIRECTIONS: 1. Heat olive oil in a large pot over medium heat.

2. Brown the ground turkey meat.

3. Add tomatoes, pumpkin, water, chili powder, cumin, cinnamon, nutmeg, salt and pepper.

4. Bring to a boil, turn down heat to medium-low, then add beans.

6. Cover and let simmer for 30 minutes, stirring occasionally.

Eat and enjoy.

Disclaimer: I’m not a nutritionist or a doctor. I’m just a loving mama supporting her daughter and others through their gluten-free journey. If you have questions about the gluten-free diet or celiac disease, please contact your medical professional. Thank you.

If you would like to share gluten-free tips, tricks, info, etc., in an upcoming issue of Special Needs Living, email us at SpecialNeedsLivingIndy@n2pub.com.