Soup season is in full swing, and nothing says Superbowl party like a big pot of chili. So here’s a recipe for a simple classic beef chili, and a turkey chili with pumpkin and butternut squash, plus the best ever gluten-free cornbread you will ever make!!

Grass-fed Beef Chili

2 lbs ground beef

1 small onion, diced

2 red peppers, diced

3 garlic cloves, minced

28 oz can fire-roasted crushed tomatoes

8 oz can tomato sauce

8 oz chicken broth

1 TBSP drieg oregano

2 TBSP cumin

2 TBSP chili powder

15 oz can kidney beans

Heat a large pot over high heat, then add 1 TBSP olive oil. Add beef, sprinkle with salt and cook until browned, breaking up into pieces with a spatula. Remove from pan and set aside, draining off the fat if there is an abundance. Add remaining 1 TBSP olive oil to the pot and sauté onions until soft and golden. Add peppers and cook until beginning to soften. Add garlic and sauté until fragrant, 1-2 minutes.  Add beef back into the pot, then add half of the cumin, chili powder and oregano, stirring until everything is coated in spice, allowing the spices to toast slightly. Add the tomatoes, tomato sauce, broth and remaining spice and bring to a boil, then lower to a simmer. Check the seasoning and add more salt & spices as needed. Put a lid on the pot covering almost all the way and simmer until beef and peppers are tender and flavors have melded, about 20 minutes. Top with scallions, sour cream, shredded cheddar & hot sauce as desired.

Pumpkin Turkey Chili with Butternut Squash & Kidney Beans

2# dark meat ground turkey

1 yellow onion, finely chopped

3 garlic cloves, crushed

28 oz can fire-roasted crushed tomatoes

15 oz can pumpkin puree

15 oz can kidney beans

2 cups butternut squash, cut to 1/2 “ dice

1 cup chicken stock

2 TBSP extra virgin olive oil

2 TBSP chili powder

1 TBSP cumin

1 TBSP dried oregano

2 tsp sea salt

Heat a large pot over high heat, then add 1 TBSP olive oil. Add turkey, sprinkle with salt and cook until browned, breaking up into pieces with a spatula. Remove from pan and set aside. Add remaining 1 TBSP olive oil to the pan and sauté onions until soft and golden. Add garlic and sauté until fragrant, about 1 minutes. Add back the turkey, half the spices and stir until coated. Cook for 1 minute to toast the spices. Add pumpkin puree, crushed tomatoes and chicken stock. Add remaining spices, taste and adjust seasoning. Bring to a boil and then simmer 15 minutes with a lid on the pot covering almost all the way. Add butternut squash then simmer until soft, about 15 more minutes. Add beans, taste and adjust seasoning. Top with scallions, sour cream, shredded cheddar & hot sauce as desired.

Gluten-Free Fresh Corn Cornbread

1 1/4 c coarse-ground cornmeal (Arrowhead Mills is my favorite)

1 c oat flour

1/4 c tapioca flour

2 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

1/4 c brown sugar

1 c fresh corn kernels or thawed frozen corn

1 c buttermilk

2 eggs

1/4 lb butter, melted plus more for greasing the pan

Preheat oven to 400. Grease an 8”x8” glass baking pan with the wrapper from your melted stick of butter.

In a food processor, combine corn, buttermilk, brown sugar & eggs.  In a mixing bowl, whisk together cornmeal, oat flour, tapioca flour, baking powder, baking soda & salt. Make a well in the center of your dry ingredients and add the wet ingredients, staring until just combines, then fold in the melted butter.

Bake for 25-30 min until golden brown and a knife inserted in the center comes out clean. Let cool slightly before serving. Top slices with additional butter and a drizzle of honey.