“Crocktoberfest” is my favorite time of year because we share our favorite crockpot recipes in my Stay Gluten Free Community and I thought my gluten free pumpkin spice chili would be the perfect way to kick it off this year.
You might have remembered this recipe from last year if you have been a member with me for some time time, but I realized I hadn’t added it to my website. So I thought I would create a new category of crockpot recipes for you to easily access and enjoy.
However, life has been a little busy lately so you will notice this post may look a little different than the rest of them. This whole category might. Right now it’s all about easy, are you with me?
Fall is such a busy time of year that I need my life and my dinners to be easy so that I can spend more time having fun with my kids.
If you watch This Is Us, we all probably questioned our crockpot about a year ago. But I still won’t fully give mine up. Once you have this amazing gluten free pumpkin spice chili you won’t want to either.
But before we dive into the recipe I have to give my little disclaimer and give credit where credit is due. This recipe was completely adapted and inspired by one of my good college friends who is amazing at creativity in the kitchen. Once I saw her post about this chili, I had to find a way to make it to meet my dietary restrictions.
Pin it here–>
Here’s all you need need:
My Ingredients
1 lb ground turkey thigh
1 lb Italian chicken sausage (they did not have gf turkey sausage)
1 med onion chopped
2 cans kidney beans
1 can tomato paste
5 tomatoes diced
1 can pumpkin purée
1/2 cup chicken broth
1 can/bottle gf beer
2 tsp salt
1 tbsp chopped garlic
1 tsp pumpkin pie spice
1 tsp pepper
2 tbsp brown sugar
2 tbsp chili powder
1/2 tsp crushed red pepper
Add all to crockpot and stir. Cook on low for 6 hours. I added Daiya cheddar shreds to mine and scooped some up with chickpea tortilla chips. Delicious!
*I’m updating my notes from last year because Daiya now makes a new “cutting board” edition of cheese. If you can grab those cheddar shreds they are so much better than the original. And I haven’t been able to find my favorite chickpea tortilla chips in stores anymore, so I have switched to the highly addicting Siete brand grain free tortilla chips.
I hope you enjoy this recipe and the beginning of this fall season.
Remember, if you make this recipe please be sure to share your photos and results in my Stay Gluten Free Community (It’s FREE to join, click here now). I absolutely love hearing your feedback.
Until Next Time!
The post Gluten Free Pumpkin Spice Chili appeared first at Stayglutenfree.com.
Gluten Free Pumpkin Spice Chili
Ingredients
- 1 lb Ground turkey thigh
- 1 lb Italian Chicken Sausage Can be found at Whole Foods Market
- 1 med Onion chopped
- 2 cans Kidney beans rinsed and drained
- 1 can tomato paste
- 5 med tomatoes diced
- 1 Can Libby's pumpkin puree
- 1 Can/Bottle Gluten Free Beer
- 1/2 Cup Chicken broth
- 1 tbsp chopped garlic
- 2 tbsp Chili powder
- 2 tbsp Organic packed light brown sugar
- 2 tsp salt
- 1 tsp Pumpkin Pie Spice
- 1 tsp Pepper
- 1/2 tsp crushed red pepper
Instructions
- Add all to crockpot and stir. Cook on low for 6 hours. I added Daiya cheddar shreds to mine and scooped some up with chickpea tortilla chips. Delicious!
Notes
