Wednesday, February 2, 2011

Turkey two-bean chili and gluten-free biscuits

One of my good friends, who has a gluten allergy, recently sent me a wonderful recipe for turkey chili with gluten-free cheesy biscuits. I don't have pictures to show but just imagine the delicious flavorful combination from these details. Try it and let us know what you think.

Guest post from B. Riley

Turkey two-bean chili

I created this recipe when HBH came to visit and announced that he doesn't eat beef. Here we go:

(1) Brown the following: 1lb ground turkey, 1lb hot italian poultry sausage, 1lb sweet italian poultry sausage, 2 c mushrooms.
(2) Once browned, add 2 tbsp tomato paste and stir for 2 minutes.
(3) Add herbs: 3 tbsp minced garlic, one large sweet onion, 2 tsp thyme, 2 tbsp chipotle powder, 2 tbsp chili powder.
Cook until onions are translucent. 
(4) Add cumin, 2 more tsp thyme, crushed red pepper flakes, and stir.
(5) Add 3 cans stewed tomatoes, 1 can black beans (drained) 1 can white beans (drained), 1 can sweet corn (drained), 2 tsp thyme, 2 tbsp chili powder, 2 tbsp chipotle powder. 
(6) Stir, cover, simmer for 30 minutes.

Makes at least 10 cups of chili or 40 servings. Freezes well, too.

I served that with 

Cheesy garlic biscuits


2 c gluten-free bisquick
1 c low fat sour cream
2 c low fat mild cheddar cheese
2 tsp (heaping) garlic powder


(1) Mix all ingredients until crumbly. Form into little balls and stuff down into a silicone mini-muffin pan. 
(2) Bake at 400 for 25 minutes. Makes 24 biscuits.

Split, pour on the chili, top, and serve in cute little dishes. - or split and serve on little spoons for "bites". :-D
Note: As always, gluten free can be replaced with regular (especially with bisquick).

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