My husband literally hates restaurant chili and even canned chili because of the kidney beans. So if he wants chili, then I have to make it homemade for him with either Pinto Beans or Black Beans. And of course the perfect chili recipe calls for a crockpot. It is basically the easiest way to get that slow simmering stovetop chili richness.

Serve it with Corn Muffins topped with Honey Butter!

Gluten Free Crockpot Chili

• Ingredients:
• 4 (14.5 oz) cans fire roasted tomatoes
• 4 (15 oz) cans Black Beans or Pinto Beans
• 1 Large Yellow Onion, diced
• 1/2 – 1 teaspoon New Mexico Chili Powder, depending on taste
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon garlic, minced
• 1 lb ground turkey or steak, cubed
• 1/2 teaspoon ground cinnamon
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1-1/2 cups turkey broth
• 1 tablespoon cornstarch (if needed as a thickener)

Chili Toppers:

• Onions, diced
• Cheese, shredded

Directions:

1. Place all ingredients in a crock pot. Give it a nice stir to mix ingredients.
2. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
3. Add cornstarch during last hour if chili needs to be thickened.
4. Top with shredded cheese and onions