Friday, November 14, 2008


I made a huge crockpot full of chili on Monday. Chili is so easily gluten free! Here’s what I put in it:

Beef broth
Tomato sauce
Diced tomatoes
Ground turkey
Black beans
Chili powder
(And a little Franks to my individual serving, of course!)

It’s a little thinner than most chilis, but I like that it’s full of veggies.

And the turnips are a nice substitute for potatoes. You can hardly tell the difference!

The corn bread that I made was actually the recipe from my Betty Crocker cookbook. I subbed a mixture of sorghum, brown rice, and white rice flours. It turned out crumbly, but so good! I think I’m going to use that recipe from now on.

1 comment:

Anonymous said...

Hi Everybody,
The chili looks really good, Sarah. Tasty on a cold day. Here in Texas we're have a cold snap for a couple of days. The high today and tomorrow will be in the mid 40's. The low at night will be in the low 30's. Brrr.
Love Dad :-)