Best Ground Chicken Chili Recipe ~ Gluten Free

Best Ground Chicken Chili Recipe ~ Gluten Free

This recipe is SO yummy, simple and quick to make! It’s also very versatile – you can use ground chicken, turkey, pork or beef or a combination of any ground meats to satisfy your taste buds. Plus, add beans/legumes, corn, potatoes, etc. I hope you enjoy this Chili recipe as much as we do! 🙂

  • 2 lbs Ground Chicken (or any ground meat you desire)
  • 1/2 large Vidalia Onion (finely diced)
  • 3-4 cloves garlic (minced)
  • 2 15 oz, cans Tomato Sauce (plain (spice mix recipe below) )
  • 1 15 oz. can Diced Tomatoes
  • 5-6 Tbsp Tomato Paste
  • 2 Tbsp Granulated Sugar (I use Dixie Crystals Extra Fine Granulated Sugar*)
  • 2 Cups Chicken Broth
  • 1 15.25 oz. can Corn (Yellow or White) (drained)

Chili Spice Mixture:

  • 4 Tbsp Chili Powder (or more, if desired (add 1 Tbsp at a time))
  • 2-3 tsp Garlic Powder
  • 2-3 tsp Ground Cumin
  • 1 tsp Paprika
  • 1/2 tsp Salt (table)
  • 1/4 tsp Ground Black Pepper

Toppings:

  • Chopped Green Onions
  • Chopped Vidalia Onions
  • Sour Cream
  • Shredded Hard Cheese (Monterey Jack or Cheddar are our favorites)
  1. Using a large pot, combine the ground Chicken (or other ground meat), Onions and Garlic and heat over medium until the meat is thoroughly cooked (about 8-10 minutes).
  2. Next, add the Tomato Sauce, Diced Tomatoes and Tomato Paste and stir until thoroughly combined.
  3. Add the Broth, Sugar, Chili Spice Mixture and Corn (add canned Beans now, if using) to the pot, stirring until well mixed.
  4. Bring to a low boil, then reduce temperature to Low and simmer for about 15 minutes to bring out the flavors.
  5. Serve with your favorite toppings and Enjoy! 🙂
Dinner, Lunch, Main Dish



Turkey & Pork Meatball-Pasta Casserole ~ Gluten Free

Turkey & Pork Meatball-Pasta Casserole ~ Gluten Free

If you’re looking for a REALLY yummy meal that will not only fill your family’s stomachs, but will have them coming back for more, then you have found the perfect recipe! My family loves Italian food, so this one was right up our alley 🙂 I always double this recipe, so I can serve one immediately and freeze the other one for those busier nights. To save on time, you can use a GF Pasta Sauce instead of making the sauce from scratch. Also, most grocery stores sell already-made meatballs (or frozen) in their meat section, but I highly recommend making your own using ground Turkey and Italian sausage…it really adds a wonderful flavor!
As usual, a BIG “Thank You” to The Pioneer Woman for sharing the original version of this recipe – I made a few changes to make it GF and allergy-friendly for my family 😉

Homemade Sauce:

  • 1 Tbsp olive oil (I use the Light variety)
  • 1 1/2 tsp minced garlic (I use the already minced Garlic in a jar)
  • 1 Medium Onion, chopped (I use Vidalia, but any variety is fine)
  • 2 15 oz. cans Tomato Sauce (30 total ounces; I use the plain variety (no spices))
  • 1 12 oz. can Tomato Puree
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Dried Basil
  • 2 Tbsp Granulated Sugar
  • 1/2 tsp Salt (optional)
  • 1/4 tsp Ground Black Pepper
  • 1/2 Cup Whole Milk, room temperature (1% and 2% are also fine)

Homemade Meatballs:

  • 1 lb. Ground Turkey
  • 1 lb. Ground Pork (I use the mild version)
  • 1/4 Cup GF Whole Oats
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tbsp Dried Parsley
  • 1/2 tsp Dried Oregano
  • 1 Tbsp Milk (Whole, 1% or 2%)
  • 1 Large Egg (lightly beaten)
  • 1 pinch Salt (optional)
  • 1-2 pinches Ground Black Pepper
  • 1-2 Tbsp Light Olive Oil

The Layers:

  • 1 12 oz. Box Gluten Free Pasta Shells (I highly recommend “Jovial” brand – I have tried just about all of the GF Pastas out there and this one comes the closest to tasting like the “real” thing!)
  • 1 16 oz (1 lb) Fresh Mozzarella Cheese, sliced (You can also use the “Pearls” )
  • 1/2 Cup Grated Parmesan Cheese

Making the Homemade Sauce:

  1. In a large saucepan/pot, heat 1-2 Tbsp. Olive Oil over Medium/Low heat until it shimmers on the surface.
  2. Once the oil is hot, add the Garlic and Onion and cook for about 2-3 minutes, or until the Onion is transparent.
  3. Lower the temperature to Low and add the Tomato Sauce, Tomato Puree, Parsley, Basil, Sugar, Salt and Pepper; stir until fully blended; add the Milk and stir to incorporate.
  4. Cover and let simmer while you cook the Meatballs and Pasta.

Making the Meatballs:

  1. In a large bowl, mix the Ground Turkey, Ground Sausage, Oats, Parmesan Cheese, Parsley, Oregano, Salt and Pepper until thoroughly blended.
  2. Next, add the Milk and Egg and mix well using either your hands or two forks.
  3. Using a 1″ or 2″ scooper, scoop and form meatballs and place on a cookie sheet or large plate; you should end up with about 24 – 2″ meatballs or 48 – 1″ meatballs.
  4. Using a large non-stick skillet, heat the Olive Oil over Medium/Low to Medium heat until the surface shimmers.
  5. Once the oil is heated, add 6-8 meatballs (leave enough working room in the skillet to flip/turn the meatballs) and brown on each side (about 3-4 minutes per side). Transfer the browned meatballs to a clean dish/plate, while you cook the remaining meatballs.

The Pasta:

  1. While you are cooking the meatballs, bring a large pot of water to a boil; cook the Pasta according to the package instructions for al dente; drain and set aside.

Putting it All Together:

  1. While you’re layering the casserole, preheat the oven to 350 degrees.
  2. Spray a 9″ x 13″ Baking Dish with non-stick cooking spray.
  3. Ladle a thin layer of sauce onto the bottom of the baking dish and spread out evenly to cover the bottom.
  4. Next, add half of the meatballs.
  5. Then, add half of the Pasta onto and around the meatballs.
  6. Next, layer with half of the Mozzarella Slices (or “Pearls”).
  7. Repeat these layers with the remaining ingredients: Sauce, Meatballs, Pasta, Mozzarella.
  8. Sprinkle the top evenly with the 1/2 cup of Parmesan Cheese.
  9. Bake on a cookie sheet (to prevent spills in the oven) for about 30 minutes or until cheese is golden and bubbly.
  10. Allow to cool for about 10-15 minutes before serving.
  11. Yummy!!! Serve with a fresh green salad and Enjoy! 🙂
Dinner, Lunch, Main Dish
Italian



Instant Pot Turkey Chili

Instant Pot Turkey Chili

I don’t think that there is anything better than a hot bowl of Chili and fresh Corn Bread on a cold afternoon! Plus, making it in an Instant Pot brings this delicious Chili to fruition in about 30 minutes (prep and cook time!) I hope you enjoy this yummy Turkey Chili as much as we do 🙂
A HUGE “Thank You” to Olena @ ifoodreal.com for sharing the original version of this wonderful recipe – due to multiple food allergies I had to make some changes and omissions to her recipe.

  • 1-2 Tbsp Canola Oil
  • 2 lbs Ground Turkey
  • 2 Cups Beef Broth (you can use any other broth desired)
  • 3 tsp Garlic, minced (I use the garlic in a jar, found in the produce section)
  • 1/2 Large Vidalia Onion, chopped
  • 1 15 oz. Can Corn (If you like Corn, use 2 cans)
  • 4 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 2 tsp Dried Oregano, Chopped
  • 1 tsp Paprika
  • 1 tsp Salt
  • 2 15 oz. Can Tomato Sauce
  • 1 12 oz. Can Tomato Paste (add more if you like a really thick chili)
  1. Gather all ingredients.
  2. In a 6-qt (or 8-qt) Instant Pot, add the 1-2 Tbsp Canola Oil and put in the “Saute” mode until the oil starts to shimmer.
  3. Swirl the Oil around to coat the bottom of the pot and add the Ground Turkey, breaking it up into smaller pieces; cook for 4-5 minutes (it does not have to cook completely at this stage).
  4. Add the Broth and press the “Cancel” button to turn the Instant Pot off.
  5. Next, add the Garlic, Onion, Corn, all of the Spices, Tomato Sauce and Tomato Paste: do NOT stir! (the bottom will Burn if you stir).
  6. Place the lid on the Instant Pot and seal; press the “Pressure Cook” button and make sure it’s on “High” – set for 15 minutes.
  7. After the 15 minutes cook time is up, release the pressure by turning or pressing down the Quick Release valve (this will take about 2-3 minutes)
  8. Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
  9. Serve hot with your favorite toppings and some fresh Corn Bread or crusty French Bread 🙂

Store any leftovers in a airtight container in the refrigerator for 4-5 days.

You can also freeze fully cooked and cooled chili in an airtight container for up to 3 months; thaw on the stovetop on Low.

Dinner, Lunch, Main Dish, Soup, Stew