Gluten Free Hushpuppy Pumpkin Chili Casserole
What is more comforting that a warm bowl of hearty chili? How about a hushpuppy crusted casserole. This Gluten Free Hushpuppy Pumpkin Chili Casserole is sure to become a fall favorite.
Warm hearty chili hugged in the slightly sweet cornmeal crust of hushpuppies. Doesn’t that sound like the ultimate fall food? This dish is both comforting and easy to prepare, coming together in under an hour from homemade chili to the table.
Comfort Food Classic
Did you grow up with chili pie or tamale pie? This Gluten Free Hushpuppy Pumpkin Chili Casserole is a new spin on those classics.
This protein packed one skillet meal is perfect for a weeknight meal or having friends over to watch football. With a double dose of meat, combining beef and pork, as well as two types of beans it’s both filling as well as nutrient rich.
I don’t know about you but I love hushpuppies. As a dog lover, I love the origin, or one of the stories, of where the name came from. According to one version the name hushpuppy originated from the south. Hunters and fisherman would fry up their cornbread and toss it to their dogs to hush them from barking. Only if it was that easy!
Part of the luscious texture, hint of natural sweetness, and autumn flavors in this dish is the addition of pumpkin puree. If you haven’t tried adding pumpkin to your chili it adds additional depth without being overpowering.
Chili’s On with Gluten Free Hushpuppy Pumpkin Chili Casserole
This dish couldn’t be easier and will be game day ready in no time. Let’s break down all the steps so you’re on your way to comforting eats.
If you have a skillet large enough this can go from stovetop to oven to finish off baking. If not simply add it to your favorite casserole dish.
Begin by browning your meat, in this case both ground pork and ground beef. You want to ensure your skillet is fully heated before adding the meat to build a nice crust for that additional layer of flavor.
Once your meat is browned, drain off any additional fat before adding your vegetables. Sauté until slightly tender and then add your remaining ingredients. Allow the chili mixture to cook for 20 minutes. It will thicken and reduce.
Use your favorite Hushpuppy mix for this. Prepare one cup according to the package directions with the addition of a few spices, including ancho chili. Pour your chili mixture into your casserole dish and then top with the hushpuppy mixture.
This bakes for 25 minutes or until the top is golden brown and set. If you can wait, let it cool for several minutes, but I know how impossible it is to resist the aromatic temptation of chili.
Are you looking for more dinner inspiration? Check out my recipe for Easy Coconut Curry Meatballs with Roasted Vegetables. Now let’s make Gluten Free Hushpuppy Pumpkin Chili Casserole!
Gluten Free Hushpuppy Pumpkin Chili Casserole
Equipment
- large pot
- Casserole Dish
Ingredients
- 1 lbs ground beef
- 1 lbs ground pork
- 1 green bell pepper, diced
- 1 onion, diced large
- 15 oz kidney beans, drained and rinsed
- 15 oz black beans, drained and rinsed
- 15 oz can diced tomatoes
- 2 cups beef broth
- 15 oz pumpkin puree
- 1 tbsp chili powder
- 1 tsp cumin
- 2 tsp kosher salt
- 1/2 tsp garlic powder
- Favorite hush puppy mix, prepared according to directions for 1 cup. Add 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp ancho chili powder
Instructions
- Preheat oven to 400 degrees.
- Heat a large pot over medium heat. Add your meat, breaking up the large chunks. Allow to brown
- Drain off any excess fat. Add your vegetables and sauté for several minutes until tender.
- Add the remaining ingredients and stir to combine. Allow to simmer 20 minutes until thickened and slightly reduced.
- Transfer the chili mixture to a casserole dish. Add the hushpuppy topping.
- Bake for 25 minutes or until the crust is golden brown. Enjoy!