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Gluten Free Hushpuppy Pumpkin Chili Casserole
Hearty pumpkin chili with beef and pork is topped and baked in a spiced hushpuppy crust.
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Course:
Main Course
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Servings:
6
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!
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