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gluten free hushpuppy pumpkin chili casserole

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
Cook Time: 45 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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