Gluten free sweet potato chili with honey cornbread

Gluten free chili is easy. There isn't anything in it that is a wheat product. But I wanted to make something that went with gluten free cornbread and I wanted a quick-ish recipe that didn't involve too much time.

So here are both recipes:

Sweet Potato Chili

1 can of black beans, rinsed

1 can of kidney beans, rinsed

2 cans of fire roasted tomatoes

1 package of ground turkey

3 tablespoons of EVOO

2 tablespoons of chili powder

1 tablespoons of cumin

2 tablespoons fiery pepper spice

1/2 tablespoon mexican seasonings

1 pinch of red pepper flakes

2 cloves of garlic, minced

2 tsp of chicken bouillon

1/2 tablespoon brown sugar

1.5 cups of water (give or take)

half of a white onion, chopped

2 sweet potatoes, chopped small (1/2 inch cubes or less)

1 cup frozen corn

1 cup frozen peas and carrots cut

Turn crock pot on high. Place beans and tomatoes in pot.

Brown turkey on stove (med-high heat) with 2 tablespoons EV Olive Oil and 1/2 of all spices.

Place in pot

Heat rest of EVOO and chopped onion until translucent--add 1/2 of both garlic and bouillon

Add sweet potatoes and cook for 5 minutes

Add rest of spices and sugar, cook for 1 minute

Add 1/2 cup of water, cook for 5 minutes

Place in pot

Add rest of water, garlic and bouillon, heat until boil

place in pot

stir in frozen veggies

set to low and cook until potatoes are tender. 3-4 hours.

Gluten free cornbread (this isn't as sweet as normal because the sweet potato chili is so sweet.)

Preheat oven to 425.

combine these flours:

1/4 tapioca starch

1/4 potato starch

1/4 sorghum flour

1/4 all purpose g/f flour

with

4 tsp baking powder

1 tsp salt

1 tsp xanthan gum

1/4 sugar (add another 1/4 cup if you want a sweeter cornbread)

Once combined,

cut in 1/4 cup shortening

make a well and add

1 cup rice milk (or other milk)

2 slightly beaten eggs

1 tablespoon of honey

stir to combine

add

1 cup corn four

1 cup frozen corn

Mix until wet and combined

Place in greased 9x9 (or 9 inch deep pie dish).

Drizzle 1 tablespoon of honey on top.

Cook for ~30 minutes or until toothpick comes out clean. If top is getting too brown, place foil on top the last ten minutes.

Then eat and enjoy! This was a perfect warm meal after a cold, wintery spring day.