It’s recipe time! Although to be fair, this isn’t my recipe at all. Last week I got a surprise care package from Red Gold Tomatoes. They sent me six cans of their tomatoes, a cute apron and a cute wood spoon that says “Official Red Gold Blogger.” Not going to lie, I feel super special. Thanks guys!
Along with the tomatoes they also sent me six crockpot recipes for me to share with my blog readers. And I thought, why not? Crockpot recipes for everyone!
In addition, they wanted me to let you guys know that starting today they will be hosting a crockpot giveaway on their Facebook page. Their “Red Gold 2-a-day Crock-Pot Give-a-way!” runs from September 17 through October 8, and they will be giving away…you guessed it…two crockpots every day. Everyone could use another crockpot. My dad has two and loves to make different dishes at the same time.
Anyway, on to the recipe!
Black Bean and Pumpkin Chili
*This recipe is gluten, dairy and soy-free but to make it paleo, skip the beansIngredients:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 pound ground turkey
- 1 yellow bell pepper, chopped
- 3 garlic cloves, minced
- 2 (15 ounce) cans of black beans, rinsed and drained
- 1 (14.5 ounce) can solid-pack pumpkin
- 1 (14.5 ounce) can Red Gold diced tomatoes (although you could probably use any brand)
- 1 (14.5 ounce) can of Red Gold Petite diced tomatoes with lime juice and cilantro
- 3 cups chicken broth
- 2 teaspoons chili powder
- 1.5 teaspoons cumin
- 1.5 teaspoons oregano
- salt and black pepper to taste
In a skillet, heat olive oil over medium heat. Add turkey, onion, and garlic. Cook until meat is slightly brown.
Add the chopped yellow pepper. I decided to put the pepper in last because it doesn’t need to cook as long as the meat. But really you could do it all at once. When the meat is brown, drain and add to your crockpot.
In the same pan, cook your black beans for a few minutes. Although this is not in Red Gold’s original recipe, it is best to cook beans in a skillet before adding them to the crockpot. Beans are not paleo because they contain anti-nutrients. If you do decided to eat them (which I do from time to time) you can kill off some of the anti-nutrients by soaking and cooking at high heat. The crockpot does not get hot enough, so cook them in the pan first.
Add all ingredients to crockpot. Cook, covered on low, for 4 to 5 hours. That plastic in my crockpot is a liner. My heart says I can’t recommend it. Because a) it’s more garbage for landfills and b) it’s probably leeching plastic chemicals into my food. But it just makes cleanup so much easier…So if you decide to use them, don’t say I didn’t warn you against them.
I turned the crockpot on at 6pm. Then went to the gym. At 10pm I turned it off. And immediately inhaled an entire bowl. This recipe is so good! And honestly, I think the lime and cilantro flavored tomatoes actually do make a difference.
My only small complaint is I found it very liquid-y. Not a huge deal since you can just strain out more of the meat etc into your bowl, but when I make it again I’ll probably only use 1 or 2 cups chicken broth.
As a side note, since Red Gold was kind enough to send me cans of tomatoes and since I’m mentioning them by name in this blog post, I should at least tell you guys what I think about them. Warning: Red Gold did not ask me to review them nor did they pay me anything.
These tomatoes, according to their can, have no artificial colors, flavors or preservatives and they are gluten-free. The ingredient list looks pretty good: tomatoes, chilies, garlic, cilantro…all real food.
But then you see two things on the list – Calcium chloride and citric acid. Both are pretty common in canned tomatoes as thickening agents to prevent the tomatoes from getting mushy. The good news is everything I’ve read online says they are OK to eat. If anything, the chemicals from the can itself are probably worse for you. Eh.
Anyway, thanks again for the recipe and the tomatoes Red Gold! And everyone don’t forget to check out their facebook page and try to win a crockpot!