This autumn harvest chili is a hearty and filling recipe that’s perfect for the fall season. It’s sure to be a family favorite this year.
During the fall season, I always want soups and chili recipes. There’s something cozy and filling about a warm bowl of soup, and I so I try to bring out some of my favorite soup and chili recipes during this time of the year.
I also love adding butternut and acorn squash to my recipes as well. It just adds to the coziness and warm welcoming feelings we get around autumn, so I like to take advantage of all those fall ingredients I find in the produce section at my local grocery store.
>>This Butternut Squash Lasagna is delicious!<<
So if you’re like me and you are looking for a way to add fall to your next bowl of chili, then try this autumn harvest chili recipe. It’s hearty, delicious, and brings in all those wonderful flavors of fall.
Autumn Harvest Chili
Ingredients
1 pound ground turkey
1 medium red onion, chopped
1 medium bell pepper, chopped
4 garlic cloves, minced
1 (6oz.) can tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (15oz.) black beans, rinsed and drained
1 can (15oz.) pinto beans, rinsed and drained
2 cans (14 1/2oz. each) diced tomatoes
1 can (15oz.) tomato sauce
2 cups water
1 butternut squash, peeled and cubed (bite-size)
2 tablespoons apple cider vinegar
(salt and pepper, to taste)
Directions
In a Dutch oven, cook ground turkey, onion, and bell pepper until meat is browned and onion and peppers are tender. Salt and pepper to taste.
Add next 4 ingredients, stirring everything together. Then add the beans, tomatoes, tomato sauce, and water. Bring to a boil, then reduce heat.
Add the cubed butternut squash and simmer, covered, for about 25-30 minutes until squash is tender.
Stir in vinegar and serve!
We top our autumn harvest chili with sour cream, avocado, and shredded cheese, but these are optional. It’s delicious all on its own.
Other Recipes You May Enjoy
Autumn Harvest Chili
Ingredients
- 1 pound ground turkey
- 1 medium red onion chopped
- 1 medium bell pepper chopped
- 4 garlic cloves minced
- 1 6oz. can tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 can 15oz. black beans, rinsed and drained
- 1 can 15oz. pinto beans, rinsed and drained
- 2 cans 14 1/2oz. each diced tomatoes
- 1 can 15oz. tomato sauce
- 2 cups water
- 1 butternut squash peeled and cubed (bite-size)
- 2 tablespoons apple cider vinegar
- salt and pepper, to taste
Instructions
- In a Dutch oven, cook ground turkey, onion, and bell pepper until meat is browned and onion and peppers are tender. Salt and pepper to taste.
- Add next 4 ingredients, stirring everything together. Then add the beans, tomatoes, tomato sauce, and water. Bring to a boil, then reduce heat.
- Add the cubed butternut squash and simmer, covered, for about 25-30 minutes until squash is tender.
- Stir in vinegar and serve!
- Top your autumn harvest chili with sour cream, avocado, and shredded cheese, but these are optional. It’s delicious all on its own.
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