AUTUMN PUMPKIN CHILI
We have this turkey pumpkin chili often because everyone loves it, even the most finicky grandchildren. It's a definite keeper in my book! -Kimberly Nagy, Port Hadlock, Washington
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and the green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink., Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.
Nutrition Facts : Calories 281 calories, Fat 13g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 468mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
AUTUMN CHILI
A touch of baking cocoa gives my chili a rich flavor without adding sweetness. When I was growing up in the North, we served chili over rice. But after I married a Texan, I began serving it with chopped onions, shredded cheese and, of course, homemade corn bread!-Audrey Bryne, Lillian, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan coated with cooking spray, saute onion until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
Nutrition Facts : Calories 540 calories, Fat 16g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 1026mg sodium, Carbohydrate 58g carbohydrate (14g sugars, Fiber 18g fiber), Protein 43g protein.
AWARD WINNING AUTUMN CHILI RECIPE
Thick, yet creamy chili made with pumpkin and hard apple cider to give this recipe a delicious twist that everyone loves!
Provided by oldworldgardenfarms
Number Of Ingredients 16
Steps:
- In a large pot over medium heat, add the ground beef and begin to brown (if you are using ground chicken you may need to add a little extra virgin olive oil to the bottom of the pan to prevent sticking). Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is brown
- Add the pumpkin puree, hard cider, beans, and chicken broth into the pot. Stir in the chili powder, cumin, cinnamon, salt, pepper and bay leaf. Stir well.
- Bring the mixture to a boil and then turn down the heat and simmer for at least 30 minutes stirring occasionally.
- Serve warm and top with optional garnishes if desired.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
INSTANT POT® FALL CHILI
Although it is tradition to flavor chili with a lot of heat, this fall chili (flavored with pumpkin) is milder than most. Autumn recipes don't have to be spicy to keep you warm, just piping hot! This one is easy to put together in an Instant Pot®. Top with shredded Cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.
Provided by Chef
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h40m
Yield 10
Number Of Ingredients 18
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking. Add ground sirloin and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. Stir in vinegar and simmer for 2 minutes, stirring occasionally.
- Turn off Instant Pot®. Add tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce and stir to combine. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.
Nutrition Facts : Calories 142 calories, Carbohydrate 13.7 g, Cholesterol 19.6 mg, Fat 4.4 g, Fiber 4.4 g, Protein 11.4 g, SaturatedFat 1.2 g, Sodium 528.7 mg, Sugar 4.1 g
AUTUMN CHILI (LIGHT RECIPE)
This is a simply delicious way to welcome the Fall! This chili is a light version of the classic comfort food but it's not light on taste.
Provided by Elsee03
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat olive oil on medium high heat and brown ground beef. Add salt and pepper to taste.
- Add red wine, cumin and chili seasoning packet. Combine and saute for 2 minutes.
- Add garlic, green pepper and onion. Saute for 3 minutes.
- Add can of stewed tomatoes and hot sauce.
- Cover and simmer on low heat for 2 hours.
- Serve chili in small bowl or cup. Top with a dollop of sour cream and a sprinkle of cheese.
Nutrition Facts : Calories 319.3, Fat 15.6, SaturatedFat 5.4, Cholesterol 75, Sodium 708.9, Carbohydrate 14.8, Fiber 2.6, Sugar 7, Protein 24.9
AUTUMN TURKEY CHILI
Chase away autumn's damp, cool and unpredictable weather with a hearty bowl of turkey chili. Cooked on low for 8-10 hours in the slow cooker, it's ready for ravenous appetites when suppertime rolls around.
Provided by Chef mariajane
Categories < 4 Hours
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Combine all ingredients (except garnishes) in slow cooler. Cook on high for 4-6 hours or on low for 8-10 hours.
- Serve with rice or mashed potatoes.
- TIPS: Use 4 cups diced cooked turkey or chicken in place of ground turkey.
- Open lid for last 45 minutes of cooking to thicken, if desired. Mash the squash with the back of a wooden spoon to thicken further.
Nutrition Facts : Calories 175.3, Fat 5.7, SaturatedFat 1.5, Cholesterol 44.8, Sodium 309.1, Carbohydrate 18.6, Fiber 4.8, Sugar 5.8, Protein 13.9
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