Autumn Harvest Chili Recipes

AUTUMN HARVEST CHILI

Autumn Harvest Chili image

Provided by Mitzi Smith

Number Of Ingredients 15

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

Steps:

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.

AUTUMN HARVEST RELISH

Autumn Harvest Relish image

This sweet-tart relish tastes great with holiday dinners, turkey sandwiches, crackers and cheese, or even on top of plain yogurt!

Provided by CJ

Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes

Time 1h45m

Yield 24

Number Of Ingredients 8

Ingredients

8 cups peeled and chopped apples
2 ½ cups cane sugar
2 ½ cups water
1 (12 ounce) package fresh cranberries
½ cup red wine vinegar
1 cup chopped walnuts
¼ cup chopped crystallized ginger
¼ teaspoon ground nutmeg

Steps:

Combine apples, sugar, water, cranberries, and vinegar in a large saucepan; bring to a boil. Reduce heat and simmer until cranberries begin to break down, about 20 minutes. Stir walnuts, ginger, and nutmeg into apple mixture; cook until apples are tender and flavors of relish have blended, 10 to 15 more minutes. Pour relish into jars and cool to room temperature before covering with lids. Refrigerate.

Nutrition Facts : Calories 91.2 calories, Carbohydrate 15.6 g, Fat 3.4 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 2.1 mg, Sugar 11.8 g

GARDEN HARVEST CHILI

Garden Harvest Chili image

Meet the Cook: Anytime you're looking for a way to use up your zucchini and squash, this recipe gives a different taste sensation. My husband really enjoys it -and, except for the zucchini, our two daughters, ages 7 and 3, do as well! -Debbie Cosford, Bayfield, Ontario

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 13

Ingredients

1 medium sweet red pepper, chopped
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups cubed peeled butternut squash
1 can (28 ounces) diced tomatoes, undrained
2 cups diced zucchini
1 can (15 ounces) black beans, rinsed and drained
1 can (8-3/4 ounces) whole kernel corn, drained
1/4 cup minced fresh parsley

Steps:

In a large saucepan, saute the red pepper, onion and garlic in oil until tender. Stir in the chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender. , Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through.

Nutrition Facts : Calories 193 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

AUTUMN CHILI

Autumn Chili image

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

Ingredients

1 large onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cooked and crumbled ground beef
1 can (8 ounces) tomato sauce
1 medium green pepper
3 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon baking cocoa
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce, optional
Salt and pepper to taste

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.

AUTUMN HARVEST CUPCAKES

Autumn Harvest Cupcakes image

These cupcakes are full of fall flavors! The cake itself is made healthier with pumpkin and applesauce in place of eggs, oil and water. The candy recipe makes plenty for extra snacking.

Provided by Mott's

Categories Trusted Brands: Recipes and Tips

Time 1h30m

Yield 21

Number Of Ingredients 20

Ingredients

1 (18.25 ounce) package white cake mix (with pudding)
1 (15 ounce) can pumpkin puree
1 cup Mott's® Natural Applesauce
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 (8 ounce) package cream cheese, room temperature
4 tablespoons butter, room temperature
1 ½ teaspoons vanilla extract
3 cups confectioners' sugar
1 vanilla bean, seeds removed and set aside
1 ½ cups white sugar
½ cup water
½ cup Mott's® Natural Applesauce
¼ teaspoon cinnamon
1 pinch nutmeg
¼ cup confectioners' sugar
2 tablespoons chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare cupcake pans with paper liners.
Combine cake mix, pumpkin, applesauce, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice in a large bowl. Using electric mixer, combine until thick cake batter forms.
Portion into prepared cupcake tins, about 2 tablespoons each. Bake for 15-20 minutes until toothpick comes out clean and the tops begin to brown.
For the Frosting: With an electric mixer fitted with a whisk attachment, whip cream cheese and butter until well combined, scraping sides of the bowl as necessary. Add vanilla and whip until incorporated.
Add 3 cups of powdered sugar, one cup at a time, whipping the frosting to incorporate each cup fully before adding the next. Add the vanilla seeds and whip one last time. Spread or pipe onto cupcakes.
For the Candy: Line a baking sheet with aluminum foil. Sprinkle with powdered sugar and pecan pieces, if desired.
Combine sugar, water, Mott's® Natural Applesauce, cinnamon, and nutmeg to a large saucepan. Heat on medium until mixture starts to boil. Stir regularly until candy reaches hard-crack phase (300 degrees F on a candy thermometer, or until the candy audibly crackles when dropped into a cup of cold water).
Pour prepared candy over powdered sugar and pecan pieces. Allow to completely cool and harden before breaking into pieces. Sprinkle onto frosted cupcakes.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 57.1 g, Cholesterol 17.5 mg, Fat 9.2 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 4.2 g, Sodium 258.1 mg, Sugar 49.2 g

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