Autumn Harvest Chili Recipes
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.
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
GARDEN HARVEST CHILI
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
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
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