Autumn Harvest Chili Food

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.

CONTEST-WINNING GARDEN HARVEST CHILI

Contest-Winning Garden Harvest Chili image

Meet the Cook: I started making my chili back when we lived near a huge farmers' market that sold all sorts of vegetables. Be as creative as you like with ingredients. My husband loves chili, and this is a nice change from the traditional type. I've always enjoyed cooking - I grew up in a family with five girls. These days, I can count on our own youngsters (they're 4 and 2) to help me out! -Judy Sloter, Charles City, Iowa

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, minced
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
2 tablespoons chili powder
2 teaspoons sugar
1 teaspoon ground cumin
1 can (16 ounces) kidney beans, rinsed and drained
2 cups sliced zucchini
2 cups frozen sweet corn, thawed
1-1/2 cups shredded cheddar cheese, optional

Steps:

In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms and onion until tender. Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans, zucchini and corn. Simmer, uncovered, about 10 minutes or until zucchini is tender. Spoon into bowls; sprinkle with cheese if desired.

Nutrition Facts : Calories 252 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 675mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

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