Autumn Harvest Chili Food
AUTUMN HARVEST CHILI
Provided by Mitzi Smith
Number Of Ingredients 15
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
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
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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