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Festive Fall Chili

5 star rating
 

Submitted by: roxiechan

 

Photo by: Katy Stovall

Diced pumpkin or butternut squash makes this a Fall Chili. It also has diced cooked turkey, poultry seasoning and spinach, in addition to the more traditional ingredients of tomatoes, tomato sauce, chili powder and red beans.
 

Ingredients

  • 1 Tbsp vegetable oil
  • 1 onion, chopped
  • 1 large clove garlic, minced
  • 1 stalk celery, sliced
  • 2 cans (14 ounces each) diced tomatoes
  • 1 can (8 ounes) tomato sauce
  • 1/2 cup dry red wine or water
  • 1 Tbsp chili powder
  • 1/2 tsp poultry seasoning
  • 1 can (15 ounces) small red beans, drained
  • 1 cup diced peeled pumpkin or butternut squash
  • 2 cups diced cooked turkey
  • 2 cups baby spinach
  • Croutons

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Method

Heat the oil in a 2 quart pot. Add the onion, garlic and celery. Saute 3 minutes. Add the tomatoes, tomato sauce, wine or water, chili powder, poultry seasoning, beans, and pumpkin or squash. Bring to a boil, cover; lower the heat and cook 15 minutes or till the pumpkin is tender. Uncover and stir in the turkey and spinach; heat till the spinach is wilted, about 3 minutes. Top each serving with croutons.

 

Notes: Leftovers from Thanksgiving dinner inspired this recipe.

 

Number of Servings: 4

 

Submitted by: roxiechan ()

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