Autumn Chili: Cool Weather Treat

Fall is a time of delicious seasonal flavors. As the leaves change colors, food habits transition from picnics outdoors to warm meals inside the house. Barbecue is replaced by savory stews, and the cool, refreshing salads of the summer step aside to allow hearty fall sides to take center stage. Autumn spices such as cinnamon, nutmeg and clove flavor coffees, teas, and desserts. From Halloween treats to the Thanksgiving meal, fall is truly a season of culinary indulgence. There are several staple recipes of the season, but there are various ways to include favorite autumn ingredients to make healthy, distinctive meals.

This recipe is a unique take on chili that incorporates favorite autumn ingredients. Ground turkey makes a healthy alternative to beef. Family members may notice this chili has a delightfully smooth texture, but will never suspect that there is healthy pumpkin hidden in the base. This recipe can be modified to compensate personal preferences. Those who prefer a mild chili may wish to omit the jalapeno and cayenne peppers. Turkey stock is usually available in the autumn. If you make this out of season and the stock is unavailable, chicken stock or plain water makes a suitable substitute. Pumpkin puree is not the same as pumpkin pie filling, which has added spices. Save money by making fresh puree. Cover seeded pumpkin halves with foil and bake them in a 325-degree oven for one hour, or until tender. Two cups of fresh pumpkin puree replace the cans in this recipe. Corn, hominy or lima beans may be added to this recipe, if desired.

Omitting the sour cream and cheese makes this recipe a healthy fall treat. It can be served alone, or in any of the many different ways that chili is enjoyed. Chili is regularly eaten atop hot dogs, spaghetti and baked potatoes. This delicious autumn dish is as versatile as other chili varieties and makes a great topping as well as a stand-alone meal.

Autumn Chili
(makes six servings)

1 tablespoon vegetable oil
1 cup diced onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1 clove garlic, minced
1 jalapeno pepper, minced
1 pound ground turkey
2 tablespoons plus 2 teaspoons chili powder
1 tablespoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
two 14.5-ounce cans pumpkin puree
one 14.5-ounce can diced tomatoes
one 14.5-ounce can cannellini beans, drained and rinsed
3 cups turkey stock
1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)

Directions: In a large pot, over medium heat, and sauté the onion, red and yellow bell pepper, jalapeno and garlic in vegetable oil until tender. Add turkey and cook, stirring frequently, until evenly browned. Drain any excess fat, and return turkey mixture to the pot. Season the pot’s contents with chili powder, cumin, peppers, and salt. Add tomatoes, pumpkin stock and beans. Reduce heat to low. Cover and simmer chili for 30 minutes, stirring occasionally. Serve portions of chili topped with cheese and sour cream, if desired.

Article written by Holly Adams, who writes for Coupon Croc. Shopping online for kitchen appliances or groceries? Stop by and grab a discount code to save big on all your online purchases.

About Jammie Morey

Jammie is Owner of Dizzy Mommy Chronicles. Dizzy Mommy Chronicles is a place where Jammie can get control of her weight, one post at a time. For more information visit on Google+.


  1. Sounds great, I use ground turkey all the time, I don’t eat red meat all that much. Every once in a while I will have a hankering for a big juicy hamburger and nothing else will cure the fix! It is chili season again, tailgating and football!

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