Best 5 Autumn Harvest Chili Recipes

AUTUMN HARVEST CHILI

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.

AUTUMN HARVEST RELISH

Steps:

• Combine apples, sugar, water, cranberries, and vinegar in a large saucepan; bring to a boil. Reduce heat and simmer until cranberries begin to break down, about 20 minutes. Stir walnuts, ginger, and nutmeg into apple mixture; cook until apples are tender and flavors of relish have blended, 10 to 15 more minutes. Pour relish into jars and cool to room temperature before covering with lids. Refrigerate.

GARDEN HARVEST CHILI

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.

AUTUMN CHILI

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.

AUTUMN HARVEST CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare cupcake pans with paper liners.
• Combine cake mix, pumpkin, applesauce, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice in a large bowl. Using electric mixer, combine until thick cake batter forms.
• Portion into prepared cupcake tins, about 2 tablespoons each. Bake for 15-20 minutes until toothpick comes out clean and the tops begin to brown.
• For the Frosting: With an electric mixer fitted with a whisk attachment, whip cream cheese and butter until well combined, scraping sides of the bowl as necessary. Add vanilla and whip until incorporated.
• Add 3 cups of powdered sugar, one cup at a time, whipping the frosting to incorporate each cup fully before adding the next. Add the vanilla seeds and whip one last time. Spread or pipe onto cupcakes.
• For the Candy: Line a baking sheet with aluminum foil. Sprinkle with powdered sugar and pecan pieces, if desired.
• Combine sugar, water, Mott's® Natural Applesauce, cinnamon, and nutmeg to a large saucepan. Heat on medium until mixture starts to boil. Stir regularly until candy reaches hard-crack phase (300 degrees F on a candy thermometer, or until the candy audibly crackles when dropped into a cup of cold water).
• Pour prepared candy over powdered sugar and pecan pieces. Allow to completely cool and harden before breaking into pieces. Sprinkle onto frosted cupcakes.