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As the leaves turn golden and the air grows crisp, there’s nothing quite like a warm bowl of chili to embrace the flavors of autumn. Our Autumn Harvest Chili with Turkey and Beans is not just a comforting dish; it’s a celebration of the season’s bounty. This chili recipe brings together hearty ingredients that not only satisfy the taste buds but also nourish the body, making it a perfect choice for cozy evenings and gatherings alike.

Fall Chili with Turkey and Beans

Embrace the cozy flavors of autumn with our Autumn Harvest Chili featuring Turkey and Beans. This hearty dish combines lean ground turkey, nutrient-rich beans, and seasonal veggies for a comforting meal that's perfect for chilly evenings. Bursting with spices and topped with optional garnishes like sour cream or fresh herbs, it offers a delightful balance of taste and nutrition. Easy to prepare and packed with health benefits, this chili is ideal for gatherings or a cozy night in.
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Ingredients
  

1 lb ground turkey

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (your choice of color), diced

1 medium carrot, diced

1 medium zucchini, diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (28 oz) diced tomatoes (including juice)

2 tablespoons tomato paste

2 cups vegetable broth (or chicken broth for more flavor)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust according to your spice preference)

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (optional, for serving)

Shredded cheese (optional, for serving)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent and fragrant.

    Next, stir in the minced garlic, diced bell pepper, and diced carrot. Continue to cook for another 5 minutes, stirring occasionally, until the vegetables soften and begin to develop flavor.

      Add the ground turkey to the pot. Use a wooden spoon to break it up, cooking until the turkey is browned and cooked through, approximately 7-8 minutes.

        Incorporate the diced zucchini, chili powder, cumin, smoked paprika, cayenne pepper, along with salt and pepper to taste. Sauté for an additional 2 minutes, allowing the spices to toast and release their aromas.

          Mix in the tomato paste, diced tomatoes (with their juice), kidney beans, black beans, and vegetable broth. Stir thoroughly until everything is well combined.

            Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and allow the chili to simmer uncovered for about 30-40 minutes. Stir occasionally, and taste periodically to adjust seasoning if necessary.

              When the chili has thickened to your desired consistency and the flavors have blended beautifully, remove from heat. Serve hot, garnished with chopped fresh cilantro. Offer sour cream and shredded cheese as toppings for an extra indulgent touch.

                Prep Time, Total Time, Servings: 15 mins | 1 hr | 6-8 servings

                  - Presentation Tips: Serve the chili in rustic bowls with a sprinkle of fresh cilantro on top. Pair it with crusty bread or corn chips for a hearty meal!