Fall Spiced Chili (Edit recipe)

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As the cold season is approaching, making a homemade chili needs to be in your plans. Don't just make an original chili though! If you do a fall spiced chili, it will be the perfect addition to those cold months! This spiced fall chili is delicious and will fill your home with the coziest smells. We cant get enough of it!

10 minutes

45 minutes to 1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	441
Fat:	8 g
Carbohydrates:	63 g
Protein:	31 g
Cholesterol:	57 g
Sodium:	1452 mg
Fiber:	21 g
Sugars:	11 g
Calculated for total recipe.

Serves: 6-8

Ingredients

1 lb Ground Chicken
1 whole Onion, Diced
2 cup Beef Broth
1 cup Diced Tomatoes
3 - 4 whole Sweet Potato
1 cup Carrots, sliced or diced
1 cup Baby Bella Mushrooms, Diced
1 cup Pumpkin Purée
1 cup Kidney Beans
1 cup Canned Great Northern Beans
1 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 Tbsp Sea Salt
1 Tbsp Ground Cumin
1 Tbsp Pumpkin Pie Spice
1 Tbsp Parsley

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First, sauté the ground the chicken and onion together. Season with salt and pepper. Set aside.
In a large pot, add in all of your ingredients, including the cooked meat and spices. Stir together.
Put on stove and cook on medium until the chili is bubbling. Turn on low and simmer for 1-2 hours or until everything is cooked thoroughly and the flavor is perfect!
Enjoy!

Notes

For the spices, I did not measure exactly. I love to add it based on the flavor I think is good. If you want more of something or less of something, feel free to do it!