Fall Spiced Chili
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!
Ingredients
- 1 lb1 lb1 lb Ground Chicken
- 1 whole1 whole1 whole Onion, Diced
- 2 cup2 cup2 cup Beef Broth
- 1 cup1 cup1 cup Diced Tomatoes
- 3 - 4 whole3 - 4 whole3 - 4 whole Sweet Potato
- 1 cup1 cup1 cup Carrots, sliced or diced
- 1 cup1 cup1 cup Baby Bella Mushrooms, Diced
- 1 cup1 cup1 cup Pumpkin Purée
- 1 cup1 cup1 cup Kidney Beans
- 1 cup1 cup1 cup Canned Great Northern Beans
- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder
- 1 Tbsp1 Tbsp1 Tbsp Black Pepper
- 1 Tbsp1 Tbsp1 Tbsp Sea Salt
- 1 Tbsp1 Tbsp1 Tbsp Ground Cumin
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice
- 1 Tbsp1 Tbsp1 Tbsp Parsley
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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!
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My Notes:
About This Recipe
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Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Shellfish Free SoupsThis is our estimate based on online research. | |
Calories: | 320 |
Fat: | 1 g |
Carbohydrates: | 61 g |
Protein: | 19 g |
Cholesterol: | 0 g |
Sodium: | 1390 mg |
Fiber: | 19 g |
Sugars: | 11 g |
Calculated for total recipe. |
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