Festive Fall Chili

Diced pumpkin or butternut squash makes this a Fall Chili. It also has diced cooked turkey, poultry seasoning and spinach, in addition to the more traditional ingredients of tomatoes, tomato sauce, chili powder and red beans.

Ingredients:

• 1 Tbsp vegetable oil
• 1 onion, chopped
• 1 large clove garlic, minced
• 1 stalk celery, sliced
• 2 cans (14 ounces each) diced tomatoes
• 1 can (8 ounes) tomato sauce
• 1/2 cup dry red wine or water
• 1 Tbsp chili powder
• 1/2 tsp poultry seasoning
• 1 can (15 ounces) small red beans, drained
• 1 cup diced peeled pumpkin or butternut squash
• 2 cups diced cooked turkey
• 2 cups baby spinach
• Croutons

Directions:

Heat the oil in a 2 quart pot. Add the onion, garlic and celery. Saute 3 minutes. Add the tomatoes, tomato sauce, wine or water, chili powder, poultry seasoning, beans, and pumpkin or squash. Bring to a boil, cover; lower the heat and cook 15 minutes or till the pumpkin is tender. Uncover and stir in the turkey and spinach; heat till the spinach is wilted, about 3 minutes. Top each serving with croutons.

Number of Servings: 4

Notes from the Cook: Leftovers from Thanksgiving dinner inspired this recipe.