Category: Fall Main Dishes

As the leaves turn and a cool breeze stirs, I find myself craving the comforting warmth of a hearty chili, but with an unexpected twist—pumpkin. This recipe transforms a classic fall dish into a festival of flavors, combining smoky spices with the sweet earthiness of pumpkin. The slow cooker makes it effortless, letting the flavors meld into a rich, velvety sauce that fills the house with the scent of autumn.

What excites me most is how this chili offers a cozy, nostalgic escape from the chaos of daily life. The pumpkin adds a subtle sweetness that balances the spicy heat of chili spices, creating a symphony of flavors in every spoonful. Plus, it’s easy enough to prepare on a busy weekday yet special enough to serve on a weekend gathering.

Pumpkin Chili

Pumpkin Chili is a hearty stew that combines tender chunks of pumpkin with ground meat, beans, and smoky spices. The dish is simmered slowly to develop rich, velvety flavors and has a thick, textured consistency with a deep orange hue from the pumpkin. It is often served with toppings like sour cream or shredded cheese for added creaminess.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 pound ground meat (beef, turkey, or chicken) or plant-based substitute
• 1 small onion diced
• 2 cloves garlic minced
• 2 cups cubed pumpkin peeled and seeds removed
• 1 can (15 oz) black beans drained and rinsed
• 1 can (14.5 oz) diced tomatoes with juices
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• to taste salt and pepper

Equipment

• Large skillet
• Slow cooker
• Wooden spoon

Method

 

1. Heat a large skillet over medium heat. Add the ground meat and cook until browned and crumbly, about 5–7 minutes, breaking it apart with a wooden spoon as it cooks.
   1 pound ground meat (beef, turkey, or chicken)
2. Add chopped onion to the skillet and sauté until translucent and fragrant, about 3–4 minutes. Then, stir in the minced garlic and cook for another minute until it becomes aromatic.
   1 small onion, 2 cloves garlic
3. Transfer the cooked meat mixture to the slow cooker. Add the cubed pumpkin, drained black beans, diced tomatoes with their juices, chili powder, cumin, smoked paprika, and season with salt and pepper.
   2 cups cubed pumpkin, 1 can (15 oz) black beans, 1 can (14.5 oz) diced tomatoes, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, to taste salt and pepper
4. Stir all the ingredients well to combine, ensuring the pumpkin pieces are coated with the spices.
5. Set the slow cooker to low and cook uncovered for 1 hour, stirring occasionally. This helps the pumpkin soften and flavors meld together.
6. Cover the slow cooker with the lid and continue to cook on low for an additional 45 minutes to an hour, until the pumpkin is tender and the chili has thickened to your desired consistency.
7. Once finished, give the chili a good stir, taste for seasoning, and adjust salt and spices if needed.
8. Ladle the rich, velvety pumpkin chili into bowls and serve hot, garnished with your favorite toppings like sour cream, shredded cheese, or chopped cilantro if desired.

This Slow Cooker Fall Chili with Pumpkin isn’t just a meal; it’s an experience of seasonal comfort. The blend of spices, pumpkin, and slow-cooked goodness makes every bite a reminder that simple ingredients can create something memorable.

With its warm colors and inviting aroma, it’s perfect for chilly evenings or a casual family dinner. Plus, the leftovers taste even better the next day, a true testament to the magic of slow cooking. So, embrace the flavors of fall and let this dish bring a little extra cozy to your table.

As the leaves turn fiery and the air takes on a crisp edge, I find myself craving dishes that mirror the season’s warmth. This one-pan fall chicken dinner combines hearty textures with seasonal flavors in a way that feels both rustic and refined. It’s perfect for those weekend nights when I want comfort without the chaos of multiple pots and pans.

What sets this recipe apart is its ability to capture the essence of autumn in a single, savory skillet. Roasted vegetables, tender chicken, and fragrant herbs come together in a symphony of cozy aromas. It’s a celebration of fall’s bounty, all in one simple, fuss-free dish.

One-Pan Fall Chicken Dinner

This dish is a hearty baked chicken entrée that features tender chicken pieces roasted alongside seasonal vegetables and fragrant herbs. The ingredients are cooked together in a single skillet, resulting in a rustic yet refined dish with a combination of crispy edges and juicy interior textures, topped with caramelized vegetables and aromatic herbs.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in, skin-on chicken thighs or drumsticks
• 2 cups brussels sprouts halved
• 2 carrots large carrots sliced into thick rounds
• 3 tablespoons olive oil
• 1 teaspoon dried thyme or fresh thyme
• 1 teaspoon paprika smoked or sweet
• to taste salt and pepper
• 3 cloves garlic minced

Equipment

• Skillet or ovenproof frying pan
• Chef’s Knife
• Cutting board
• Mixing spoon or spatula

Method

 

1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels, then rub them with a tablespoon of olive oil, thyme, paprika, salt, and pepper. Place them in the center of your skillet, skin side up.
2. Arrange the halved Brussels sprouts and sliced carrots around the chicken, then drizzle everything with the remaining olive oil. Toss the vegetables gently to coat them evenly in the oil and seasonings.
3. Sprinkle the minced garlic over the vegetables, ensuring it’s evenly distributed to release fragrant aroma during roasting.
4. Transfer the skillet to the preheated oven and roast for about 35-40 minutes, until the chicken skin is golden and crispy, and the vegetables are tender and caramelized in spots.
5. Remove the skillet from the oven and let the dish rest for a few minutes. The chicken juices will settle, and the vegetables will be beautifully roasted.
6. Serve the fall chicken dinner directly from the skillet, garnished with additional herbs if desired, and enjoy the comforting aroma and crisp textures of this hearty, one-pan meal.

As the chill settles in, this meal becomes a comforting constant. No matter how busy life gets, a one-pan fall chicken dinner offers a moment of peace, a flavor-filled pause to savor responsibly.

As the leaves turn fiery shades of orange and crimson, I find myself craving more than just pumpkin spice lattes. I want something hearty, with rich earthiness, and a touch of sweet to warm my hands and soul. This Fall Turkey Chili with Sweet Potatoes is my secret weapon against chilly evenings and busy nights.

This recipe is a celebration of the season’s bounty. Juicy ground turkey, tender sweet potatoes, and a smoky spice blend come together in one pot, filling the kitchen with inviting aromas. It’s simple, satisfying, and just different enough to turn an ordinary weekday into a cozy, festive escape.

Fall Turkey Chili with Sweet Potatoes

This hearty chili combines ground turkey, tender sweet potatoes, and a smoky spice blend in a thick, flavorful stew. The dish is simmered until the ingredients meld together, resulting in a comforting, rustic chili with a slightly chunky texture and vibrant seasonal colors.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground turkey lean preferably
• 2 large sweet potatoes peeled and diced
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 1 can (14 oz) diced tomatoes
• 2 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp cayenne pepper optional for heat
• 1 cup chicken broth
• 2 tbsp olive oil
• to taste Salt and pepper

Equipment

• Large pot or Dutch oven
• Sharp knife

Method

 

1. Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
2. Add the minced garlic and cook for another 30 seconds until aromatic, being careful not to burn it.
3. Add the ground turkey to the pot, breaking it apart with a spoon. Cook until browned and cooked through, about 7-9 minutes, until it’s no longer pink.
4. Stir in the smoked paprika, cumin, cayenne pepper, salt, and pepper to coat the meat evenly with spices.
5. Add the diced sweet potatoes and diced tomatoes (with juices) to the pot. Stir everything together so the flavors combine.
6. Pour in the chicken broth and bring the mixture to a gentle boil over high heat.
7. Reduce the heat to low, cover the pot, and let the chili simmer for about 30 minutes until the sweet potatoes are tender and the flavors meld, stirring occasionally.
8. Uncover and taste the chili. Adjust seasoning with salt and pepper as desired, simmering for another 5 minutes if needed for flavor to develop.
9. Serve the hearty chili hot, garnished with your favorite toppings such as chopped cilantro, shredded cheese or a squeeze of lime for added brightness.

Notes

For a thicker chili, mash some of the sweet potatoes after cooking or simmer uncovered for an additional 10 minutes.

In these hurried days, this chili offers a break—a slow simmer that rewards with every spoonful. The balance of savory meat, sweet potatoes, and a gentle kick makes it a dish to look forward to, not just during fall, but whenever you need a warm hug of flavor. It’s a reminder that sometimes, comfort is best served in a bowl.

So, next chilly night, embrace this recipe and let the smells take you home. It’s perfect for sharing with loved ones or enjoying solo with a good book on the side. Whatever the occasion, this chili promises a taste of fall in every bite.

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As the leaves turn and the air crisps, I find myself craving comfort that comes with a touch of the unexpected. This fall, I decided to reinvent the classic chicken casserole by incorporating flavors like roasted squash and sage, echoing the feeling of a brisk autumn walk. The smell of caramelized onions mingling with thyme in my oven instantly transports me to a pumpkin patch.

But what truly makes this dish stand out is its ability to adapt. Whether you’re short on time or want to experiment with seasonal ingredients, this casserole is your canvas. It’s a humble dish turned festive with just a few clever additions, embodying the cozy chaos of fall cooking.

## WHY I LOVE THIS RECIPE?
– It captures the essence of fall with warm, earthy flavors and hearty textures.
– The recipe is flexible, accommodating pantry staples and seasonal vegetables alike.
– It sparks a nostalgic joy of comfort dinners, yet feels exciting enough for guests.
– The aroma alone fills my home with a feeling of gratitude and togetherness.
– Making this dish always reminds me that simple ingredients can create magic.

## AVOID MY DISASTER (You’re Welcome)
– FORGOT to cover the casserole; it dried out and burned the top. Cover it next time!
– DUMPED the spice mix; it was too bland. Just a pinch of nutmeg lifts the flavor.
– OVER‑TORCHED the cheese; it turned bitter and crispy. Keep a close eye in the last minutes.
– MISSED adding the broth; it made the dish dry. Pour it in before baking for juicy results.

## QUICK FIXES THAT SAVE YOUR DAY
– If the top burns, shield it with foil for the last 10 minutes to prevent more charring.
– Splash a little chicken broth if the casserole looks dry after baking.
– Patch a bland casserole by stirring in a teaspoon of maple syrup or honey.
– When in doubt, add a splash of cream or milk to freshen flavors.
– Shield with foil if cheese starts to burn, capturing the smoky aroma without the bitterness.

In the end, this dish feels like a warm hug after a chilly day outside. It’s a reminder that fall’s true magic lies in its ability to bring people together around a comforting meal. The crispy edges and fragrant herbs make every bite feel like an autumn walk in the crisp air.

Fall Chicken and Roasted Squash Casserole

This casserole combines tender shredded chicken with roasted squash, caramelized onions, and fragrant sage baked together until bubbly and golden. The dish features a creamy texture with crispy edges and aromatic herbs, presenting a hearty yet seasonal main course.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked shredded chicken preferably cooked ahead or rotisserie
• 1 pound butternut squash peeled and cubed
• 1 large onion thinly sliced
• 2 tablespoons olive oil for roasting and sautéing
• 1 teaspoon fresh sage chopped
• 1 cup heavy cream for richness
• 1 cup shredded cheese cheddar or Gruyère work well
• 1 cup bread crumbs for topping
• to taste salt and pepper adjust seasoning as needed

Equipment

• Baking dish
• Large skillet
• Sharp knife
• Cutting board
• Mixing Spoon

Method

 

1. Preheat your oven to 400°F (200°C). Toss the cubed squash with a tablespoon of olive oil, salt, and pepper, then spread on a baking sheet. Roast until tender and caramelized, about 25-30 minutes, filling your kitchen with warm, sweet aromas.
2. While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until golden and sweet, about 10-15 minutes. Add the chopped sage during the last minute to release its fragrance.
3. In a large mixing bowl, combine the shredded chicken with the cooked onions and sage. Mix well to distribute the flavors evenly.
4. Once the squash is done roasting and slightly cooled, add it to the chicken mixture. Pour in the heavy cream and stir gently to coat all ingredients in a creamy sauce.
5. Transfer the mixture into a greased baking dish, spreading it out evenly. Sprinkle the shredded cheese over the top for a gooey, cheesy layer that will melt and bubble during baking.
6. Sprinkle the bread crumbs evenly over the cheese to add a crispy topping. Place the dish in the oven and bake until bubbling and golden around the edges, about 20-25 minutes.
7. Remove the casserole from the oven once it’s bubbling and the top is deeply golden. Let it rest for a few minutes to settle, then serve hot and enjoy the cozy, crispy, and creamy layers.

Notes

Feel free to substitute other seasonal vegetables or cheeses to customize this dish. Cover loosely with foil if topping browns too quickly during baking.

Sharing a plate of this casserole is also a quiet way to embrace the fleeting beauty of fall. The scents of sage, roasted vegetables, and tender chicken linger long after the last forkful, leaving a cozy, satisfied feeling in your home.

As the crisp air of fall settles in, I find myself craving more than just the usual apple pies and pumpkin treats. This year, I decided to go beyond the typical and experiment with a dish that mixes comfort with a touch of the unexpected: sweet potato and kale casserole with a hint of spice. The aroma of roasting sweet potatoes mingling with toasted garlic and melting cheese fills the kitchen with nostalgia and excitement.

This casserole isn’t just colorful and hearty—it’s a conversation starter. The vibrant orange of the sweet potatoes paired with deep green kale makes for a blend that is as eye-catching as it is satisfying. It’s perfect for those cool evenings when you want the house to smell warm and inviting without too much fuss.

Sweet Potato and Kale Casserole with Spices

This dish features roasted sweet potatoes combined with sautéed kale, baked together with melted cheese and spices. The casserole has a hearty, tender texture with a vibrant appearance, showcasing bright orange and green hues. It is baked until bubbling and browned on top, offering a comforting and visually appealing meal.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 2 large sweet potatoes peeled and cubed
• 2 cups kale chopped, stems removed
• 3 cloves garlic minced
• 1 cup shredded cheese cheddar or your choice
• 2 tablespoons olive oil
• 1 teaspoon cumin ground
• 0.5 teaspoon cinnamon
• 1/2 teaspoon paprika
• to taste salt and pepper

Equipment

• Baking sheet
• Large skillet
• Cooking spoon
• Mixing bowl
• Baking dish

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat evenly. Roast for about 25 minutes until they are tender and slightly caramelized, filling your kitchen with a sweet, toasty aroma.
2. While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the remaining tablespoon of olive oil and once shimmering, sauté the minced garlic until fragrant—about 30 seconds—then add the chopped kale. Cook, stirring frequently, until wilted and bright green, about 3-4 minutes. Season with cumin, cinnamon, paprika, salt, and pepper for warmth and depth.
3. Remove the roasted sweet potatoes from the oven and transfer them to a large mixing bowl. Gently mash them with a fork or potato masher to break them into chunky pieces, while leaving some larger bits for texture.
4. Add the cooked kale and garlic mixture to the mashed sweet potatoes. Mix well to combine, ensuring the greens are evenly distributed throughout the sweet potatoes. This creates a colorful and hearty base for the casserole.
5. Transfer the mixture into a greased baking dish, spreading it out evenly with a spatula. Sprinkle the shredded cheese evenly over the top, covering the entire surface for a cheesy crust that melts beautifully during baking.
6. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. The dish will emit a warm, cheesy aroma that invites everyone to dig in.

This dish captures the essence of fall—rich, nourishing, and just a little bit adventurous. It’s great for quiet dinners or potlucks where everyone appreciates a twist on regular comfort food. The simple ingredients and easy steps mean you can throw it together even on a busy weeknight.

Revisit the flavors of autumn with a casserole that’s both satisfying and full of surprises. As the season wanes, this recipe offers a cozy reminder of the beauty in trying something a little different. Sometimes, comfort food is about surprising the senses and sparking new favorites—and this dish does just that.