Harvest Chili

When the seasons change, especially from late summer to fall, I start to crave the tastes, smells, sounds and colors that are associated with that season.

Over the weekend we changed our front porch decor, we lit the pumpkin and apple scented candles from last year, and we listened to the rustle and crunch of leaves (in the dining room, kitchen and living room, that the dogs had carried in on their fur) and later, the roar of leaf blowers and vacuum cleaners. The only sense I hadn’t indulged yet was taste, so – In response to this month’s The GOOD 30-Day Challenge (#30DaysofGOOD)  Day 9 – Make a Big Batch of Soup.   I decided to try a recipe I found in this month’s Better Homes and Gardens magazine for Harvest Chili.

Now being born and raised in Southern California, I have to admit that to me, Chili ain’t Chili unless it is a big beefy bowl of red  – WITH beans thank you very much.  So I must say that after looking at the list of ingredients which included squash, and apples, I entered into this with more than just a little trepidation.

I’ve linked the recipe above, and if you try it, you should know that it came together amazingly well.  The finished product was a lovely golden color, and the combination of spicy cayenne, and chili powder with the sweetness of the squash and apples was the perfect way to top off a lovely autumn evening, with more than enough leftovers for lunch the next day!


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