Fall Chili Pasta

As autumn settles in, with its vibrant foliage and brisk air, the craving for hearty, warming meals intensifies. One dish that encapsulates the spirit of fall is Autumn Harvest Chili Pasta. This recipe marries the comforting elements of chili with the satisfying chew of pasta, delivering a dish that is as nutritious as it is delicious. Perfect for family gatherings or intimate dinners with friends, this pasta dish highlights seasonal ingredients that celebrate the harvest, making it both a flavorful and nourishing option.

As the leaves turn and the air becomes crisp, embrace the flavors of fall with Autumn Harvest Chili Pasta. This cozy dish combines hearty chili with pasta, creating a comforting meal perfect for gatherings or family dinners. Seasonal veggies like bell peppers and zucchini enhance nutrition and flavor, while a blend of spices adds warmth. It’s easy to prepare and satisfying, making it an ideal choice for autumn nights. Dive into a bowl of this hearty delight and celebrate the season!

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Ingredients

12 oz fettuccine or linguine pasta

1 lb ground turkey or plant-based meat substitute

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 zucchini, diced

1 (15 oz) can diced tomatoes (with juices)

1 (15 oz) can kidney beans, drained and rinsed

1 cup corn (fresh or frozen)

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp cinnamon

1/2 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

2 cups vegetable broth

2 tbsp olive oil

Fresh cilantro or parsley, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Sauté the Vegetables: In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Brown the Meat: Add the ground turkey (or plant-based meat) to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.

Add Remaining Vegetables: Stir in the diced red and yellow bell peppers, zucchini, and corn. Sauté for another 3-4 minutes until the veggies are tender.

Season the Chili: Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Stir well to coat the veggies and meat in the spices.

Add Tomatoes and Beans: Pour in the canned diced tomatoes (with their juices) and the kidney beans, mixing everything together. Pour in the vegetable broth and bring the mixture to a simmer.

Combine with Pasta: Allow the chili mixture to simmer for about 10 minutes, stirring occasionally. If the mixture becomes too thick, add a splash of the reserved pasta water. After simmering, add the cooked pasta to the chili, tossing gently to combine everything.

Serve: Remove from heat and let sit for a couple of minutes. Serve hot, garnished with fresh cilantro or parsley, and top with grated Parmesan cheese if desired. Enjoy your bowl of Fall Chili Pasta!

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings