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This chili is perfect for the crisp days of fall. Take it tailgating, or to a holiday potluck.
This will serve 4-6, but you’ll want to double it and freeze some for a busy weeknight defrost party! Enjoy!
Rather than let those pumpkins on your doorstep get mushy and wet, bring them in, roast them up and make this delicious and healthy chili recipe. You can also use canned pumpkin if you are short on time. After Thanksgiving, throw in your leftover turkey (after you’re sick of sandwiches!) instead of using the ground option.
Red: Bogle Petite Sirah