5. Turkey-Pumpkin Chili
With ground turkey and a full can of pumpkin puree, this chili might be the most autumnal recipe on this list. To jazz up this hearty, comforting dish, add hot sauce, sour cream, and sliced scallions to taste.
This delicious dish draws out the savory side of the pumpkin, while cannellini beans add body to each hearty bowl. If you want a fresh herb to sprinkle on top, try cilantro, which infuses the base of the soup.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 pound 93% lean ground turkey
- 1 tablespoon plus 1 tsp. ground coriander
- 2 ½ teaspoons smoked paprika
- 1 ½ teaspoons kosher salt
- 2 15-oz. cans cannellini beans, drained and rinsed
- 1 15-oz. can pumpkin puree
- 1 ½ cups low-sodium chicken broth
- Hot sauce, sour cream, and sliced scallions, for serving
Directions
Heat oil in a medium heavy-bottomed pot over medium-high. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in turkey, coriander, paprika, and salt; cook, stirring occasionally, until turkey is browned, about 5 minutes.
Stir beans, pumpkin, 1¾ cups water, and broth into turkey mixture. Bring to a simmer over medium-high, stirring occasionally. Reduce heat to medium and cook, stirring often, until heated through, about 15 minutes. Top with hot sauce, sour cream, and scallions.
6. Beet-Radicchio Salad
This show-stopping salad showcases the many colors and flavors of fall produce. It’s easy to assemble, but the maple-miso dressing, grated Parmesan, and chopped pistachios make it taste complex.
There’s so much to be excited about in this salad. A maple dressing spiked with miso for a hit of rich, savory umami dresses tender, peppery leaves of arugula and firm, bitter leaves of radicchio. The color contrast is striking with the soft green of arugula, hints of pink and purple in the radicchio, psychedelic blood orange, and the deep garnet red of beets. Pre-cooked beets are a wonderful kitchen shortcut, especially for salads like this one. Looking for even more shortcuts? Shop for already-shaved parmesan cheese.
Ingredients
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1 tablespoon maple syrup
- 1 tablespoon miso
- 2 cloves garlic, grated on a Microplane (about 1 teaspoon)
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt, divided
- 1 large head radicchio, roughly chopped (about 5 cups)
- 5 ounces baby arugula
- 1 8.8-ounce packaged precooked beets (such as Love Beets), chopped
- 4 oranges, such as navel, blood, and/or mandarin, peeled and sliced into 1/4-in. rounds
- 2 ounces Parmesan cheese, finely grated
- 1/2 cup lightly salted pistachios, chopped
Directions
Combine oil, lemon juice, syrup, miso (if using), garlic, pepper, and 3/4 teaspoon salt in a jar. Cover tightly with lid and shake well.
Toss radicchio and arugula with half of dressing (about 1/2 cup) and 1/2 teaspoon salt in a large bowl. Transfer leaves to a serving platter.
Add beets to bowl; toss with 1/4 cup dressing and remaining 1/4 teaspoon salt. Arrange beets on top of leaves. Top with oranges and drizzle with remaining 1/4 cup dressing. Sprinkle with cheese and pistachios.
Make Ahead
The dressing can be refrigerated for up to 2 days.