Perfect Chili and Biscuits for October!

Who loves Fall? Halloween? Everything Pumpkin?         

            I DO!

I think I write a blog post every year on how much I just love October. It will be my favorite month and time of year until I die. It is even better when Johnathan shares the same excitement as me. He sure loves pumpkins and think the decorations are so fun in our house. I will post some pictures later with that.

Since we needed to kick off October right, we had the perfect Fall dinner yesterday, and I just have to share it with y'all.

We had chili and of course had to have some yummy biscuits to go along with them.

*Note: The chili makes a lot for our family of 3, so we freeze the left overs to have as another yummy meal later :-)

Slow Cooker Black Bean And Sweet Potato Turkey Chili
Makes 4 Quarts

* 1 TBS olive oil, divided                            *1 1/2 lbs Sweet Potatoes, peeled and diced
*1 medium onion, diced                               *1 (28 oz) can diced tomatoes, undrained
*4 cloves garlic, peeled and minced             *2 (15 oz) cans black beans, drained and rinsed
*1 red bell pepper, diced                               *1 (32 oz) container beef broth
*1-2 jalapenos, minced                                  *1 (15 oz) can pumpkin puree
*20 oz ground turkey breast                          *1/2 tsp cinnamon
*2 tsp ground cumin                                      *1 TBS unsweetened cocoa powder
*2 tsp kosher salt                                           *For Serving: chopped cilantro, green onions, lime
*1 tsp oregano                                                                       wedges, sour cream, avocado, cheese
*1 tsp chili powder
*1 1/2 tsp smoked paprika
*1/2 tsp ground black pepper

1) Heat a large skillet to medium-high heat. Add 1 1/2 tsp olive oil and add onion, garlic, bell pepper, and jalapenos. Saute about 5 min., until vegetables are tender and fragrant. Place in a slow cooker.

2)In the same skillet, heat remaining 1 1/2 tsp olive oil. Add turkey. Sprinkle in cumin, salt, pepper, oregano, chili powder, and smoked paprika. Saute, stirring frequently, until turkey is no longer pink. Add turkey mixture to the slow cooker.

3) Add sweet potatoes, tomatoes, black beans, beef broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir to combine. Cover and cook 4-6 hours on high, or 8-10 hours on low. Slow cookers vary in temperature and cooking times so continue cooking until sweet potatoes are tender.

4) When done, turn off heat, uncover chili, and let it sit 10-15 min. to thicken. Season with additional slat and pepper to taste before serving. Top with your choice of toppings.

Pumpkin Patch Biscuits 
Yields: 6-12 biscuits depending on cutter size

*1 3/4 cups all-purpose flour                 *1/2 cup plus 1 1/2 tsp cold butter divided
*1/4 cup packed brown sugar                * 3/4 cup canned pumpkin
*2 1/2 tsp baking powder                       *1/3 cup buttermilk
*1/2 tsp salt                                         
*1/4 tsp baking soda

1) In a large bowl, combine flour, brown sugar, baking powder, salt, and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.

2) Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1 inch thickness; cut with a floured biscuit cutter (or I used a pumpkin shaped cookie cutter). Place 1 inch apart on a greased cookie sheet.

3) Bake at 425 degrees for 18-22 min. or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.

Stay tuned for more October favorites! 
Hope you enjoy these recipes!