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7 Comforting Dinner Recipes For Fall

Now that we have come into fall it’s time to start thinking about those comforting dinner recipes. Snuggling up on the couch with a nice bowl of hot soup and your favorite movie just sounds like the perfect fall night. So in honor of the autumn season we’ve rounded up our top ten favorite comforting dinner recipes for fall. So grab your coffee or tea, a pen and paper and start getting those grocery lists together!

Pumpkin Turkey Chili (Slow Cooker)

Pumpkin chili is a staple during the fall season. Not only is it super comforting, delicious and easy to make but it’s perfect for making ahead of time and freezing. This is one dinner you and your family will want several times a week!

Ingredients:

Olive Oil (for cooking)

1.5 lbs Ground Turkey

1 Onion, chopped

3 Garlic cloves, minced

1-2 Jalapenos (depending on how spicy you want it)

3 Anaheim or Poblano Peppers

1 Tsp Chili Powder or to taste

1 Pinch Mexican Oregano

1 Tsp Ground Cloves

1 - 15 oz Can Pumpkin Puree

2 Bay Leaves

2 - 15 oz Cans of any type of White Beans

2 Cups of Low Sodium Chicken Broth

1 Bunch of Cilantro

Salt to taste

Sour Cream (for topping)

Instructions:

Preheat the oven to 500 degrees F or use the broiler setting on your oven.

Place the jalapeño and poblano peppers on a foil lined baking sheet and place in the oven.

Broil until you start to see char, then flip. Keep flipping the peppers until all sides are charred. Once they are done, pull them out of the oven and place each pepper inside of a plastic bag and let steam for about 5 minutes.

In the meantime, chop the onions and garlic and sauté until fully translucent, about 3-5 minutes.

Next add in the ground turkey, season with a little salt and pepper and cook until browned, but not fully cooked. You should still see some pink left over.

Once the turkey is browned, pour the turkey and onion mixture into your slow cooker.

Take the peppers out of the bag, peel the skin off of them. Be careful, they’ll be pretty hot. After taking the skin off, cut off the stem, cut them open long ways and gently scrape out the seeds.

Cut the peppers in medium size pieces and place in the slow cooker with the turkey mixture.

Next drain one can of beans and pour both cans into the slow cooker.

Then mince the cilantro and put half of it into the slow cooker. Pour in the pumpkin puree, add the chili powder, mexican oregano, cloves, a little bit of salt (you can add more in the last 30 minutes), bay leaves and the chicken broth.

Give it a stir. Set to low and cook for 8 hours or 4 hours on high.

During the last 30 minutes, give it a stir and taste test. If you feel you need a little more salt, add the desired amount and let cook for the remaining time.

Once done, let cool for about 10 minutes and serve with some cilantro on top and a dollop of sour cream!

Guinness Beef Stew

A hearty beef stew served with a side of buttery mashed potatoes, how much more comforting can you get than that! This beef stew will warm your belly on a rainy fall day and let’s just say after tasting a bite there won’t be any leftovers.

Ingredients:

1-2 tbsp olive oil

2.5 lbs boneless chuck roast or cubed stew meat

3 garlic cloves, minced

1 onion, diced

5 slices bacon

3 tbsp all purpose flour

1 14.9 oz can Guinness or your favorite dark beer

4 tbsp Tomato paste

3 cups chicken broth

3 carrots, peeled and cut

2 celery stalks, cut

3 sprigs thyme

2 bay leaves

3 carrots

salt and pepper

Instructions:

Prepare a baking sheet or plate with paper towels. Cube the meat into 2 inch pieces and trim most of the fat, some fat is ok.

Place the meat on the baking sheet and pat dry. Season well with salt and pepper.

Heat the oil in a heavy pot or dutch oven on high heat. Brown the meat in batches, set aside onto a baking sheet or plate and repeat.

Lower the heat to medium and add oil if the pot looks dry.

Next, dice the onion and mince the garlic. Cook them until translucent. Once fully cooked add in the bacon and cook until browned.

Cut the carrot into thick coins, cutting the large pieces in half and cut the celery in slices. Stir the carrot and celery in with the onion and bacon mixture, cook for 1-2 mins.

Add in the flour and cook it out for about a minute. Then slowly pour in the Guinness, stirring into the flour until fully dissolved and there are no lumps. Stir in the chicken broth and tomato paste and add the thyme (without the stems) and bay leaves.

Add the meat back into the pot and give it a stir. Lower the heat to low, cover and simmer for 2 hours.

Once finished adjust the seasoning to your liking and serve with your favorite mashed potatoes!

Roasted Butternut Squash Soup

What speaks fall more than a butternut squash soup? This perfectly nutty soup will have you and your family all warmed up and cozy. Not to mention this soup is super easy to make and can be made ahead of time. Serve it as a main dish, side or appetizer!

Ingredients:

1 lb Butternut Squash (about 1 large)

1 lb Acorn Squash (about 2 large)

1 Medium White Onion

2 Cups of Chicken Broth or more depending on the thickness

1 Cup Coconut Milk

Dash of Nutmeg

Salt and Pepper to taste

Olive Oil

Pepitas for garnish

Instructions:

Preheat the oven to 450 degrees F. Line a large baking sheet with foil and drizzle olive oil over it. Cut the squashes in half, remove the seeds and place them flat side down. Rub each flat side of the on the baking sheet to cover with olive oil.

Bake for 30-40 minutes or until tender with a fork.

In the meantime, dice the onion and cook in a large pot over medium heat until fully translucent.

Once the squash is done, let it cool for about 10-15 minutes. Then scrape the squash off of the skin and place it in the pot with the onions.

Add ¾ of a cup of the coconut milk and the chicken broth to the pot and stir.

With an immersion blender, blend the squash, onions, coconut milk and 1 cup of chicken broth until smooth. Add more chicken broth to thin it out as needed.

Next season it with salt, pepper and nutmeg to taste.

Serve with a swirl of coconut milk and top it with a few pepitas!

Stuffed Acorn Squash (serves 4)

Stuffed acorn squash is one of those fall recipes that was made for a busy day. With a total time of about 45 minutes and hardly any prep work, you’ll be able to come home and whip this up in no time, all while it tastes like it took hours to make! It’s like the fall version of sloppy joes, but better.

1-2 Acorn Squashes

1 lb Ground Turkey

1 Small Onion, diced

Small Pkg. Whole Mushrooms, quartered

8oz Cooked Chestnuts, diced

1 Medium Apple, diced

1 Tsp Cinnamon

1/4 Tsp Nutmeg

1/2 Tsp Cloves

1 Tsp Onion Powder

1 Tsp Garlic Powder

Salt and Pepper to taste

Optional: Sour cream or Turkey Gravy

Instructions:

Preheat the oven to 450 degree F and line a baking sheet with foil and drizzle olive oil over the top. Cut the squashes in half, remove the seeds and place them flat side down. Rub each flat side of the on the baking sheet to cover with olive oil.

Bake for 40-45 minutes or until fork tender.

In the meantime, place the onion into a large deep skillet pan or pot and cook until translucent.

Add the apples and cook until soft, then add the mushrooms and diced chestnuts and cook for about 5 minutes.

Next add the turkey and break apart the meat until fully browned. Add in the cinnamon, nutmeg, cloves, onion powder, garlic powder, salt and pepper and stir. Cook until the turkey is fully cooked

Once the squash is done, place each one in a bowl and add the meat mixture to each one.

Top with sour cream or gravy and enjoy!

Roasted Corn Chowder

If you’re looking for a comforting creamy soup with a kick, you’ll love this Roasted Corn Chowder soup. It’s a bit spicy so if you don’t like spice, we suggest omitting the jalapeño. Either way you have it, it’s a perfectly delicious and creamy soup!

2 Tbsp Unsalted Butter

5 Slices of Bacon

1 White Onion, diced

1-2 Jalapeños (depending on your spice level)

2 Poblano or Anaheim Chiles

26 oz Frozen Corn

½ + ⅛ Cups All Purpose Flour

5 Cups Low Sodium Chicken Broth

2 Cups Water

½ Pint Heavy Cream

1 Cup 2% Milk

Salt and Pepper to taste

Instructions:

Preheat the oven to 500 degrees F or use the broiler setting on your oven.

Place the jalapeño and poblano peppers on a foil lined baking sheet and place in the oven.

Take the peppers out of the bag, peel the skin off of them. Be careful, they’ll be pretty hot. After taking the skin off, cut off the stem, cut them open long ways and gently scrape out the seeds.

Cut the peppers in small size pieces and set aside.

Melt butter in a large pot over medium high heat. In the meantime slice the bacon into half inch pieces. Add the bacon to the pot and cook until crispy.

Dice the onion and remove the bacon from the pot with a slotted spoon. Lower the heat to medium low and add the onion to the pot and cook until translucent.

Once translucent, add in the corn and slightly roast until color appears on the kernels.

Next add in the diced peppers.

Sprinkle flour over the corn mixture and give it a stir. Let it cook for about a minute, then slowly mix in the chicken broth. After it is fully incorporated, add in the water, heavy cream, milk and cooked bacon. Taste and add salt as needed.

Raise heat to bring to a simmer and cook until thickened. About 30 minutes to an hour.

Serve and enjoy!

Chicken Pot Pie

A meal that was made for warming your belly and comforting your heart! This creamy chicken pot pie with a buttery, flaky crust is perfect for a cold rainy day.

Pie Crust:

2 Cups All Purpose Flour + 1 Tbsp for rolling

1 Cup Cold Unsalted Butter, cubed

1 tsp Salt

1 tsp Sugar

6-8 Tbsp Ice Water

Chicken Pot Pie Filling:

⅓ Cup Unsalted Butter

⅓ Cup All Purpose Flour

⅓ Cup White Onion, diced

⅓ Cup Celery

Salt and Pepper to taste

1 ¾ Cup Low Sodium Chicken Broth

⅔ Cup Whole Milk

2 Cups Cooked Chicken, cubed

1 ¼ Cups Peas

1 ¼ Cups Carrots, cubed

Pie Dough Instructions:

To start off, start by making the crust. In a large bowl, mix together the flour, sugar and salt. Next, pour it into a large food processor or keep it in the bowl if you do not have one.

Add half of the cold butter into the food processor and pulse until the largest butter pieces are about the size of a pea. If you are mixing by hand, use a dough cutter or potato masher and mash and mix until the largest butter pieces are about the size of a pea. Then add the next half of the butter and repeat the process.

Now pour in 4 tablespoons of the ice water and pulse or mix until just incorporated. If the dough is still dry add in the ice water a tablespoon at a time, mixing each time until it is just incorporated. You can tell the dough is done by pressing it together to see if it holds together.

Pour the dough onto a clean flowered surface and combine into one dough. Cut it into two equal disks and quickly knead them both into a flat disk. Sprinkle the top of each disk with flour and wrap with plastic wrap.

Place them in the refrigerator for 1 hour.

Filling Instructions:

Melt the butter in a large pot over medium heat, add the diced onions, celery and carrot and cook until translucent and soft.

Next add in the flour and cook for about 1 minute. Slowly mix in the chicken broth until fully incorporated, then add in the milk, salt and pepper. Add in the chicken and peas and let simmer until thickened, stirring frequently.

Once the filling is done, set aside and preheat the oven to 425 degrees F

Roll out your two disks of pie dough and place in a 9 inch glass pie dish.

Next, place the filling in the dish with the dough and top with the second rolled out dough.

Crimp the edges with your fingers on the edge of the pie dish. Cut 3 slits into the top of the dough in the middle

Mix 1 egg in a cup or bowl and lightly brush on the top of the dough. Place in the oven and bake for 35 minutes or until the crust has become golden brown.

Next, remove from the oven and serve!

Roasted Fall Veggie Salad

Salad may not seem like a very comforting meal, however this salad isn’t just any salad… it’s a salad made with all of those fall veggies. Warm roasted sweet potatoes, butternut squash, brussel sprouts and beets placed over a bed of lettuce with some bleu cheese and dried cranberries makes this salad super comforting and satisfying!

16 oz Spring Mix Salad Mix

1 Sweet Potato

1 Butternut Squash

3-4 Medium Sized Beets

1 lb Brussel Sprouts

1 Hard Boiled egg for each salad

Bleu Cheese Dressing

Dried Cranberries, for topping

Pepitas, for topping

Olive Oil

Salt and Pepper to taste

Instructions:

Preheat the oven to 450 degrees F and line a large baking sheet with foil.

Peel and cut the sweet potatoes, butternut squash, and beets into medium sized pieces. Wash the brussel sprouts, cut the stems off and cut in half.

Place the veggies on the baking sheet and drizzle olive oil over the top of them. Season with salt and pepper and mix them until fully coated. Spread them out evenly on the pan and place in the oven. Bake for 30-40 minutes.

Next, boil the eggs and prep the salad bowls.

Once the veggies are done, pull them out of the oven and let cool for about 5 minutes.

Cut the eggs in cubes and assemble the salads with the veggies, eggs, bleu cheese, cranberries and pepitas.

And Viola! A delicious roasted fall veggie salad!

With these comforting recipes for fall, you’ll be ready to cozy up and watch your favorite movie with a comforting meal in no time!

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