The Breakfast House adds a twist to chili by adding pumpkin to the mix, making it extra hearty and nutritious. Ground chicken or turkey, onions, tomatoes, garlic and peppers get blended, with kidney beans creating a thick texture. Ideal for a cold fall day, this pumpkin chili dish makes for an enjoyable weeknight meal.

Ingredients: 2 lbs. ground chicken or turkey; 2 medium onions (chopped); 2 green peppers (chopped); 3 cups fresh tomatoes (diced); 2 cloves fresh garlic (diced); 2 large cans of kidney beans; 2 cans of pumpkin; 1 Tbsp. veggie base; ½ gallon V-8 juice.

Saute meat in sauce pan and drain saving the liquid. Saute veggies in butter, the meat drippings and veggie base until soft. Pour V-8 juice in a large soup kettle and warm. Add all ingredients to V-8 juice and add chili powder, pumpkin pie spice, sugar, salt and pepper to taste. Let simmer for 30 minutes. Optional to serve with sour cream and chopped red onion.

The Breakfast House, 1817 Fruitville Rd., Sarasota, 941-366-6860.