With Halloween coming up soon, Rania Harris stopped by PTL to show off more recipes to celebrate!

Butternut Squash Turkey Chili

  • 1 tablespoon olive oil
  • 2 cloves of garlic ~ crushed
  • 1 ½ pounds ground turkey (don’t use the breast meat)
  • Sea salt and freshly ground black pepper to taste
  • Chipotle chile pepper to taste
  • 1 large Vidalia onion, chopped
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) can fire roasted tomatoes
  • 3 cups cubed butternut squash
  • 1 (15 ounce) can red chili beans
  • 1 (15 ounce) can seasoned black beans
  • 1 (15 ounce) can great northern beans
  • ¼ cup brown sugar
  • 1 teaspoon cumin (or more to taste)
  • ¼ teaspoon cinnamon
  • 4 tablespoons chili powder
  • Chipotle chile pepper to taste


  • ¾ cup sour cream
  • ¼ cup pumpkin puree
  • Chipotle chili powder to taste
  • Grated cheddar cheese
  • Corn bread

Heat olive oil in a large sauté skillet over medium heat; add the garlic and brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Season with salt, pepper and chipotle chili powder to taste.

Transfer turkey to a slow cooker and stir in onions, diced tomatoes, fire roasted tomatoes, butternut squash chunks, chili beans, black beans, great northern beans, brown sugar, cumin, cinnamon, and chili powder. Set cooker to Low, cover, and cook until butternut squash is tender and has started to break apart, at least 3 hours.

Combine the sour cream and pumpkin puree and season with chipotle chili powder to taste.

To serve:
Ladle the chili into bowls ~ top with the spiced sour cream mixture

Ghoulash (Aka…. Chili Mac)

  • 1 large onion ~ chopped
  • 1 red pepper ~ chopped
  • 2 jalapeno peppers ~ chopped
  • 2 pounds ground bison meat
  • 2 cloves of garlic – crushed
  • 1 (14.5 oz) can tomato sauce
  • 1 very geneous tablespoon chili powder (or to taste)
  • Chipotle chile pepper (to taste as an optional ingredient)
  • 1 teaspoon ground cumin (or more to taste)
  • Sea salt and coarsely ground black pepper to taste
  • 2 (14.5 oz) cans Mexican style diced tomatoes (do not drain)
  • 1 cup medium salsa
  • 1 pound elbow macaroni, cooked according to package instructions
  • 3 cups shredded 4 cheese Mexican cheese blend
  • Chopped scallions for garnish


Preheat oven to 350 degrees

In a large stew pot, sauté the onion, red pepper and jalapeno peppers in olive oil until translucent. Add the ground bison meat with the garlic and brown well. Add all remaining ingredients, except pasta and shredded cheese; stir to blend.

Transfer mixture to a very large bowl and add the cooked pasta and stir through.

Pour into greased oversized casserole dish. Top the mixture with shredded cheddar cheese and bake approximately until the cheese is lightly browned and bubbly. Top with chopped scallions. Serve immediately.

Serves: 8 – 10

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