Fall Crockpot Veggie Chili

As the leaves begin to turn and the air grows crisp, the allure of hearty, warming meals becomes undeniable. Autumn not only brings a bounty of seasonal produce but also invites us to gather around comforting, nourishing dishes that can be effortlessly prepared. One of the standout options for this time of year is the crockpot meal, which allows flavors to meld beautifully while you focus on enjoying the season. Among these comforting dishes, veggie chili shines as a healthy, hearty choice that satisfies both the palate and the body.

Cozy up this fall with our Autumn Harvest Crockpot Veggie Chili! Perfect for busy days, this hearty dish combines seasonal vegetables like butternut squash, carrots, and bell peppers with protein-rich beans and flavorful spices. Simply toss everything into your crockpot and let it simmer for hours, allowing the flavors to meld perfectly. This nutritious and delicious chili is vegan-friendly, gluten-free, and a celebration of autumn's bounty. Enjoy a warm and comforting meal that satisfies!

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Ingredients

2 cups butternut squash, peeled and diced

1 cup carrots, chopped

1 cup bell peppers (red and yellow), diced

1 cup zucchini, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes (with juices)

1 cup vegetable broth

1 small onion, chopped

3 cloves garlic, minced

2 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

1/2 tsp salt (to taste)

1/4 tsp black pepper

1 tsp olive oil

Optional toppings: avocado slices, cilantro, shredded cheese, or sour cream

Instructions

Prep the Vegetables: Begin by prepping all your vegetables: peel and dice the butternut squash, chop the carrots, bell peppers, and zucchini. Set them aside.

Sauté Aromatics: In a skillet over medium heat, add olive oil. Once hot, add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant.

Combine Ingredients: In the crockpot, combine the sautéed onion and garlic with all the diced vegetables, black beans, kidney beans, diced tomatoes with their juices, and vegetable broth.

Season: Sprinkle in the cumin, smoked paprika, chili powder, salt, and black pepper. Stir everything together until well mixed.

Cook: Cover the crockpot with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.

Final Touches: Once cooked, taste and adjust the seasoning if needed. If the chili is too thick, you can add a bit more vegetable broth to reach your desired consistency.

Serve: Ladle the chili into bowls and garnish with your choice of toppings like avocado slices, chopped cilantro, shredded cheese, or a dollop of sour cream.

Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | 6 servings