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As the leaves turn vibrant shades of orange, red, and gold, the arrival of fall brings with it an irresistible urge to indulge in hearty, comforting dishes. The season is synonymous with warm flavors and cozy gatherings, inviting us to retreat indoors and savor the simple joys of home-cooked meals. Among the myriad of fall recipes that grace our tables, the Fall Crockpot Harvest Veggie Chili stands out as a wholesome and nutritious option that perfectly encapsulates the essence of autumn.

Fall Crockpot Harvest Veggie Chili

Embrace the flavors of fall with this delicious Fall Crockpot Harvest Veggie Chili. This hearty dish combines fresh seasonal vegetables like butternut squash and bell peppers, enhanced by aromatic spices. Perfect for busy days, set your crockpot in the morning and return to a warm, nourishing meal. Enjoy the rich, comforting taste while gathered around the table, making it a delightful addition to your autumn traditions. Healthy, vegan, and utterly satisfying!
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Ingredients
  

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 cups butternut squash, peeled and cubed

1 can (14 oz) kidney beans, drained and rinsed

1 can (14 oz) black beans, drained and rinsed

1 can (14 oz) corn, drained (or 2 cups frozen corn)

1 can (28 oz) crushed tomatoes

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon dried oregano

½ teaspoon smoked paprika

Salt and pepper to taste

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

Instructions
 

Prep the Vegetables: Begin by thoroughly washing and chopping all the vegetables. Dice the onion, garlic, carrots, celery, and bell peppers, and peel and cube the butternut squash.

    Sauté the Aromatics: In a skillet over medium heat, add a splash of olive oil. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until they are fragrant and the onion is translucent.

      Combine Ingredients: In the crockpot, combine the sautéed onion and garlic with the carrots, celery, bell peppers, butternut squash, kidney beans, black beans, corn, and crushed tomatoes.

        Add Broth and Spices: Pour the vegetable broth into the crockpot. Sprinkle in the chili powder, cumin, paprika, oregano, smoked paprika, salt, and pepper. Stir everything together until well combined.

          Cook: Cover the crockpot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.

            Adjust Seasoning: About 30 minutes before serving, taste the chili and adjust seasoning if necessary. Add more salt, pepper, or spices to suit your taste.

              Serve: Once cooked, ladle the chili into bowls and top with your favorite garnishes, such as fresh cilantro, avocado slices, cheese, or a dollop of sour cream.

                Enjoy a warm, hearty bowl of Fall Crockpot Harvest Veggie Chili that celebrates the flavors of the season!

                  Prep Time: 15 minutes | Total Time: 6-8 hours (cooking) | Servings: 6-8