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Creating the perfect chili is a personal journey, and adjusting ingredient quantities can help you tailor it to your taste. Start by considering the base of your chili. If you enjoy a heartier dish, increase the amount of beans or lentils; if you prefer a lighter version, feel free to decrease them.

Fall Crockpot Harvest Veggie Chili

Embrace the cozy flavors of fall with this delicious Fall Crockpot Harvest Veggie Chili. Perfect for chilly evenings, this hearty dish combines colorful seasonal vegetables and spices, making it an ideal option for family gatherings or meal prep. With the ease of crockpot cooking, simply toss the ingredients in and let them simmer for a rich, savory flavor. Enjoy a warm, nutritious bowl that celebrates autumn's bounty and nourishes the soul.
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Ingredients
  

1 medium onion, diced

2 cloves garlic, minced

2 medium 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 ground cumin

1 teaspoon paprika

1 teaspoon dried oregano

½ teaspoon smoked paprika

Salt and freshly ground black pepper to taste

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

Instructions
 

Prep the Vegetables: Start by washing all your vegetables thoroughly. Dice the onion, garlic, carrots, celery, and bell peppers into small pieces. Carefully peel the butternut squash and cut it into ½-inch cubes.

    Sauté the Aromatics: Heat a splash of olive oil in a large skillet over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes, stirring occasionally, until the onions become translucent and fragrant.

      Combine Ingredients: In the crockpot, combine the sautéed onion and garlic with the diced carrots, celery, red and yellow bell peppers, cubed butternut squash, kidney beans, black beans, corn, and the crushed tomatoes. Mix well to combine all the ingredients.

        Add Broth and Spices: Pour the vegetable broth into the crockpot. Add the chili powder, cumin, paprika, oregano, smoked paprika, and a generous pinch of salt and pepper. Stir everything together until all the spices are evenly distributed throughout the mixture.

          Cook: Secure the lid on the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the richer the flavor will become as the ingredients meld together beautifully.

            Adjust Seasoning: About 30 minutes before serving, taste the chili and adjust the seasonings if necessary. Feel free to add more salt, pepper, or a sprinkle of your favorite spices to enhance the flavor profile.

              Serve: Once the cooking time is complete, ladle the chili into warm bowls. Top with your choice of garnishes, such as fresh cilantro, creamy avocado slices, shredded cheese, or a dollop of sour cream for an extra touch of indulgence.

                Enjoy a warm, hearty bowl of Fall Crockpot Harvest Veggie Chili that showcases the vibrant flavors and cozy essence of the autumn season!

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

                    - Presentation Tips: Serve the chili in rustic bowls with a sprinkle of fresh herbs on top, and place a few lime wedges on the side for an added burst of freshness!