Fall Crockpot Chili with Hatch Peppers

As the leaves begin to change and the air turns crisp, the autumn season beckons us to indulge in hearty, warming meals that evoke feelings of comfort and nostalgia. One dish that seamlessly captures the essence of this time of year is Harvest Spice Chili with Hatch Peppers. This robust chili is not only a feast for the senses with its rich flavors and inviting aromas but also a nourishing option that brings together wholesome ingredients.

Warm up this autumn season with a comforting bowl of Harvest Spice Chili featuring Hatch Peppers. This hearty chili blends the unique flavors of Hatch peppers with nutritious ingredients like lean meat and fiber-rich beans, creating a dish that's both satisfying and healthy. Perfect for family gatherings, it’s easy to customize and packed with flavor. Celebrate the season with this delightful recipe that truly nourishes both body and soul. Enjoy the cozy vibes and delicious aromas as you cook!

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Ingredients

2 lbs ground beef (or turkey for a leaner option)

2 cups chopped onion (about 1 medium onion)

4 cloves garlic, minced

3 cups diced tomatoes (canned or fresh)

2 cups chicken or beef broth

2 cups diced Hatch peppers (seeded and chopped)

1 cup canned kidney beans (drained and rinsed)

1 cup canned black beans (drained and rinsed)

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp cayenne pepper (adjust for desired heat)

Salt and pepper to taste

1 tbsp olive oil

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

Instructions

Sauté the Base: In a skillet over medium heat, add olive oil. Once hot, add the chopped onions and minced garlic; sauté until the onions are translucent, about 5 minutes.

Brown the Meat: Add the ground beef (or turkey) to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 8-10 minutes. Drain excess fat if necessary.

Combine Ingredients: Transfer the meat mixture into the crockpot. Add the diced tomatoes, broth, chopped Hatch peppers, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Stir well to combine.

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

Taste and Adjust: About 30 minutes before serving, taste the chili and adjust seasonings if necessary. Add more salt, pepper, or cayenne if you like it spicier.

Serve: Once done, ladle the chili into bowls and garnish with your choice of shredded cheese, sour cream, chopped cilantro, or avocado slices.

Prep Time, Total Time, Servings: 15 minutes | 6-8 hours (crockpot) | 6-8 servings