Fall Crockpot Veggie Chili

As the leaves change and the crisp air ushers in the autumn season, there is no better time to indulge in hearty, comforting meals that celebrate the bounty of nature. One such dish that perfectly encapsulates the essence of fall is the Autumn Harvest Crockpot Veggie Chili. This recipe not only warms the body but also nourishes the soul, making it an ideal choice for gatherings, family dinners, or simply enjoying a cozy night in.

Warm up this fall with a delicious bowl of Autumn Harvest Crockpot Veggie Chili. This comforting dish is packed with seasonal ingredients like squash, beans, and spices, creating a hearty meal that’s perfect for chilly evenings. The crockpot makes preparation a breeze, allowing flavors to meld beautifully while you go about your day. Enjoy the nutritional benefits of this vegetarian dish, making every spoonful not only tasty but good for you, too!

Print Recipe Pin Recipe

Ingredients

1 large onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 medium carrots, chopped

1 medium zucchini, diced

1 cup butternut squash, cubed

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

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

1 can (15 oz) corn, drained

1 can (28 oz) crushed tomatoes

2 cups vegetable broth

2 tablespoons olive oil

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper (adjust to taste)

Fresh cilantro or parsley for garnish (optional)

Avocado slices for topping (optional)

Instructions

Prep the Veggies: Start by dicing the onion and garlic, then chop the bell peppers, carrots, zucchini, and butternut squash into bite-sized pieces.

Sauté Aromatics: In a skillet over medium heat, add olive oil. Sauté the diced onion and minced garlic for about 3-4 minutes until the onion becomes translucent.

Combine Ingredients: In the crockpot, add the sautéed onion and garlic mixture along with the diced red and yellow bell peppers, chopped carrots, zucchini, butternut squash, black beans, kidney beans, corn, and crushed tomatoes.

Add Spices: Pour in the vegetable broth, then add the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything together until well combined.

Cook: Cover the crockpot with its 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!)

Serve: Once cooked, give the chili a good stir. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro or parsley, and avocado slices if desired.

Enjoy: Pair with cornbread or tortilla chips for an extra delightful meal!

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