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Fall Crockpot Veggie and Bean Chili

Warm up your autumn evenings with this Cozy Autumn Harvest Chili, a delicious blend of seasonal produce that celebrates the flavors of fall. Packed with butternut squash, beans, and corn, this hearty dish not only comforts but nourishes, making it perfect for chilly nights. Easy to prepare, especially in a crockpot, it's a wonderful way to enjoy the bounty of the season. Discover how the right spices amplify flavor while supporting your health—perfect for family gatherings or cozy nights in!
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Ingredients
  

2 cups butternut squash, peeled and diced

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

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

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

1 cup corn (fresh, frozen, or canned)

1 large bell pepper, diced (red or orange preferred for sweetness)

1 medium onion, diced

3 cloves garlic, minced

2 cups vegetable broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon olive oil (optional, for sautéing)

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving, optional)

Lime wedges (for serving, optional)

Instructions
 

Prepare the Ingredients: Start by prepping all your vegetables. Dice the butternut squash, onion, and bell pepper, and mince the garlic. If using fresh corn, remove the kernels from the cob.

    Sauté (Optional): In a medium skillet over medium heat, add the olive oil. Sauté the onion and bell pepper for about 5 minutes until softened. Add the garlic and cook for an additional minute until fragrant. (This step adds depth of flavor but can be skipped for ease.)

      Layer in the Crockpot: In your crockpot, layer the butternut squash, sautéed onions and peppers, garlic, black beans, kidney beans, corn, and diced tomatoes. Mix well.

        Season the Chili: Pour the vegetable broth over the mixture, then stir in the chili powder, ground cumin, smoked paprika, dried oregano, and a pinch of salt and pepper. Ensure everything is well combined.

          Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The butternut squash should be tender, and the flavors will meld beautifully together.

            Taste and Adjust: Once cooked, taste the chili and adjust the seasoning if necessary. Add more salt, pepper, or spices based on your preference.

              Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro. Serve with slices of avocado and lime wedges for a bright, fresh touch.

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