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As the leaves turn vibrant shades of amber and gold, and the air becomes crisp, we naturally seek comfort in the foods we consume. Fall is synonymous with cozy gatherings, hearty meals, and the nostalgia that comes with savoring seasonal flavors. Among the myriad of comfort foods that grace our tables during this time, one dish stands out for its heartiness and warmth: chili.

Fall Harvest Chili

Embrace the cozy flavors of fall with Autumnal Bliss Chili, a delightful recipe that brings warmth and comfort to your table. Packed with seasonal ingredients like zucchini, butternut squash, and a blend of spices, this chili not only warms the soul but nourishes the body. It's perfect for gatherings and customizable to suit any taste. Discover the joy of cooking and creating lasting memories with this heartwarming dish that captures the essence of autumn in every bowl.
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Ingredients
  

1 lb ground turkey or beef

1 medium onion, diced

3 cloves garlic, minced

2 medium zucchinis, diced

1 cup butternut squash, peeled and cubed

1 cup sweet corn (fresh or frozen)

1 red bell pepper, diced

1 can (14 oz) diced tomatoes, with juice

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

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

2 cups vegetable or chicken broth

1 tablespoon olive oil

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon chili powder (adjust for spice preference)

1 teaspoon dried oregano

Salt and pepper to taste

Optional toppings: shredded cheese, sour cream, sliced jalapeños, fresh cilantro

Instructions
 

Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.

    Brown the Meat: Add the ground turkey or beef to the pot. Cook until browned and no longer pink, breaking it up with a wooden spoon, approximately 6-8 minutes.

      Add Vegetables: Stir in the zucchini, butternut squash, red bell pepper, and corn. Cook for about 5 minutes until the vegetables begin to soften.

        Mix in the Spices: Sprinkle in the ground cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir well to coat the vegetables and meat in the spices, cooking for another 2 minutes.

          Incorporate the Tomatoes and Beans: Pour in the diced tomatoes with their juice, along with the kidney beans and black beans. Stir everything together.

            Simmer: Add the vegetable or chicken broth, bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30-40 minutes, stirring occasionally. If the chili becomes too thick, add a bit more broth or water to reach your desired consistency.

              Taste and Adjust: After simmering, taste the chili and adjust seasoning as needed. If you prefer more heat, you can add diced jalapeños or a dash of hot sauce.

                Serve: Ladle the chili into bowls and top with shredded cheese, sour cream, sliced jalapeños, or fresh cilantro as desired. Enjoy the hearty, warming flavors of fall!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8