Go Back
As the leaves turn golden and the air becomes crisp, fall invites us into the kitchen to create comforting dishes that warm both body and soul. There’s something undeniably satisfying about preparing a hearty meal that not only nourishes but also brings loved ones together. One such dish that embodies the essence of fall is chili, especially when made in a crockpot. The slow cooking method allows flavors to meld beautifully, creating a rich, satisfying stew that is perfect for chilly evenings or gatherings with family and friends.

Fall Crockpot Chili with Hatch Peppers

Warm up your fall evenings with this Hearty Fall Crockpot Chili featuring Hatch peppers! This comforting dish is perfect for gatherings and busy days, allowing for a set-it-and-forget-it cooking method that enhances the rich flavors. With savory ground meat, nutritious beans, and the unique taste of Hatch peppers, this chili is both satisfying and adaptable. Discover how to create this cozy meal that brings family and friends together around the table, making every bite a celebration of the season!
Print Recipe Pin Recipe

Ingredients
  

2 lbs ground beef or turkey

1 large onion, diced

4 cloves garlic, minced

3 medium Hatch peppers, diced (mild or hot, based on preference)

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

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

1 can (28 oz) crushed tomatoes

1 can (6 oz) tomato paste

1 cup beef or vegetable broth

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1 tsp dried oregano

Salt and pepper to taste

1 cup corn kernels (fresh, frozen, or canned)

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

Instructions
 

Brown the Meat: In a skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.

    Sauté Aromatics: Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 5 minutes.

      Prep Crockpot: Transfer the browned meat and onion mixture into the crockpot.

        Add Ingredients: Stir in the diced Hatch peppers, black beans, kidney beans, crushed tomatoes, tomato paste, and beef broth. Add the chili powder, cumin, smoked paprika, oregano, and season with salt and pepper. Mix everything well.

          Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.

            Add Corn: In the last 30 minutes of cooking, stir in the corn kernels to heat through.

              Serve: Once cooked, taste and adjust seasoning if necessary. Serve hot with optional toppings such as shredded cheese, sour cream, diced avocado, or fresh cilantro.

                Prep Time: 15 minutes | Total Time: 8 hours | Servings: 8-10