Fall Crockpot Veggie Chili

As the leaves begin to change and the air turns crisp, the concept of comfort food takes on a new meaning. Autumn is the perfect time to indulge in hearty meals that warm not only your body but also your spirit. One dish that embodies this seasonal transition is chili—a robust and satisfying option that caters to a variety of dietary preferences. Rich in flavor and packed with nutrients, chili is a versatile dish that can easily be adapted to suit vegetarian, vegan, and gluten-free diets.

Warm up this season with a hearty bowl of Autumn Harvest Crockpot Veggie Chili. This nutritious and satisfying dish is packed with wholesome ingredients like sweet potatoes, bell peppers, and beans, making it perfect for any dietary preference. Easy to prepare with minimal fuss, just throw the ingredients into your slow cooker and let it work its magic while you focus on your day! Dive into the comforting flavors of fall with every spoonful of this cozy chili. Enjoy it with crusty bread, as a family dinner, or on chilly evenings for a nourishing meal that celebrates the bounty of autumn.

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Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 bell pepper (red, yellow, or green), diced

1 medium zucchini, diced

1 medium sweet potato, peeled and cubed

1 cup corn kernels (fresh or frozen)

1 can (14 oz) diced tomatoes, undrained

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

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

2 cups vegetable broth

2 tablespoons tomato paste

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

1 tablespoon lime juice

Fresh cilantro, avocado, or sour cream for garnish (optional)

Instructions

Sauté the Onions and Garlic: In a skillet over medium heat, add olive oil. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

Combine Ingredients: In the crockpot, combine the sautéed onion and garlic with the carrots, celery, bell pepper, zucchini, sweet potato, corn, diced tomatoes, black beans, kidney beans, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir until everything is well mixed.

Cook in the Crockpot: Cover the crockpot and set it to low. Cook for 6-8 hours or on high for about 4 hours, until the vegetables are tender and the flavors have melded together.

Finish and Serve: Once cooked, stir in the lime juice. Taste and adjust seasonings if needed. Serve the chili hot, garnished with fresh cilantro, diced avocado, or a dollop of sour cream if desired.

Store Leftovers: Allow any leftover chili to cool completely before transferring to an airtight container. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Prep Time, Total Time, Servings: 20 min | 8 hours | 6 servings