Fall Harvest Chili

Sautéing the vegetables is a crucial first step in developing the foundational flavors of your Autumn Bliss Chili. Start by heating a large pot or Dutch oven over medium heat. Once hot, add a tablespoon of olive oil. You want the oil to shimmer but not smoke, which indicates the perfect sautéing temperature.

Embrace the cozy flavors of autumn with our Autumn Bliss Chili, a hearty and nutritious dish perfect for cool nights. This recipe combines seasonal produce like butternut squash and carrots with hearty beans for a warm, filling meal. Ideal for gatherings or meal prep, it offers versatility and depth, making each bite comforting and delightful. Gather your ingredients and enjoy the warming embrace of this seasonal favorite that’s sure to be a hit with family and friends!

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Ingredients

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

1 medium butternut squash, peeled and cubed (approximately 4 cups)

2 medium carrots, diced

1 red bell pepper, diced

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

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

1 can (28 oz) diced tomatoes, with juice

2 cups vegetable broth

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 cup corn (fresh or frozen)

1-2 jalapeños, minced (optional, for a spicy kick)

Fresh cilantro or parsley, chopped, for garnish

Slices of avocado, for serving

Greek yogurt or sour cream, for serving (optional)

Instructions

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes soft and translucent.

Add Squash and Carrots: Incorporate the cubed butternut squash and diced carrots into the pot. Cook for an additional 5-7 minutes, stirring frequently, until the squash softens slightly.

Mix in Bell Pepper: Add the diced red bell pepper and jalapeños (if using) to the pot. Continue cooking for another 3 minutes, or until the peppers are tender.

Combine Remaining Ingredients: Gradually pour in the black beans, kidney beans, diced tomatoes with juice, and vegetable broth. Add the chili powder, ground cumin, smoked paprika, dried oregano, and season generously with salt and pepper. Stir well to ensure all ingredients are evenly mixed.

Simmer the Chili: Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 30-40 minutes, stirring occasionally to allow the flavors to meld and the vegetables to become tender.

Finish with Corn: About 5 minutes before you’re ready to serve, stir the corn into the chili, allowing it to heat through.

Taste and Adjust: Before serving, taste the chili and make any needed adjustments to the seasoning, adding more salt, pepper, or spices to suit your liking.

Serve: Ladle the chili into bowls. Garnish with fresh cilantro or parsley, top with slices of avocado, and add a dollop of Greek yogurt or sour cream if desired.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings

- Presentation Tips: Consider serving the chili in rustic bowls and adding a sprinkle of extra herbs on top for color. Accompany with warm crusty bread or corn muffins for a delightful meal.