Slow Cooker Fall Harvest Chili

Slow Cooker Fall Harvest Chili

from freshapron.com
500 min
6 servings

This Slow Cooker Fall Harvest Chili is full of all those delicious fall flavors, like butternut squash and pumpkin. It's a perfect cozy meal on those chilly fall (or winter) nights. This is a vegetarian chili recipe (and vegan!), though you could always add 1 pound of cooked ground turkey if you prefer, just adjust the broth and seasoning as needed.

Ingredients

  • 16 oz butternut squash, chopped into 1/2″ cubes
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 large apple, chopped in 1/2″ cubes (tart and crisp- like granny smith)
  • 4 cloves garlic, minced
  • 2-3 jalapeños, minced
  • 15 oz can pumpkin puree
  • 15 oz can black beans, drained and rinsed
  • 15 oz can kidney beans, drained and rinsed
  • 14.5 oz can petite diced tomatoes
  • 1 3/4 cup vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon pumpkin pie spice
  • salt and pepper, to taste

Directions

  1. 1

    Chop and prepare all ingredients. Add to a crockpot, season with salt and pepper, and stir to combine. 

  2. 2

    Cook on high for 3-4 hours or low for 6-8 hours, until vegetables are at your desired tenderness. Taste and season with more salt and pepper, if needed.

  3. 3

    Serve warm with your favorite chili toppings.