Slow Cooker Fall Harvest Chili

Slow Cooker Fall Harvest Chili

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.

Slow Cooker Fall Harvest Chili

Slow Cooker Fall Harvest Chili

500 min6 servings

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About this Recipe

Embrace the very best of autumn with a hearty bowl of Slow Cooker Fall Harvest Chili. This recipe brings together the season's most beloved flavors and textures, promising a comforting meal that’s perfect for those crisp, chilly nights.

What makes this chili truly special is its celebration of seasonal produce, combining the inherent sweetness of butternut squash and pumpkin with the crisp tartness of apples, all balanced by a gentle kick from fresh jalapeños. The magic of the slow cooker does all the heavy lifting, allowing the flavors to meld beautifully and infuse every ingredient with a deep, complex warmth that develops over hours.

Prepare for a rich, warming chili that’s both comforting and surprisingly vibrant. You'll find tender cubes of butternut squash, sweet bell peppers, and hearty beans swimming in a thick, savory broth. Subtle notes of apple provide a refreshing counterpoint, while chili powder, cumin, and a touch of pumpkin pie spice create an aromatic, autumnal profile. This naturally vegetarian and vegan dish is remarkably satisfying and will warm you from the inside out.

While delicious as a vegetarian and vegan meal, this chili is incredibly versatile. For those who prefer a meatier option, feel free to add 1 pound of cooked ground turkey to the slow cooker, remembering to adjust the vegetable broth and seasonings as needed to maintain the perfect consistency and flavor. Experiment with different types of apples, though a tart and crisp variety like Granny Smith truly shines.

This hearty Slow Cooker Fall Harvest Chili is the quintessential meal for a chilly fall evening or a casual gathering. Serve it as a comforting main course, perhaps alongside some warm crusty bread or cornbread for dipping.

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