Fall Harvest Chili

As the days grow shorter and the leaves begin to turn, there's nothing quite like a warm bowl of chili to embrace the essence of autumn. Autumn Bliss Chili is not just a meal; it's a celebration of the season's bounty, combining hearty ingredients that reflect the rich, warm colors of fall. This dish brings together the comforting flavors of sweet potatoes, butternut squash, and a medley of spices that capture the spirit of cooler months.

As autumn settles in, there's nothing like warming up with a bowl of Autumn Bliss Chili. This heartwarming dish combines sweet potatoes, butternut squash, and savory spices to create a flavorful experience that celebrates the season. Not only is this chili a comforting meal that brings people together, but it’s also packed with nutrients and versatile enough to suit different dietary preferences. Discover the joy of cooking with seasonal ingredients and create lasting memories around the dinner table this fall.

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Ingredients

1 lb ground turkey (or plant-based meat alternative)

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 medium sweet potato, peeled and cubed

1 cup butternut squash, peeled and cubed

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

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

1 can (28 oz) crushed tomatoes

2 cups vegetable broth (or chicken broth)

1 cup corn kernels (fresh or frozen)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro, for garnish

Optional toppings: sour cream, shredded cheese, diced avocado, lime wedges

Instructions

Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes or until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Brown the Meat: If using ground turkey, add it to the pot. Cook, stirring frequently, until it's browned and fully cooked, about 5-7 minutes. If using a plant-based alternative, follow package instructions for browning.

Add Vegetables: Stir in the diced carrots, sweet potato cubes, and butternut squash. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Combine Ingredients: Pour in the crushed tomatoes, vegetable broth, black beans, kidney beans, and corn. Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, salt, and pepper. Stir well to combine all ingredients.

Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally, or until the sweet potatoes and squash are tender.

Adjust Seasoning: Taste the chili and adjust seasoning as needed. If you like it spicier, feel free to add a pinch of cayenne pepper or some diced jalapeños.

Serve: Ladle the chili into bowls and garnish with fresh cilantro. Offer optional toppings such as sour cream, shredded cheese, diced avocado, and lime wedges for an extra touch.

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