Fall Harvest Chili

As the leaves turn golden and the air grows crisp, there’s nothing quite like a hearty bowl of chili to bring warmth and comfort to the table. Chili, a dish beloved in many cultures, embodies the essence of autumn with its rich flavors and satisfying texture. Among the myriad of chili recipes, “Autumn Bliss Chili” stands out as a seasonal favorite, celebrating the bounty of fall with its nutritious ingredients and vibrant flavors. This dish not only satisfies the palate but also nourishes the body, making it a perfect addition to your autumn meal rotation.

Warm up your autumn evenings with a comforting bowl of Autumn Bliss Chili. This seasonal favorite combines the rich flavors of sweet potatoes, butternut squash, and a blend of spices for a nutritious and satisfying meal. Whether you prefer ground turkey or plant-based options, this versatile recipe caters to all dietary preferences. Perfect for cozy family dinners or gatherings with friends, it brings the warmth of fall to your table. Embrace autumn's bounty and nourish your body with this delicious dish.

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Ingredients

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

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 medium sweet potato, peeled and cut into 1-inch cubes

1 cup butternut squash, peeled and cut into 1-inch cubes

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 for a non-vegetarian version)

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: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.

Brown the Meat: If you’re using ground turkey, add it to the pot. Cook and stir frequently for 5-7 minutes until it is nicely browned and fully cooked through. If you choose a plant-based meat alternative, prepare it according to the package instructions until browned.

Add Vegetables: Incorporate the diced carrots, cubed sweet potato, and butternut squash into the pot. Sauté these vegetables for about 5 minutes, stirring occasionally, until they begin to soften slightly.

Combine Ingredients: Pour in the crushed tomatoes, followed by the vegetable broth, black beans, kidney beans, and corn. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and a pinch of salt and pepper. Stir everything together until well combined.

Simmer: Bring the chili mixture to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally. This allows the flavors to meld and the sweet potatoes and squash to become tender.

Adjust Seasoning: After simmering, taste the chili and adjust the seasoning as desired. If you're looking for more heat, you can add a pinch of cayenne pepper or some diced jalapeños for an extra kick.

Serve: Ladle the hearty chili into bowls and garnish with fresh cilantro. For an added touch, provide optional toppings like sour cream, shredded cheese, diced avocado, and lime wedges on the side for everyone to customize their bowls.

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