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Cozy Slow Cooker Fall Harvest Chili

cozy slow cooker fall harvest chili - featured image
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A hearty, comforting chili packed with butternut squash, sweet potatoes, and beans, slow-cooked to perfection. This easy, forgiving recipe fills your kitchen with the warm scents of fall and delivers a hug in a bowl.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 poblano pepper, seeded and diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 cups butternut squash, peeled and cubed (½-inch cubes)
  • 2 cups sweet potato, peeled and cubed (½-inch cubes)
  • 1 can (15 oz) fire-roasted diced tomatoes, with juices
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups vegetable broth (or chicken broth)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, sliced green onions, fresh cilantro, diced avocado, crushed tortilla chips

Instructions

  1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic, poblano pepper, and jalapeño (if using), and cook for another 2 minutes, stirring frequently. Scrape everything into the slow cooker.
  2. Prep the squash and sweet potatoes: Peel and cut into ½-inch cubes.
  3. Add everything to the slow cooker: Toss in cubed butternut squash, sweet potatoes, fire-roasted tomatoes (with juices), tomato sauce, drained kidney beans, drained black beans, and vegetable broth. Stir well.
  4. Season: Add chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon, salt, and black pepper. Stir thoroughly to combine.
  5. Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir gently halfway through.
  6. Check for doneness: Chili is ready when squash and sweet potatoes are fork-tender. If too thick, stir in extra broth; if too thin, leave lid off for last 30 minutes.
  7. Adjust seasoning: Taste and adjust salt, pepper, or chili powder as needed. Add a squeeze of fresh lime juice if desired.
  8. Serve: Ladle into bowls and top with desired toppings.

Notes

Sautéing aromatics is essential for depth of flavor. Cut vegetables uniformly for even cooking. For best flavor, make a day ahead. Leftovers keep up to 5 days in fridge or 3 months in freezer.

Nutrition

Keywords: slow cooker chili, fall harvest chili, butternut squash chili, sweet potato chili, vegetarian chili, easy chili recipe, cozy chili

Find it online: https://spoonluma.com/cozy-slow-cooker-fall-harvest-chili-easy-and-best-recipe/