Fall Veggie Chili with Rice

As the leaves turn golden and the air becomes crisp, autumn presents a perfect opportunity to embrace the warmth of seasonal recipes. These dishes, rich in flavors and nutrients, not only celebrate the bounty of the harvest but also bring comfort during the chilly months. Among the many culinary delights that herald the arrival of fall, the Cozy Autumn Harvest Chili stands out as a heartwarming staple ideal for cozy evenings at home. This recipe is not only delicious but also embodies the spirit of the season with its vibrant mix of vegetables and warming spices.

Embrace the warmth of autumn with this Cozy Autumn Harvest Chili recipe, perfect for chilly evenings. Bursting with seasonal vegetables like butternut squash and bell peppers, along with protein-packed black beans, this vegetarian dish is both delicious and nutritious. Easy to customize for various dietary needs, it's a heartwarming staple that brings people together. Discover the rich flavors of fall with every comforting bowl and enjoy a delightful culinary experience.

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

2 medium carrots, chopped

1 medium zucchini, diced

1 cup butternut squash, peeled and cubed

1 cup sweet corn (fresh or frozen)

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

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

1 can (14 oz) diced tomatoes (with juices)

2 cups vegetable broth

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup cooked brown rice (for serving)

Optional toppings: sliced avocado, chopped cilantro, grated cheese, sour cream, lime wedges

Instructions

Sauté the Veggies: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, or until it becomes translucent and softens. Next, add the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.

Add the Colorful Vegetables: Incorporate the diced bell pepper, chopped carrots, diced zucchini, and cubed butternut squash into the pot. Sauté the mixture for approximately 7-10 minutes, stirring occasionally, until the vegetables are beginning to soften.

Spike it with Flavor: Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to ensure the spices coat the vegetables evenly, then continue cooking for another 2 minutes to enhance the flavors.

Combine the Ingredients: Pour in the sweet corn, rinsed black beans, rinsed kidney beans, diced tomatoes (along with their juices), and vegetable broth. Stir everything together until all the ingredients are well combined.

Simmer: Increase the heat to bring the chili to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 25-30 minutes. Stir occasionally until the butternut squash is fork-tender and the flavors meld together beautifully.

Serve with Rice: While the chili simmers, prepare the brown rice if it is not already cooked. Once ready, divide the desired amount of cooked rice among bowls and ladle the warm chili generously over the top.

Garnish: Elevate your chili by topping it with your choice of ingredients such as slices of creamy avocado, a sprinkle of fresh cilantro, a handful of grated cheese, a dollop of sour cream, or a zesty squeeze of lime for an added burst of flavor.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8 servings

Presentation Tips: For an appealing presentation, serve the chili in rustic bowls, and arrange the toppings artistically on the side, allowing guests to customize their bowls as they please.