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At the heart of our Cozy Autumn Harvest Chili is a medley of seasonal ingredients that reflect the abundance of the harvest season. Imagine a bowl brimming with vibrant colors and rich textures – this chili is not only a feast for the taste buds but also a celebration of the fall harvest. Key ingredients such as butternut squash, beans, and a variety of fresh vegetables come together to create a dish that is as nutritious as it is delicious.

Fall Veggie Chili with Rice

Embrace the flavors of fall with this Cozy Autumn Harvest Chili recipe, designed to warm your heart and nourish your body. Featuring seasonal ingredients like butternut squash, beans, and fresh vegetables, this hearty dish is packed with protein and fiber. It’s perfect for family gatherings or cozy nights in. Follow our detailed guide to create a comforting bowl that captures the essence of autumn, complete with tips on ingredients, preparation, and serving suggestions. Enjoy the best flavors of the season!
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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 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, fresh cilantro, grated cheese, sour cream, lime wedges

Instructions
 

Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent and soft. Incorporate the minced garlic and continue cooking for an additional minute to release its aromatic flavor.

    Add the Colorful Vegetables: Introduce the diced bell pepper, carrots, zucchini, and cubed butternut squash to the pot. Sauté the mix for 7 to 10 minutes, stirring occasionally, until the vegetables start to soften and brighten.

      Spike it with Flavor: Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the vegetables. Stir thoroughly to distribute the spices, letting them cook with the veggies for 2 more minutes.

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

          Simmer: Bring the chili to a gentle boil. Then, reduce the heat, allowing it to simmer uncovered for 25 to 30 minutes. Stir occasionally until the butternut squash is fork-tender and all the flavors meld together beautifully.

            Serve with Rice: While the chili simmers, prepare the brown rice if it’s not cooked yet. For serving, place a generous portion of the cooked rice in each bowl and ladle the hearty chili over the rice.

              Garnish: Finish off the dish by adding your choice of toppings, such as slices of creamy avocado, fragrant fresh cilantro, a sprinkle of grated cheese, dollops of sour cream, or a refreshing squeeze of lime to elevate the flavors.

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

                  - Presentation Tips: Serve the chili in rustic bowls with a side of warm tortillas for dipping, and arrange toppings in small bowls for a fun, build-your-own chili experience.