This Slow Cooker Fall Harvest Chili is full of all those delicious fall flavors, like butternut squash and pumpkin. It's a perfect cozy meal on those chilly fall (or winter) nights. This is a vegetarian chili recipe (and vegan!), though you could always add 1 pound of cooked ground turkey if you prefer, just adjust the broth and seasoning as needed.
- 16 oz butternut squash, chopped into 1/2" cubes
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large apple, chopped in 1/2" cubes (tart and crisp- like granny smith)
- 4 cloves garlic, minced
- 2-3 jalapeños, minced
- 15 oz can pumpkin puree
- 15 oz can black beans, drained and rinsed
- 15 oz can kidney beans, drained and rinsed
- 14.5 oz can petite diced tomatoes
- 1 3/4 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon pumpkin pie spice
- salt and pepper, to taste
- Chop and prepare all ingredients. Add to a crockpot, season with salt and pepper, and stir to combine.
- Cook on high for 3-4 hours or low for 6-8 hours, until vegetables are at your desired tenderness. Taste and season with more salt and pepper, if needed.
- Serve warm with your favorite chili toppings.
Store in an airtight container in the refrigerator for 3-5 days or freeze for up to 2 months.