Recipes · Uncategorized

Fall Harvest Chili-Vegetarian

I love chili. I love fall. This is the perfect combination of both. It is full of my favorite fall produce, and has a dash of cinnamon to really make it pop! I make this as a vegetarian chili, but if you wanted you could half the beans and add a pound of ground meat. It is so yummy without it I haven’t tried it with meat, but I know it would be delicious either way!

It may sound weird or unconventional, but trust me when I say it is ABSOLUTELY scrumptious. You will be adding this to your fall dinner rotation in no time.

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Fall Harvest Chili

Servings: 6

Ingredients

  • 2 can black beans-or 2 cups 
  • 2 can pintos-or 2 cups
  • 1 sweet potato
  • 1 apple
  • 2 tomatoes (or 1 can diced tomatoes)
  • ½ large onion
  • ½ an acorn squash (or 2 cups large diced butternut squash)
  • 3 cups vegetable stock
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper (more if you like it spicey, or omit if you don’t like any spice)
  • ¼ tsp dried thyme
  • ¼ tsp ground pepper
  • ½ tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbs cumin
  • 2 tbs chili powder
  • (Or a packet of chili seasoning, and add in the cinnamon)

Instructions

  1. Chop sweet potato, apple, and squash into large chunks. They will get smaller as they cook so make sure they aren’t too small, but they also shouldn’t be bigger than what can fit in a bite!
  2. Dice the onion and tomatoes as normal.

Crock Pot Version

  1. Dump all the ingredients as well as seasonings into a crock pot, stir and let cook for 6-8 hours on low or 3-4 hours on high

Stove Top Version (Increase stock to 4 cups or add a cup of water)

  1. In a large pot heat a small amount of oil on medium. Cook onion, sweet potato, and squash. Sprinkle with salt to help the vegetables cook. Let cook down for 10ish minutes, or until onions are transparent.
  2. Add in beans, apples, tomatoes and cook for 5 minutes. Increase temperature to medium high, add vegetable stock and seasonings.
  3. Bring mixture to a boil and let it continue to boil for 20 minutes keeping a close eye on it.
  4. Reduce to a slow simmer and cover. Let that simmer away for another 30 minutes stirring occasionally. If you really have time let it simmer for an hour or more!

*I like to serve mine with a side of cornbread (I add my cornbread to my bowl, but my husband doesn’t..it is absolutely delicious either way) and topped with small diced apples, sour cream, and a mild cheese*

 

 

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