Week 3 Crockpot Meal: Fall Vegetable Chili
I decided to make a vegetable chili and use the peppers and fall vegetables I still have from my Soulard trip a few weekends ago. My friend, Caity, who is a vegetarian, was visiting so I wanted to make something that she could enjoy as well.
Here is a list of Fall Vegetables in season now (September to November):
- brussels sprouts
- winter squash
- Dark Leafy Greens
- Other: endive, lettuce, artichokes, turnips, mushrooms and sweet potatoes
Choose a few of your favorite vegetables from this list and find a recipe that would cure your cravings during this cooler time of the year. Also, it is always fun to try new vegetables in your recipes that you have never had before and if you don’t like it, you don’t have to try it again 🙂
My favorite fall vegetables are sweet potato, butternut squash, and acorn squash, which is probably obvious from my previous blog posts. They last a long time (hence I have had them since my farmers market trip 3 weeks ago) and all these vegetables have high amounts of Vitamin A, which helps build and maintain healthy eyes, skin, teeth, skeletal and soft tissue, and mucus membranes.
This is the time of year that people often start gaining a few pounds, as Halloween, Thanksgiving, and Christmas are right around the corner! Cooking low-fat meals with lean protein and vegetables might help you avoid that awful feeling when your jeans are a bit snug come January 1st. Who wants another New Year’s Resolution revolved around losing weight….yeah, thought so! Also, portion control is key! Soups, chilis, stews, and crockpot meals are a great way to stick to 1-2 cup portions for meals.
Fall Vegetable Chili
Yields: 8 servings (1 serving = 1.5 cups)
- 1 yellow onion, chopped
- 3 red peppers, chopped
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 Tablespoon of extra virgin olive oil
- 2 cups of butternut squash, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 can of black beans
- 1 can of navy beans
- 1 can of kidney beans
- 1 can of southwest corn mix
- 3 cans of fire roasted tomatoes
- 1 can of green chiles
- 1 can of pumpkin puree
- 2 cups of vegetable broth
- Spices (can varies depending how spicing you want your chili)
- 1 Tablespoon of chili powder
- 2 Tablespoons of cumin
- 1 Tablespoon of Chipotle pepper powder
- 2 tsp of crushed pepper
- Prep the onions, red peppers, shallots, garlic, and saute with extra virgin olive oil in a pan until mixture is soft and onions/shallots are translucent. Put mixture in the crockpot.
- Prep and add the butternut squash and sweet potato in the crockpot.
- Add black beans, navy beans, kidney beans, green chiles, fire roasted tomatoes, pumpkin puree, vegetable broth, and spices into the crockpot.
- Stir all the ingredients together.
- Put crockpot on HIGH for 3 hours (or LOW for 6 hours).
- Taste the chili and add more spices if needed.
This was the perfect dinner to end the weekend with something warm, sweet and spicy, seasonal, and just simply delicious!