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


  1. 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.
  2. Prep and add the butternut squash and sweet potato in the crockpot.
  3. Add black beans, navy beans, kidney beans, green chiles, fire roasted tomatoes, pumpkin puree, vegetable broth, and spices into the crockpot.
  4. Stir all the ingredients together.
  5. Put crockpot on HIGH for 3 hours (or LOW for 6 hours).
  6. Taste the chili and add more spices if needed.

Find this recipe featured in my post, Week 3 Crockpot Meal: Fall Vegetable Chili!

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