Fall Veggie Chili with Rice

As the leaves transform and the air turns crisp, there’s nothing quite as comforting as a warm bowl of chili. Harvest Harmony Chili is a delightful vegetarian recipe that encapsulates the essence of the fall harvest, offering a perfect blend of flavors and nutrition. This hearty dish not only warms the soul but also serves as a nourishing meal that is bursting with vitamins and minerals. It celebrates the bounty of seasonal produce, showcasing a vibrant array of vegetables and protein-rich beans, making it an ideal choice for both family dinners and cozy gatherings.

Experience the warmth of fall with Harvest Harmony Chili, a delicious vegetarian recipe that showcases the bounty of seasonal produce. Packed with vibrant vegetables and protein-rich beans, this hearty dish is not only comforting but also bursting with vitamins and minerals. Perfect for family gatherings or cozy dinners, you'll love how easy it is to prepare. Discover tips for making this chili a staple in your home, celebrating delicious flavors and nourishing ingredients all in one bowl.

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 medium zucchini, diced

1 bell pepper (any color), diced

1 cup butternut squash, diced

1 cup corn kernels (fresh or frozen)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (28 oz) crushed tomatoes

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

2 cups vegetable broth (or water)

1 cup cooked rice (white, brown, or your choice)

Fresh cilantro or parsley for garnish

Avocado slices for serving (optional)

Instructions

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 fragrant.

Stir in the minced garlic and continue cooking for an additional 1-2 minutes, allowing the garlic to release its aromatic flavor.

Add the diced carrots, zucchini, bell pepper, and butternut squash to the pot. Sauté for approximately 5-7 minutes, stirring occasionally, until the vegetables are tender yet slightly crisp.

Incorporate the corn, black beans, kidney beans, and crushed tomatoes into the mixture. Stir thoroughly to ensure all ingredients are well combined.

Season the chili by adding the chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to cover the vegetables and beans evenly with the spices.

Pour in the vegetable broth and bring the mixture to a vigorous boil. Once boiling, reduce the heat to a low simmer. Cover the pot and let it simmer for 25-30 minutes, allowing the flavors to meld and the vegetables to cook tender.

In the final minutes of cooking, gently stir in the cooked rice, allowing it to warm through and absorb some of the chili's delicious flavors.

Taste the chili and adjust the seasonings to your preference, adding more salt or spices if desired. Serve the chili hot, garnished with a handful of fresh cilantro or parsley, and offer avocado slices on the side for a creamy complement.

- Prep Time, Total Time, Servings: 15 mins | 45 mins | 4-6 servings

- Presentation Tips: Serve in deep bowls, topping each serving with a sprinkle of fresh herbs and a few slices of avocado for a vibrant and appealing plate. Consider adding a wedge of lime for a zesty finish!