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Cozy Autumn Harvest Chili is not just a delight for the taste buds; it is also a powerhouse of nutrition. Understanding the caloric content and macronutrient breakdown of this dish can help you appreciate its health benefits even more.

Fall Veggie Chili with Rice

Discover the warmth of Cozy Autumn Harvest Chili, a delightful dish perfect for chilly days. With a medley of seasonal vegetables, hearty beans, and aromatic spices, this chili not only warms you up but also packs a nutritious punch. Rich in fiber, protein, and antioxidants, it makes a satisfying meal for families and gatherings. Celebrate the flavors of fall and enjoy this comforting dish that nourishes both body and soul, whether after outdoor adventures or cozy evenings at home.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

2 medium carrots, chopped

1 medium zucchini, diced

1 cup butternut squash, peeled and cubed

1 cup sweet corn (fresh or frozen)

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

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

1 can (14 oz) diced tomatoes (with juices)

2 cups vegetable broth

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup cooked brown rice (for serving)

Optional toppings: avocado, cilantro, grated cheese, sour cream, lime wedges

Instructions
 

Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

    Add the Colorful Vegetables: Toss in the diced bell pepper, carrots, zucchini, and cubed butternut squash. Sauté the mixture for about 7-10 minutes, stirring occasionally, until the vegetables are slightly tender.

      Spike it with Flavor: Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat the vegetables with the spices, cooking for an additional 2 minutes.

        Combine the Ingredients: Add in the sweet corn, black beans, kidney beans, diced tomatoes, and vegetable broth. Stir everything together until well combined.

          Simmer: Bring the chili to a boil, then lower the heat and let it simmer uncovered for about 25-30 minutes, or until the butternut squash is fork-tender and the flavors meld together beautifully. Stir occasionally.

            Serve with Rice: While the chili simmers, prepare the brown rice if not already cooked. Divide the cooked rice into bowls and ladle the chili over the top.

              Garnish: Top the chili with your choice of avocado slices, fresh cilantro, grated cheese, sour cream, or a squeeze of lime for that extra burst of flavor.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8 servings