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Harvest Festival Chili is more than just a meal; it’s an experience that encapsulates the spirit of autumn. This dish is a vibrant medley of textures and flavors, designed to be both satisfying and nourishing. The rich, savory taste of the chili is complemented by the slight sweetness of seasonal vegetables, creating a comforting bowl that beckons for a cool evening.

Fall Crockpot Chili with Hatch Peppers

Discover the perfect fall recipe with Harvest Festival Chili, a hearty dish that captures the essence of autumn. This flavorful chili features a blend of seasonal ingredients like ground turkey or beef, Hatch peppers, and vibrant veggies, making it both delicious and nutritious. Flexible and easy to prepare, it's ideal for cozy nights in or gatherings with loved ones. Warm your soul with this comforting bowl of goodness that celebrates the bounty of the harvest season!
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Ingredients
  

1 lb ground beef (or turkey for a leaner option)

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2-3 Medium Hatch peppers, roasted, peeled, and diced

1 can (15 oz) diced tomatoes (with juices)

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

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

1 cup corn (frozen or canned)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon oregano

Salt and pepper to taste

1-2 cups beef or vegetable broth (adjust for desired consistency)

Fresh cilantro, for garnish (optional)

Shredded cheese, for topping (optional)

Instructions
 

Prepare the Hatch Peppers: If you haven't already roasted your Hatch peppers, place them under a broiler or directly on an open flame until the skins are blistered and charred. Place them in a sealed plastic bag for about 10 minutes, then peel off the skins, remove the seeds, and dice.

    Brown the Meat: In a skillet over medium heat, add olive oil and ground beef (or turkey). Cook until browned and fully cooked, breaking up the meat as it cooks. Drain excess fat if necessary.

      Sauté Aromatics: Add diced onion and garlic to the skillet with the meat and sauté for another 3-4 minutes until the onion becomes soft and translucent.

        Combine Ingredients: In your crockpot, combine the browned meat mixture, diced roasted Hatch peppers, diced tomatoes (with their juices), black beans, kidney beans, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to combine ingredients evenly.

          Add Broth: Pour in your choice of broth to achieve your preferred chili consistency (1 cup for thicker chili, up to 2 cups for a soupier texture). Stir to mix.

            Cook: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer it simmers, the more the flavors will meld.

              Taste and Adjust: Once cooked, taste the chili and adjust seasoning as needed. Add more salt, pepper, or spices if desired.

                Serve: Ladle the chili into bowls and garnish with fresh cilantro and shredded cheese if using. Enjoy with crusty bread or tortilla chips!

                  Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6 servings