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As the days grow shorter and the air turns crisp, there’s nothing quite like a hearty bowl of chili to warm your soul. Enter Cozy Harvest Chili, a nourishing dish that not only satisfies your hunger but also fills your home with comforting aromas. This recipe is a delightful medley of beans, vegetables, and spices, all simmered to perfection, making it an ideal choice for the fall and winter months. Whether you’re hosting a gathering or simply seeking a cozy night in, this chili promises to be a crowd-pleaser.

Crockpot Veggie and Bean Chili

Embrace the cool months with a bowl of Cozy Harvest Chili, a nourishing dish that warms both heart and home. This flavorful medley of beans, vegetables, and spices is perfect for chilly nights, offering versatility for meat lovers, vegetarians, and vegans alike. Packed with nutrients and vibrant flavors, it's ideal for gatherings or cozy nights in. Discover the comforting aroma and rich taste of this perfect autumn dish that's easy to prepare and sure to delight everyone.
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Ingredients
  

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

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

1 can (15 oz) chickpeas, drained and rinsed

1 can (28 oz) diced tomatoes (with juices)

1 cup corn kernels (fresh, frozen or canned)

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (any color), chopped

2 medium carrots, diced

2 celery stalks, diced

2 cups vegetable broth

2 tbsp tomato paste

2 tsp ground cumin

2 tsp chili powder

1 tsp smoked paprika

½ tsp cayenne pepper (adjust to taste)

1 tsp dried oregano

Salt and pepper to taste

1 tbsp olive oil

Fresh cilantro or parsley for garnish (optional)

Avocado slices and lime wedges for serving (optional)

Instructions
 

Prepare the Base: In a skillet over medium heat, add olive oil and sauté chopped onion, garlic, bell pepper, carrots, and celery until softened, about 5-7 minutes.

    Combine Ingredients: Transfer the sautéed vegetables into the crockpot. Add the black beans, kidney beans, chickpeas, corn, diced tomatoes (along with their juices), vegetable broth, and tomato paste.

      Season the Chili: Sprinkle in the ground cumin, chili powder, smoked paprika, cayenne pepper, dried oregano, and a pinch of salt and pepper. Stir well to combine all ingredients.

        Cook on Low: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.

          Taste and Adjust: About 30 minutes before serving, taste the chili and adjust seasoning if needed, adding more salt, pepper, or spices to your preference.

            Serve: Once cooked, ladle the chili into bowls and garnish with fresh cilantro or parsley. Add avocado slices and lime wedges on the side for an extra touch of freshness.

              Enjoy: Serve hot with bread, over rice, or on its own for a hearty meal!

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