Growing up, my mom made chili when it started to get a little cooler out (like 70F) #FL. I actually didn’t even ever want it – even when it was filled with cheese. Now that I’m an adult, I love one pot meals more and more, just like this fall chili recipe. You can’t deny the ease of this one. The best part is, it gets better the longer it sits. Let’s get started!
How To Make Homemade Fall Chili
- Start with your mirepoix
(fancy word for onions, celery and carrots), these are the beginnings of all of the flavor! Make sure to season at every stage
- Add in Veggies
Then we start by adding in jalapeno, peppers, diced sweet potato and dry seasonings to give them a head start at breaking down.
Next we’re going to deglaze the pan. I know this might sound fancy too, but all it means is POUR SOME WINE IN THERE, or any liquid/acid and scrape the pan a little bit to get the brown bits off (these are your flavor). This will also add to your depth of flavor.
Now, dump all of your beans, tomatoes and tomato sauce and let it simmer.
Super easy, right? One of those set it and forget it situation. I used to leave this in my crockpot while I went to work.
The Best Chili Toppings
- Sour Cream or Dairy Free Plain Yogurt
- Some fresh grated grass-fed cheddar
- Corn Chips
- Hot Sauce (we like it spicy over here)
3 Fall Chili Sides
- Cornbread (I mean, DUH) Try these Cornbread Sausage Muffins
- Pasta…under the chili
- Jasmine Rice
How to Store Your Chili
Ziplock freezer bags work tremendously well with this fall chili recipe. Portion enough for 2 servings into each bag and flatten it out before putting it in the freezer! This cuts down on your defrost time.
This fall chili recipe is vegetarian but you can totally make it with meat. You would just add it in right after your mirepoix. Now, I’m not the biggest leftover lover but sometimes chili hits the spot. Let me know if you end up making it, I want to hear from you! @pricklyfresh or comment below!
Fall Vegetarian Chili
- slow cooker, dutch oven, or large pasta pot
- 1 Medium Onion diced
- 1 Large Carrot diced
- 2 Stalks Celery diced
- 1 can Black Beans
- 1 can White Beans
- 1 Green Bell Pepper diced
- 1 Red Bell Pepper diced
- 1 Medium Sweet Potato diced
- 1/4 Cup Red Wine
- 1 Jalapeno Pepper diced, seeds removed
- 1 16oz Can Crushed Tomatoes
- 1 Tbs Olive Oil
- 1 Tbs Chilli Powder
- 2 Tsp Sea Salt
- 1 Tsp Garlic Powder
- In a dutch oven on medium high heat, add olive oil, onions, celery and carrots. Saute until onions are translucent, about 5 minutes.
- Add in bell peppers, jalapeno peppers and spices. Let saute for another 5 minutes or until peppers have softened
- Deglaze the pan using red wine, stir, scraping the bottom of the pan to release the yummy bits.
- Add remaining ingredients, stir to combine and cover. Move heat to medium low and simmer from 1-8 hours.
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