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As the leaves turn golden and the air becomes crisp, autumn invites us to savor its rich tapestry of flavors. This season, with its bountiful harvest, brings a unique opportunity to indulge in comforting dishes that not only nourish the body but also warm the soul. One such dish that encapsulates the essence of autumn is Autumn Bliss Chili. This hearty and nutritious chili combines a medley of seasonal ingredients, making it the perfect addition to your fall menu.

Fall Harvest Chili with Black Beans

Embrace the flavors of autumn with this delightful Autumn Bliss Chili recipe, perfect for cozy evenings. Packed with nutritious ingredients like sweet potatoes, butternut squash, and black beans, this hearty dish not only satisfies your hunger but also warms your soul. With a blend of aromatic spices and local produce, it's a delicious way to enjoy the season's bounty. Perfect for family gatherings or quiet nights in, this chili is sure to become a fall favorite.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 medium sweet potato, peeled and cubed

1 cup butternut squash, peeled and cubed

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

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

1 cup vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cinnamon

Salt and black pepper, to taste

1 cup corn kernels (fresh or frozen)

1 tablespoon lime juice

Fresh cilantro, for garnish

Optional toppings: avocado, sour cream, shredded cheese, or tortilla chips

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and diced bell pepper, cooking for another 2-3 minutes until softened.

    Add Root Vegetables: Add the cubed sweet potato and butternut squash to the pot. Stir to combine and let them cook for approximately 5 minutes until they start to soften.

      Combine Ingredients: Stir in the black beans, diced tomatoes (with their juices), vegetable broth, chili powder, ground cumin, smoked paprika, cinnamon, salt, and pepper. Mix well and bring the mixture to a simmer.

        Simmer: Reduce the heat to low, cover, and let the chili simmer for about 20–25 minutes, or until the sweet potatoes and butternut squash are tender, stirring occasionally.

          Add Corn & Final Touches: Once the vegetables are tender, stir in the corn kernels and lime juice. Taste and adjust seasoning as needed. Let it simmer for an additional 5 minutes.

            Serve: Ladle the chili into bowls and garnish with fresh cilantro. Add optional toppings like avocado slices, a dollop of sour cream, shredded cheese, or crunchy tortilla chips to enhance the flavors.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings