As promised, today I’m posting the recipe for the flavorful Autumn Harvest Chili I’ve been making the past few weeks. After finally getting a slow-cooker at the beginning of September, I’m eager to give it a workout this fall and winter as I prepare new healthy, tasty recipes. This one is a good start.
Serve bowls of this vegetarian chili with Honey Whole Grain Cornbread, and you’ve got a classic autumnal meal that’s both nourishing and filling. Experiment with adding other veggies into this chili. I’m guessing that broccoli, corn, and bell peppers would all be delicious additions.
Some other eye-appealing chili recipes:
- Black Bean Chili with Butternut Squash and Swiss Chard–from Simply Sugar and Gluten Free
- Vegetarian Chili–from Gluten Free Easily
- Santa Fe Chicken Chili–from Gluten-Free Goddess
Slow Cooker Autumn Harvest Chili – serves 4
1 (14 ounce) can diced tomatoes
2 large sweet potatoes, peeled and cut into 1-inch chunks
2 large leeks, cleaned, cut in halve lengthwise, and sliced into 3/4-inch thick half-moons
2 large carrots, peeled and cut into 1/2-inch thick rounds
1 (15 ounce) can no-salt-added chickpeas, drained and rinsed (or about 2 cups cooked chickpeas)
1 tbs. chili powder
1 tsp. ground cumin
1/4 tsp. ground cinnamon
Sea salt, to taste
3-4 cups lacinato kale (also called Tuscan or dinosaur kale), thick stems discarded, leaves chopped
Combine tomatoes, sweet potatoes, leeks, carrots, chickpeas, chili powder, cumin, cinnamon, and salt in a slow cooker. Stir once to combine all ingredients. Cook on high for 4 hours (or low for 6-8 hours). About 30 minutes before the chili has finished cooking, stir in the kale.