Veggie Chili

My friend Rebecca shared this recipe with me a few years ago. The first time I had it at her house, she sent me home with a big tupperware full of leftovers because it makes such a huge amount. Ever since, it has been in our meal rotation every fall and winter. I have kept the basic recipe the same, but bulked up the veggie portion even more (along with adding butternut squash).

I love garnishing this wish a few cubes of avocado and some freshly chopped cilantro- it adds some fresh and creamy flavors to the finished product.

Veggie Chili
(Print Recipe)

Ingredients
2 medium zucchini (or yellow squash), chopped
3-4 cups butternut squash, peeled and cubed
1 red or green bell pepper, chopped
3/4 cup chopped onion
3/4 cup thinly sliced celery
3-4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cans diced tomatoes (14 1/2 oz. each)
10 oz frozen corn
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can cannelloni beans drained and rinsed
1 jar salsa
salt and pepper
optional garnishes- black olives, hot sauce, diced avocado, fresh chopped cilantro

Directions
Combine all ingredients (except garnishes) in a large slow cooker (stir well). Cover and cook on low heat setting for 8-10 hours or high for 5 hours. Garnish as desired.

I love the slow cooker because I can leave it and forget it. I also love setting it in the morning and coming home to the delicious smell of chili in our house... not to mention, the fact that dinner is done when I walk through the door! I am not a morning person, so I either chop everything up the night before... or put Nate in charge of it.

Such a hearty and delicious recipe!

Yesterday, I completed putting up all my Fall decorations. Have I mentioned how much I enjoy this time of year? I particularly love the orange lights along the top of our fireplace, brightening up the corner of our living room.

Chili and orange string lights... yes, it's the little things.