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As autumn descends and nature dons its vibrant cloak of gold and crimson, the desire for comfort food intensifies. Among the many dishes that evoke warmth and nostalgia, a rich and hearty bowl of chili stands out as a quintessential choice. The Harvest Moon Crockpot Creamy Bean Chili is an exceptional recipe that embodies the essence of fall, offering a delightful blend of flavors and textures while requiring minimal effort to prepare. This dish is perfect for cozy evenings at home or festive gatherings with friends and family, making it a versatile addition to your culinary repertoire.

Fall Crockpot Creamy Bean Chili

Cozy up this autumn with the Harvest Moon Crockpot Creamy Bean Chili, a perfect blend of mixed beans, fresh veggies, and creamy goodness. This easy-to-make recipe requires minimal effort, making it ideal for gatherings or quiet evenings at home. Packed with protein and fiber, it's not only delicious but also nutritious. Customize each bowl with your favorite toppings for a warm, satisfying meal that embodies the essence of fall comfort food. Perfect for any occasion!
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Ingredients
  

2 cans (15 oz each) mixed beans (kidney, black, pinto), rinsed and drained

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

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

2 medium carrots, diced

2 stalks celery, diced

1 can (28 oz) diced tomatoes, with juices

2 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon olive oil

Optional toppings: shredded cheese, sour cream, diced avocado, fresh cilantro, or sliced jalapeños

Instructions
 

Prepare Ingredients: Begin by washing and prepping all the vegetables. Dice the onion, bell pepper, carrots, and celery into even pieces for consistent cooking. Mince the garlic finely. This ensures that the flavors meld beautifully throughout the cooking process.

    Sauté (Optional): In a large skillet, pour in the olive oil and heat over medium. Add diced onions, bell pepper, carrots, and celery, sautéing for 5-7 minutes until they soften and begin to release their flavors. While this step is optional for a quicker version, it enhances the overall depth of the chili.

      Combine in Crockpot: In the crockpot, combine the sautéed vegetables (or the raw diced vegetables if you opted to skip sautéing) with the mixed beans, white beans, diced tomatoes along with their juices, and vegetable broth.

        Season the Chili: Sprinkle in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and a pinch of salt and pepper. Use a spatula to stir everything together thoroughly, ensuring all ingredients are well mixed.

          Cook: Secure the lid on your crockpot. Set it to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking allows the flavors to meld beautifully and the vegetables to become tender.

            Add Creaminess: About 30 minutes before you’re ready to serve, stir in the heavy cream (or coconut cream if you want a dairy-free option). Adjust the heat to high for this last cooking phase to warm it through and allow it to slightly thicken the chili.

              Taste and Adjust: Just before serving, taste the chili and feel free to adjust the seasoning with additional salt, pepper, or spices according to your preference.

                Serve: Ladle the creamy bean chili into serving bowls and let guests customize with their choice of toppings, such as shredded cheese, a dollop of sour cream, diced avocado, fresh cilantro, or spicy sliced jalapeños for added heat.

                  Prep Time, Total Time, Servings:

                    - Prep Time: 20 minutes

                      - Total Time: 7-8 hours

                        - Servings: 6-8