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Embrace the flavors of fall with Harvest Harmony Chili, a nourishing and vibrant dish that captures the essence of the season. As the leaves turn golden and the air grows crisp, there's nothing quite like a warm bowl of chili to bring comfort and joy. This vegetarian chili is packed with wholesome ingredients, including colorful vegetables, hearty beans, and fragrant spices, making it the perfect comfort food for chilly nights or gatherings with friends and family.

Fall Veggie Chili with Rice

Warm up this fall with a nourishing bowl of Harvest Harmony Chili, a wholesome vegetarian dish perfect for cozy gatherings. Packed with colorful vegetables, hearty beans, and fragrant spices, this chili captures the essence of the season while offering a rich blend of flavors and nutritional benefits. Discover simple cooking steps and serving suggestions that make this chili an inviting centerpiece for your table. Enjoy comfort food that warms your heart and nourishes your body.
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Ingredients
  

1 cup brown rice

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 medium carrots, diced

1 medium zucchini, diced

1 cup butternut squash, peeled and cubed

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

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

1 can (28 oz) diced tomatoes, with juices

2 cups vegetable broth

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup corn (fresh or frozen)

2 tablespoons fresh cilantro, chopped (for garnish)

Avocado slices (for serving, optional)

Lime wedges (for serving, optional)

Instructions
 

Cook the Rice: Begin by cooking the brown rice. Rinse the rice under cold water until the water runs clear. In a pot, combine the rinsed rice with water using a 1:2 ratio (1 cup rice to 2 cups water). Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the rice is tender and the water is absorbed. Remove from heat and set aside.

    Sauté the Vegetables: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent. Stir in the minced garlic, cooking for an additional minute until fragrant.

      Add Colorful Veggies: Next, incorporate the diced bell pepper, carrots, zucchini, and butternut squash into the pot. Sauté for approximately 8-10 minutes, stirring occasionally, until the vegetables soften but still maintain some crunch.

        Incorporate Beans and Tomatoes: Add the drained kidney beans, black beans, diced tomatoes (with their juices), and corn to the mixture in the pot. Pour in the vegetable broth and stir well to combine all the ingredients.

          Season the Chili: Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and freshly cracked black pepper. Mix everything together thoroughly, ensuring the spices are well distributed. Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 30 minutes, stirring occasionally to prevent sticking.

            Adjust Consistency and Flavor: Taste the chili after the cooking time and adjust the seasoning if necessary. If you prefer a thicker consistency, uncover the pot and let it simmer for an additional 10 minutes, allowing some liquid to evaporate.

              Serve it Up: To serve, place a generous scoop of the cooked brown rice in the bottom of each bowl and ladle the hearty chili on top. Garnish with chopped fresh cilantro, and if desired, add avocado slices and a squeeze of lime juice for an extra pop of flavor.

                Prep Time, Total Time, Servings: 15 mins | 1 hour | Serves 4-6

                  - Presentation Tips: Consider serving the chili in rustic, wide bowls to showcase the vibrant colors of the vegetables. Pair with crusty bread or tortilla chips on the side for an added crunch.