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Creating a rich, flavorful Harvest Moon Crockpot Creamy Bean Chili begins with the right blend of spices and herbs. Each ingredient plays a vital role in developing the chili’s unique profile.

Fall Crockpot Creamy Bean Chili

Embrace the warmth of autumn with this delightful Harvest Moon Crockpot Creamy Bean Chili. Packed with mixed beans, fresh vegetables, and creamy goodness, this recipe not only nourishes but also brings comfort during the cooler months. Perfect for busy lifestyles, simply combine your ingredients in a crockpot and let it simmer. Ideal for cozy family dinners or gatherings, this chili showcases the best of seasonal produce while being versatile enough to suit any palate. Enjoy a bowlful of fall flavors!
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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, avocado, cilantro, or jalapeños

Instructions
 

Prepare Ingredients: Start by prepping all your vegetables. Dice the onion, bell pepper, carrots, and celery, and mince the garlic. This will make the cooking process smoother.

    Sauté (Optional): In a skillet, heat the olive oil over medium heat. Add the diced onions, bell pepper, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. This step enhances the flavor but can be skipped if you're in a hurry.

      Combine in Crockpot: In your crockpot, combine the sautéed vegetables (or raw if you skipped the sautéing) with the mixed beans, white beans, diced tomatoes, and vegetable broth.

        Season the Chili: Add the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and a pinch of salt and pepper. Stir everything well to combine.

          Cook: Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours, until the flavors meld and the vegetables are tender.

            Add Creaminess: About 30 minutes before serving, stir in the heavy cream (or coconut cream). Cook on high for an additional 30 minutes to warm through and slightly thicken the chili.

              Taste and Adjust: Before serving, taste the chili and adjust seasoning with extra salt, pepper, or spices if needed.

                Serve: Ladle the creamy bean chili into bowls and top with your favorite toppings like shredded cheese, sour cream, avocado, fresh cilantro, or sliced jalapeños.

                  Prep Time, Total Time, Servings:

                    20 minutes | 7-8 hours | Serves 6-8