Hearty Pumpkin Chili
Hearty Pumpkin Chili is a warm and comforting dish that perfectly captures the flavors of fall.
It’s a delightful mix of spices, beans, and pumpkin that makes for a filling meal, ideal for families or small gatherings.
This recipe requires about 15 minutes of preparation time and cooks slowly in a crockpot for maximum flavor.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (with juice)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, chopped cilantro
Instructions:
- In a large bowl, combine the pumpkin puree, black beans, kidney beans, diced tomatoes, diced onion, and minced garlic.
- Add the vegetable broth to the mixture, followed by the chili powder, cumin, paprika, cinnamon, salt, and pepper. Stir to combine well.
- Pour the mixture into the crockpot and set it on low heat.
- Cover and cook for 6-8 hours, or until the flavors have melded together and the vegetables are tender.
- Before serving, taste and adjust seasoning if necessary. Serve hot with your choice of toppings.
Variations:
Feel free to experiment with this hearty pumpkin chili by adding ingredients like corn for sweetness, diced bell peppers for crunch, or even ground turkey or beef for a meaty version.
For a spicier kick, add jalapeños or chili flakes.
You can also swap the black and kidney beans for chickpeas or lentils according to your preference!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Slow-Cooked Beef Stew
Slow-Cooked Beef Stew is a classic and satisfying dish that warms the heart and fills the belly during the fall season.
Bursting with tender beef, hearty vegetables, and rich flavors, this stew is perfect for family dinners or cozy nights in.
It takes about 20 minutes to prepare and cooks slowly in a crockpot for ultimate tenderness and flavor.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: fresh parsley for garnish
Instructions:
- In a large skillet, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in the skillet for about 4-5 minutes on all sides.
- In a crockpot, combine the browned beef, carrots, potatoes, onion, garlic, tomato paste, Worcestershire sauce, thyme, rosemary, and beef broth. Stir well to combine all ingredients.
- Cover the crockpot and set it to low heat. Cook for 7-8 hours or until the beef is tender and the vegetables are cooked through.
- Before serving, taste and adjust the seasoning if necessary. Garnish with fresh parsley if desired, and serve hot.
Variations:
Feel free to customize your beef stew by adding different vegetables such as celery, parsnips, or peas for additional flavor and texture.
For a slightly thicker stew, consider adding a cornstarch slurry towards the end of cooking.
You can also substitute the beef with venison or chicken for a unique twist!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Creamy Potato and Leek Soup
Ingredients:
- 4 large leeks, cleaned and sliced
- 6 medium potatoes, peeled and diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: fresh chives or croutons for garnish
Instructions:
- In a large skillet, heat olive oil over medium heat. Add the leeks and onion, sautéing until softened, about 5-7 minutes.
- Transfer the sautéed leeks and onion into the crockpot. Add the diced potatoes, garlic, broth, dried thyme, salt, and pepper. Stir to combine.
- Cover the crockpot and cook on low heat for 6-8 hours, or until the potatoes are tender.
- Once cooked, use an immersion blender to puree the soup until smooth. Stir in the heavy cream and let it heat through for an additional 10-15 minutes before serving.
- Adjust seasoning if necessary, and serve hot, garnished with fresh chives or croutons if desired.
Variations:
For a twist, try adding crispy bacon or pancetta for a smoky flavor, or incorporate greens such as spinach or kale for added nutrition.
You can also experiment by infusing different herbs, such as dill or rosemary, for a unique taste, or substitute half of the heavy cream with sour cream or Greek yogurt for a tangy finish.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Apple Cider Pulled Pork
Apple Cider Pulled Pork is a deliciously tender and flavorful dish that’s perfect for fall gatherings or cozy family dinners.
The sweetness of apple cider combines beautifully with savory spices to create a mouthwatering meal that takes just a few minutes of prep time before the slow cooker does its work.
Prepare to enjoy this dish in about 8 hours, making it ideal for a busy day at home.
Ingredients:
- 3-4 pounds pork shoulder (also known as pork butt)
- 2 cups apple cider
- 1 onion, sliced
- 4 cloves garlic, minced
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Burger buns or rolls (for serving)
- Optional: coleslaw and pickles for topping
Instructions:
- Place the sliced onion and minced garlic at the bottom of the crockpot.
- In a small bowl, combine the brown sugar, apple cider vinegar, smoked paprika, ground cumin, salt, black pepper, and cayenne pepper (if using). Mix until well combined.
- Rub the spice mixture generously over the pork shoulder, covering it completely.
- Place the seasoned pork on top of the onions and garlic in the crockpot, and pour the apple cider over the top.
- Cover and cook on low heat for 8 hours, or until the pork is tender and easily pulled apart with a fork.
- Once done, remove the pork from the crockpot and shred it with two forks. Return the shredded pork to the crockpot, mixing it with the juices, and let it heat through for an additional 10-15 minutes.
- Serve on burger buns, topped with coleslaw and pickles if desired.
Variations:
For an extra layer of flavor, consider adding a tablespoon of mustard or Worcestershire sauce to the spice mixture.
You can also mix in diced peaches or apples with the pork for a fruity twist or use different types of vinegar for a new flavor profile.
Don’t hesitate to experiment with spices like chili powder or adding a splash of bourbon to the cooking liquid for a unique kick!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Savory Mushroom Risotto
Savory Mushroom Risotto is a creamy, comforting dish that perfectly embodies the essence of fall.
This Italian classic is ideal for family dinners or an elegant gathering with friends, and it takes about 30 minutes to prepare.
The rich flavors of mushrooms combined with the creamy texture of Arborio rice make it a delightful meal that is both filling and satisfying.
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced (such as cremini or button)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a saucepan, heat the vegetable broth over low heat and keep it warm.
- In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the sliced mushrooms to the skillet and cook until they are tender and have released their moisture, about 5-7 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors while stirring frequently.
- If using, pour in the white wine and cook until it has mostly evaporated.
- Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir continuously, waiting for most of the liquid to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Remove from heat.
- Serve hot, garnished with chopped fresh parsley.
Variations:
Feel free to customize this risotto by adding other ingredients such as spinach, peas, or cooked chicken for added protein.
You can also experiment with different types of mushrooms, like shiitake or portobello, to enhance the flavor.
For a touch of creaminess, consider stirring in a bit of mascarpone cheese along with the Parmesan.
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Spiced Butternut Squash Soup
Spiced Butternut Squash Soup is a warm, velvety, and aromatic dish that captures the flavors of fall.
Ideal for cozy family dinners or serving guests at a festive gathering, this soup is not only nourishing but also incredibly easy to prepare, taking about 45 minutes from start to finish.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro or pumpkin seeds for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add the cubed butternut squash to the pot, stirring to combine with the onions and garlic.
- Sprinkle in the ground cumin, cinnamon, and nutmeg, and cook for another 2-3 minutes to allow the spices to release their aroma.
- Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer until the squash is tender, about 20 minutes.
- Once the squash is soft, carefully use an immersion blender to puree the soup until it reaches a smooth consistency. Alternatively, you can transfer the soup in batches to a blender to puree.
- Stir in the coconut milk and season with salt and pepper to taste. Heat through before serving.
- Ladle the soup into bowls and garnish with fresh cilantro or pumpkin seeds if desired.
Variations:
You can customize this soup by adding other vegetables, such as carrots or sweet potatoes, to enhance the flavor and nutrition.
For added warmth, consider incorporating a pinch of cayenne pepper or a drizzle of hot sauce.
Top with roasted nuts or croutons for a delightful crunch!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Maple Dijon Glazed Chicken
Maple Dijon Glazed Chicken is a savory-sweet dish that beautifully combines the rich flavors of maple syrup and tangy Dijon mustard.
It’s perfect for a family dinner or impressing guests at autumn gatherings, and can be made in under an hour, ensuring you enjoy both flavor and convenience.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme leaves or parsley for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, salt, and pepper until well combined.
- Place the chicken breasts in a baking dish, and pour the maple Dijon glaze over the top, making sure to coat the chicken evenly.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove from the oven and let the chicken rest for a few minutes before slicing. Drizzle any remaining glaze from the baking dish over the chicken.
- Garnish with fresh thyme leaves or parsley if desired, and serve hot.
Variations:
For a twist on this recipe, try adding a tablespoon of soy sauce or balsamic vinegar for an additional depth of flavor.
You can also incorporate seasonal vegetables, such as Brussels sprouts or carrots, in the baking dish for a complete meal.
If you’re looking for a bit of heat, consider adding a teaspoon of red pepper flakes to the glaze for a spicy kick!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Autumn Vegetable Medley
Autumn Vegetable Medley is a colorful and hearty side dish that celebrates the bounty of the fall harvest.
Packed with nutritious seasonal vegetables, this medley is perfect for family gatherings, holiday meals, or as a companion to roasted meats.
It takes approximately 10 minutes to prep and 4 hours to cook in a crockpot, making it an easy and convenient choice for busy fall days.
Ingredients:
- 2 cups butternut squash, cubed
- 2 cups carrots, sliced
- 2 cups parsnips, sliced
- 1 cup red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish (optional)
Instructions:
- In a large bowl, combine the butternut squash, carrots, parsnips, red onion, and garlic.
- In a separate small bowl, whisk together the olive oil, balsamic vinegar, thyme, rosemary, salt, and pepper.
- Pour the oil and vinegar mixture over the vegetables and toss until fully coated.
- Transfer the vegetable mixture to the crockpot, spreading it out evenly.
- Cover and cook on low for 4 hours, or until the vegetables are tender.
- Once cooked, garnish with fresh parsley if desired, and serve hot.
For variations, consider adding other fall vegetables such as sweet potatoes or Brussels sprouts for extra flavors and textures.
You can also toss in some cooked quinoa or farro to make it a wholesome main dish.
For a bit of heat, red pepper flakes can be added, or for a touch of sweetness, a drizzle of honey or maple syrup can enhance the medley.
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Ratatouille With Fresh Herbs
Ratatouille with Fresh Herbs is a vibrant and rustic vegetable dish that embodies the flavors of the fall harvest.
This classic Provençal dish is perfect for vegetarians and anyone looking to enjoy a medley of seasonal vegetables.
With a preparation time of about 15 minutes and a slow cook of 4 hours in a crockpot, it’s an ideal choice for weeknight dinners or family gatherings.
Ingredients:
- 1 medium eggplant, diced
- 2 zucchinis, sliced
- 1 bell pepper (red or yellow), chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups diced tomatoes (canned or fresh)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- Fresh basil or parsley for garnish (optional)
Instructions:
- In a large bowl, combine the diced eggplant, zucchini, bell pepper, onion, and garlic.
- Add the diced tomatoes, dried oregano, dried basil, salt, and pepper to the vegetable mix, stirring to combine.
- Drizzle olive oil over the mixture and toss everything until well coated.
- Transfer the ratatouille mixture to the crockpot and spread it out evenly.
- Cover and cook on low for 4 hours, or until the vegetables are tender and the flavors meld together.
- Once cooked, garnish with fresh basil or parsley if desired, and serve warm.
For variations, feel free to experiment with additional vegetables like mushrooms or asparagus for added texture and flavor.
You can also incorporate extra spices, such as a pinch of red pepper flakes for heat or a splash of balsamic vinegar for a tangy finish.
Serve it over cooked grains like rice or couscous, or pair it with crusty bread for a heartier meal.
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Tuscan White Bean and Kale Stew
Tuscan White Bean and Kale Stew is a hearty and nutritious dish that perfectly captures the essence of Italian comfort food.
Packed with protein from white beans and loaded with vitamins from kale, this stew is ideal for vegetarians, families, or anyone seeking a satisfying meal during the colder months.
With a preparation time of about 15 minutes and a slow cook of 6 hours, it’s perfect for meal prep or cozy evenings at home.
Ingredients:
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 bunch kale, stems removed and chopped
- 2 carrots, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Juice of 1 lemon (optional for serving)
Instructions:
- In a large bowl, combine the drained white beans, diced onion, minced garlic, vegetable broth, diced tomatoes, chopped kale, sliced carrots, dried thyme, dried rosemary, salt, and pepper.
- Drizzle the olive oil over the mixture and stir until all ingredients are well mixed.
- Pour the stew mixture into the crockpot, spreading it evenly.
- Cover and cook on low for 6 hours, or until the vegetables are tender and the flavors have melded together.
- Once cooked, adjust seasoning to taste and squeeze lemon juice over the stew before serving if desired.
For variations, you can add additional vegetables such as bell peppers, potatoes, or celery for extra flavor and texture.
Herbs like bay leaves or spices such as smoked paprika can enhance the depth of flavor.
This stew can also be served with crusty bread or over a bed of grains like quinoa for a filling meal.
Enjoy experimenting with different ingredients to make it your own!
Slow Cooker Vegetable Curry
Slow Cooker Vegetable Curry is a vibrant and aromatic dish that showcases a medley of seasonal vegetables complemented by fragrant spices.
This hearty vegetarian curry is perfect for families, meal prep enthusiasts, or anyone looking to enjoy a delightful plant-based meal.
With a quick preparation time of just 20 minutes and a slow cook of 6-8 hours, it’s an easy and satisfying dinner solution.
Ingredients:
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 cups cauliflower florets
- 2 carrots, sliced
- 1 bell pepper, diced
- 1 cup green peas (fresh or frozen)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Instructions:
- In a large bowl, combine the diced onion, minced garlic, minced ginger, coconut milk, vegetable broth, diced tomatoes, cauliflower florets, sliced carrots, bell pepper, green peas, curry powder, ground cumin, ground coriander, turmeric, salt, and pepper.
- Drizzle the olive oil over the mixture and stir well until all ingredients are evenly mixed.
- Pour the vegetable curry mixture into the crockpot, spreading it out evenly.
- Cover and cook on low for 6-8 hours, or until the vegetables are tender and the flavors have blended beautifully.
- Before serving, taste and adjust seasoning if necessary. Garnish with fresh cilantro if desired.
For variations, you can include different vegetables such as sweet potatoes, zucchini, or spinach to add flavor and nutrition.
Additionally, try experimenting with different types of curry paste or adding legumes like chickpeas or lentils for extra protein.
Serve the curry over jasmine or basmati rice, or with naan bread for a complete meal.
Enjoy customizing this dish to suit your taste!
