Autumn Crock Pot Soups and Chili

Fall Soup Crock Pot Recipes 

Pumpkin and Sage Soup

Ingredients:

1 can (15 oz) pumpkin puree

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup heavy cream or coconut milk

1 tsp dried sage

Salt and pepper to taste

Instructions:

Combine all ingredients except cream in the crock pot.

Cook on low for 6-8 hours or on high for 3-4 hours.

About 30 minutes before serving, stir in the cream or coconut milk.

Blend with an immersion blender until smooth, then season to taste.

Butternut Squash and Apple Soup

Ingredients:

1 large butternut squash, peeled and cubed

2 apples, peeled and chopped

1 onion, chopped

3 cloves garlic, minced

4 cups vegetable or chicken broth

1 tsp ground cinnamon

1/2 tsp nutmeg

Salt and pepper to taste

Instructions:

Add all ingredients to the crock pot.

Cook on low for 6-8 hours or on high for 3-4 hours.

Blend until smooth with an immersion blender, then season to taste.

Sweet Potato and Black Bean Chili

Ingredients:

3 medium sweet potatoes, peeled and cubed

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

1 can (15 oz) diced tomatoes

1 onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 tbsp chili powder

1 tsp cumin

Salt and pepper to taste

Instructions:

Combine all ingredients in the crock pot.

Cook on low for 6-8 hours or on high for 3-4 hours.

Adjust seasoning as needed before serving.

Enjoy these comforting soups as you embrace the fall season!

Classic Beef Chili

Ingredients:

1 lb ground beef

1 onion, chopped

3 cloves garlic, minced

1 bell pepper, chopped

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

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

1 can (28 oz) diced tomatoes

1 cup beef broth

2 tbsp chili powder

1 tsp cumin

Salt and pepper to taste

Instructions:

Brown the ground beef in a skillet, then drain excess fat and transfer to the crock pot.

Add the remaining ingredients and stir to combine.

Cook on low for 6-8 hours or on high for 3-4 hours.

Adjust seasoning to taste before serving.

White Chicken Chili

Ingredients:

1 lb boneless, skinless chicken breasts

1 onion, chopped

3 cloves garlic, minced

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

1 can (15 oz) corn, drained

1 can (4 oz) diced green chilies

3 cups chicken broth

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp cayenne pepper (optional for heat)

Salt and pepper to taste

Instructions:

Place chicken breasts in the crock pot and add the remaining ingredients.

Cook on low for 6-8 hours or on high for 3-4 hours.

Shred the chicken with two forks and stir to combine.

Adjust seasoning to taste before serving.

Vegetarian Chili

Ingredients:

1 onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped

2 carrots, diced

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

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

1 can (15 oz) corn, drained

1 can (28 oz) diced tomatoes

1 cup vegetable broth

2 tbsp chili powder

1 tsp cumin

Salt and pepper to taste

Instructions:

Add all ingredients to the crock pot and stir to combine.

Cook on low for 6-8 hours or on high for 3-4 hours.

Adjust seasoning to taste before serving.

These chilis are hearty and perfect for a cozy meal!