With a chill in the air, Autumn is the natural time to start to warm up our insides. The heat gets turned on, the sweaters come over our heads, and warm food gets into our bellies. We don’t know about you, but at our house, the slow cooker also makes its debut in Autumn. It’s such an easy way to make filling food that is good for your soul. We’ve rounded up some of the best Autumn slow cooker meals that will thaw our ice cold hearts.
Sweet Potato Chili
One of those Autumn slow cooker meals that everyone will love.
28 ounce (796 ml) can diced tomatoes
23 ounce (680 ml) can tomato sauce
1 tsp chili powder
1 tsp cayenne pepper
1 tablespoon ground cumin
2 teaspoons paprika
1 tablespoon brown sugar
1/2 teaspoon salt
2 large sweet potatoes, peeled and chopped into 1” pieces
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 15 oz cans kidney beans, drained; or 3 cups cooked kidney beans (start with 1.5 c dry beans, soak overnight)
1 cup corn, frozen and thawed
1 cup vegetable broth
If using cooked beans, soak 1.5 cups kidney beans overnight, rinse and pre-cook while preparing the rest of the chili. Roast the corn until most pieces have a dark/charred corner, either in your slow cooker, if it has that function, or on the stove top. A dry pan or pot works best. Set aside corn. Combine all ingredients in the base of your slow cooker and stir to mix well. Cook on low for 8 hours.
One of those Autumn slow cooker meals that is a classic.
2 pounds ground firm tofu
3/4 pound vegetarian sausage
4 medium onions, finely chopped
8 garlic cloves, minced
4 cans (14-1/2 ounces each) diced tomatoes, undrained
4 cans (6 ounces each) tomato paste
1/2 cup water
1/4 cup sugar
1/4 cup Worcestershire sauce
1 tablespoon canola oil
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
4 bay leaves
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
Hot cooked spaghetti
In a Dutch oven, cook the tofu, sausage, onions and garlic over medium heat until onions and garlic are golden brown; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings. Cook, covered, on low 8-10 hours. Discard bay leaves. Serve with spaghetti.
One of those autumn slow cooker meals you can have for dinner or dessert!
1 1/2 cups yellow cornmeal
1 cup French’s Crispy Jalapenos, crushed plus more for topping, optional
1 1/2 cups flour
1 cup frozen yellow corn
1 cup shredded cheddar cheese
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
2 cups chicken or vegetable broth
3 tablespoons melted butter
1/4 cup honey
Line the slow cooker (at least 6-quart size or large) with foil and spray foil generously with cooking spray. (Make sure foil is large enough to reach part way up the sides of the slow cooker to help pull out the cornbread once cooked). In a large bowl combine cornmeal, crispy jalapeños, flour, frozen corn, cheese, sugar, baking powder, and salt and stir to mix well. Mix in eggs, broth, and melted butter until completely incorporated. Pour mixture into prepared slow cooker. Cover and cook on high for about 2 hours. About 30 minutes before serving, remove the lid, drape a kitchen hand towel over the top of the slow cooker, and return the lid on top of the towel. Once ready to serve, grasp the edges of the foil and lift the cornbread out of the slow cooker.
Butternut Squash Soup
One of those Autumn slow cooker meals your guests will fight over!
5 cups low sodium vegetable broth
3 large butternut squash peeled and chopped
1 cup onion chopped
2 stalks celery chopped
2 cloves garlic crushed
1 cup cashew or coconut milk
1 tsp. dried tarragon
1 tsp. McCormick Pinch Perfect Salt Free Seasoning
2 cups baby spinach
sea salt and ground black pepper to taste