Robust flavors of in-season autumnal vegetables and a rich texture make this chili a go-to favorite on a brisk fall evening.  Have this one-pot meal on the table in under an hour. Serve with a twist of lime and grain-free tortilla chips.

Double the recipe and use the leftovers for chili-loaded sweet potatoes, chili-‘cheeze’ nachos, chili enchiladas…the list goes on!