Savor a warm comforting Cozy Autumn Crockpot Veggie Delightyour shortcut to a hearty weeknight dinner with simple prep and rich fall flavors
Ingredients
Scale
2 cups Yukon Gold potatoes, diced (skin on for fiber and texture)
1 cup sweet potato, peeled and cubed
2 cups carrots, sliced
1 cup red bell pepper, chopped
8 ounces cremini mushrooms, sliced
1 medium yellow onion, chopped
3 cloves garlic, minced
1 can (14 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes with juice
1 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
Salt to taste
Freshly ground black pepper to taste
Optional: 2 cups fresh spinach or kale, roughly chopped
Instructions
Prep your veggies and aromatics: wash, peel as you like, and chop everything into even pieces so they cook together evenly. Mince the garlic for a fruity, mellow aroma.
In a large bowl, toss the potatoes, sweet potato, carrots, bell pepper, mushrooms, onion, and garlic with the Italian seasoning, smoked paprika, salt, and pepper. Stir in the tomatoes, chickpeas, tomato paste, and vegetable broth until everything is evenly coated.
Pour everything into the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and the veggies are soft and glowing with color.
In the last 15 minutes, stir in the spinach (if using) and adjust seasoning. The greens should wilt just enough to blend into the sauce. If you'd like a heartier texture, you can also stir in an extra splash of broth to loosen the sauce a bit.
Check for final texture: if the sauce feels too thin, remove the lid and let it simmer on high for 10-15 minutes, or whisk in a small slurry of cornstarch and water. Taste and adjust salt and pepper, then serve hot.
Notes
A colorful, comforting vegetarian crockpot stew featuring Yukon Gold potatoes, sweet potato, carrots, peppers, mushrooms, leafy greens, chickpeas, and tomatoes simmered until tender and glowing with autumn color.
