26 Delicious Fall Chili Recipes You Need This Season

As the air turns crisp and the leaves transform into vibrant shades of red and gold, nothing feels more comforting than a steaming bowl of chili.

Fall is the perfect season for hearty, warming meals, and chili is a versatile dish that can be adapted to suit any palate.

From classic beef and bean combinations to inventive twists with pumpkin, sweet potatoes, apples, or even maple and bacon, fall chili recipes bring together rich flavors, seasonal ingredients, and cozy aromas that make your kitchen feel like home.

Whether you’re feeding a crowd, meal-prepping for the week, or just craving a comforting dinner, these 26 fall chili recipes are packed with flavor, warmth, and a touch of autumn magic.

26 Delicious Fall Chili Recipes You Need This Season

Fall is the season of cozy dinners, warm sweaters, and heartwarming meals.

These 26 fall chili recipes are a celebration of the season, bringing together bold spices, seasonal produce, and comforting textures.

Whether you prefer classic beef chili, vegan lentil options, or creative sweet-and-savory combinations, there’s a recipe here for every taste.

Fill your kitchen with the aromas of autumn, gather your loved ones, and enjoy a steaming bowl of fall-inspired chili.

Smoky Autumn Pumpkin Chili

This smoky autumn pumpkin chili brings together the warmth of fall spices, hearty beans, and creamy pumpkin for a comforting, seasonal dish perfect for chilly evenings.

Ingredients:

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 lb ground turkey or beef
• 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 (14.5 oz) diced tomatoes
• 2 cups vegetable or chicken broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until translucent and fragrant.
2. Add the red bell pepper and cook for another 3 minutes.
3. Stir in the ground turkey or beef, breaking it up with a spoon until browned.
4. Mix in chili powder, smoked paprika, cumin, cayenne (if using), salt, and black pepper. Cook for 1 minute to release the spices’ aroma.
5. Add pumpkin puree, beans, diced tomatoes, and broth. Stir well to combine.
6. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally. The chili should thicken and flavors meld beautifully.
7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

This pumpkin chili is a cozy, slightly smoky, and perfectly spiced dish that celebrates the flavors of fall in every hearty spoonful.

Sweet Potato and Chipotle Chili

A bold and slightly sweet chili featuring tender sweet potatoes, smoky chipotle peppers, and beans.

It’s a perfect balance of heat and sweetness for autumn nights.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeño, finely chopped (optional for extra heat)
• 1 lb ground beef or turkey
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups beef or vegetable broth
• 2 chipotle peppers in adobo sauce, chopped
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Sour cream and shredded cheese for serving (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add onions, garlic, and jalapeño, cooking until fragrant.
2. Add ground beef or turkey, cooking until browned and breaking apart with a spoon.
3. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Let the spices bloom for 1-2 minutes.
4. Add sweet potatoes, beans, diced tomatoes, broth, and chipotle peppers. Mix well.
5. Bring the chili to a boil, then reduce heat to a simmer. Cover partially and cook for 30-35 minutes, until sweet potatoes are tender and chili has thickened.
6. Taste and adjust seasoning as needed. Serve warm with a dollop of sour cream and shredded cheese if desired.

This sweet potato chipotle chili offers a satisfying mix of smoky, sweet, and spicy flavors, making it a perfect centerpiece for any fall meal.

Harvest Vegetable White Bean Chili

A lighter, vegetable-forward chili packed with hearty white beans, roasted autumn vegetables, and aromatic spices.

It’s warming and nutritious without being heavy.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5-6 minutes.
2. Add zucchini and yellow squash, cooking for another 3 minutes.
3. Stir in cumin, oregano, smoked paprika, red pepper flakes, salt, and pepper. Cook briefly to release the spices’ aroma.
4. Add white beans, cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
5. Simmer uncovered for 20-25 minutes, allowing the flavors to meld and the chili to thicken slightly.
6. Stir in kale or spinach during the last 5 minutes of cooking. Serve hot, garnished with fresh parsley.

This harvest vegetable white bean chili is a colorful, nutritious, and comforting dish perfect for celebrating the fresh flavors of fall.

Butternut Squash and Sausage Chili

This chili combines sweet roasted butternut squash with savory Italian sausage, creating a hearty and slightly sweet dish that’s perfect for crisp fall evenings.

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian sausage (mild or spicy), casing removed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups peeled and diced butternut squash
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken or vegetable broth
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it up with a spoon.
2. Add onion and garlic, sautéing until translucent.
3. Stir in smoked paprika, chili powder, cinnamon, salt, and pepper. Cook 1-2 minutes to toast the spices.
4. Add butternut squash, black beans, diced tomatoes, and broth. Stir to combine.
5. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the squash is tender and chili has thickened.
6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or cilantro.

The sweetness of roasted butternut squash pairs beautifully with savory sausage, creating a rich and satisfying fall chili perfect for cozy nights.

Apple and Turkey Chili

A unique fall twist on chili, combining lean ground turkey, crisp apples, and warming spices for a sweet-and-savory flavor that captures the essence of autumn.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tart apples, peeled and diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add turkey and cook until browned.
2. Add onion and garlic, sautéing until fragrant.
3. Stir in chili powder, smoked paprika, cinnamon, salt, and pepper, cooking for 1 minute.
4. Add apples, kidney beans, diced tomatoes, and broth. Mix well.
5. Bring chili to a boil, then reduce heat to low. Simmer for 25-30 minutes, until apples are tender and flavors meld.
6. Taste and adjust seasoning. Serve hot, garnished with fresh thyme.

The addition of crisp apples gives this turkey chili a subtly sweet, fall-inspired flavor, making it a refreshing twist on a classic favorite.

Roasted Corn and Poblano Chili

This chili celebrates the flavors of roasted fall vegetables, combining sweet corn, smoky poblano peppers, and hearty beans in a rich, comforting dish.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 poblano peppers, roasted, peeled, and diced
• 1 cup roasted corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable or chicken broth
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to bloom the spices.
3. Stir in poblano peppers, roasted corn, black beans, diced tomatoes, and broth. Mix well.
4. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 25-30 minutes, until chili thickens and flavors meld.
5. Taste and adjust seasoning. Serve warm, garnished with fresh cilantro and a squeeze of lime juice.

The smoky poblano and sweet roasted corn make this chili bright, flavorful, and unmistakably autumnal—a perfect addition to any fall dinner.

Lentil and Butternut Squash Chili

A warming, plant-based chili combining protein-rich lentils with sweet roasted butternut squash and aromatic fall spices.

Perfect for cozy evenings.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups peeled and diced butternut squash
• 1 cup dried brown or green lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp cinnamon
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and translucent.
2. Add smoked paprika, chili powder, cumin, cinnamon, salt, and pepper. Cook for 1 minute to toast the spices.
3. Stir in butternut squash, lentils, diced tomatoes, and vegetable broth. Mix well.
4. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, stirring occasionally, until lentils are tender and chili thickens.
5. Taste and adjust seasoning. Serve hot, garnished with fresh parsley or cilantro.

This lentil and butternut squash chili is hearty, nutritious, and perfectly spiced—a comforting vegan option for chilly fall nights.

Harvest Sweet Potato and Quinoa Chili

Packed with sweet potatoes, protein-rich quinoa, and beans, this chili is a hearty, nutrient-dense meal that brings autumn flavors to the table.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1/2 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 1/2 cups vegetable broth
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh cilantro or avocado for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add chili powder, smoked paprika, cumin, cayenne, salt, and pepper. Cook for 1 minute.
3. Stir in sweet potatoes, quinoa, black beans, diced tomatoes, and vegetable broth. Mix well.
4. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, until sweet potatoes are tender and quinoa is fully cooked.
5. Taste and adjust seasoning. Serve garnished with fresh cilantro or avocado slices.

This harvest sweet potato and quinoa chili is hearty, wholesome, and filled with autumn flavors—perfect for a warming fall dinner.

Spicy Pumpkin and Black Bean Chili

A rich, spicy chili featuring pumpkin puree, black beans, and warming fall spices. Slightly sweet, slightly spicy, and full of comforting autumn flavor.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb ground turkey or beef (optional for non-vegan)
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable or chicken broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. If using meat, add ground turkey or beef and cook until browned.
3. Stir in chili powder, smoked paprika, cinnamon, cayenne, salt, and pepper. Cook 1-2 minutes.
4. Add pumpkin puree, black beans, diced tomatoes, and broth. Mix well.
5. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until chili thickens and flavors meld.
6. Taste and adjust seasoning. Serve hot, garnished with fresh parsley or cilantro.

This spicy pumpkin and black bean chili is a perfect balance of sweetness and heat, making it a cozy, flavorful choice for fall evenings.

Apple Cider Pork Chili

This chili uses tender pork, sweet apples, and apple cider to create a subtly sweet and savory fall-inspired dish.

Ingredients:

• 1 tbsp olive oil
• 1 lb pork shoulder, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tart apples, peeled and diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups apple cider
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the pork on all sides, then remove and set aside.
2. Sauté onion and garlic until fragrant.
3. Return the pork to the pot. Stir in chili powder, smoked paprika, cinnamon, salt, and pepper. Cook for 1-2 minutes.
4. Add apples, cannellini beans, diced tomatoes, and apple cider. Mix well.
5. Bring to a boil, then reduce heat to low and simmer, uncovered, for 40 minutes or until pork is tender and chili has thickened.
6. Taste and adjust seasoning. Serve hot, garnished with fresh thyme.

The sweet apples and apple cider balance the savory pork, creating a comforting, fall-inspired chili with depth and warmth.

Roasted Carrot and White Bean Chili

A vibrant, vegetable-forward chili featuring roasted carrots and creamy white beans, perfect for a light but hearty fall meal.

Ingredients:

• 2 tbsp olive oil
• 4 large carrots, peeled and diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and black pepper to taste
• 2 cups chopped kale
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced carrots with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. In a large pot, heat remaining olive oil and sauté onion and garlic until soft.
3. Stir in cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute.
4. Add roasted carrots, cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Stir in chopped kale and cook another 5 minutes until wilted. Serve hot, garnished with fresh parsley.

Roasted carrots add natural sweetness and depth, making this white bean chili a colorful, healthy, and cozy fall dish.

Maple Bacon Chili

A smoky-sweet chili featuring bacon, beans, and a hint of maple syrup—a bold, savory, and slightly sweet take on a fall classic.

Ingredients:

• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb ground beef or turkey
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef or chicken broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 2 tbsp pure maple syrup
• Salt and black pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving bacon fat in the pot.
2. Sauté onion and garlic in bacon fat until soft.
3. Add ground beef or turkey and cook until browned.
4. Stir in chili powder, smoked paprika, salt, and pepper. Cook 1 minute.
5. Add beans, diced tomatoes, broth, and maple syrup. Mix well.
6. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until chili thickens.
7. Stir in crispy bacon and serve hot, garnished with fresh chives.

The smoky bacon and sweet maple syrup create a decadent, fall-inspired chili with bold flavors that’s perfect for cozy evenings.

Butternut Squash and Chickpea Chili

A hearty, plant-based chili that combines sweet roasted butternut squash with protein-packed chickpeas and warming fall spices.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups peeled and diced butternut squash
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a large pot, heat remaining olive oil and sauté onion and garlic until soft.
3. Stir in cumin, smoked paprika, chili powder, cayenne, salt, and pepper. Cook 1 minute.
4. Add roasted squash, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Taste and adjust seasoning. Serve hot, garnished with fresh cilantro.

This butternut squash and chickpea chili is rich, hearty, and full of warming fall flavors—a perfect vegan comfort meal.

Sweet Potato and Black Bean Chili

A sweet and savory chili featuring tender sweet potatoes, black beans, and a touch of warming cinnamon for a cozy autumn dish.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable or chicken broth
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Stir in chili powder, smoked paprika, cinnamon, salt, and pepper. Cook 1 minute.
3. Add sweet potatoes, black beans, diced tomatoes, and broth. Mix well.
4. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, until sweet potatoes are tender and chili thickens.
5. Taste and adjust seasoning. Serve hot, garnished with fresh parsley or cilantro.

The natural sweetness of the sweet potatoes combined with the warmth of cinnamon creates a comforting and flavorful fall chili.

Roasted Red Pepper and Lentil Chili

A smoky, hearty chili featuring roasted red peppers and lentils, perfect for a healthy and satisfying autumn meal.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 roasted red peppers, peeled and diced
• 1 cup dried brown or green lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil and sauté onion and garlic until translucent.
2. Stir in smoked paprika, cumin, chili powder, salt, and pepper. Cook 1 minute.
3. Add roasted red peppers, lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat to low and simmer, covered, for 25-30 minutes, until lentils are tender and chili thickens.
5. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

This roasted red pepper and lentil chili is smoky, hearty, and full of autumn flavors—a nutritious and comforting choice for fall dinners.

Roasted Butternut Squash and Kale Chili

This chili combines sweet roasted butternut squash with hearty kale and beans, making it a colorful and nutrient-packed fall meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups peeled and diced butternut squash
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• 2 cups chopped kale
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
2. In a large pot, heat remaining olive oil and sauté onion and garlic until soft.
3. Stir in chili powder, smoked paprika, cumin, salt, and pepper. Cook 1 minute.
4. Add roasted squash, black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Stir in chopped kale and cook another 5 minutes until wilted. Serve hot, garnished with fresh parsley.

The combination of roasted squash and hearty kale makes this chili a comforting, colorful, and healthy fall favorite.

Pumpkin and White Bean Chili

A creamy and subtly sweet chili featuring pumpkin puree, white beans, and warming spices—a cozy fall dish.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb ground turkey or chicken (optional)
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable or chicken broth
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. If using meat, add ground turkey or chicken and cook until browned.
3. Stir in chili powder, smoked paprika, cinnamon, salt, and pepper. Cook 1-2 minutes.
4. Add pumpkin puree, white beans, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes.
5. Taste and adjust seasoning. Serve hot, garnished with fresh cilantro.

The pumpkin adds a creamy texture and subtle sweetness, making this white bean chili a comforting and cozy fall dish.

Spicy Sweet Potato and Turkey Chili

A hearty chili with ground turkey, tender sweet potatoes, and a touch of spice, perfect for warming up on chilly fall evenings.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb ground turkey
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken or vegetable broth
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add ground turkey and cook until browned.
3. Stir in chili powder, smoked paprika, cumin, cayenne, salt, and pepper. Cook 1 minute.
4. Add sweet potatoes, black beans, diced tomatoes, and broth. Mix well.
5. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until sweet potatoes are tender and chili thickens.
6. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

This sweet potato and turkey chili is warming, hearty, and slightly spicy—a perfect combination for fall evenings.

Cranberry Turkey Chili

A sweet-and-savory fall chili that combines lean ground turkey, tart cranberries, and hearty beans for a unique seasonal twist.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup fresh or frozen cranberries
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add ground turkey and cook until browned.
3. Stir in chili powder, smoked paprika, cinnamon, salt, and pepper. Cook 1-2 minutes.
4. Add cranberries, kidney beans, diced tomatoes, and broth. Mix well.
5. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until chili thickens and flavors meld.
6. Taste and adjust seasoning. Serve hot, garnished with fresh thyme.

The tart cranberries add a festive sweetness that balances the savory turkey, making this chili a perfect fall dinner.

Smoky Roasted Pepper and Chicken Chili

A hearty chili featuring smoky roasted red peppers, tender chicken, and aromatic spices, perfect for fall evenings.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 roasted red peppers, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Cook chicken until browned and remove from the pot.
2. Sauté onion and garlic until fragrant.
3. Stir in smoked paprika, chili powder, cumin, salt, and pepper. Cook 1 minute.
4. Add roasted red peppers, white beans, diced tomatoes, chicken, and broth. Mix well.
5. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until flavors meld.
6. Taste and adjust seasoning. Serve hot, garnished with fresh cilantro.

The smoky roasted peppers paired with tender chicken create a bold and comforting chili, perfect for chilly fall nights.

Maple Sweet Potato and Bacon Chili

A smoky-sweet chili combining crispy bacon, tender sweet potatoes, and a hint of maple syrup for a fall-inspired flavor.

Ingredients:

• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken or vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 2 tbsp pure maple syrup
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving bacon fat in the pot.
2. Sauté onion and garlic in bacon fat until soft.
3. Stir in chili powder, smoked paprika, salt, and pepper. Cook 1 minute.
4. Add sweet potatoes, black beans, diced tomatoes, broth, and maple syrup. Mix well.
5. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until sweet potatoes are tender and chili thickens.
6. Stir in crispy bacon and serve hot, garnished with fresh parsley.

The smoky bacon and sweet maple syrup create a perfectly balanced fall chili, sweet, savory, and full of comforting flavors.

Roasted Root Vegetable Chili

A colorful, veggie-forward chili featuring roasted carrots, parsnips, and sweet potatoes, perfect for a cozy fall dinner.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups diced carrots
• 2 cups diced parsnips
• 2 cups diced sweet potatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and sweet potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender and slightly caramelized.
2. In a large pot, heat remaining olive oil and sauté onion and garlic until soft.
3. Stir in smoked paprika, chili powder, cumin, salt, and pepper. Cook 1 minute.
4. Add roasted vegetables, kidney beans, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

Roasting the root vegetables adds depth and natural sweetness, making this chili a hearty and colorful fall dish.

Apple and Sausage Chili

A sweet-and-savory chili that pairs lean sausage with tart apples and warming spices for a unique autumn flavor.

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian sausage, casing removed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tart apples, peeled and diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cinnamon
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown sausage, breaking it into small pieces.
2. Add onion and garlic, sautéing until fragrant.
3. Stir in smoked paprika, chili powder, cinnamon, salt, and pepper. Cook 1 minute.
4. Add apples, cannellini beans, diced tomatoes, and broth. Mix well.
5. Bring to a boil, then reduce heat and simmer for 25-30 minutes until apples are tender.
6. Taste and adjust seasoning. Serve hot, garnished with fresh thyme.

The combination of savory sausage and sweet apples creates a unique, comforting fall chili perfect for seasonal meals.

Pumpkin Chipotle Chili

A smoky and slightly spicy chili featuring pumpkin puree, chipotle peppers, and beans—a perfect autumn comfort food.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb ground turkey or beef (optional)
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken or vegetable broth
• 2 chipotle peppers in adobo, chopped
• 2 tsp chili powder
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. If using meat, add and cook until browned.
3. Stir in chili powder, smoked paprika, salt, and pepper. Cook 1-2 minutes.
4. Add pumpkin puree, black beans, diced tomatoes, broth, and chipotle peppers. Mix well.
5. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until chili thickens.
6. Taste and adjust seasoning. Serve hot, garnished with fresh cilantro.

The smoky chipotle pairs beautifully with pumpkin, creating a rich and flavorful chili that’s perfect for crisp fall nights.

Roasted Butternut Squash and Lentil Chili

A hearty vegan chili featuring roasted butternut squash and lentils, seasoned with warming fall spices.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups diced butternut squash
• 1 cup dried green or brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a large pot, heat remaining olive oil and sauté onion and garlic until soft.
3. Stir in chili powder, smoked paprika, cumin, salt, and pepper. Cook 1 minute.
4. Add roasted squash, lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
5. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

The roasted butternut squash and tender lentils make this chili hearty, wholesome, and full of comforting fall flavors.

Smoky Maple Bacon Chili

A bold chili combining smoky bacon, black beans, and a hint of maple syrup for a savory-sweet autumn meal.

Ingredients:

• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb ground beef or turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken or vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 2 tbsp maple syrup
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving bacon fat in the pot.
2. Sauté onion and garlic in bacon fat until soft.
3. Add ground beef or turkey and cook until browned.
4. Stir in chili powder, smoked paprika, salt, and pepper. Cook 1 minute.
5. Add black beans, diced tomatoes, broth, and maple syrup. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes.
6. Stir in crispy bacon and serve hot, garnished with fresh parsley.

The combination of smoky bacon and sweet maple syrup creates a rich, bold, and comforting chili perfect for fall evenings.