22 Easy and Delicious Fall Chili Recipes for Every Taste

As the leaves change and the air turns crisp, nothing says autumn quite like a warm, hearty bowl of chili.

Fall chili recipes are the perfect way to celebrate seasonal flavors—think sweet potatoes, pumpkin, apples, roasted vegetables, and warming spices.

Whether you’re craving a classic beef chili, a smoky vegetarian option, or a subtly sweet and spicy creation, chili is the ultimate comfort food for fall.

In this post, we’ve gathered 22 fall chili recipes that are perfect for cozy weeknight dinners, meal prep, or hosting a family-friendly autumn gathering.

Each recipe is packed with seasonal ingredients and rich flavors that capture the essence of fall.

22 Easy and Delicious Fall Chili Recipes for Every Taste

Fall is the perfect season to embrace the cozy, hearty, and flavorful world of chili.

With these 22 recipes, you have a variety of options that bring warmth, nutrition, and seasonal flair to your table.

From classic comfort to creative twists with pumpkin, apple, and roasted vegetables, these chili recipes are sure to become staples in your autumn meal rotation.

So grab your favorite pot, fire up the stove, and enjoy the ultimate fall comfort food—one delicious bowl of chili at a time.

Smoky Autumn Butternut Squash Chili

This hearty chili combines sweet, roasted butternut squash with smoky spices and tender beans.

Perfect for crisp fall evenings, it’s a comforting, slightly sweet, and smoky dish that pairs beautifully with crusty bread or cornbread.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute.
3. Add the diced bell peppers and cook for 3-4 minutes until slightly softened.
4. Stir in smoked paprika, cumin, cinnamon, and cayenne. Cook for 1 minute to toast the spices.
5. Add roasted butternut squash, black beans, kidney beans, crushed tomatoes, and vegetable broth. Stir well and bring to a gentle simmer.
6. Reduce heat to low, cover, and simmer for 25-30 minutes to allow flavors to meld. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro or parsley, alongside crusty bread or cornbread.

This chili captures the essence of fall with its sweet and smoky flavor profile.

It’s a filling, wholesome dish that will warm you up and leave your kitchen smelling amazing.

Spicy Pumpkin Turkey Chili

A lean and protein-rich chili that blends ground turkey with creamy pumpkin puree and a punch of warming spices.

It’s perfect for fall nights, offering a slightly sweet yet spicy depth of flavor that’s hearty but not heavy.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 cup chicken or vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste
• Shredded cheddar or sour cream, for topping

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute.
2. Add ground turkey, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 6-8 minutes.
3. Stir in chili powder, smoked paprika, cumin, cinnamon, and cayenne. Toast spices for 1 minute.
4. Add pumpkin puree, diced tomatoes, kidney beans, and broth. Stir to combine.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, stirring occasionally.
6. Taste and season with salt and black pepper. Serve hot, topped with shredded cheddar or a dollop of sour cream.

This pumpkin turkey chili is a fall staple, offering a delicate balance of spice and sweetness.

Its rich, creamy texture and comforting aroma make it a favorite for chilly evenings.

Hearty Beef and Sweet Potato Chili

A robust chili that pairs tender beef with sweet potatoes, creating a perfect harmony of savory and sweet flavors.

Infused with warm spices and slow-cooked for maximum depth, it’s a satisfying meal for any autumn night.

Ingredients:

• 1 lb ground beef or stew beef, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 cups beef broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the beef and brown on all sides. Remove and set aside.
2. In the same pot, sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute.
3. Add sweet potatoes and bell pepper. Cook for 5 minutes, stirring occasionally.
4. Stir in chili powder, smoked paprika, cumin, and cayenne. Toast spices for 1 minute.
5. Return beef to the pot. Add diced tomatoes, pinto beans, and beef broth. Stir well.
6. Bring to a boil, then reduce heat and simmer uncovered for 40-50 minutes, until sweet potatoes are tender and chili has thickened.
7. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This beef and sweet potato chili is hearty, filling, and deeply satisfying.

Each bite delivers a comforting balance of rich, savory beef and naturally sweet vegetables—ideal for crisp fall evenings.

Apple and White Bean Autumn Chili

This chili is a unique blend of savory and sweet, combining tender white beans with crisp apples and warming spices.

The apple adds a subtle sweetness that complements the earthy flavors of beans and vegetables, making it a comforting fall dish.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium apples, peeled, cored, and diced
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste
• Fresh sage or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute.
2. Add red bell pepper and diced apples, cooking for 3-4 minutes until slightly softened.
3. Stir in cumin, smoked paprika, cinnamon, and cayenne, toasting the spices for 1 minute.
4. Add white beans, diced tomatoes, and vegetable broth. Stir to combine.
5. Bring to a gentle simmer, reduce heat to low, cover, and cook for 25-30 minutes, allowing the flavors to meld.
6. Season with salt and black pepper. Serve garnished with fresh sage or parsley.

This apple and white bean chili is a cozy fall meal that balances sweet and savory beautifully.

It’s hearty enough to serve as a main dish and full of seasonal flavor.

Roasted Pumpkin and Black Bean Chili

Rich, creamy roasted pumpkin pairs with black beans and warm fall spices in this flavorful chili.

It’s vegetarian, packed with nutrients, and perfect for cozying up on chilly autumn nights.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp nutmeg
• Salt and black pepper, to taste
• Greek yogurt or avocado, for topping

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a large pot, heat remaining olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute.
3. Add red bell pepper and cook for 3-4 minutes. Stir in chili powder, smoked paprika, cumin, and nutmeg; toast for 1 minute.
4. Add roasted pumpkin, black beans, crushed tomatoes, and vegetable broth. Stir to combine.
5. Simmer over low heat for 25-30 minutes. Taste and season with salt and black pepper.
6. Serve with a dollop of Greek yogurt or sliced avocado.

This roasted pumpkin chili is creamy, warming, and full of autumn flavors.

Its balance of spices and sweet pumpkin makes it a comforting and satisfying dish.

Maple Sweet Potato and Lentil Chili

This chili combines earthy lentils, tender sweet potatoes, and a touch of maple syrup for natural sweetness.

It’s vegan, protein-packed, and has a perfect fall flavor profile.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium sweet potatoes, peeled and diced
• 1 cup dry brown or green lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 3 cups vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 2 tbsp pure maple syrup
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute.
2. Add red bell pepper and sweet potatoes, cooking for 4-5 minutes.
3. Stir in chili powder, smoked paprika, and cinnamon. Toast for 1 minute.
4. Add lentils, diced tomatoes, vegetable broth, and maple syrup. Stir well.
5. Bring to a boil, then reduce heat to low. Simmer, covered, for 30-35 minutes until lentils and sweet potatoes are tender.
6. Season with salt and black pepper. Serve hot, garnished with fresh cilantro.

This maple sweet potato and lentil chili is hearty, naturally sweet, and full of cozy fall flavors.

It’s a perfect one-pot meal for chilly evenings that’s both nutritious and satisfying.

Chipotle Sweet Potato and Black Bean Chili

A smoky, spicy chili featuring sweet potatoes and black beans with chipotle peppers in adobo.

This chili delivers a rich depth of flavor with a hint of heat and the natural sweetness of roasted sweet potatoes.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 2 chipotle peppers in adobo, minced
• 2 tsp smoked paprika
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute.
2. Add red bell pepper and sweet potatoes, cooking 4-5 minutes.
3. Stir in chipotle peppers, smoked paprika, cumin, and cayenne. Toast 1 minute.
4. Add black beans, diced tomatoes, and vegetable broth. Stir well.
5. Simmer on low for 25-30 minutes until sweet potatoes are tender. Season with salt and pepper.
6. Serve garnished with fresh cilantro.

This chili is smoky, hearty, and slightly sweet with a gentle heat.

Perfect for fall evenings, it warms the soul and fills the kitchen with amazing aromas.

Harvest Corn and Chicken Chili

A hearty fall chili with tender chicken, sweet corn, and warming spices.

This dish combines savory and slightly sweet flavors for a cozy autumn meal.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups chicken broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and black pepper, to taste
• Chopped green onions, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned. Remove and set aside.
2. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
3. Stir in bell pepper, corn, chili powder, smoked paprika, and cumin. Cook 2-3 minutes.
4. Return chicken to the pot, add black beans, diced tomatoes, and chicken broth. Stir.
5. Simmer 25-30 minutes until chicken is fully cooked and flavors meld. Season with salt and pepper.
6. Garnish with chopped green onions before serving.

This harvest chicken chili is hearty and flavorful, a perfect combination of sweet and savory for crisp fall nights.

Caramelized Onion and Lentil Chili

A rich vegetarian chili with deeply caramelized onions, earthy lentils, and robust spices.

Its savory-sweet profile makes it perfect for a cozy autumn dinner.

Ingredients:

• 2 tbsp olive oil
• 3 large onions, thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup brown lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-low heat. Add onions and cook slowly, stirring occasionally, for 20 minutes until caramelized.
2. Add garlic and bell pepper; cook 3 minutes.
3. Stir in smoked paprika, chili powder, cumin, and cinnamon. Toast 1 minute.
4. Add lentils, diced tomatoes, and vegetable broth. Stir well.
5. Simmer for 30-35 minutes until lentils are tender. Season with salt and pepper.
6. Garnish with fresh parsley before serving.

This chili’s caramelized onion base gives it a rich, savory depth that makes it uniquely comforting for fall evenings.

Autumn Three-Bean Chili

A colorful, hearty chili with three varieties of beans, bell peppers, and warming spices.

Packed with fiber and protein, this vegetarian chili is perfect for fall gatherings.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
2. Add bell peppers; cook 3-4 minutes.
3. Stir in chili powder, smoked paprika, and cumin; toast 1 minute.
4. Add beans, diced tomatoes, and vegetable broth. Stir well.
5. Simmer 30-35 minutes until flavors meld. Season with salt and pepper.
6. Garnish with fresh cilantro before serving.

This three-bean chili is colorful, hearty, and full of autumn flavors.

Perfect for feeding a crowd or enjoying as a filling weeknight meal.

Sweet Potato and Kale Chili

This vibrant chili combines sweet potatoes and nutrient-rich kale with beans and spices for a healthy, hearty fall meal.

Its combination of textures and flavors makes it both satisfying and comforting.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 bunch kale, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
2. Add sweet potatoes and cook 5 minutes.
3. Stir in chili powder, smoked paprika, and cumin; toast 1 minute.
4. Add black beans, diced tomatoes, and vegetable broth. Bring to a simmer and cook 20 minutes.
5. Stir in kale and cook 5-7 minutes until wilted. Season with salt and pepper.

This sweet potato and kale chili is hearty, nutritious, and packed with fall flavors.

It’s perfect as a warming, healthy meal for chilly nights.

Maple Pumpkin Turkey Chili

A lean turkey chili enhanced with pumpkin and a touch of maple syrup for natural sweetness.

This dish balances savory, sweet, and spicy notes, embodying the flavors of fall.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups chicken or vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 2 tbsp pure maple syrup
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
2. Add ground turkey and cook until browned.
3. Stir in chili powder, smoked paprika, and cinnamon; cook 1 minute.
4. Add pumpkin, diced tomatoes, kidney beans, and broth. Stir to combine.
5. Simmer 25-30 minutes on low heat. Stir in maple syrup and season with salt and pepper.

This maple pumpkin turkey chili is savory, lightly sweet, and full of warm spices, perfect for celebrating fall flavors in a hearty, satisfying meal.

Roasted Butternut Squash and White Bean Chili

A creamy, hearty vegetarian chili featuring roasted butternut squash and tender white beans.

The natural sweetness of squash complements the savory spices for a comforting fall meal.

Ingredients:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with 1 tsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. Heat remaining olive oil in a large pot over medium heat. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
3. Add red bell pepper and cook 3 minutes. Stir in spices.
4. Add roasted squash, white beans, diced tomatoes, and vegetable broth. Simmer 25-30 minutes.
5. Season with salt and pepper, garnish with parsley, and serve.

This chili is sweet, savory, and warming—the perfect cozy fall dish that satisfies both vegetarians and meat-eaters alike.

Maple Sweet Potato and Black Bean Chili

A vegan chili with tender sweet potatoes, black beans, and a hint of maple syrup for autumnal sweetness.

A filling, nutritious dish with layers of flavor.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
2. Add sweet potatoes and cook 5 minutes.
3. Stir in chili powder and smoked paprika.
4. Add black beans, diced tomatoes, vegetable broth, and maple syrup. Simmer 25-30 minutes until sweet potatoes are tender.
5. Season with salt and pepper, garnish with cilantro, and serve.

The subtle sweetness of maple and sweet potatoes balances the spice beautifully, making this chili a cozy fall favorite.

Autumn Sausage and Apple Chili

A savory-sweet chili featuring Italian sausage, crisp apples, and beans.

The combination of spices and fruit adds warmth and complexity perfect for fall evenings.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown sausage, remove, and set aside.
2. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
3. Add apples and cook 3 minutes. Stir in spices.
4. Return sausage to the pot, add beans, diced tomatoes, and broth. Simmer 25-30 minutes.
5. Season with salt and pepper, serve warm.

The apples bring a sweet contrast to the savory sausage, creating a uniquely fall chili that’s hearty and flavorful.

Roasted Root Vegetable Chili

A hearty vegetarian chili made with a mix of roasted fall root vegetables like carrots, parsnips, and turnips, with beans and warming spices.

Ingredients:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and parsnips with olive oil, salt, and pepper. Roast 25 minutes until tender.
2. Heat remaining olive oil in a large pot over medium heat. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
3. Stir in chili powder and smoked paprika.
4. Add roasted vegetables, black beans, diced tomatoes, and broth. Simmer 20-25 minutes.
5. Season with salt and pepper, garnish with fresh thyme, and serve.

The roasted root vegetables provide a natural sweetness and earthy depth, making this chili a satisfying fall meal.

Cranberry Turkey Chili

A festive fall chili featuring ground turkey, cranberries, and beans.

The tart cranberries add a seasonal twist and balance the savory spices.

Ingredients:

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

Instructions:

1. Heat olive oil in a pot over medium heat. Brown turkey, remove, and set aside.
2. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
3. Stir in chili powder and smoked paprika.
4. Return turkey to pot, add cranberries, beans, diced tomatoes, and broth. Simmer 25-30 minutes.
5. Season with salt and pepper, serve warm.

Cranberries add a tart and sweet contrast to the savory turkey and beans, making this chili perfect for a festive fall dinner.

Roasted Poblano and Sweet Corn Chili

A smoky vegetarian chili with roasted poblano peppers, sweet corn, and black beans.

The roasted peppers add depth and mild heat, perfect for autumn evenings.

Ingredients:

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

Instructions:

1. Roast poblano peppers over flame or in oven until skin blisters. Peel, remove seeds, and dice.
2. Heat olive oil in a pot over medium heat. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
3. Stir in chili powder and smoked paprika.
4. Add roasted peppers, corn, black beans, diced tomatoes, and broth. Simmer 20-25 minutes.
5. Season with salt and pepper, garnish with fresh cilantro, and serve.

This chili is smoky, slightly sweet, and full of vibrant fall flavors.

The roasted poblanos provide depth and subtle heat, making it a satisfying vegetarian option.

Spiced Pear and White Bean Chili

A unique vegetarian chili combining sweet, tender pears with creamy white beans and warming fall spices.

The pears add subtle sweetness that balances the savory ingredients perfectly.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium pears, peeled, cored, and diced
• 1 red bell pepper, diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
2. Add pears and red bell pepper, cooking 3-4 minutes until slightly softened.
3. Stir in cumin, smoked paprika, and cinnamon, toasting 1 minute.
4. Add white beans, diced tomatoes, and vegetable broth. Simmer for 25-30 minutes.
5. Season with salt and pepper, garnish with parsley, and serve.

This chili’s subtly sweet and savory flavor makes it a warm and comforting dish, perfect for crisp fall evenings.

Smoky Chipotle Beef Chili

A bold, smoky chili with ground beef and chipotle peppers for a touch of heat.

This hearty dish is ideal for those who love rich, spicy flavors in the fall.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups beef broth
• 2 chipotle peppers in adobo, minced
• 2 tsp chili powder
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• Chopped cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the ground beef, remove and set aside.
2. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
3. Stir in chili powder and smoked paprika. Toast 1 minute.
4. Return beef to the pot, add diced tomatoes, kidney beans, beef broth, and chipotle peppers.
5. Simmer 25-30 minutes, stirring occasionally. Season with salt and pepper. Garnish with cilantro before serving.

This smoky beef chili is deeply flavorful, slightly spicy, and perfect for warming up on chilly fall nights.

Roasted Carrot and Lentil Chili

A vegetarian chili featuring roasted carrots, lentils, and warming spices.

The natural sweetness of the carrots pairs beautifully with the savory lentils for a satisfying fall meal.

Ingredients:

• 2 cups carrots, peeled and diced
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup brown lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. Heat a pot over medium heat and sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
3. Stir in chili powder and smoked paprika. Toast 1 minute.
4. Add roasted carrots, lentils, diced tomatoes, and broth. Simmer 25-30 minutes until lentils are tender.
5. Season with salt and pepper. Garnish with parsley and serve.

Roasting the carrots enhances their sweetness, giving this lentil chili a deep, comforting flavor perfect for fall.

Sweet Potato and Ground Turkey Chili

A lean and hearty chili that blends ground turkey with sweet potatoes and beans. Slightly sweet, savory, and warming—ideal for autumn dinners.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups chicken broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown turkey, remove and set aside.
2. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
3. Stir in chili powder and smoked paprika. Toast 1 minute.
4. Return turkey to the pot, add sweet potatoes, black beans, diced tomatoes, and broth.
5. Simmer 25-30 minutes until sweet potatoes are tender. Season with salt and pepper.

This chili combines lean protein, vegetables, and warming spices for a hearty and satisfying autumn meal.

Autumn Kale and White Bean Chili

A healthy vegetarian chili with kale, white beans, and savory spices. This nutrient-packed dish is both hearty and full of fall flavor.

Ingredients:

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

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute.
2. Stir in chili powder and smoked paprika. Toast 1 minute.
3. Add kale, white beans, diced tomatoes, and broth. Simmer 20-25 minutes until kale is tender.
4. Season with salt and pepper. Garnish with parsley before serving.

This kale and white bean chili is hearty, healthy, and full of autumn flavors. Its balance of greens, beans, and spices makes it a perfect fall comfort food.