27 Flavorful Fall Hearty Chili Soup Recipes For Every Taste

As the crisp autumn air settles in, there’s nothing more comforting than a steaming bowl of hearty chili.

Fall is the perfect season to explore rich, warming flavors—from roasted vegetables and smoky spices to tender beans, savory meats, and even sweet fruits.

Whether you prefer classic chili recipes, vegetarian-friendly options, or creative twists with pumpkin, apples, or sweet potatoes, there’s a fall chili to satisfy every craving.

In this article, we’ve curated 27 fall hearty chili soup recipes that are perfect for cozy dinners, meal prep, or sharing with family and friends.

These recipes highlight the best of fall’s seasonal produce and incorporate a variety of flavors and textures to keep your autumn meals exciting and satisfying.

From sweet-and-savory pumpkin chili to protein-packed turkey and bean versions, you’ll find something to warm your soul and fill your belly.

27 Flavorful Fall Hearty Chili Soup Recipes For Every Taste

Fall is the perfect time to gather around a warm pot of chili.

These 27 hearty fall chili soup recipes bring together the best seasonal flavors, offering comforting, nutritious, and flavorful meals for every palate.

Whether you’re craving something sweet, smoky, spicy, or vegetarian-friendly, this collection ensures there’s a fall chili for everyone.

Pick your favorite, simmer a pot, and enjoy the cozy flavors of autumn in every spoonful.

Smoky Autumn Bean Chili

This Smoky Autumn Bean Chili is a warming, hearty soup perfect for crisp fall evenings.

Packed with black beans, kidney beans, and smoky chipotle peppers, it delivers deep, complex flavors that linger pleasantly with every spoonful.

Sweet bell peppers and roasted corn add texture and seasonal freshness, while a hint of cinnamon and smoked paprika creates a cozy autumn aroma.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 cup roasted corn kernels
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• Optional garnish: chopped fresh cilantro, avocado slices, or shredded cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5–6 minutes until vegetables begin to soften.
2. Stir in bell peppers and corn. Cook for another 3 minutes.
3. Add the black beans, kidney beans, diced tomatoes, and vegetable broth. Stir to combine.
4. Mix in chipotle peppers, smoked paprika, cinnamon, and cumin. Season with salt and black pepper.
5. Bring the chili to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, allowing flavors to meld together.
6. Taste and adjust seasoning if needed. Serve hot with optional garnishes.

This chili is smoky, slightly sweet, and utterly comforting—a perfect fall soup to enjoy with crusty bread or cornbread.

Its depth of flavor grows even more the next day, making it ideal for leftovers.

Harvest Turkey and Sweet Potato Chili

A hearty and protein-rich chili, this recipe combines ground turkey with sweet potatoes, white beans, and warming autumn spices.

The natural sweetness of the sweet potatoes balances the savory turkey, while a touch of apple cider vinegar brightens the flavors, creating a well-rounded fall soup that’s both satisfying and nutritious.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups chicken or vegetable broth
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon ground nutmeg
• Salt and pepper, to taste
• Optional garnish: plain Greek yogurt, chopped parsley, or shredded cheddar

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, breaking it into small pieces.
2. Add onion and garlic, sautéing for 4–5 minutes until softened.
3. Stir in cubed sweet potato, white beans, diced tomatoes, and broth.
4. Season with chili powder, smoked paprika, coriander, nutmeg, salt, and pepper. Mix well.
5. Bring to a boil, reduce heat to low, cover, and simmer for 25–30 minutes, or until sweet potatoes are tender.
6. Serve hot with optional toppings of your choice.

This chili is a balanced blend of sweet, savory, and earthy flavors, perfect for a cozy fall evening.

It’s rich, filling, and makes excellent leftovers for lunch or dinner the next day.

Autumn Three-Bean and Pumpkin Chili

This vibrant Autumn Three-Bean and Pumpkin Chili is a perfect marriage of hearty beans, smooth pumpkin, and warming spices.

The pumpkin adds subtle sweetness and creaminess without overpowering the savory base, making this chili comforting and nutritious.

Perfect for a chilly fall night, it’s packed with fiber and protein to keep you satisfied.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pumpkin puree
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• Optional garnish: pumpkin seeds, fresh cilantro, or sour cream

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Sauté for 5 minutes until softened.
2. Stir in the black beans, pinto beans, kidney beans, pumpkin puree, diced tomatoes, and vegetable broth.
3. Add chili powder, smoked paprika, cinnamon, cayenne (if using), salt, and pepper. Mix well.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally.
5. Taste and adjust seasoning as needed. Serve hot, garnished with pumpkin seeds or other preferred toppings.

This chili perfectly captures the essence of fall with its warm spices and pumpkin sweetness.

It’s hearty enough to be a meal on its own and is perfect for family dinners or meal prep for the week.

Maple-Glazed Butternut Squash Chili

This Maple-Glazed Butternut Squash Chili combines tender, caramelized butternut squash with hearty beans and a subtle touch of maple syrup.

The result is a slightly sweet yet deeply savory chili that warms you from the inside out, making it a perfect fall meal for chilly evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons pure maple syrup
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon ground cinnamon
• Salt and black pepper, to taste
• Optional garnish: toasted pumpkin seeds, fresh parsley, or a drizzle of maple syrup

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 4–5 minutes until softened.
2. Stir in cubed butternut squash and bell pepper. Cook for 5–6 minutes, allowing the squash to begin caramelizing.
3. Add the black beans, cannellini beans, diced tomatoes, and vegetable broth. Stir to combine.
4. Mix in maple syrup, smoked paprika, chili powder, cinnamon, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 25–30 minutes until squash is tender.
6. Serve hot with optional garnishes.

The gentle sweetness of the maple syrup perfectly balances the savory and smoky spices, making this chili a cozy fall favorite that pairs beautifully with warm, crusty bread.

Autumn Lentil and Sausage Chili

A protein-packed, hearty chili featuring earthy lentils, savory sausage, and fall vegetables like carrots and parsnips.

This recipe is rich, warming, and perfect for those evenings when you crave something filling but wholesome.

Ingredients:

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 parsnip, peeled and diced
• 1 cup dried green or brown lentils, rinsed
• 1 can (28 oz) diced tomatoes
• 3 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• Optional garnish: chopped fresh parsley or grated Parmesan cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sausage slices and cook until browned. Remove and set aside.
2. In the same pot, sauté onion and garlic for 3–4 minutes until fragrant.
3. Add carrots, parsnip, lentils, diced tomatoes, and broth. Stir in smoked paprika, cumin, thyme, salt, and pepper.
4. Return sausage to the pot. Bring chili to a boil, then reduce heat and simmer for 35–40 minutes, until lentils are tender and chili thickens.
5. Serve hot with optional toppings.

This chili delivers layers of flavor with every bite—the smoky sausage, earthy lentils, and sweet parsnips create a comforting, satisfying meal ideal for fall dinners.

Apple and Sweet Potato Chili

A slightly sweet and savory chili combining tender sweet potatoes, crisp apples, and hearty beans.

The natural sweetness of the apples enhances the fall flavors, while warming spices like cinnamon and smoked paprika give this soup a cozy, comforting profile.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed
• 2 tart apples, peeled and diced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• Salt and black pepper, to taste
• Optional garnish: chopped fresh cilantro or a dollop of sour cream

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes until fragrant.
2. Add sweet potato, apples, and bell pepper. Cook for 5 minutes, stirring occasionally.
3. Stir in black beans, pinto beans, diced tomatoes, and vegetable broth.
4. Add chili powder, smoked paprika, cinnamon, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat to low and simmer for 25–30 minutes, until sweet potatoes are tender.
6. Serve hot with optional garnishes.

This chili is a delightful blend of sweet and savory flavors, making it a unique fall soup that’s both nourishing and comforting.

It’s a perfect dish for chilly nights and pairs beautifully with cornbread or warm rolls.

Roasted Root Vegetable Chili

This Roasted Root Vegetable Chili celebrates the flavors of fall by featuring roasted carrots, parsnips, and sweet potatoes alongside hearty beans.

The roasting process brings out the natural sweetness of the vegetables, which blends beautifully with savory spices to create a deeply comforting and hearty chili.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste
• Optional garnish: chopped parsley, sour cream, or toasted pumpkin seeds

Instructions:

1. Preheat the oven to 400°F (200°C). Toss carrots, parsnips, and sweet potato in 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic for 4–5 minutes until fragrant.
3. Add red bell pepper and roasted vegetables. Stir in black beans, kidney beans, diced tomatoes, and vegetable broth.
4. Mix in smoked paprika, chili powder, cumin, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing flavors to meld.
6. Serve hot with optional garnishes.

The roasted vegetables give this chili a rich, earthy sweetness that pairs perfectly with the smoky spices, making it a satisfying and warming fall meal

Mushroom and Barley Chili

A robust, umami-packed chili featuring earthy mushrooms, tender barley, and a medley of fall vegetables.

This vegetarian chili is hearty enough to satisfy meat lovers and makes a nourishing, cozy meal for autumn evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (cremini or button)
• 2 medium carrots, diced
• 1 red bell pepper, diced
• 1 cup pearl barley
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• Optional garnish: fresh parsley or grated Parmesan cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes.
2. Add mushrooms, carrots, and bell pepper. Cook for 5–6 minutes until mushrooms release their moisture.
3. Stir in barley, black beans, diced tomatoes, and vegetable broth.
4. Season with smoked paprika, chili powder, thyme, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 35–40 minutes until barley is tender and chili thickens.
6. Serve hot with optional garnishes.

This chili’s earthy mushrooms and nutty barley make it a rich, hearty soup that feels indulgent yet wholesome—a perfect vegetarian fall dinner.

Spiced Pumpkin and Chickpea Chili

A cozy, protein-rich chili that pairs the creaminess of pumpkin with nutty chickpeas and warming fall spices.

Sweet and savory flavors meld beautifully, creating a comforting dish perfect for crisp autumn nights.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) pumpkin puree
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• Optional garnish: pumpkin seeds, fresh cilantro, or a dollop of yogurt

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes until fragrant.
2. Add red bell pepper and cook for 3 minutes.
3. Stir in chickpeas, pumpkin puree, diced tomatoes, and vegetable broth.
4. Season with chili powder, smoked paprika, cinnamon, cayenne (if using), salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally.
6. Serve hot with optional garnishes.

This chili combines sweet, savory, and mildly spiced flavors for a comforting fall dish.

Its creamy pumpkin base and hearty chickpeas make it nourishing and filling—a perfect one-pot meal for chilly evenings.

Apple Cider Chicken Chili

This Apple Cider Chicken Chili brings a sweet and tangy twist to traditional chili.

Tender chunks of chicken simmer in apple cider with beans, tomatoes, and warming spices, creating a comforting soup that perfectly captures the essence of fall.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups apple cider
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cinnamon
• Salt and black pepper, to taste
• Optional garnish: chopped fresh parsley or shredded cheddar

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté onion and garlic for 4–5 minutes until fragrant.
3. Add bell pepper and cook for another 3 minutes.
4. Return chicken to the pot and stir in beans, diced tomatoes, and apple cider.
5. Season with smoked paprika, chili powder, cinnamon, salt, and pepper. Mix well.
6. Bring to a boil, then reduce heat and simmer for 25–30 minutes until chicken is cooked through and flavors meld.
7. Serve hot with optional garnishes.

The apple cider adds a subtle sweetness that complements the savory chicken and beans, making this chili a unique and comforting fall dish ideal for family dinners.

Roasted Pumpkin and Sausage Chili

This chili combines roasted pumpkin with savory sausage, beans, and warm spices for a rich, hearty soup.

The roasted pumpkin adds a naturally sweet, creamy texture that balances the smoky sausage, creating the ultimate fall comfort food.

Ingredients:

• 2 tablespoons olive oil
• 1 pound Italian sausage, sliced or crumbled
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium pumpkin, peeled, cubed, and roasted
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground nutmeg
• Salt and black pepper, to taste
• Optional garnish: fresh parsley or grated Parmesan

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper, then roast for 25–30 minutes until tender.
2. Heat remaining olive oil in a large pot over medium heat. Brown sausage until cooked through. Remove and set aside.
3. Sauté onion and garlic in the same pot for 4–5 minutes.
4. Add roasted pumpkin, sausage, black beans, diced tomatoes, and broth. Stir to combine.
5. Season with smoked paprika, chili powder, nutmeg, salt, and pepper.
6. Bring to a boil, reduce heat, and simmer for 20–25 minutes to allow flavors to meld.
7. Serve hot with optional garnishes.

The combination of roasted pumpkin and savory sausage creates a rich, flavorful chili that embodies the cozy essence of fall.

Spicy Sweet Potato and Black Bean Chili

This chili is a perfect balance of sweet and spicy.

Sweet potatoes, black beans, and a medley of fall spices combine to create a hearty, satisfying soup with a kick that warms you from the inside out.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon ground cinnamon
• Salt and black pepper, to taste
• Optional garnish: chopped cilantro or avocado slices

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes until fragrant.
2. Add sweet potato and bell pepper. Cook for 5 minutes, stirring occasionally.
3. Stir in black beans, diced tomatoes, and vegetable broth.
4. Season with chili powder, smoked paprika, cayenne, cinnamon, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until sweet potatoes are tender.
6. Serve hot with optional garnishes.

This chili offers a warm, comforting combination of sweet and spicy flavors, making it a perfect fall meal to enjoy with a slice of crusty bread or cornbread.

Caramelized Onion and Lentil Chili

This hearty chili combines sweet, caramelized onions with earthy lentils and robust spices.

It’s a vegetarian-friendly fall soup that is deeply satisfying, with layers of flavor that make each spoonful comforting and warming.

Ingredients:

• 2 tablespoons olive oil
• 3 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 red bell pepper, diced
• 1 cup dried brown or green lentils, rinsed
• 1 can (28 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste
• Optional garnish: fresh parsley or a dollop of Greek yogurt

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and cook slowly for 15–20 minutes, stirring occasionally, until deeply caramelized.
2. Add garlic, carrots, and bell pepper. Sauté for 4–5 minutes until softened.
3. Stir in lentils, diced tomatoes, and vegetable broth.
4. Season with smoked paprika, chili powder, cumin, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils are tender and chili thickens.
6. Serve hot with optional garnishes.

The sweet, rich flavor of caramelized onions elevates this chili, making it a comforting fall dish that’s perfect for cozy dinners or meal prep.

Sweet Potato, Kale, and White Bean Chili

A nutrient-packed chili that combines sweet potatoes, hearty white beans, and tender kale.

This colorful fall soup is both healthy and satisfying, with a gentle sweetness balanced by warming spices.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 2 cups chopped kale
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste
• Optional garnish: shredded Parmesan or toasted pumpkin seeds

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes until fragrant.
2. Add sweet potato and bell pepper. Cook for 5 minutes, stirring occasionally.
3. Stir in white beans, diced tomatoes, and vegetable broth. Season with smoked paprika, chili powder, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20–25 minutes until sweet potatoes are tender.
5. Add chopped kale and simmer for another 5 minutes until wilted.
6. Serve hot with optional garnishes.

This chili is vibrant, hearty, and full of autumn flavors.

The kale adds a nutritious touch while the sweet potatoes create a comforting, cozy base.

Spiced Pear and Black Bean Chili

A unique fall chili with tender pears, black beans, and warming spices.

The subtle sweetness of the pears balances the savory beans and tomatoes, creating a flavorful and unexpected chili that’s perfect for seasonal dinners.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 ripe pears, peeled, cored, and diced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon ground cinnamon
• Salt and black pepper, to taste
• Optional garnish: fresh cilantro or a dollop of sour cream

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes until fragrant.
2. Add diced pears and bell pepper. Cook for 3–4 minutes, stirring occasionally.
3. Stir in black beans, diced tomatoes, and vegetable broth.
4. Season with smoked paprika, chili powder, cinnamon, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 20–25 minutes until flavors meld and pears are tender.
6. Serve hot with optional garnishes.

This chili offers a delicate balance of sweet and savory, with tender pears adding a fall-inspired twist to the classic chili experience.

Roasted Butternut Squash and Chickpea Chili

This chili features roasted butternut squash and chickpeas for a hearty, protein-rich, and slightly sweet fall soup.

Roasting the squash enhances its natural sweetness, which pairs perfectly with smoky spices and savory beans for a satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium butternut squash, peeled, cubed, and roasted
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste
• Optional garnish: toasted pumpkin seeds or fresh cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Heat remaining olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes until fragrant.
3. Add red bell pepper and cook for another 3 minutes.
4. Stir in roasted squash, chickpeas, diced tomatoes, and vegetable broth.
5. Season with smoked paprika, chili powder, cumin, salt, and pepper. Mix well.
6. Bring to a boil, then reduce heat and simmer for 20 minutes.
7. Serve hot with optional garnishes.

This chili balances sweet roasted squash with smoky spices and hearty chickpeas, making it a perfect fall comfort food.

Autumn Root Vegetable and Barley Chili

A hearty, fiber-rich chili that combines roasted root vegetables and nutty barley.

This warm, filling soup captures the essence of fall with earthy flavors, savory beans, and a comforting broth.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 parsnip, diced
• 1 medium sweet potato, cubed
• 1 cup pearl barley
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• Optional garnish: chopped parsley or grated Parmesan

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnip, and sweet potato with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Heat remaining olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes.
3. Add roasted vegetables, barley, kidney beans, diced tomatoes, and vegetable broth.
4. Season with smoked paprika, chili powder, thyme, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 30–35 minutes until barley is tender and chili thickens.
6. Serve hot with optional garnishes.

The roasted root vegetables and nutty barley make this chili rich, filling, and perfect for a chilly fall evening.

Spicy Pumpkin and Turkey Chili

A protein-packed chili combining lean ground turkey, pumpkin, and warming fall spices.

The pumpkin adds creaminess and a subtle sweetness, while the spices and turkey provide a savory, hearty flavor perfect for fall nights.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups chicken or vegetable broth
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• Salt and black pepper, to taste
• Optional garnish: chopped cilantro or shredded cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, breaking into small pieces.
2. Add onion and garlic, sautéing for 4–5 minutes until softened.
3. Stir in bell pepper, pumpkin puree, black beans, diced tomatoes, and broth.
4. Season with chili powder, smoked paprika, cinnamon, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
6. Serve hot with optional garnishes.

This chili is rich, creamy, and packed with protein, combining savory turkey with sweet pumpkin and warming spices—a perfect fall meal for dinner or leftovers.

Roasted Carrot and Red Lentil Chili

This chili features roasted carrots and red lentils, creating a naturally sweet and hearty fall soup.

The combination of earthy lentils, smoky spices, and roasted vegetables makes it a filling and flavorful dish perfect for autumn evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 pound carrots, peeled and cut into chunks
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup red lentils, rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• Salt and black pepper, to taste
• Optional garnish: fresh cilantro or a dollop of yogurt

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. Heat remaining olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes until fragrant.
3. Add roasted carrots, red lentils, diced tomatoes, and vegetable broth.
4. Season with smoked paprika, cumin, chili powder, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
6. Serve hot with optional garnishes.

The roasted carrots bring a natural sweetness that balances the savory lentils and smoky spices, making this chili a cozy, nutritious fall meal.

Sweet Potato, Apple, and Black Bean Chili

A unique autumn chili combining sweet potatoes, crisp apples, and black beans.

The sweetness of the apples and potatoes contrasts beautifully with warming spices, making this soup a flavorful and hearty fall favorite.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed
• 2 apples, peeled, cored, and diced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cinnamon
• Salt and black pepper, to taste
• Optional garnish: fresh cilantro or a dollop of sour cream

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes until fragrant.
2. Add sweet potato, apples, and bell pepper. Cook for 5 minutes, stirring occasionally.
3. Stir in black beans, diced tomatoes, and vegetable broth.
4. Season with chili powder, smoked paprika, cinnamon, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 25–30 minutes until sweet potatoes are tender.
6. Serve hot with optional garnishes.

The sweet potatoes and apples give this chili a natural sweetness that pairs wonderfully with savory beans and spices, making it a perfect cozy fall soup.

Butternut Squash, Kale, and White Bean Chili

This chili combines creamy roasted butternut squash, hearty white beans, and nutritious kale for a healthy, comforting fall soup.

The warming spices enhance the natural sweetness of the squash, creating a delicious and hearty meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium butternut squash, peeled, cubed, and roasted
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 2 cups chopped kale
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste
• Optional garnish: toasted pumpkin seeds or fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Heat remaining olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes until fragrant.
3. Add red bell pepper and roasted squash. Stir in white beans, diced tomatoes, and vegetable broth.
4. Season with smoked paprika, chili powder, cumin, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
6. Stir in chopped kale and cook for another 5 minutes until wilted.
7. Serve hot with optional garnishes.

This chili is hearty, healthy, and packed with autumn flavors.

The combination of roasted squash, kale, and white beans makes it a comforting and nourishing fall meal.

Roasted Fennel and Sweet Potato Chili

This fall chili features the aromatic sweetness of roasted fennel paired with tender sweet potatoes and hearty beans.

The subtle anise flavor of the fennel complements the earthy sweetness of the sweet potatoes, creating a warming and unique chili perfect for autumn.

Ingredients:

• 2 tablespoons olive oil
• 1 large fennel bulb, trimmed and sliced
• 1 medium sweet potato, peeled and cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste
• Optional garnish: fresh parsley or toasted pumpkin seeds

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel and sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Heat remaining olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes until fragrant.
3. Add roasted fennel and sweet potato. Stir in red bell pepper, black beans, diced tomatoes, and vegetable broth.
4. Season with smoked paprika, chili powder, cumin, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Serve hot with optional garnishes.

The roasted fennel adds a sophisticated, sweet-anise flavor that pairs beautifully with sweet potatoes and smoky spices, creating a comforting fall chili with depth and warmth.

Apple and Butternut Squash Chili

This chili blends the natural sweetness of apples and roasted butternut squash with savory beans and warming spices.

It’s a slightly sweet, slightly spicy soup that captures the essence of autumn in every bite.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled, cubed, and roasted
• 2 tart apples, peeled, cored, and diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cinnamon
• Salt and black pepper, to taste
• Optional garnish: fresh cilantro or a dollop of sour cream

Instructions:

1. Preheat oven to 400°F (200°C). Roast butternut squash cubes with 1 tablespoon olive oil, salt, and pepper for 25–30 minutes until tender.
2. Heat remaining olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes.
3. Add roasted squash, diced apples, kidney beans, diced tomatoes, and vegetable broth.
4. Season with smoked paprika, chili powder, cinnamon, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
6. Serve hot with optional garnishes.

This chili’s sweet-savory combination makes it a unique fall soup.

The tender apples and roasted squash add depth and warmth, making it comforting and flavorful.

Cider-Infused Turkey and Bean Chili

This hearty chili uses apple cider to add a subtle sweetness to tender turkey, beans, and vegetables.

The cider enhances the flavors of fall spices, creating a rich and satisfying soup perfect for cool evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups apple cider
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste
• Optional garnish: fresh parsley or shredded cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown ground turkey, breaking it into small pieces.
2. Add onion and garlic, sautéing for 4–5 minutes until softened.
3. Stir in red bell pepper, black beans, diced tomatoes, and apple cider.
4. Season with smoked paprika, chili powder, cumin, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 25–30 minutes, allowing flavors to meld.
6. Serve hot with optional garnishes.

The apple cider adds a subtle sweetness and depth to this turkey chili, making it a perfect fall dish that’s both hearty and flavorful.

Roasted Pear and White Bean Chili

This unique fall chili combines the natural sweetness of roasted pears with hearty white beans and warming spices.

The pears add a subtle, aromatic sweetness that perfectly complements the savory base, making this chili a cozy autumn treat.

Ingredients:

• 2 tablespoons olive oil
• 2 ripe pears, peeled, cored, and diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ¼ teaspoon ground cinnamon
• Salt and black pepper, to taste
• Optional garnish: fresh parsley or a dollop of Greek yogurt

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear cubes with 1 tablespoon olive oil and a pinch of salt. Roast for 15–20 minutes until slightly caramelized.
2. Heat remaining olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes until fragrant.
3. Add red bell pepper and roasted pears. Stir in white beans, diced tomatoes, and vegetable broth.
4. Season with smoked paprika, chili powder, cinnamon, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Serve hot with optional garnishes.

The roasted pears provide a subtle sweetness that balances the savory beans and spices, creating a comforting and elegant fall chili.

Autumn Root Vegetable and Chickpea Chili

This chili is loaded with roasted root vegetables and protein-rich chickpeas, creating a hearty, nutritious, and flavorful fall soup.

Earthy carrots, parsnips, and sweet potatoes roasted to perfection add depth and natural sweetness.

Ingredients:

• 2 tablespoons olive oil
• 2 medium carrots, diced
• 1 parsnip, diced
• 1 medium sweet potato, cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste
• Optional garnish: fresh parsley or toasted pumpkin seeds

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnip, and sweet potato with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Heat remaining olive oil in a large pot over medium heat. Sauté onion and garlic for 4–5 minutes until fragrant.
3. Add roasted vegetables, chickpeas, diced tomatoes, and vegetable broth.
4. Season with smoked paprika, chili powder, cumin, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
6. Serve hot with optional garnishes.

This chili’s roasted root vegetables and chickpeas create a hearty, filling, and flavorful fall soup perfect for cozy evenings.

Spiced Pumpkin, Apple, and Turkey Chili

A savory and slightly sweet fall chili featuring pumpkin, apple, and lean ground turkey.

The pumpkin provides creaminess, while apples add a subtle sweetness that balances the warming spices.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) pumpkin puree
• 2 tart apples, peeled, cored, and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 cups chicken or vegetable broth
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cinnamon
• Salt and black pepper, to taste
• Optional garnish: chopped cilantro or shredded cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown ground turkey, breaking it into small pieces.
2. Add onion and garlic, sautéing for 4–5 minutes until softened.
3. Stir in bell pepper, pumpkin puree, apples, black beans, diced tomatoes, and broth.
4. Season with chili powder, smoked paprika, cinnamon, salt, and pepper. Mix well.
5. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
6. Serve hot with optional garnishes.

This chili combines sweet and savory flavors with tender turkey and creamy pumpkin, making it a comforting and hearty fall dish perfect for dinner.