15 Best Fall Chili Recipes

Pumpkin Turkey Chili

A unique twist on traditional chili, this Pumpkin Turkey Chili is both hearty and delicious, perfect for cozy fall evenings.

Ingredients:

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 2 cups chicken broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste

Cooking method:

1. In a large pot, heat olive oil over medium heat. Add the ground turkey, onion, and garlic, cooking until the turkey is browned.
2. Stir in the pumpkin puree, chicken broth, black beans, kidney beans, and diced tomatoes.
3. Season with chili powder, cumin, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let the chili cook for 30 minutes, stirring occasionally. Serve hot.

White Bean and Sweet Potato Chili

This White Bean and Sweet Potato Chili offers a delightful blend of flavors, combining the sweetness of potatoes with hearty beans.

Ingredients:

• 2 tablespoons olive oil
• 2 sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking method:

1. In a pot, heat olive oil over medium heat and sauté sweet potatoes, onion, and garlic until soft.
2. Add white beans, diced tomatoes, vegetable broth, paprika, and cumin to the pot.
3. Season with salt and pepper, bring to a boil, then reduce to a simmer.
4. Cook for 25 minutes, stirring occasionally, until the sweet potatoes are tender. Enjoy warm.

Smoky Chipotle Beef Chili

Infused with rich, smoky flavors, this Smoky Chipotle Beef Chili is a true autumnal delight.

Ingredients:

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (14 ounces) fire-roasted tomatoes
• 2 cups beef broth
• 1 tablespoon smoked paprika
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pot over medium heat, then brown the ground beef with the onion and garlic.
2. Add chipotle peppers, pinto beans, fire-roasted tomatoes, and beef broth to the pot.
3. Stir in smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Cook for 30 minutes, stirring occasionally, allowing flavors to meld. Serve hot.

Vegetarian Lentil Chili

A protein-packed option for plant-based eaters, this Vegetarian Lentil Chili is both nutritious and warming.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 bell pepper, diced
• 1 cup dried lentils, rinsed
• 1 can (14 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 tablespoon chili powder
• Salt and pepper to taste

Cooking method:

1. Sauté onion, garlic, carrots, and bell pepper in olive oil in a large pot over medium heat until softened.
2. Add lentils, crushed tomatoes, and vegetable broth to the pot.
3. Stir in chili powder, salt, and pepper. Bring to a boil.
4. Reduce to a simmer and cook for 35-40 minutes, until lentils are tender. Serve warm.

Chicken and White Bean Chili

This Chicken and White Bean Chili is a lighter, yet equally comforting, alternative to traditional chili recipes.

Ingredients:

• 1 pound chicken breast, diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (4 ounces) green chilies
• 2 cups chicken broth
• 1 teaspoon oregano
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot over medium heat and cook chicken until browned. Remove chicken and set aside.
2. In the same pot, sauté onion and garlic until soft.
3. Return chicken to the pot, add white beans, green chilies, and chicken broth.
4. Season with oregano, salt, and pepper. Simmer for 25 minutes. Serve warm.

Black Bean and Quinoa Chili

Packed with protein and fiber, this Black Bean and Quinoa Chili is a filling and nourishing dish for chilly days.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup quinoa, rinsed
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon chili powder
• Salt and pepper to taste

Cooking method:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
2. Add quinoa, black beans, diced tomatoes, and vegetable broth to the pot.
3. Stir in chili powder, salt, and pepper. Bring to a boil.
4. Reduce heat to simmer and cook for 30 minutes, until quinoa is cooked through. Serve hot.

Spicy Sausage and Bean Chili

For those who enjoy a kick, this Spicy Sausage and Bean Chili adds a fiery touch to the classic recipe.

Ingredients:

• 1 pound spicy sausage, casing removed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (14 ounces) crushed tomatoes
• 2 cups chicken broth
• 1 teaspoon cayenne pepper
• Salt and pepper to taste

Cooking method:

1. In a pot, heat olive oil over medium heat and cook sausage until browned.
2. Sauté onion and garlic in the same pot until soft.
3. Add kidney beans, crushed tomatoes, chicken broth, and cayenne pepper.
4. Season with salt and pepper, bring to a simmer, and cook for 25 minutes. Serve warm.

Butternut Squash and Black Bean Chili

A fall-inspired dish, Butternut Squash and Black Bean Chili combines sweet and savory flavors in a comforting bowl.

Ingredients:

• 2 tablespoons olive oil
• 1 butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cinnamon
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pot over medium heat. Sauté butternut squash, onion, and garlic until soft.
2. Add black beans, diced tomatoes, and vegetable broth to the pot.
3. Stir in cinnamon, salt, and pepper. Bring to a simmer.
4. Cook for 25-30 minutes, until flavors are melded and squash is tender. Serve hot.

Beer and Beef Chili

This Beer and Beef Chili incorporates the rich flavors of dark beer into the traditional chili base for a robust meal.

Ingredients:

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 can (12 ounces) dark beer
• 1 tablespoon canned chipotle peppers in adobo sauce, minced
• Salt and pepper to taste

Cooking method:

1. In a large pot, heat olive oil over medium heat and brown the beef with the onion and garlic.
2. Add kidney beans, diced tomatoes, and beer to the pot.
3. Stir in chipotle peppers, salt, and pepper. Bring to a simmer.
4. Cook for 40 minutes, stirring occasionally, until the chili thickens. Serve hot.

Vegan Chili with Avocado

A fresh and vibrant option, this Vegan Chili with Avocado is packed with vegetables and topped with creamy avocado slices.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) crushed tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• Salt and pepper to taste
• 1 avocado, sliced

Cooking method:

1. In a large pot, heat olive oil over medium heat. Sauté onion, garlic, zucchini, and bell pepper until soft.
2. Add black beans, chickpeas, crushed tomatoes, and vegetable broth to the pot.
3. Stir in chili powder, salt, and pepper. Bring to a simmer.
4. Cook for 30 minutes, stirring occasionally. Serve topped with avocado slices.