Nothing screams fall better than a chili, and this fall chili recipe version is loaded with all the hearty seasonal goodness. Pumpkin puree, butternut squash, beans, onion, tomato sauce, and even sweet potato for that extra touch of sweetness and comfort.
Chilis are a staple in my house and I make my hearty turkey chili or my white bean chicken chili on repeat all season long. This meatless, veggie-packed fall chili is so simple and truly a "throw in and close the lid" type of dish that fills the kitchen with the best aromas ever.
TL; DR Recipe Summary
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: Between 2-3 hours
- 😋 Taste: Savory, sweet, spicy
- 🍽️ Best Served With: This fall chili is great as is, but you can amplify the flavors of this with a side of creamy garlic herb mashed potatoes or my roasted baby potatoes.
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Trusted Tips and Key Reminders
- Chop all the vegetables in advance, that way you can just throw it all into one large pot at once rather than stopping and chopping vegetable by vegetable.
- Cook low and slow on the stovetop, or set the crockpot for a low heat. We don't want any burning!
- If you want your chili on the thicker side, keep the ingredients as is, but if you want it a little thinner, add in ½ cup of water or broth.
The Main Ingredients
- Butternut Squash - Butternut squash is a classic fall squash that almost everyone goes nuts for. It adds a creaminess and subtle sweet flavor in this chili.
- Sweet Potato - Similar to butternut squash, sweet potato is a great fall staple that I love to throw into chilis for thickening and a little sweetness.
- Beans - I chose charro beans from Siete due to the flavor profile and added heat. Feel free to use whatever beans you'd prefer!
- Onion - One diced yellow or sweet onion adds a little acid and umami flavor to the chili.
- Tomato Sauce - One 15 ounce can of tomato sauce is perfect for this chili as it's the base liquid.
- Diced Tomatoes - Diced tomatoes give texture and also acts as an additional liquid for the chili.
- Garbanzo Beans - While not traditional, garbanzo (or chickpeas) add depth of flavor, fiber, and protein.
- Garlic - Garlic cloves get throw in with all the ingredients to give more flavor.
- Seasoning - Seasonings like salt, pepper, paprika, chili powder, and coriander all come together to amplify other ingredients.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Simple Swaps and Substitutions
- You can use any type of beans you'd like for this! Kidney, great norther, black beans, or pinto work great.
- Swap out the diced tomatoes and use just tomato sauce and broth if you'd prefer to have less tomato flavor.
- Add in other vegetables like zucchini, potatoes, carrots, celery, and spice it up with some jalapeño.
How to make fall chili
Step 1: Prepare the vegetables by chopping and dicing ahead of time. Then set aside. In a large dutch oven or stock pot, pour in the butternut squash, sweet potato, garbanzo beans, onions, and garlic.
Step 2: Add the tomato sauce and diced tomatoes, stir to combine.
Step 3: Bring the chili to a medium low heat, then add in the pumpkin purée and seasonings, then stir using a wooden spoon to combine. Cover and let simmer on a low flame for 2-3 hours, until the squash is tender.
Fall Chili FAQs
Store any remaining chili in an air tight container and place in the fridge for up to 5 days.
For a chili that is too thick, simply add in ½ cup of broth or water and stir to combine. If your chili is too thin, add in 2 tablespoons of flour and stir.
Yes! You can add this chili to a freezer friendly container and store in the freezer (FLAT) for up to 2 months.
You can serve this chili over rice, mashed potatoes, or serve as is.
Here are some other super comforting and cozy recipes
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
The Best Fall Chili
Equipment
- large pot
- wooden spoon
Ingredients
- 1 medium Sweet Potato peeled and cubed
- 1 cup Butternut Squash cubed
- 1 can Beans any type
- ½ can Chickpeas
- 1 medium Onion diced
- 2 cloves Garlic minced
- 15 oz Tomato Sauce
- 1 can Diced Tomatoes
- ½ cup Pumpkin Puree
- 1 teaspoon Salt and Pepper
- 1 teaspoon Coriander
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
Instructions
- Prepare the vegetables by chopping and dicing ahead of time.
- Then set aside. In a large dutch oven or stock pot, pour in the butternut squash, sweet potato, garbanzo beans, onions, and garlic.
- Add the tomato sauce and diced tomatoes, stir to combine.
- Bring the chili to a medium low heat, then add in the pumpkin purée and seasonings, then stir using a wooden spoon to combine. Cover and let simmer on a low flame for 2-3 hours, until the squash is tender.
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