Chilly evenings call for a pot of something warm and satisfying, and this autumn chili delivers. It’s rich, chunky, and layered with spices, with a slight sweetness from seasonal squash and a touch of apple cider. Think of it as classic chili with a fall twist—easy to make, deeply comforting, and perfect for weeknights or game day.
You can make it mild or spicy, meaty or vegetarian, and it gets even better the next day. Grab a bowl, add your favorite toppings, and settle in.
Autumn Chili Recipe – Cozy, Hearty, and Full of Fall Flavor
Ingredients
Method
- Prep your ingredients. Dice the onion and bell pepper, mince the garlic, and cube the butternut squash into bite-sized pieces. Rinse and drain the beans.
- Brown the meat. In a large pot or Dutch oven, heat 1–2 tablespoons of olive oil over medium-high. Add the ground beef or turkey. Cook until browned, breaking it up as it cooks. Season with a pinch of salt and pepper, then transfer to a plate, leaving a bit of fat in the pot.
- Sauté the aromatics. Add the onion and bell pepper to the pot. Cook for 4–5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
- Bloom the spices. Stir in chili powder, cumin, smoked paprika, and cinnamon. Cook for 30–60 seconds to wake up the spices. If the pot looks dry, add a drizzle of oil.
- Build the base. Stir in tomato paste and cook for another minute. Add crushed tomatoes, broth, and apple cider. Scrape the bottom of the pot to release any browned bits.
- Add the hearty stuff. Return the browned meat to the pot. Add the butternut squash, beans, bay leaf, and optional chipotle or cayenne if using. Bring to a gentle simmer.
- Simmer slowly. Reduce heat to low and cook for 30–40 minutes, stirring occasionally, until the squash is tender and the chili has thickened. Add more broth if you prefer a looser consistency.
- Taste and adjust. Remove the bay leaf. Taste and adjust salt, pepper, and heat. If you want a touch more brightness, stir in a teaspoon of apple cider vinegar or a squeeze of lime.
- Serve with toppings. Ladle into bowls and finish with your favorite toppings. A dollop of Greek yogurt, sharp cheddar, and cilantro make a great combo.
Why This Recipe Works
This chili blends familiar flavors with fall produce for a balanced, cozy bowl. The combination of ground meat, beans, and butternut squash gives it great texture and keeps it filling without feeling heavy.
A splash of apple cider adds brightness and subtle sweetness, which plays well with smoky chili powder and cumin. Simmering low and slow lets everything meld, creating a hearty chili that tastes like it cooked all day—even if it didn’t.
What You’ll Need
- Olive oil: For sautéing the aromatics and browning the meat.
- Ground beef or turkey (1–1.5 pounds): Use what you prefer; turkey keeps it lighter.
- Yellow onion (1 large), diced
- Garlic (4 cloves), minced
- Red bell pepper (1), diced
- Butternut squash (3 cups), peeled and cubed (or use sweet potato).
- Crushed tomatoes (1 can, 28 oz)
- Tomato paste (2 tablespoons)
- Low-sodium beef or chicken broth (2 cups)
- Apple cider (not vinegar) (1/2 cup): Adds a fall note and gentle sweetness.
- Kidney beans (1 can, drained and rinsed)
- Black beans (1 can, drained and rinsed)
- Chili powder (2–3 tablespoons): Adjust to your heat preference.
- Ground cumin (2 teaspoons)
- Smoked paprika (1–2 teaspoons)
- Cinnamon (1/4 teaspoon): A small amount adds warmth without tasting sweet.
- Bay leaf (1)
- Salt and black pepper to taste
- Optional heat boosters: Chipotle in adobo (1 chopped pepper), cayenne (1/4 teaspoon), or hot sauce.
- Optional mix-ins: Corn (1 cup), diced carrots (1 cup), or a splash of balsamic vinegar at the end.
- Toppings: Sour cream or Greek yogurt, shredded cheddar, sliced green onions, avocado, cilantro, lime, crushed tortilla chips.
Step-by-Step Instructions
- Prep your ingredients. Dice the onion and bell pepper, mince the garlic, and cube the butternut squash into bite-sized pieces. Rinse and drain the beans.
- Brown the meat. In a large pot or Dutch oven, heat 1–2 tablespoons of olive oil over medium-high.
Add the ground beef or turkey. Cook until browned, breaking it up as it cooks. Season with a pinch of salt and pepper, then transfer to a plate, leaving a bit of fat in the pot.
- Sauté the aromatics. Add the onion and bell pepper to the pot.
Cook for 4–5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
- Bloom the spices. Stir in chili powder, cumin, smoked paprika, and cinnamon. Cook for 30–60 seconds to wake up the spices.
If the pot looks dry, add a drizzle of oil.
- Build the base. Stir in tomato paste and cook for another minute. Add crushed tomatoes, broth, and apple cider. Scrape the bottom of the pot to release any browned bits.
- Add the hearty stuff. Return the browned meat to the pot.
Add the butternut squash, beans, bay leaf, and optional chipotle or cayenne if using. Bring to a gentle simmer.
- Simmer slowly. Reduce heat to low and cook for 30–40 minutes, stirring occasionally, until the squash is tender and the chili has thickened. Add more broth if you prefer a looser consistency.
- Taste and adjust. Remove the bay leaf.
Taste and adjust salt, pepper, and heat. If you want a touch more brightness, stir in a teaspoon of apple cider vinegar or a squeeze of lime.
- Serve with toppings. Ladle into bowls and finish with your favorite toppings. A dollop of Greek yogurt, sharp cheddar, and cilantro make a great combo.
How to Store
Let the chili cool to room temperature, then transfer it to airtight containers.
It keeps well in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.
Chili often tastes even better the next day as the flavors deepen.
Health Benefits
- Protein-rich: Lean ground turkey or beef provides essential protein for muscle repair and satiety.
- Fiber-packed: Beans and squash add fiber for digestion and steady energy.
- Vitamins and antioxidants: Butternut squash, tomatoes, and peppers bring vitamin A, vitamin C, and carotenoids.
- Balanced meal: You get protein, complex carbs, and healthy fats in one bowl, especially with toppings like avocado.
- Lower sodium option: Using low-sodium broth and rinsing canned beans helps control salt levels.
Common Mistakes to Avoid
- Skipping the spice bloom: Adding spices to hot oil unlocks deeper flavor. Don’t toss them in at the end.
- Overcooking the squash: Cut it evenly and simmer just until tender so it doesn’t fall apart.
- Not seasoning in layers: Lightly salt the meat and aromatics as you go. Adjust again at the end.
- Boiling instead of simmering: A rolling boil can toughen meat and reduce liquid too fast.
Keep it to a gentle simmer.
- Making it too sweet: Use apple cider sparingly and balance with acid (lime or vinegar) if needed.
Alternatives
- Vegetarian: Skip the meat and add an extra can of beans or lentils. Use vegetable broth.
- Sweet potato swap: Replace butternut squash with diced sweet potatoes for a similar texture and sweetness.
- Pumpkin puree: Stir in 1 cup of canned pumpkin for creaminess and extra fall flavor.
- White chili twist: Use ground turkey, white beans, chicken broth, green chilies, and leave out the tomatoes. Season with cumin, coriander, and oregano.
- Slow cooker: Brown the meat and sauté aromatics first, then transfer everything to a slow cooker and cook on Low for 6–8 hours or High for 3–4 hours.
- Gluten-free and dairy-free: The base recipe is naturally gluten-free; choose toppings accordingly.
For dairy-free, skip cheese and use avocado or olive oil for richness.
- Extra veg: Add chopped kale or spinach in the last 5 minutes for color and nutrients.
FAQ
Can I make this chili ahead of time?
Yes. Chili tastes even better after a night in the fridge as the flavors meld. Reheat gently and adjust with a splash of broth if it thickens.
How can I make it spicier?
Add chipotle in adobo, an extra teaspoon of chili powder, or a pinch of cayenne.
You can also finish with hot sauce to taste.
What if I don’t have apple cider?
Use a little orange juice or extra broth with a teaspoon of brown sugar. You want a hint of sweetness and acidity, not a strong fruit flavor.
Can I use fresh tomatoes instead of canned?
Yes. Use about 6 cups of chopped ripe tomatoes.
Simmer a bit longer to cook off extra liquid and concentrate the flavor.
How do I thicken a thin chili?
Simmer uncovered for 10–15 minutes to reduce. You can also mash a few beans against the side of the pot or stir in a spoonful of tomato paste.
What toppings go best?
Sharp cheddar, Greek yogurt or sour cream, scallions, cilantro, avocado, jalapeños, lime wedges, and crushed tortilla chips are all great choices.
Can I freeze it with the squash?
Absolutely. The squash holds up well when frozen.
Thaw overnight in the fridge and reheat gently to keep the texture intact.
Is there a way to add smokiness without chipotle?
Use smoked paprika and a splash of liquid smoke (start with 1/8 teaspoon). A bit of bacon cooked with the aromatics also adds depth.
How many servings does this make?
About 6–8 servings, depending on portion size and toppings. It’s great for meal prep or feeding a crowd.
Can I cook it in an Instant Pot?
Yes.
Use Sauté to brown the meat and aromatics, add everything else, then cook on High Pressure for 12 minutes with a 10-minute natural release. Finish with seasoning adjustments.
In Conclusion
This autumn chili recipe brings the best of the season into one comforting pot. It’s flexible, forgiving, and full of flavor, with just enough sweetness from squash and cider to make it feel special. Whether you go meaty or vegetarian, mild or fiery, it’s the kind of dinner that warms you through and leaves you satisfied. Make a big batch, stash some in the freezer, and you’ve got cozy weeknight meals ready whenever you need them.
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