18 Hearty Fall Chili Recipes

When the air turns crisp and the sweaters come out, nothing beats a big pot of chili simmering on the stove. These 18 hearty fall chili recipes range from classic beef and bean to smoky turkey, creamy white chicken, and even a cozy pumpkin chili — every bowl thick, warming, and loaded with flavor.

Below you’ll find 18 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Beef & Bean Chili

The timeless pot of ground beef, kidney beans, and smoky spices every fall table needs.

Ingredients

• 2 lb ground beef
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 cans (15 oz) kidney beans, drained
• 1 can (28 oz) crushed tomatoes

Instructions

1. Brown the ground beef in a large pot over medium-high heat; drain excess fat.
2. Add the onion and garlic and cook 4 minutes until softened.
3. Stir in chili powder, cumin, and smoked paprika; toast 1 minute.
4. Add beans and crushed tomatoes; bring to a boil.
5. Reduce heat and simmer 35 minutes, stirring occasionally.
6. Season with salt and pepper; serve hot.

2. Smoky Turkey Chili

Lean ground turkey with chipotle peppers for a smoky, lighter take on the classic.

Ingredients

• 2 lb ground turkey
• 1 onion, diced
• 1 red bell pepper, diced
• 2 chipotle peppers in adobo, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) diced tomatoes

Instructions

1. Brown the ground turkey in a pot over medium-high heat; drain.
2. Add onion and bell pepper; cook 5 minutes until soft.
3. Stir in chipotle peppers, chili powder, and cumin.
4. Add black beans and diced tomatoes; bring to a simmer.
5. Cook 30 minutes on low, stirring now and then.
6. Taste and adjust salt before serving.

3. Creamy White Chicken Chili

Tender chicken, white beans, and green chiles in a silky, mildly spiced broth.

Ingredients

• 1.5 lb boneless chicken breasts
• 1 onion, chopped
• 2 cans (4 oz) diced green chiles
• 3 cans (15 oz) white beans, drained
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 4 cups chicken broth
• 1 cup sour cream

Instructions

1. Poach the chicken in the broth 20 minutes; shred and set aside.
2. Sauté the onion in the same pot until translucent.
3. Stir in green chiles, cumin, and oregano.
4. Add beans and remaining broth; simmer 20 minutes.
5. Return the shredded chicken to the pot.
6. Stir in sour cream off the heat; serve warm.

4. Vegetarian Three-Bean Chili

Kidney, black, and pinto beans simmered with fire-roasted tomatoes and warm spices.

Ingredients

• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) pinto beans, drained
• 1 onion, diced
• 1 green bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 can (28 oz) fire-roasted diced tomatoes

Instructions

1. Sauté the onion and bell pepper in olive oil for 6 minutes.
2. Add chili powder and cumin; stir 1 minute.
3. Add all three beans and the fire-roasted tomatoes.
4. Bring to a boil, then reduce to a simmer.
5. Cook 30 minutes until thickened.
6. Season with salt and serve.

5. Slow Simmer Pumpkin Chili

A velvety autumn twist — pumpkin puree melts into a rich, gently spiced chili.

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 1 can (15 oz) pumpkin puree
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) diced tomatoes

Instructions

1. Brown the beef with the onion; drain fat.
2. Stir in chili powder, cinnamon, and nutmeg; toast 1 minute.
3. Whisk in the pumpkin puree until smooth.
4. Add beans and tomatoes; bring to a simmer.
5. Cook 35 minutes on low, stirring occasionally.
6. Adjust seasoning and serve with pepitas on top.

6. Sweet Potato Black Bean Chili

Sweet roasted cubes of sweet potato balance the heat in this hearty meatless chili.

Ingredients

• 2 large sweet potatoes, cubed
• 1 onion, diced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cans (15 oz) black beans, drained
• 1 can (15 oz) diced tomatoes

Instructions

1. Roast the sweet potato cubes at 400°F for 25 minutes.
2. Meanwhile, sauté onion and bell pepper until soft.
3. Add spices and stir for 1 minute.
4. Add beans, tomatoes, and the roasted sweet potatoes.
5. Simmer 20 minutes to blend flavors.
6. Serve topped with cilantro.

7. Slow Cooker Beef Chili

Set it in the morning and come home to a thick, rich chili that tastes like it simmered all day.

Ingredients

• 2 lb beef stew meat
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 2 cans (15 oz) kidney beans, drained
• 1 can (28 oz) crushed tomatoes
• 2 cups beef broth

Instructions

1. Brown the beef stew meat in batches; transfer to the slow cooker.
2. Add onion, garlic, and spices to the slow cooker.
3. Pour in beans, tomatoes, and broth; stir.
4. Cook on LOW 7–8 hours.
5. Shred any large chunks with a fork.
6. Serve with cornbread.

8. Cincinnati-Style Chili

Cinnamon- and cocoa-spiced chili ladled over spaghetti — a Midwestern classic.

Ingredients

• 2 lb ground beef
• 1 onion, finely chopped
• 2 tbsp chili powder
• 1 tbsp ground cinnamon
• 1 tsp unsweetened cocoa powder
• 1/2 tsp ground allspice
• 1 can (15 oz) tomato sauce
• 1 lb spaghetti, cooked

Instructions

1. Brown the beef with the onion; drain fat.
2. Add chili powder, cinnamon, cocoa, and allspice.
3. Stir in tomato sauce and 2 cups water.
4. Simmer 45 minutes until thick.
5. Serve over hot spaghetti with shredded cheddar.
6. Add oysters crackers or kidney beans if desired.

9. Pork Chili Verde

Tender pork shoulder braised in a tangy tomatillo and green chile sauce.

Ingredients

• 2 lb pork shoulder, cubed
• 1 onion, chopped
• 8 tomatillos, husked and halved
• 2 poblano peppers, seeded
• 3 garlic cloves
• 1 tsp ground cumin
• 1 cup chicken broth
• 1/2 cup chopped cilantro

Instructions

1. Broil tomatillos and poblanos 10 minutes until charred.
2. Blend charred vegetables with garlic and broth.
3. Sear pork cubes in a pot until browned.
4. Pour the verde sauce over the pork; add cumin.
5. Simmer 1.5 hours until pork is tender.
6. Stir in cilantro and serve.

10. Butternut Squash Chili

Caramelized butternut squash adds natural sweetness to this cozy fall chili.

Ingredients

• 1 butternut squash, cubed
• 1 onion, diced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes

Instructions

1. Roast squash cubes at 425°F for 25 minutes until golden.
2. Sauté onion and bell pepper 6 minutes.
3. Add chili powder, cumin, and turmeric; stir 1 minute.
4. Add beans, tomatoes, and roasted squash.
5. Simmer 20 minutes.
6. Serve with a squeeze of lime.

11. Chipotle Chicken Chili

Shredded chicken in a smoky chipotle-tomato broth with corn and black beans.

Ingredients

• 1.5 lb boneless chicken thighs
• 1 onion, diced
• 2 chipotle peppers in adobo, minced
• 2 tbsp chili powder
• 1 tsp dried oregano
• 1 can (15 oz) black beans, drained
• 1 cup frozen corn
• 1 can (15 oz) diced tomatoes

Instructions

1. Brown the chicken thighs; remove from pot.
2. Sauté onion, then add chipotles, chili powder, and oregano.
3. Return chicken; add beans, corn, and tomatoes.
4. Simmer 40 minutes until chicken is tender.
5. Shred the chicken in the pot.
6. Serve with lime wedges and avocado.

12. Black Bean & Corn Chili

A quick weeknight chili where sweet corn pops against smoky black beans.

Ingredients

• 2 cans (15 oz) black beans, drained
• 2 cups frozen corn
• 1 onion, diced
• 1 green bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth

Instructions

1. Sauté onion and bell pepper 5 minutes.
2. Add chili powder and cumin; stir 1 minute.
3. Add beans, corn, tomatoes, and broth.
4. Bring to a boil, then simmer 25 minutes.
5. Mash a cup of beans to thicken.
6. Serve with tortilla chips.

13. Texas-Style No-Bean Chili

All beef, no beans — a bold, peppery chili built for purists.

Ingredients

• 2.5 lb beef chuck, cubed
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp cayenne pepper
• 1 onion, chopped
• 4 garlic cloves, minced
• 3 cups beef broth

Instructions

1. Season beef cubes with half the spices.
2. Sear in batches until deeply browned.
3. Sauté onion and garlic in the same pot.
4. Return beef; add remaining spices and broth.
5. Simmer covered 2 hours until very tender.
6. Uncover and reduce 20 minutes to thicken.

14. Protein-Packed Quinoa Chili

Fluffy quinoa bulks up this veggie chili with protein and a satisfying bite.

Ingredients

• 1 cup quinoa, rinsed
• 1 onion, diced
• 1 zucchini, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• 3 cups vegetable broth

Instructions

1. Sauté onion and zucchini 5 minutes.
2. Stir in chili powder and cumin.
3. Add quinoa, beans, tomatoes, and broth.
4. Bring to a boil; simmer 25 minutes.
5. Let stand 5 minutes to fluff the quinoa.
6. Top with avocado slices.

15. Buffalo Chicken Chili

All the tangy heat of buffalo wings stirred into a creamy, comforting chili.

Ingredients

• 1.5 lb boneless chicken breasts
• 1/2 cup buffalo hot sauce
• 1 onion, diced
• 2 celery stalks, diced
• 1 can (15 oz) white beans, drained
• 1 tsp garlic powder
• 4 cups chicken broth
• 1/2 cup crumbled blue cheese

Instructions

1. Poach chicken in broth 20 minutes; shred.
2. Sauté onion and celery until soft.
3. Add buffalo sauce and garlic powder.
4. Add beans, shredded chicken, and broth.
5. Simmer 25 minutes.
6. Stir in blue cheese and serve.

16. Hearty Lentil Chili

Earthy red lentils break down into a thick, protein-rich chili that needs no meat.

Ingredients

• 2 cups red lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth

Instructions

1. Sauté onion and carrots 6 minutes.
2. Add spices; toast 1 minute.
3. Add lentils, tomatoes, and broth.
4. Simmer 30 minutes, stirring often.
5. Add water if it gets too thick.
6. Season well and serve hot.

17. Fire-Roasted Tomato Chili

Charred, smoky fire-roasted tomatoes give this chili a deep campfire flavor.

Ingredients

• 2 cans (28 oz) fire-roasted tomatoes
• 1.5 lb ground beef
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 can (15 oz) pinto beans, drained
• 1 tbsp brown sugar

Instructions

1. Brown the beef with onion and garlic; drain.
2. Add chili powder and cumin; stir 1 minute.
3. Add fire-roasted tomatoes, beans, and brown sugar.
4. Simmer 40 minutes until thick.
5. Skim any excess fat.
6. Serve with shredded cheese and scallions.

18. Bison & Bean Chili

Lean, richly flavored bison makes this chili taste extra special.

Ingredients

• 2 lb ground bison
• 1 onion, diced
• 1 jalapeño, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes

Instructions

1. Brown the bison with onion and jalapeño; drain.
2. Add chili powder, cumin, and oregano.
3. Stir in beans and tomatoes.
4. Simmer 35 minutes on low.
5. Adjust heat with extra jalapeño if liked.
6. Serve with warm tortillas.