Pumpkin Turkey Chili

This wholesome Pumpkin Turkey Chili is the perfect cozy meal to kick off the fall season with some seasonal flair.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 cup canned pumpkin purée
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Cooking method:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant.
  2. Add the ground turkey and cook until browned.
  3. Stir in the pumpkin purée, diced tomatoes, black beans, chili powder, cumin, salt, and pepper.
  4. Bring to a simmer and cook for 30 minutes, stirring occasionally.
  5. Serve hot, garnished with your choice of toppings.

Maple Sweet Potato Chili

Warm your soul with this Maple Sweet Potato Chili that balances sweetness and spice perfectly.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled and cubed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 2 tablespoons maple syrup
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Cooking method:

  1. In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until translucent.
  2. Add sweet potato cubes and cook until slightly tender.
  3. Stir in kidney beans, diced tomatoes, maple syrup, chili powder, smoked paprika, salt, and pepper.
  4. Let simmer on low heat for 40 minutes, stirring occasionally.
  5. Serve with a drizzle of maple syrup on top.

Black Bean and Corn Chili

Packed with flavors, this Black Bean and Corn Chili is a vegetarian delight for any fall gathering.

Ingredients:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 can (15 oz) diced tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Cooking method:

  1. Heat olive oil in a pot over medium heat, and sauté garlic, onion, and bell pepper until softened.
  2. Add black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
  3. Simmer for 30 minutes, allowing flavors to meld.
  4. Serve hot, garnished with fresh cilantro.

Smoky Chipotle Beef Chili

Add a kick to your fall meal with this Smoky Chipotle Beef Chili that's full of robust flavors.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 chipotle chili in adobo sauce, chopped
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 tablespoon smoked paprika
  • Salt and pepper to taste

Cooking method:

  1. In a pot, heat olive oil over medium heat. Add ground beef and cook until browned.
  2. Stir in onion, garlic, and chipotle chili, sautéing until fragrant.
  3. Add diced tomatoes, pinto beans, smoked paprika, salt, and pepper.
  4. Let simmer on low heat for 45 minutes.
  5. Serve with your choice of toppings.

White Chicken Chili

This White Chicken Chili is creamy and comforting, bringing a lighter twist to traditional chili.

Ingredients:

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

Cooking method:

  1. Heat olive oil in a large pot over medium heat. Add chicken, onion, and garlic, cooking until chicken is no longer pink.
  2. Add green chilies, white beans, chicken broth, oregano, salt, and pepper.
  3. Bring to a simmer and cook for 30 minutes.
  4. Serve warm, topped with shredded cheese and avocado.

Spicy Lentil Chili

For a hearty and healthy option, try this Spicy Lentil Chili that’s ideal for warming you up on cool autumn evenings.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup dry lentils, rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cumin
  • Salt and pepper to taste

Cooking method:

  1. In a pot, heat olive oil over medium heat. Add onion and garlic, cooking until tender.
  2. Stir in lentils, diced tomatoes, chickpeas, cayenne pepper, cumin, salt, and pepper.
  3. Add enough water to cover and bring to a boil. Reduce heat and simmer for 45 minutes.
  4. Serve garnished with fresh herbs.

Autumn Apple and Bacon Chili

Bring a hint of sweetness and smokiness to your fall menu with this Autumn Apple and Bacon Chili.

Ingredients:

  • 4 strips bacon, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 apple, peeled and chopped
  • 1 pound ground pork
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup apple cider
  • 1 tablespoon thyme
  • Salt and pepper to taste

Cooking method:

  1. Cook bacon in a pot over medium heat until crispy. Remove and set aside.
  2. In the bacon fat, sauté onion, garlic, and apple until softened.
  3. Add ground pork and cook until browned.
  4. Stir in white beans, apple cider, thyme, salt, and pepper. Cook for 30 minutes.
  5. Serve topped with crispy bacon.

Butternut Squash and Black Bean Chili

Enjoy a seasonal spin with this Butternut Squash and Black Bean Chili that’s both nutritious and delicious.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 teaspoon cinnamon
  • Salt and pepper to taste

Cooking method:

  1. In a large pot, heat olive oil. Add butternut squash, onion, and garlic, cooking until soft.
  2. Stir in black beans, diced tomatoes, cinnamon, salt, and pepper.
  3. Simmer for 40 minutes, stirring occasionally.
  4. Serve with a dollop of sour cream if desired.

Quinoa and Red Bean Chili

This hearty Quinoa and Red Bean Chili is a protein-packed option that’s perfect for vegetarians and meat-lovers alike.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 1 can (15 oz) red beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 tablespoon chili powder
  • Salt and pepper to taste

Cooking method:

  1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until fragrant.
  2. Add quinoa, red beans, diced tomatoes, chili powder, salt, and pepper.
  3. Pour in 2 cups of water and bring to a boil. Reduce heat and simmer for 25 minutes.
  4. Serve hot, garnished with cheese and cilantro.

Sausage and Red Pepper Chili

Indulge in this Sausage and Red Pepper Chili that combines savory sausage with the sweetness of red peppers.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 onion, chopped
  • 1 red bell pepper, sliced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 tablespoon oregano
  • Salt and pepper to taste

Cooking method:

  1. Heat olive oil in a large pot over medium heat. Add sausage, breaking it apart as it cooks until browned.
  2. Add onion and red bell pepper, sautéing until soft.
  3. Stir in diced tomatoes, cannellini beans, oregano, salt, and pepper.
  4. Simmer for 35 minutes.
  5. Serve with a sprinkle of parmesan cheese.

As a mom, dreamer, and adventurer at heart, I've embarked on the most thrilling expedition of all – raising my energetic little ones. From the early morning giggles to the late-night cuddles, each moment with my children is a treasure I hold dear. Parenthood has been my greatest teacher, shaping me into the resilient, creative, and compassionate woman I am today.