15 Easy Fall Chili Recipes You’ll Love

Fall is the season for cozy meals that warm the soul and satisfy the appetite.

Chili is a perfect dish for crisp autumn evenings, offering a blend of hearty ingredients, bold spices, and comforting warmth.

From classic beef and bean combinations to creative twists with turkey, chicken, or vegetarian options, chili is versatile and crowd-pleasing.

These 15 fall chili recipes bring out the best of seasonal flavors, featuring vegetables like pumpkin, squash, and sweet potatoes, alongside aromatic spices that evoke the essence of autumn.

Whether you’re hosting a casual dinner, meal prepping for the week, or enjoying a chilly evening with family, these recipes provide flavorful, filling, and satisfying options.

Each chili offers a unique twist, ensuring variety while keeping the heartwarming essence intact.

Get ready to explore creative and classic fall chili recipes that will make your autumn meals unforgettable.

15 Easy Fall Chili Recipes You’ll Love

Chili is more than just a meal; it’s comfort in a bowl, perfect for autumn’s chilly evenings.

These 15 fall chili recipes showcase a wide range of flavors and ingredients, from traditional beef to seasonal vegetables and spicy twists.

Whether served with cornbread, over rice, or simply on its own, each chili delivers warmth and satisfaction.

They are ideal for family dinners, casual gatherings, or cozy solo meals.

With these recipes, fall becomes even more delicious, bringing heartiness, flavor, and comfort to your table.

Classic Beef and Bean Fall Chili

This hearty chili combines tender ground beef with kidney beans, tomatoes, and warm fall spices.

Slow simmering allows flavors to meld together, creating a rich and comforting dish perfect for chilly evenings.

It’s ideal for family dinners, casual gatherings, or meal prepping for the week.

Every spoonful delivers warmth, flavor, and satisfying texture, making it a fall favorite.

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup beef broth
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper, sautéing until softened.
2. Add ground beef and cook until browned, breaking it into small pieces.
3. Stir in tomato paste, diced tomatoes, kidney beans, chili powder, smoked paprika, cumin, salt, and pepper.
4. Pour in beef broth and bring to a gentle boil. Reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
5. Taste and adjust seasonings. Serve hot with cornbread, shredded cheese, or sour cream if desired.

This chili is rich, flavorful, and deeply comforting, perfect for autumn meals.

The combination of beef, beans, and spices creates a classic fall taste everyone will love.

It’s a simple yet satisfying recipe that fills the home with warm aromas.

A hearty dish that brings both comfort and nourishment to any fall dinner.

Pumpkin and Turkey Chili

This fall-inspired chili features lean ground turkey and creamy pumpkin puree for a seasonal twist.

Sweet and earthy pumpkin complements the smoky spices, creating a balanced and comforting flavor profile.

It’s a lighter alternative to traditional beef chili without sacrificing richness or depth.

Perfect for weeknight dinners, gatherings, or meal prep, it warms the body and soul.

Ingredients:

• 1 pound ground turkey
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 cup pumpkin puree
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup chicken broth

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until tender.
2. Add ground turkey and cook until browned, breaking into small pieces.
3. Stir in pumpkin puree, black beans, diced tomatoes, chicken broth, chili powder, smoked paprika, cumin, cinnamon, salt, and pepper.
4. Reduce heat to low and simmer for 40–45 minutes, stirring occasionally to blend flavors.
5. Serve hot with a sprinkle of fresh cilantro, shredded cheese, or a dollop of Greek yogurt.

This chili combines autumn flavors with hearty protein and warming spices.

The pumpkin adds subtle sweetness while turkey keeps it lean and satisfying.

It’s a comforting, seasonal twist on classic chili perfect for fall evenings.

A flavorful, cozy dish that is both nourishing and delicious for any dinner table

Sweet Potato and Black Bean Chili

This vegetarian chili highlights roasted sweet potatoes, black beans, and smoky spices.

The natural sweetness of the potatoes balances the heat from chili powder and smoked paprika.

It’s hearty, nutritious, and perfect for a meatless fall meal.

Rich, creamy, and full of texture, it’s ideal for dinner parties or cozy weeknight dinners.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup vegetable broth

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper, and roast for 20 minutes until tender.
2. In a large pot, heat olive oil over medium heat and sauté onion, garlic, and bell pepper until softened.
3. Add roasted sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, smoked paprika, and cumin.
4. Bring to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes.
5. Serve hot with avocado slices, cilantro, or a sprinkle of cheese if desired.

This chili is hearty, nutritious, and bursting with fall flavors.

The roasted sweet potatoes add natural sweetness and creamy texture while black beans provide protein and fiber.

It’s a satisfying vegetarian dish that feels comforting and indulgent.

A perfect fall chili that’s both flavorful and wholesome for family or guests.

Chipotle Beef and Sweet Corn Chili

This chili combines tender ground beef with sweet corn and smoky chipotle peppers.

The chipotle adds a subtle heat and smoky depth, perfectly balanced by the natural sweetness of corn.

It’s hearty, warming, and perfect for a fall evening with family or friends.

Every spoonful delivers layers of flavor that feel both comforting and exciting.

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes
• 2 chipotle peppers in adobo, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup beef broth

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened.
2. Add ground beef and cook until browned, breaking into small pieces.
3. Stir in diced tomatoes, black beans, corn, chipotle peppers, smoked paprika, cumin, chili powder, salt, and pepper.
4. Pour in beef broth and bring to a boil. Reduce heat and simmer uncovered for 40–45 minutes.
5. Serve hot, garnished with shredded cheese, sour cream, or fresh cilantro.

This chili is smoky, savory, and slightly sweet, making it a crowd-pleaser.

The chipotle adds warmth without overpowering the natural flavors of beef and corn.

It’s perfect for cozy fall dinners or casual gatherings.

A hearty, flavorful chili that embodies the essence of autumn.

White Chicken Chili with Hominy and Green Chiles

This white chili features tender chicken, creamy hominy, and mild green chiles.

It’s a lighter, yet equally comforting, alternative to traditional tomato-based chili.

The combination of spices, chicken, and hominy creates a rich, flavorful bowl perfect for fall nights.

It’s ideal for casual dinners, family meals, or cozy weeknight comfort food.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (15-ounce) can hominy, drained
• 1 (15-ounce) can white beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 2 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• ½ cup sour cream (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add cubed chicken and cook until lightly browned.
3. Stir in hominy, white beans, green chiles, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 25–30 minutes until chicken is cooked through and flavors meld.
5. Serve hot, with a dollop of sour cream if desired.

This chili is creamy, mildly spiced, and packed with hearty ingredients.

The chicken and hominy provide texture and protein, while green chiles add gentle warmth.

It’s a satisfying dish that feels perfect for autumn evenings.

A comforting, flavorful chili that’s both wholesome and delicious.

Vegetarian Lentil and Butternut Squash Chili

This chili features earthy lentils and sweet roasted butternut squash for a meatless fall option.

Warm spices like cumin, smoked paprika, and chili powder enhance the natural flavors of the vegetables.

It’s hearty, nutritious, and ideal for vegetarians or anyone seeking a lighter yet filling chili.

Perfect for cozy dinners, meal prep, or fall gatherings, it satisfies every palate.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 small butternut squash, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (28-ounce) can diced tomatoes
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 3 cups vegetable broth

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper, and roast for 20 minutes until tender.
2. In a large pot, heat olive oil over medium heat and sauté onion, garlic, and bell pepper until softened.
3. Add lentils, roasted squash, diced tomatoes, vegetable broth, chili powder, smoked paprika, and cumin.
4. Bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils are tender.
5. Adjust seasoning with salt and pepper. Serve hot, optionally garnished with fresh cilantro.

The roasted butternut squash adds natural sweetness and creamy texture.

Lentils provide protein and hearty texture, making this chili filling and nutritious.

It’s a flavorful, warming vegetarian option perfect for fall.

A cozy, comforting chili that showcases seasonal produce beautifully.

Sweet Potato, Black Bean, and Chipotle Chili

This chili combines roasted sweet potatoes with black beans and smoky chipotle peppers for a flavorful autumn dish.

The natural sweetness of the sweet potatoes balances the heat from the chipotle, creating a harmonious, hearty flavor.

It’s perfect for vegetarian meals, weeknight dinners, or fall gatherings with friends and family.

Every spoonful delivers warmth, spice, and comforting texture that is satisfying and filling.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes
• 2 chipotle peppers in adobo, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup vegetable broth

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper and roast for 20 minutes until tender.
2. In a large pot, heat olive oil over medium heat and sauté onion, garlic, and bell pepper until softened.
3. Add roasted sweet potatoes, black beans, diced tomatoes, chipotle peppers, smoked paprika, chili powder, cumin, and vegetable broth.
4. Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally.
5. Serve hot, optionally garnished with cilantro, avocado, or shredded cheese.

This chili is smoky, sweet, and hearty, perfect for cool autumn evenings.

The sweet potatoes add natural sweetness while chipotle provides a smoky warmth.

It’s a filling vegetarian option that satisfies and comforts.

A flavorful, cozy chili that captures the essence of fall.

Three-Bean Fall Chili with Roasted Vegetables

This vegetarian chili features kidney, black, and pinto beans with roasted autumn vegetables.

Roasting carrots, zucchini, and bell peppers brings out their natural sweetness and deepens the chili’s flavor.

It’s hearty, fiber-rich, and ideal for cozy dinners or meal prepping for the week.

The combination of beans and vegetables provides texture, protein, and rich, comforting flavors.

Ingredients:

• 1 cup cooked kidney beans
• 1 cup cooked black beans
• 1 cup cooked pinto beans
• 2 carrots, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup vegetable broth

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, zucchini, and bell pepper with olive oil, salt, and pepper. Roast for 20 minutes until tender.
2. In a large pot, sauté onion and garlic in olive oil until softened.
3. Add roasted vegetables, all three beans, diced tomatoes, vegetable broth, chili powder, smoked paprika, and cumin.
4. Bring to a gentle boil, then simmer for 20–25 minutes. Adjust seasoning as needed.
5. Serve hot with cornbread, shredded cheese, or avocado slices.

The roasted vegetables provide natural sweetness and depth of flavor.

The combination of beans makes this chili hearty, nutritious, and filling.

It’s a perfect vegetarian fall dish that satisfies even meat-eaters.

A wholesome, flavorful chili that highlights autumn produce beautifully.

Spicy Pumpkin and Chicken Chili

This chili combines tender chicken with pumpkin puree and warming spices for a seasonal twist.

The pumpkin adds natural sweetness and creaminess while the chili and cumin provide gentle heat.

It’s hearty, comforting, and ideal for weeknight dinners or casual autumn gatherings.

Every bite delivers a balance of spice, sweetness, and rich texture that feels cozy and satisfying.

Ingredients:

• 1 pound boneless chicken breasts, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes
• 1 cup pumpkin puree
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup chicken broth

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened.
2. Add diced chicken and cook until lightly browned.
3. Stir in pumpkin puree, black beans, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper.
4. Bring to a gentle boil, then reduce heat and simmer for 30–35 minutes until chicken is fully cooked and flavors meld.
5. Serve hot, optionally garnished with cilantro or shredded cheese.

This chili combines sweet, savory, and mildly spicy flavors in every bite.

Pumpkin adds creaminess while chicken provides protein and texture.

It’s a comforting and satisfying dish for fall evenings.

A seasonal chili that’s hearty, flavorful, and perfect for cozy meals.

White Bean and Kale Chili

This chili combines creamy white beans with hearty kale for a nutritious, fall-inspired dish.

The kale adds texture and earthiness, while spices like cumin and smoked paprika create warmth.

It’s a satisfying vegetarian option that’s perfect for weeknight dinners or casual gatherings.

Every bite is rich, hearty, and comforting, making it ideal for autumn evenings.

Ingredients:

• 2 cups cooked white beans
• 1 bunch kale, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 2 cups vegetable broth

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add diced tomatoes, white beans, and vegetable broth. Stir in cumin, smoked paprika, chili powder, salt, and pepper.
3. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
4. Add chopped kale and cook another 10 minutes until tender.
5. Serve hot, optionally garnished with shredded cheese or avocado slices.

This chili is hearty, wholesome, and full of autumn flavors.

White beans provide protein and creaminess while kale adds depth and texture.

It’s a comforting, nutritious meal that feels cozy on chilly evenings.

A flavorful vegetarian chili perfect for fall family dinners.

Chipotle Sweet Potato and Quinoa Chili

This chili features roasted sweet potatoes and protein-packed quinoa with smoky chipotle peppers.

The combination creates a filling, hearty, and slightly spicy dish perfect for fall nights.

It’s a vegetarian chili that’s rich in texture and flavor while remaining wholesome and nutritious.

Every spoonful delivers warmth, spice, and the natural sweetness of roasted sweet potatoes.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked quinoa
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 2 chipotle peppers in adobo, chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup vegetable broth

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper, and roast for 20 minutes until tender.
2. In a large pot, sauté onion, garlic, and bell pepper in olive oil until softened.
3. Add roasted sweet potatoes, cooked quinoa, black beans, diced tomatoes, chipotle peppers, vegetable broth, chili powder, cumin, and smoked paprika.
4. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes.
5. Serve hot with avocado, cilantro, or a squeeze of lime.

The sweet potatoes add natural sweetness and creaminess, complementing smoky chipotle heat.

Quinoa provides protein and makes the chili hearty and filling.

It’s a satisfying vegetarian fall chili full of texture and flavor.

A wholesome, comforting dish perfect for cool autumn evenings.

Smoky Three-Meat Chili

This chili features a combination of ground beef, pork, and chorizo for a rich and robust flavor.

Smoked paprika and chipotle peppers add warmth and depth, making it ideal for hearty fall meals.

It’s perfect for family gatherings, game-day dinners, or cozy nights by the fire.

Every spoonful delivers layers of savory, smoky, and slightly spicy flavors that feel indulgent and comforting.

Ingredients:

• ½ pound ground beef
• ½ pound ground pork
• ½ pound chorizo, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup beef broth

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add ground beef, pork, and chorizo. Cook until browned, breaking ground meat into small pieces.
3. Stir in diced tomatoes, kidney beans, beef broth, smoked paprika, chili powder, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer uncovered for 45–50 minutes, stirring occasionally.
5. Serve hot with shredded cheese, sour cream, or fresh cilantro.

This chili is rich, smoky, and deeply flavorful, perfect for autumn evenings.

The combination of three meats adds complexity and hearty texture.

It’s indulgent, satisfying, and ideal for dinner parties or family meals.

A bold, robust chili that captures the heart of fall comfort food.

Autumn Harvest Chili with Pumpkin and Black Beans

This chili combines pumpkin puree, black beans, and tomatoes for a seasonal, hearty dish.

Warm spices like cumin, chili powder, and smoked paprika enhance the natural sweetness of pumpkin.

It’s vegetarian-friendly, nutrient-packed, and perfect for crisp fall evenings or casual gatherings.

Every spoonful delivers rich flavor, texture, and comforting warmth that feels like autumn in a bowl.

Ingredients:

• 1 (15-ounce) can black beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes
• 1 cup pumpkin puree
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup vegetable broth

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened.
2. Add black beans, diced tomatoes, pumpkin puree, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
3. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally.
4. Adjust seasoning to taste and serve hot with optional garnishes like cilantro, shredded cheese, or sour cream.

The pumpkin adds creaminess and subtle sweetness that balances the spices.

Black beans provide protein and texture, making this chili filling and hearty.

It’s a comforting, seasonal dish that’s perfect for fall dinners.

A vibrant, flavorful chili that celebrates the best of autumn ingredients.

Spicy Sausage and White Bean Chili

This chili features spicy sausage, creamy white beans, and a tomato base for a bold, hearty meal.

The sausage provides smoky, savory flavor while the beans add protein and texture.

It’s perfect for family dinners or entertaining guests on a crisp fall evening.

Every bite delivers a combination of spice, warmth, and comforting richness.

Ingredients:

• 1 pound spicy Italian sausage, sliced
• 1 (15-ounce) can white beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup chicken broth

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add sausage slices and cook until browned.
3. Stir in white beans, diced tomatoes, chicken broth, smoked paprika, cumin, chili powder, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30–35 minutes.
5. Serve hot, garnished with fresh parsley or shredded cheese if desired.

The spicy sausage adds depth and warmth to the chili.

White beans provide a creamy, hearty texture that balances the heat.

It’s a satisfying, bold chili perfect for fall evenings.

A flavorful, comforting dish that warms both the body and soul.

Roasted Vegetable and Lentil Chili

This chili features roasted seasonal vegetables and protein-rich lentils for a hearty, vegetarian-friendly meal.

Roasting the vegetables enhances their natural sweetness, blending beautifully with spices like cumin and chili powder.

It’s filling, flavorful, and perfect for fall weeknight dinners or casual gatherings.

Every spoonful delivers warmth, texture, and the comforting taste of autumn produce.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 carrot, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 3 cups vegetable broth

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and carrot with olive oil, salt, and pepper. Roast for 20 minutes until tender.
2. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened.
3. Add roasted vegetables, lentils, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
4. Bring to a gentle boil, then reduce heat and simmer for 30–35 minutes until lentils are tender.
5. Serve hot, optionally garnished with fresh herbs or avocado slices.

Roasted vegetables add natural sweetness and depth of flavor.

Lentils provide heartiness and protein, making this chili filling and satisfying.

It’s a wholesome, comforting vegetarian chili perfect for fall evenings.

A hearty, flavorful dish that celebrates seasonal autumn produce.