10 Fall Chili Recipes To Keep You Warm

Let’s be honest—fall isn’t just about pumpkin spice lattes and sweaters that smell like your grandma’s attic.

It’s also the season when your body starts whispering, “Hey. Can we please have something hot, hearty, and vaguely comforting that doesn’t require me to put on pants before 11 a.m.?”

I get it. I’ve been there. Wearing fuzzy socks in July just to mentally prepare for October.

And when the wind starts howling outside and your nose turns into a permanent snot rocket? You don’t need a fancy dinner. You need chili. Thick. Spicy. Smoky. Packed with flavor so deep it feels like a hug from a bear wearing a flannel shirt.

But here’s the thing: most chili recipes take forever. And who has time to babysit a pot for three hours when you’re already late for yoga class (or just really good at pretending you’ll start tomorrow)?

These 10 fall-inspired chili recipes? They’re fast. They’re cozy. And yes—they’re all vegan. No meat? No problem. The beans, lentils, and roasted veggies are doing way more heavy lifting than any ground beef ever could.

Let’s get into it. Warm hands. Full belly. Zero regrets.

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1. Smoky Black Bean & Sweet Potato Chili

This is my go-to when the first real chill hits. It smells like a campfire and tastes like home.

Ingredients:

• 2 medium sweet potatoes, diced (no need to peel)
• 1 can black beans, drained
• 1 can diced tomatoes (with juices)
• 1 tbsp smoked paprika
• 1 tsp cumin
• ½ tsp chipotle powder (adjust for heat)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup vegetable broth
• Salt & pepper to taste
• Optional toppings: avocado, cilantro, lime wedges

Instructions:

1. Heat oil in a large pot. Sauté onion until soft (~5 mins). Add garlic, cook 30 sec.
2. Toss in sweet potatoes, smoked paprika, cumin, chipotle. Stir 1 min to toast spices.
3. Pour in tomatoes, broth, and beans. Bring to a boil, then simmer 20–25 mins until potatoes are tender.
4. Season with salt and pepper. Serve with a squeeze of lime.

Pro tip: Roast the sweet potatoes first if you’ve got 15 extra minutes. Caramelized = next-level.

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2. Butternut Squash & Lentil Chili (Creamy Without Cream)

You won’t believe this is dairy-free. It’s velvety. It’s autumn in a bowl.

Ingredients:

• 2 cups cubed butternut squash (frozen works!)
• 1 cup red lentils (they break down = creamy texture)
• 1 can crushed tomatoes
• 1 small shallot, minced
• 1 tsp ground coriander
• ½ tsp cinnamon (yes, really—it’s magic)
• 1 tbsp maple syrup
• 2 cups vegetable broth
• 1 tbsp apple cider vinegar
• Salt & pepper

Instructions:

1. In a pot, sauté shallot for 2 mins.
2. Add squash, lentils, tomatoes, broth, coriander, cinnamon, and maple syrup.
3. Simmer 20–25 mins until lentils dissolve and squash is soft.
4. Stir in vinegar right before serving. Taste. Adjust salt.

This one makes my cat stare at me like I’m holding a gourmet treat. He’s not wrong.

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3. Pumpkin Spice Chili (Yes, Really)

Before you roll your eyes—hear me out.

Pumpkin isn’t just for pies. It adds natural sweetness, body, and a hint of earthiness that makes this chili feel like a warm blanket.

Ingredients:

• 1 cup pure pumpkin purée (not pie filling!)
• 1 can kidney beans
• 1 can pinto beans
• 1 tbsp chili powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp allspice
• 1 small onion, diced
• 2 cloves garlic
• 1 tbsp olive oil
• 1 cup vegetable broth
• 1 tbsp cocoa powder (deepens flavor, trust me)

Instructions:

1. Sauté onion and garlic in oil until fragrant.
2. Add pumpkin, beans, broth, spices, and cocoa powder.
3. Simmer 15–20 mins. Let flavors marry.

Top with toasted pepitas. I swear, it’s like Thanksgiving soup fell in love with taco night.

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4. Fire-Roasted Tomato & White Bean Chili

Simple. Elegant. Perfect for when you want comfort without the mess.

Ingredients:

• 2 cans fire-roasted diced tomatoes
• 2 cans white beans (cannellini or great northern)
• 1 small jalapeño, seeded & minced (optional)
• 1 tsp dried oregano
• ½ tsp fennel seeds
• 1 clove garlic, minced
• 1 tbsp olive oil
• ½ cup vegetable broth
• Fresh basil or parsley to finish

Instructions:

1. Heat oil. Add garlic and fennel seeds. Cook until fragrant (~1 min).
2. Pour in tomatoes and broth. Simmer 10 mins.
3. Stir in beans. Heat through.
4. Garnish with fresh herbs.

This one’s my “I didn’t cook” meal that somehow looks like I did. People ask if I used a slow cooker. Nope. Just a pot. And confidence.

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5. Mushroom & Barley Chili (Umami Bomb)

If you love mushrooms like I do—this is your soul food.

Ingredients:

• 1 cup pearl barley (rinsed)
• 3 cups sliced mixed mushrooms (cremini, shiitake, oyster)
• 1 can diced tomatoes
• 1 can kidney beans
• 1 small onion, diced
• 2 cloves garlic
• 1 tbsp soy sauce
• 1 tsp thyme
• ½ tsp rosemary
• 3 cups vegetable broth
• 1 tbsp tomato paste

Instructions:

1. Sauté onion and mushrooms in a pot until browned (~8 mins).
2. Add garlic, tomato paste, soy sauce, thyme, rosemary. Stir 1 min.
3. Add barley, tomatoes, beans, broth.
4. Simmer 30–35 mins until barley is tender.

Barley gives it a chewy, rustic texture. Like eating a forest in a bowl. In the best way.

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6. Apple & Chipotle Chili

Sweet. Smoky. Slightly unexpected. And weirdly addictive.

Ingredients:

• 1 medium apple, peeled & grated (Fuji or Honeycrisp work best)
• 1 can dark red kidney beans
• 1 can diced tomatoes
• 1 canned chipotle in adobo, minced + 1 tsp sauce
• 1 tsp ground cumin
• ½ tsp cinnamon
• 1 small onion, diced
• 2 cloves garlic
• 1 tbsp olive oil
• 1 cup vegetable broth

Instructions:

1. Sauté onion and garlic until soft.
2. Add grated apple, chipotle, sauce, cumin, cinnamon. Stir 1 min.
3. Pour in tomatoes, beans, broth. Simmer 20 mins.

The apple mellows the heat and adds a subtle tartness. I made this once for a skeptic friend. She asked for the recipe… then ate two bowls.

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7. Cauliflower & Chickpea Chili (Low-Carb Cozy)

For those days when carbs are off the table but warmth is non-negotiable.

Ingredients:

• 1 head cauliflower, riced or finely chopped
• 1 can chickpeas
• 1 can diced tomatoes
• 1 tbsp smoked paprika
• 1 tsp cumin
• ½ tsp coriander
• 1 small onion, diced
• 2 cloves garlic
• 1 tbsp coconut oil
• 1 cup vegetable broth
• Handful of kale, chopped

Instructions:

1. Sauté onion and garlic in oil until translucent.
2. Add cauliflower and spices. Cook 5 mins to soften.
3. Add tomatoes, chickpeas, broth. Simmer 15 mins.
4. Stir in kale at the end. Cook 2 more mins.

It’s hearty enough to fool anyone. And the kale? Adds color, crunch, and a little green guilt-free virtue.

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8. Tex-Mex Quinoa Chili (High-Protein Power Bowl)

When you want protein that doesn’t come from a cow—but still packs a punch.

Ingredients:

• 1 cup uncooked quinoa (rinsed well)
• 1 can black beans
• 1 can corn (drained)
• 1 can diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp oregano
• 1 small bell pepper, diced
• 2 cloves garlic
• 1 tbsp olive oil
• 2 cups vegetable broth

Instructions:

1. In a pot, heat oil. Sauté bell pepper and garlic for 3 mins.
2. Add quinoa, toast 1 min (stirring).
3. Pour in broth, tomatoes, beans, corn, spices.
4. Bring to boil, reduce heat, cover, simmer 15 mins.

Fluffy, grainy, satisfying. Great for meal prep. I eat mine cold the next day. Still delicious.

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9. Red Wine & Bean Chili (Adult Version)

Because sometimes you just need a glass of wine… and then you remember you’re making dinner.

Ingredients:

• 1 bottle (750ml) dry red wine (Cabernet or Merlot)
• 2 cans kidney beans
• 1 can crushed tomatoes
• 1 onion, diced
• 3 cloves garlic
• 2 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 1 tsp dried rosemary
• 1 tsp smoked paprika
• 1 tbsp olive oil

Instructions:

1. Heat oil. Sauté onion and garlic until golden.
2. Stir in tomato paste, cook 1 min.
3. Pour in wine. Let it bubble hard for 5–7 mins—burn off the alcohol, concentrate flavor.
4. Add tomatoes, beans, vinegar, rosemary, paprika. Simmer 20 mins.

Don’t skip the wine reduction. That’s where the magic happens. This one tastes expensive. Even though you spent $12.

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10. Maple-Braised Tempeh Chili (Savory-Sweet Magic)

Tempeh gets a bad rap. This recipe will change your mind.

Ingredients:

• 1 block tempeh, crumbled
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tsp liquid smoke
• 1 can black-eyed peas
• 1 can diced tomatoes
• 1 small onion, diced
• 2 cloves garlic
• 1 tbsp olive oil
• 1 tsp cumin
• ½ tsp cinnamon
• 1.5 cups vegetable broth

Instructions:

1. In a bowl, toss tempeh with maple syrup, soy sauce, and liquid smoke. Let sit 5 mins.
2. Heat oil in pot. Sauté onion and garlic.
3. Add tempeh mixture. Cook 5 mins until slightly crisp.
4. Add rest of ingredients. Simmer 15 mins.

It’s smoky. It’s sticky-sweet. It’s the kind of chili that makes people say, “Wait… is this vegan?”

Then they lick their spoon.

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Final Thoughts

Fall doesn’t have to mean boring soups and sad salads.

These 10 chilis? They’re bold. They’re easy. They’re packed with seasonal flavors that make your kitchen smell like a cabin in the woods.

No slow cooker? No problem.
No meat? Doesn’t matter.
No time? We’ve got you covered—with recipes under 30 minutes.

Pick one. Make it tonight. Eat it while wrapped in a blanket. Watch a movie. Let the steam fog up the window.

And if someone asks what’s for dinner? Just smile. Say, “Chili.”

Watch them sigh. Then beg for seconds.

Because nothing says “I care” quite like a warm bowl of chili on a chilly evening.

Now go. Grab a pot. Turn up the heat.

Your future self will thank you. 🍂🔥