It’s that time of year again when the air gets a little crisp, the trees turn gold, and all you want is something warm simmering on the stove. And nothing screams cozy autumn vibes like a big pot of chili. But why settle for the usual when we can get creative, spooky, and fun with some fall-inspired twists? These five chili recipes are perfect for those cooler nights when you're craving something hearty but also want to keep things simple and wholesome. Grab a spoon and let’s dig into these bowls of autumn goodness!
1. Ghost Pepper Pumpkin Chili
This one’s not for the faint of heart. We’re turning up the heat with a touch of ghost pepper, balanced by the smooth sweetness of pumpkin. If you like your chili with a little kick but love that seasonal pumpkin flair, this one’s your go-to.
Ingredients:
- 1 can organic pumpkin puree
- 2 cups cooked black beans
- 1 diced ghost pepper (or use a milder pepper if you're not ready for a ghostly surprise!)
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- Salt & pepper to taste
- Vegetable broth as needed for consistency
Instructions:
- Sauté onions and garlic in a splash of broth until softened.
- Stir in the pumpkin, beans, spices, and ghost pepper. Simmer on low, adding broth as needed for desired thickness.
- Let the flavors meld for 20 minutes and adjust seasoning.
2. Wicked White Bean Chili
This is a lighter, slightly spookier twist on your traditional chili—perfect for those crisp nights when you want something hearty but not too heavy. Packed with white beans, tofu, and a squeeze of lime, it's refreshing and comforting all at once.
Ingredients:
- 2 cups cooked cannellini beans
- 1 block firm tofu, crumbled
- 1 green bell pepper, diced
- 1 jalapeño pepper, minced
- 1 cup corn kernels (fresh or frozen)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- Juice of 1 lime
- Salt & pepper to taste
- Fresh cilantro for garnish
Instructions:
- Sauté the garlic, peppers, and crumbled tofu in a bit of broth until the tofu begins to brown slightly.
- Add in beans, corn, cumin, oregano, and broth as needed. Let it simmer on low for 15-20 minutes.
- Finish with lime juice and top with fresh cilantro for that fresh, herby hit.
3. Dark Chocolate Mole Chili
This rich and complex chili uses dark chocolate for an unexpected twist. The slightly bitter chocolate paired with smoky peppers and hearty beans makes for a luxurious bowl that’ll have you coming back for more.
Ingredients:
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 small red onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cinnamon
- 1 tbsp cocoa powder or a small piece of dark chocolate (80% or higher)
- 1 dried ancho chili, rehydrated and chopped
- Salt & pepper to taste
- Fresh avocado and cilantro to top
Instructions:
- Cook the onion and garlic until softened, then add the ancho chili, beans, and spices.
- Stir in the cocoa or chocolate and let it melt into the chili, giving it that rich, deep flavor. Add broth if needed to thin it out.
- Simmer for 20-25 minutes, letting all the flavors come together. Top with avocado slices and cilantro.
4. Peanut Butter & Chili Brew Stew
A little beer, a little peanut butter—this combo might sound odd, but trust me, it’s all things delicious. The peanut butter adds a creamy richness, while the beer gives it that slow-cooked, slightly bitter undertone.
Ingredients:
- 2 cups cooked pinto beans
- 1 block tempeh, crumbled
- 1 bottle of your favorite craft beer (amber works well)
- 1 tbsp peanut butter (smooth or chunky)
- 1 red bell pepper, diced
- 1 medium carrot, diced
- 2 tsp smoked paprika
- 1 tsp chili powder
- Salt & pepper to taste
Instructions:
- Cook the tempeh, carrot, and bell pepper in a bit of broth until they begin to soften.
- Add the peanut butter, spices, and beans. Pour in the beer and let the flavors cook down together.
- Simmer for 25 minutes, stirring occasionally to keep that peanut butter from sticking. Serve with a thick slice of whole-grain bread for dipping.
5. Harvest Moon 7-Pepper Chili
This chili brings a little bit of everything—the bounty of harvest, the warmth of fall, and a medley of peppers. Each bite packs a different layer of heat and flavor, making this a fun dish to explore.
Ingredients:
- 1 can kidney beans
- 1 can chickpeas
- 1 yellow bell pepper, diced
- 1 poblano pepper, diced
- 1 jalapeño, minced
- 1 serrano pepper, minced
- 1 sweet potato, cubed
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt & pepper to taste
Instructions:
- Toss the sweet potatoes in broth and spices, letting them roast in the oven at 400°F until slightly crispy.
- In a large pot, combine the beans, peppers, and remaining spices. Add the roasted sweet potatoes and stir everything together with a splash of broth.
- Simmer on low for 20 minutes. Each bite gives you a little something different, thanks to the variety of peppers.
There you have it—five chili recipes that embrace the warmth and fun of autumn while giving you something a little different in each bowl. Whether you’re huddled around a bonfire or cozying up indoors with a book, these plant-based, no-oil recipes are a simple way to celebrate the season. Give them a try, and let us know which one is your fall favorite!
