There’s nothing like a big bowl of chili on a cold fall day. No matter where you are, a bowl of hearty chili can make you feel cozy, nostalgic and comforted with every bite. We’ve updated our favorites with some unique flavors and tastes!
You can’t beat traditional chili, but sometimes you need a little variety. That’s why we love these unique and delicious recipes, from butternut squash vegan chili to chocolate chili, each bite is fresh and incredible!
1
Chocolate chili recipe
Serves about 4
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 cup diced onions
- 1 clove garlic, minced
- 3 sweet peppers, chopped
- 3/4 pound lean ground beef
- 1-1/2 tablespoons honey
- 2 tablespoons unsweetened cocoa powder
- 1 (15 ounce) can kidney beans, drained
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup low-sodium vegetable broth
- 2 ounces dark chocolate chips
- 1-1/2 tablespoons crushed red pepper
- Salt and pepper to taste
Directions:
- Heat the olive oil in a large Dutch oven over medium heat. Add onion and garlic and cook until translucent, about 2 minutes. Add in peppers and ground beef. Break the mixture up with a spatula and cook on medium until meat is browned.
- Stir in the honey, cocoa powder, kidney beans, diced tomatoes, vegetable broth, chocolate chips and crushed red pepper. Mix in salt and pepper.
- Reduce heat to low and simmer, covered, for 15 minutes, or until thick. Add salt and pepper to taste.
2
Butternut squash and apple chili recipe
Serves 7-8
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 3 cups chopped butternut squash
- 1 large apple, chopped
- 1 small onion, chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cans (28 ounces) white cannellini beans, drained
- 2 tablespoons honey
- 2 tablespoons chili powder
- 1 teaspoon cardamon
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon pepper
Directions:
- Heat the olive oil in a large Dutch oven over medium heat. Add onion and cook until translucent, about 2 minutes. Add the squash and apple, heat, about 6-8 minutes, or until crisp-tender.
- Stir in the diced tomatoes, beans, honey, chili powder, cardamon, salt and pepper. Reduce heat to low, cover, and heat for about 30 minutes.
3
Chunky (vegetarian) pumpkin chili recipe
Serves about 8
Ingredients:
- 1 medium onion, chopped
- 4 cloves garlic, sliced
- 1 tablespoon olive oil
- 2-3/4 cups vegetable broth
- 1/4 cup dry red wine
- 30 ounces (2 15-ounce cans) black beans, drained and rinsed
- 14 ounces Gimme Lean beef style
- 15 ounces pumpkin puree
- 1 can (14-1/2 ounces) diced tomatoes, not drained
- 1 tablespoon chili powder
- 2 tablespoons Italian seasoning
- Liberal dashes of salt and pepper
Directions:
- Heat oil in a large pan. Add onions and cook until fragrant and soft, about 4 minutes. Remove from heat and pour into the basin of a slow cooker.
- Add vegetarian beef and break up with a spatula. Pour in broth, wine, black beans, diced tomatoes and pumpkin. Stir to mix up the ingredients. Sprinkle in salt, pepper, chili powder and Italian seasoning.
- Set the slow cooker to low and cook for 6 to 8 hours.
More fall recipes
Fall harvest vegetable pizza
Healthy fall desserts
Low carb soup recipes for fall
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