This cozy fall spiced chili is packed with tender beans, chunky tomatoes, and a warm blend of spices that makes it extra inviting. Perfect for chilly nights!
I love to top mine with cheese and a dollop of sour cream. Nothing beats a bowl of chili while wrapped in a blanket! Plus, it’s a great way to warm up your kitchen!
Key Ingredients & Substitutions
Ground Beef: I like using ground beef for its rich flavor, but ground turkey is a great alternative for a lighter option. You can also try ground chicken or even a plant-based substitute like lentils or chickpeas for a vegetarian chili.
Butternut Squash: This adds a lovely sweetness and texture. If you can’t find it, sweet potatoes work just as well. They both soften beautifully in the chili.
Kidney Beans: These beans are hearty and hold up well. For a different flavor, try black beans or pinto beans. Canned beans save time, but you can always use dried beans if you prefer—just soak and cook them beforehand.
Spices: The spice blend gives the chili its warmth. You can adjust the amounts based on your taste. If you like it spicier, add some cayenne pepper or chopped jalapeños as well!
How Do I Cook the Perfect Chili Without Burning It?
A common issue with making chili is ensuring everything cooks evenly without sticking or burning. Here’s how to manage it:
- Start with medium heat; this helps the onions and garlic cook without browning too quickly.
- Stir frequently, especially after adding the ground meat. This breaks it up and prevents it from clumping or sticking.
- Before adding the broth, scrape the bottom of the pot with your spoon. This lifts any flavorful bits that may have stuck during cooking.
- Let it simmer uncovered to allow steam to escape. This thickens the chili perfectly, reducing the risk of burning.
Keep an eye on it while it cooks, stirring occasionally, and adjust the heat as needed. Enjoy your delicious fall-inspired chili!
How to Make Fall Spiced Chili
Ingredients You’ll Need:
- For the Chili:
- 1 lb ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium carrot, diced
- 1 cup butternut squash, peeled and diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup beef or vegetable broth
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh cilantro for garnish (optional)
How Much Time Will You Need?
This delicious fall spiced chili will take about 15 minutes to prep and around 40 minutes to cook, giving you a total of approximately 55 minutes. It’s a quick and easy dish to whip up for a comforting meal!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and cook until it becomes soft and translucent, about 4-5 minutes. This builds the base for your chili!
2. Add More Veggies:
Next, add in the minced garlic, diced green bell pepper, and carrot. Sauté for another 3-4 minutes until the veggies start to soften. The aroma will start to fill your kitchen!
3. Cook the Meat:
Add the ground beef (or turkey) to the pot. Cook it, breaking it apart with a spoon, until it’s browned and fully cooked through. If there’s extra fat, feel free to drain some away for a healthier option.
4. Mix in the Goodness:
Once the meat is cooked, stir in the diced butternut squash, kidney beans, diced tomatoes (including their juice), tomato paste, and broth. This is where all the flavors come together!
5. Season It Up:
Add the chili powder, ground cumin, smoked paprika, ground cinnamon, ground cloves, ground allspice, salt, and pepper. Give it a good stir to combine all the ingredients evenly.
6. Simmer Away:
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 30-40 minutes. Stir occasionally until the butternut squash is tender and the chili has thickened to your liking.
7. Taste and Adjust:
Before serving, take a moment to taste your chili and adjust the seasonings as necessary. You want it just right!
8. Serve and Enjoy:
Serve your chili hot, garnished with fresh cilantro if desired. It pairs beautifully with cornbread or your favorite toppings like cheese, sour cream, or avocado!
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Can I Use Different Types of Beans?
Absolutely! While kidney beans are a classic choice, you can easily substitute them with black beans, pinto beans, or even chickpeas. Just ensure they’re drained and rinsed if using canned beans.
How Can I Make This Chili Vegetarian or Vegan?
For a vegetarian version, simply omit the ground beef and substitute it with lentils, mushrooms, or tempeh for added texture. Use vegetable broth instead of beef broth to keep it vegan!
Can I Freeze Leftover Chili?
Yes, chili freezes wonderfully! Let it cool completely, then transfer to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove or microwave.
How Can I Adjust the Spice Level?
If you prefer a spicier chili, add some chopped jalapeños or cayenne pepper while cooking. For a milder flavor, reduce the amount of chili powder or omit it altogether. You can always serve spicy sauce on the side for those who want an extra kick!
