Fall harvest chili with squash and sweet potato is a vibrant, nourishing twist on traditional chili that celebrates the best vegetables of autumn. This hearty one-pot meal combines tender chunks of butternut squash and sweet potato with beans, tomatoes, and warming spices, creating a chili that’s both satisfying and packed with nutrition. The sweet vegetables balance beautifully with the savory spices and slight heat, while their natural starches help thicken the chili to a perfect consistency. Whether you make it vegetarian or add ground meat, this chili is comfort food that happens to be incredibly good for you. It’s perfect for cool fall evenings, game day gatherings, or meal prep for the week ahead. The beautiful orange color from the squash and sweet potato makes it as appealing to look at as it is to eat.
Serving Quantity: Serves 8 to 10 people
Cooking Time: 1 hour (including 20 minutes prep time and 40 minutes cooking time)
1. Ingredients for Chili Base
- One pound ground turkey, beef, or plant-based meat (optional for vegetarian)
- Two tablespoons olive oil
- One large onion, diced
- One red bell pepper, diced
- One green bell pepper, diced
- Four cloves garlic, minced
- One medium butternut squash (about 2 pounds), peeled and cubed
- Two medium sweet potatoes, peeled and cubed
- Two cans diced tomatoes (14.5 ounces each)
- One can tomato sauce (15 ounces)
- Two cans beans (15 ounces each, black, kidney, or pinto), drained and rinsed
- Two cups vegetable or chicken broth
- One can pumpkin puree (15 ounces, optional for extra thickness)
2. Ingredients for Spices and Seasoning
- Three tablespoons chili powder
- Two teaspoons ground cumin
- One teaspoon smoked paprika
- One teaspoon dried oregano
- Half teaspoon ground cinnamon
- Half teaspoon cayenne pepper (adjust to taste)
- Two teaspoons salt
- One teaspoon black pepper
- Two tablespoons maple syrup or honey
- One tablespoon apple cider vinegar
3. Ingredients for Toppings
- Shredded cheddar or pepper jack cheese
- Sour cream or Greek yogurt
- Sliced green onions
- Fresh cilantro, chopped
- Diced avocado
- Toasted pepitas (pumpkin seeds)
- Crushed tortilla chips
- Lime wedges
4. Prepare the Vegetables
Start by preparing all your vegetables, which is the most time-consuming part of this recipe. Peel the butternut squash by cutting off both ends, standing it upright, and carefully slicing down the sides with a sharp knife to remove the skin. Cut it in half lengthwise, scoop out the seeds, then cut the flesh into three-quarter inch cubes. Peel the sweet potatoes and cut them into similar-sized cubes. Uniform sizing ensures everything cooks evenly. Dice the onion and bell peppers into small pieces. Mince the garlic finely.
5. Brown the Meat (If Using)
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add one tablespoon of olive oil and let it heat until shimmering. Add the ground meat, breaking it up with a wooden spoon into small crumbles. Cook for 6 to 8 minutes, stirring occasionally, until the meat is browned and cooked through with no pink remaining. Season lightly with a pinch of salt and pepper. Use a slotted spoon to transfer the cooked meat to a bowl, leaving any rendered fat in the pot. If making vegetarian chili, skip this step.
6. Sauté the Aromatics
Add the remaining tablespoon of olive oil to the pot with the meat drippings. Add the diced onion and both bell peppers. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. The vegetables will pick up all those flavorful browned bits from the meat. Add the minced garlic and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic or it will taste bitter.
7. Toast the Spices
Add all your dried spices to the pot: chili powder, cumin, smoked paprika, oregano, cinnamon, and cayenne pepper. Stir constantly for about 1 to 2 minutes. This toasting or blooming process wakes up the essential oils in the spices and intensifies their flavors dramatically. The kitchen should smell absolutely incredible at this point with warm, earthy, slightly sweet aromas. The cinnamon adds a subtle warmth that complements the sweet vegetables beautifully without being obvious.
8. Add Squash and Sweet Potato
Add the cubed butternut squash and sweet potato to the pot. Stir everything together, coating the vegetables with the spiced aromatics. Cook for about 3 to 4 minutes, stirring occasionally. This gives the vegetables a head start on cooking and allows them to absorb some of the spice flavors. The vegetables should glisten with oil and be fragrant with all those wonderful spices.
9. Add Tomatoes and Liquids
Pour in the diced tomatoes with their juice, tomato sauce, and pumpkin puree if using. The pumpkin adds extra body and thickness while complementing the other fall vegetables. Add the drained and rinsed beans. Pour in the broth, stirring to combine everything. If you browned meat earlier, return it to the pot now. Add the salt and black pepper. Stir well, making sure to scrape the bottom of the pot to incorporate any browned bits.
10. Simmer and Cook
Bring the chili to a boil over medium-high heat. Once boiling, reduce the heat to low so the chili maintains a gentle simmer. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape. Let the chili simmer for 30 to 40 minutes, stirring every 10 minutes to prevent sticking. The chili is done when the squash and sweet potato are fork-tender and starting to break down slightly, helping to thicken the chili naturally. The flavors will meld together beautifully during this time.
11. Break Down Some Vegetables
After the simmering time, use a potato masher or the back of a wooden spoon to gently mash about a quarter of the squash and sweet potato pieces against the side of the pot. This breaks them down into the liquid, creating a naturally thick, creamy consistency without needing any additional thickeners. Leave most of the vegetable chunks intact so you still have nice texture and can see those beautiful orange pieces throughout.
12. Add Final Seasonings
Stir in the maple syrup or honey and apple cider vinegar. These final additions are what really make this chili special. The maple syrup enhances the natural sweetness of the vegetables without making the chili taste dessert-like. The vinegar adds brightness and acidity that balances all the rich, sweet flavors. Taste the chili and adjust the seasoning. Add more salt if it tastes flat, more chili powder for depth, or a pinch of sugar if it’s too acidic.
13. Check Consistency
The chili should be thick but still somewhat soupy, coating the back of a spoon. If it’s too thick, add more broth or water a quarter cup at a time until you reach your desired consistency. If it’s too thin, let it simmer uncovered for another 10 minutes to reduce and thicken. Every stove is different, and the vegetables release different amounts of moisture, so adjustments are normal. The chili will also thicken as it cools.
14. Let It Rest
Turn off the heat and let the chili rest for about 10 minutes before serving. This brief resting period allows the flavors to settle and meld even more. The chili will thicken slightly as it cools from boiling hot to just hot. During this time, you can prepare your toppings and set out bowls and spoons. The resting also makes it safer to eat immediately without burning your tongue.
15. Prepare Toppings
While the chili rests, prepare your toppings bar. Shred the cheese, chop the cilantro and green onions, dice the avocado and toss with lime juice to prevent browning, and toast the pepitas in a dry skillet for 2 to 3 minutes until fragrant. Set everything out in small bowls so people can customize their chili. The variety of toppings adds different textures and flavors that make each bowl more interesting and satisfying.
16. Serve and Top
Ladle the hot chili into individual bowls. The chili should be thick, hearty, and beautifully colored with those orange chunks of squash and sweet potato visible throughout. Let everyone add their favorite toppings. The cool sour cream and creamy avocado contrast beautifully with the warm, spiced chili. The toasted pepitas add wonderful crunch. The cheese melts into the hot chili creating gooey pockets. A squeeze of fresh lime brightens everything.
17. Serving Suggestions
This chili is hearty enough to be a complete meal on its own, but it pairs wonderfully with sides. Serve it with warm cornbread, corn muffins, or crusty bread for soaking up every drop. Tortilla chips or corn chips on the side are perfect for scooping. You can also serve it over rice, baked potatoes, or even pasta for an extra filling meal. A simple green salad or coleslaw provides nice contrast to the rich chili.
18. Storage and Meal Prep
Store leftover chili in airtight containers in the refrigerator for up to 5 days. The flavors actually improve after a day or two as they continue to develop. The chili will thicken considerably as it cools, so when reheating, add a splash of broth or water to loosen it up. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions. This chili freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
19. Variations to Try
Make this chili your own with simple additions or substitutions. Add corn kernels for extra sweetness and texture. Use acorn squash or pumpkin instead of butternut squash. Add diced apples for additional fall flavor. Stir in a handful of kale or spinach at the end for extra greens. Use white beans or chickpeas instead of kidney or black beans. Add chipotle peppers in adobo for smokiness and heat. Make it completely plant-based by omitting meat and using vegetable broth.
20. Nutrition Information Per Serving
- Calories: 315
- Total fat: 8 grams
- Saturated fat: 1.5 grams
- Cholesterol: 25 milligrams (0 if vegetarian)
- Sodium: 890 milligrams
- Total carbohydrates: 48 grams
- Dietary fiber: 12 grams
- Sugars: 12 grams
- Protein: 18 grams
21. Helpful Tips for Perfect Fall Harvest Chili
- Cut the squash and sweet potato into uniform sizes so they cook evenly at the same rate.
- Don’t skip toasting the spices in the pot before adding liquids as this intensifies their flavors.
- Let the chili simmer long enough for the vegetables to become tender and start breaking down naturally.
- Mash some of the cooked vegetables to create a naturally thick, creamy consistency without flour or cornstarch.
- Add the maple syrup and vinegar at the end for the best balance of sweet and tangy flavors.
- Make this ahead as the flavors improve significantly after sitting overnight in the refrigerator.
- Double the recipe easily as this chili freezes perfectly for future quick meals.
- Use vegetable broth and omit meat for an equally delicious vegetarian or vegan version.
- Adjust the heat level by increasing or decreasing the cayenne pepper and chili powder to your preference.
- Top with a dollop of pesto or chimichurri for an unexpected flavor twist that complements the fall vegetables.
