Embrace the Season with Delicious Autumn Harvest Chili

Name: Embrace the Season with Delicious Autumn Harvest Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4

By Pam 2025-10-12 ⏱ 15 min 🔥 30 min 🍽 4

Replace pumpkin with sweet potatoes for a denser bite, or swap butternut squash for acorn squash for a nuttier flavor. For protein, add diced turkey sausage or tempeh cubes. If you prefer a milder chili, substitute chipotle powder with smoked paprika alone and add a dash of cinnamon for warmth.

Dietary Adjustments

To keep it gluten‑free, verify that any canned broth or spices are certified gluten‑free. For a vegan version, omit the cheese and use nutritional yeast as a savory garnish. Low‑carb diners can skip the corn and replace lentils with extra black beans or cauliflower rice added at the end.

Serving Suggestions

Serve the chili over warm quinoa, atop a toasted English muffin, or alongside a crisp apple‑cider slaw. A dollop of Greek yogurt or coconut crema adds cool contrast, while a side of roasted Brussels sprouts rounds out the brunch spread.

Embrace the Season with Delicious Autumn Harvest Chili

Prep: 20 mins Cook: 45 mins Servings: 6 When the first chill of autumn whispers through the windows, there’s nothing more comforting than a bowl of hearty chili…

Prep15 min

Cook30 min

Serves4

Ingredients

Main Ingredients

1 ½ cups diced pumpkin (peeled)
1 cup diced butternut squash
1 large carrot, diced

Beans & Legumes

1 ½ cups cooked black beans (or 1 can, drained)
¾ cup red lentils, rinsed

Autumn Vegetables

1 small onion, finely chopped
2 cloves garlic, minced
½ cup corn kernels (fresh or frozen)

Liquid Base

3 cups vegetable broth (low‑sodium)
¼ cup pure maple syrup

Seasonings & Garnish

2 tsp smoked paprika
1 tsp ground cumin
½ tsp chipotle powder (adjust to taste)
Salt and freshly ground black pepper, to taste
¼ cup chopped fresh cilantro (for garnish)
¼ cup crumbled feta or cotija cheese (optional)

Instructions

Building the Flavor Base

Heat the Pot. Place a large Dutch oven over medium heat and add 2 tablespoons olive oil. Once shimmering, add the chopped onion and sauté for 4‑5 minutes until translucent. The onion provides a sweet foundation that balances the chili’s heat.
Introduce Aromatics. Stir in the minced garlic, remaining smoked paprika, cumin, and chipotle powder. Cook for 30‑45 seconds, allowing the spices to release their essential oils without burning, which would create bitterness.
Combine Beans & Lentils. Add the black beans, red lentils, and corn to the pot. Mix thoroughly so the lentils coat with the aromatics, setting the stage for an even simmer.
Add Liquids. Pour in the vegetable broth and maple syrup, scraping the bottom of the pot to release any browned bits (fond). These browned bits are flavor gold, enriching the broth.
Simmer. Bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for 15 minutes, stirring occasionally. The lentils will soften and thicken the chili naturally.