Autumn Chili Recipe
Fill up with this hearty Autumn Chili Recipe. Once the cooler weather hits, there’s nothing more comforting than a steaming bowl of homemade chili. Loaded with great flavor and a quick 10-minute prep time, it is the ideal comfort food.
Chili is just one of those comforting meals that can make the day a little bit better. I love the flavors and textures of this delicious chili, and how everyone can add their own variety of toppings to their bowl to make it taste just like they want.
Every year, I’ll make a pot of hearty fall chili, and we’ll eat on it for a couple of days. It feels like such a magical time of year because the leaves are turning, the air is getting crisp, and this Autumn harvest chili recipe fills our bellies full with minimal effort.
If you’re a fan of chili, be sure to try my classic Keto Chili Recipe and my White Chicken Chili Recipe for two of my other favorites.
Ingredients
- Butternut squash – Butternut squash has a natural sweetness that contrasts with the other flavors perfectly. Cube in small bite-sized chunks before adding it.
- Chicken thighs – Chicken pairs perfectly with the flavors in this fall chili. I use boneless skinless thighs.
- Yellow onion – Dice before adding.
- Sweet bell pepper – Chop into pieces before adding.
- Garlic gloves – I used minced garlic, and it gives great flavor.
- Green chilis – I use mild canned green chilies.
- Chili Seasoning Recipe – I use my homemade recipe. The star of the show for easy chili recipes like this.
- Chicken broth – Helps to cook the squash and chicken and make the base of the chili.
- Cream cheese – Use cream cheese softened to room temperature or slightly heated in a microwave. If you do not, you will end up with clumps of cream cheese in the chili.
- Heavy cream, pumpkin seeds, and cilantro – Optional, for serving.
See recipe card for quantities.
How to Make this Autumn Chili Recipe
In a large pot, add a tablespoon of oil.
Step One: Sauté the onions, peppers, and garlic until softened.
Step Two: Move the vegetables to the side of the pot. Add the chicken thighs in the middle.
Step Three: Sear the chicken on both sides.
Step Four: Add the butternut squash and broth. Cover and simmer for 10 minutes. Stir occasionally. Cook until the meat is cooked and the squash is soft.
Step Five: Once the chicken thighs are cooked, remove the chicken. Chop or shred.
Step Six: Return the cooked chicken to the chili pot.
Step Seven: Add the chili seasoning, chiles, and broth. Stir in the softened cream cheese. You can taste and add salt and pepper as needed for flavor.
Step Eight: Serve in your favorite soup bowl with a drizzle of heavy cream and a bit of pumpkin seeds and cilantro on top.
Top Tip💡
Make sure the cream cheese is softened prior to adding. This ensures it will melt and leave a smooth, creamy base to the chili.
Substitutions
- Sweet potatoes – Instead of using a winter squash, you can use chunks of sweet potato in this mixture.
- Meat – Ground beef or ground turkey are also good options.
- Vegetable broth – This can be used instead of chicken broth.
Variations
- Add beans – Some people love beans in their chili. You can add kidney beans, black beans, pinto beans, white beans, garbanzo beans, chili beans, or any other variety that you want to put into this white chili recipe.
- Add a spicy kick – Use hot green chiles to kick up the heat.
- Warm spices – Add some cinnamon or pumpkin spice for more fall flavor.
See this Instant Pot Turkey Chili for a quick and delicious dinner option.
Equipment
To make this chili recipe, you’ll want to have a large pot, a sharp knife and cutting board, and a wooden spoon for stirring.
Storage
Once you make this white chicken chili, you’ll likely have leftovers. Let the chili cool to room temperature, then store it in an airtight container and refrigerate. You can also freeze this simple chili recipe for later. To thaw, move it to the fridge.
Common Questions
Pair with some homemade corn bread for even more flavors of this game-changing recipe. It adds a subtle sweetness to the bowl of chili and makes it even more comforting to eat. You could also serve with a bowl or tortilla chips. I like to dip the chips into this white chili and eat them that way.
A big bowl of chili ranks high on my list, and toppings make it that way. Top with sour cream, hot sauce, cheddar cheese, diced onion or green onions, a little bit of lime juice, and even some crushed up crackers. It’s fun to add your own spin with a variety of toppings.
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Autumn Chili Recipe
Ingredients
- 3 cups butternut squash cubed
- 1 lb boneless skinless chicken thighs
- 1 yellow onion chopped
- 1 sweet bell pepper chopped
- 3 cloves garlic minced
- 4 oz diced green chilis I use mild
- 2 tbsp chili seasoning
- 3 cups chicken broth
- 8 oz cream cheese softened (see notes)
Toppings
- 1/4 cup heavy cream for serving
- 1/4 cup pumpkin seeds for serving
Instructions
- Heat a tablespoon of oil in a large pot.
- Cook the onion, pepper, and garlic until softened. Move to the sides of the pot.
- Sear both sides of the chicken thighs in the center of the pot.
- Add the butternut squash and the broth. Cover and simmer for 10 minutes. Stirring occasionally.
- The squash should be softened at this point. Remove the chicken and chop or shred it. Return it to the pot.
- Add the chiles, chili seasoning, and cream cheese.
- Simmer lightly for 5 minutes for the flavors to meld.
- At this point, taste and add salt and pepper as needed.
- Serve with a drizzle of heavy cream and a sprinkle of pumpkin seeds.
Notes
Nutrition
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Why does it say Cooking Time is 3 hours but the recipe says Cover and simmer for 10 minutes?
Thanks for catching that typo! I fixed it.
Looks and sounds wonderful! Question: do you use chicken thighs with bone and skin on, or skinless/boneless thighs in this recipe? It makes a difference in the flavor and length of cooking time. Thanks!
I use boneless skinless thighs.
Can’t wait to try it- it looks fabulous!
I bet this is delicious. Can’t wait to make it. Thank you for sharing.
I finally got around to making this for Mom and I. Boy o’ boy is it delicious. We thoroughly enjoyed every mouthful. Thank you for another fabulous recipe.