Trader Joe’s Harvest Chili Recipe

This hearty, warming Trader Joes Harvest Chili Recipe is made with butternut squash, black beans, and pumpkin puree and ready in 45 minutes. The rich tomato and pumpkin broth thickens perfectly as the tender chunks of squash and cauliflower simmer. I love making a big batch of this during the first chilly week of autumn.

Why This Classic Works

Recreating this seasonal favorite meant getting the broth texture exactly right. I initially tried using only diced tomatoes, but it lacked that signature autumn richness.

I quickly learned that adding a scoop of pure pumpkin puree is the secret. It thickens the chili and balances the smoky spices without making it taste like a dessert.

Trader Joes Harvest Chili Recipe Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• 1 cup cauliflower florets, chopped
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can diced tomatoes, undrained
• 1/2 cup pumpkin puree (not pie filling)
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt

How To Make Trader Joes Harvest Chili Recipe

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper, cooking for 5 minutes until soft, then stir in the garlic for 1 minute.
2. Toast the spices: Sprinkle the chili powder, cumin, smoked paprika, and salt over the vegetables. Stir constantly for 30 seconds until very fragrant.
3. Simmer the vegetables: Pour in the vegetable broth, diced tomatoes, pumpkin puree, butternut squash, and cauliflower. Stir well to dissolve the pumpkin into the broth.
4. Cook until tender: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the squash is fork-tender.
5. Add the beans: Stir in the black beans and simmer uncovered for 5 more minutes to heat through and thicken the chili.

Recipe Tips

• Cut vegetables uniformly: Chop the butternut squash into small, half-inch cubes so it cooks at the same rate as the cauliflower.
• Check your pumpkin: Make sure you use 100 percent pure pumpkin puree, not pumpkin pie filling, which contains unwanted sugar and spices.
• Adjust the heat: If you prefer a spicier chili, add a pinch of cayenne pepper or diced jalapeños with the onions.

What To Serve With Harvest Chili

A thick slice of warm, buttery cornbread is the best companion for soaking up the rich pumpkin broth. You can also top your bowl with sliced avocado, sour cream, and a handful of sharp cheddar cheese.

How To Store

Store leftover chili in an airtight container in the fridge for up to 4 days. It tastes even better the next day as the spices meld. You can freeze this chili in portions for up to 3 months.

FAQs

Can I use sweet potato instead of butternut squash?

Yes, peeled and cubed sweet potatoes make an excellent substitute and cook in about the same amount of time.

Do I need to peel the butternut squash?

Yes, the skin is too tough for chili, so peel it thoroughly before cubing.

Can I add meat to this recipe?

Absolutely. Brown a pound of ground turkey or beef before adding the onions if you prefer a meaty version.

Nutrition

• Calories: 180 kcal
• Total Fat: 3g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 650mg
• Total Carbohydrate: 32g
• Protein: 7g

Try More Recipes:

• Trader Joe’s Chili Onion Crunch Recipe
• Trader Joe’s Sweet Chili Sauce Recipe
• Trader Joes Chili Recipe

Trader Joes Harvest Chili Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Hearty, warming Trader Joes Harvest Chili Recipe loaded with butternut squash, black beans, and rich pumpkin puree. Ready in 45 minutes, this easy cozy autumn dinner tastes just like the store-bought favorite.

Ingredients

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 2 cups butternut squash, peeled and cubed

• 1 cup cauliflower florets, chopped

• 1 (15 oz) can black beans, rinsed and drained

• 1 (15 oz) can diced tomatoes, undrained

• 1/2 cup pumpkin puree (not pie filling)

• 2 cups vegetable broth

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1 tsp salt

Directions

• 1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper, cooking for 5 minutes until soft, then stir in the garlic for 1 minute.
• 2. Toast the spices: Sprinkle the chili powder, cumin, smoked paprika, and salt over the vegetables. Stir constantly for 30 seconds until very fragrant.
• 3. Simmer the vegetables: Pour in the vegetable broth, diced tomatoes, pumpkin puree, butternut squash, and cauliflower. Stir well to dissolve the pumpkin into the broth.
• 4. Cook until tender: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the squash is fork-tender.
• 5. Add the beans: Stir in the black beans and simmer uncovered for 5 more minutes to heat through and thicken the chili.