5 Fall Recipes That Cost Less Than $5 Per Meal You’ll Crave All Season

By Brandon D / September 26, 2025

Cozy, budget-friendly, and wildly delicious? Yes, you can have all three. These five fall recipes use smart pantry staples and seasonal produce to keep costs down while still delivering big comfort-food energy. Whether you’re feeding one or a hungry crew, each dish clocks in under $5 per serving without skimping on flavor or satisfaction. Ready to cook like a thrifty kitchen wizard? Let’s go.

1. Smoky Pumpkin Black Bean Chili That Warms You From the Inside Out

This chili is thick, hearty, and subtly sweet thanks to pumpkin purée. It’s the kind of bowl you want on a chilly weeknight—super filling, naturally creamy, and loaded with protein and fiber. Bonus: it tastes even better the next day.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 (15-ounce) can pumpkin purée (not pie filling)
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 2 cups vegetable broth (or water + bouillon)
• 1 teaspoon salt, plus more to taste
• Black pepper, to taste
• Optional toppers: sour cream or yogurt, sliced scallions, shredded cheese, hot sauce

Instructions:

1. Warm the olive oil in a large pot over medium heat. Add onion and bell pepper; cook 5–6 minutes until softened.
2. Stir in garlic, chili powder, cumin, smoked paprika, and oregano. Toast the spices for 30 seconds until fragrant.
3. Add pumpkin purée, black beans, diced tomatoes, and broth. Stir well, then season with salt and pepper.
4. Bring to a simmer, then reduce heat to low. Cook uncovered 20–25 minutes, stirring occasionally, until thickened.
5. Taste and adjust seasoning. If you like heat, finish with a splash of hot sauce.

Serve with cornbread, over rice, or with tortilla chips for crunch. Want to stretch it? Add a cup of frozen corn or diced sweet potato. Pro tip: freeze individual portions for emergency cozy meals—future you will be thrilled.

2. Sheet-Pan Maple Dijon Sausage & Apple Supper That Practically Cooks Itself

This is the easiest fall dinner around: sweet apples, hearty potatoes, and savory sausage tossed in a tangy maple-Dijon glaze. It’s a one-pan situation, which means minimal dishes and maximum weeknight joy.

Ingredients:

• 12 ounces smoked sausage or kielbasa, sliced into 1/2-inch rounds
• 1 pound baby potatoes (or russets), cut into 1-inch chunks
• 2 crisp apples (like Gala or Honeycrisp), sliced into wedges
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup (or honey)
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. In a small bowl, whisk olive oil, Dijon, maple syrup, vinegar, thyme, salt, and pepper.
3. Toss potatoes and onion with half the dressing. Spread on the pan and roast 15 minutes.
4. Remove pan, add sausage and apples, and drizzle with remaining dressing. Toss directly on the pan.
5. Roast 15–18 more minutes, stirring once, until potatoes are tender and edges are caramelized.

Shower with chopped parsley if you have it. Serve with a simple green salad or steamed green beans. Swap ideas: use sweet potatoes instead of regular potatoes, or brussels sprouts instead of onion. If you’re feeding a crowd, double it—just use two pans so everything roasts instead of steams.

3. Creamy Mushroom Barley Risotto (No Constant Stirring Required)

All the cozy, creamy vibes of risotto with sturdy, nutty barley that won’t break the bank. It’s earthy, comforting, and satisfying enough to be the whole meal. And nope—you don’t need to stir it endlessly.

Ingredients:

• 2 tablespoons butter (or olive oil)
• 1 pound mushrooms (cremini or button), sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pearl barley, rinsed
• 1/2 cup dry white wine (optional; sub broth)
• 4 cups vegetable or chicken broth, warmed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, plus more to taste
• Black pepper, to taste
• 1/3 cup grated Parmesan (optional but lovely)
• 2 tablespoons chopped parsley (optional)

Instructions:

1. Melt butter in a deep skillet or pot over medium heat. Add mushrooms and cook 6–8 minutes until browned; remove and set aside.
2. In the same pot, add onion with a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.
3. Add barley and toast 1–2 minutes. Pour in wine (if using) and cook until mostly absorbed.
4. Stir in warm broth, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook 25–30 minutes, stirring 2–3 times, until barley is tender and creamy. If it looks dry, splash in more broth or water.
5. Fold in the mushrooms and Parmesan. Taste and adjust seasoning. Finish with parsley.

Serve with a squeeze of lemon to brighten it up and a simple arugula salad. Want it creamier? Stir in a spoonful of cream cheese at the end (seriously, it’s magic). If you’re vegan, skip the Parmesan and add a drizzle of good olive oil.

4. Golden Turmeric Lentil Soup With Lemon That Feels Like a Hug

This sunny soup turns pantry staples into something special. Red lentils break down into a silky, velvety texture, while turmeric and cumin bring cozy depth. The bright squeeze of lemon at the end wakes everything up.

Ingredients:

• 2 tablespoons olive oil
• 1 medium carrot, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander (optional)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth (or water + bouillon)
• 1 bay leaf (optional)
• 1 teaspoon salt, plus more to taste
• Black pepper, to taste
• Juice of 1/2 lemon, plus wedges for serving
• Plain yogurt or coconut milk for swirl (optional)

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté carrot and onion 5 minutes until softened.
2. Add garlic, cumin, turmeric, and coriander; cook 30 seconds to bloom the spices.
3. Stir in lentils, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
4. Cook 18–22 minutes, stirring occasionally, until lentils are soft and the soup is thick and creamy.
5. Remove bay leaf. Stir in lemon juice. Adjust salt and pepper.

Serve with warm pita, naan, or buttered toast. For extra richness, swirl in a spoonful of yogurt or coconut milk. Variation: add a handful of chopped spinach at the end for color and bonus nutrients. Leftovers reheat like a dream.

5. Crispy-Skinned Chicken Thighs With Cider Pan Gravy and Herby Rice

Weeknight fancy on a shoestring: bone-in chicken thighs get crackly skin and juicy meat, finished with a quick cider pan sauce. Serve over herby rice and you’ve got a comfort plate that looks restaurant-level for pocket change.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 1 small onion or shallot, thinly sliced
• 1/2 cup apple cider (or apple juice)
• 1/2 cup chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry), optional for thicker gravy
• For the rice: 1 cup long-grain rice, 2 cups water, 1/2 teaspoon salt, 1 tablespoon butter, 2 tablespoons chopped parsley or cilantro

Instructions:

1. Cook the rice: Combine rice, water, and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook 15 minutes. Remove from heat, rest 5 minutes, then fluff with butter and herbs.
2. Meanwhile, pat chicken dry and season with salt, pepper, and paprika.
3. Heat olive oil in a large skillet over medium-high. Place chicken skin-side down and cook 7–9 minutes without moving, until deeply golden and crispy. Flip and cook 6–8 minutes more, until internal temp hits 165°F (74°C). Transfer to a plate to rest.
4. Reduce heat to medium. Add sliced onion to the skillet and cook 2–3 minutes, scraping up browned bits.
5. Pour in apple cider and broth. Stir in Dijon and simmer 3–4 minutes. For thicker gravy, whisk in the cornstarch slurry and simmer 1 minute.
6. Return chicken to the pan briefly to warm and coat with sauce.

Serve chicken over the herby rice with spoonfuls of cider gravy. Add a simple side of roasted carrots or a bagged salad and dinner’s done. Swap tip: use boneless thighs and cut the sear time by a couple of minutes per side. And if you don’t do rice, mashed potatoes are equally dreamy.

Final Bite

These cozy fall recipes prove you don’t need a big budget to eat like a champ. Stock up on smart staples, lean on seasonal produce, and let your pantry do the heavy lifting. Pick one to try tonight—and don’t be surprised when it sneaks into your weekly rotation. Happy cooking!