This post is sponsored by The Soyfoods Council, and as always, all thoughts and opinions are my own. I was asked to participate in the “#SoyInspired for Thanksgiving” campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
It’s been chilly lately!…
Somewhere in the Unites States…
Not here. Not yet.
Seriously, I’ve been trail running in a tank top over the last week, and I’ve got a tan to show for it. A TAN, people!
BUT in spite of our unseasonably warm weather here in the western part of the U.S., it’s still harvest season. And it’s still chili season. Because every season’s chili season as far as I’m concerned.
So…I harvested some chili for you’uns!
Okay, that was a lie. I didn’t harvest anything. There’s no such thing as a Bowl of Chili plant that’s just free for the harvesting (or else I’d harvest that thing to.the.ground, because chili’s what dreams are made of). Don’t let the Bowl of Chili plant thing be a day wrecker. In other good news, I bombarded a stockpot with harvested-by-others fall produce items, and created a belly-warmer pot o’ golden deliciousness.
And the ingredients? Not exactly your run-of-the-mill chili ingredients. You’re just gonna have to take a flying leap of faith and trust me for this carpet ride, Jasmine, because this flavor combo will make you sing A Whole New World (and/or some sort of Sarah Brightman song). In vibrato, my friends. In.vibrato.
You guys, I’ve made a discovery that I deem to be very pertinent and crucial to your life. Ready for it?
Apples in your chili. For real. Add a legit apple to your chili foods…it will make your taste buds swoon slash sing. In vibrato.
Also pertinent and crucial to your life: butternut squash, sweet potatoes, kale, and soybeans. In.your.chili, in your face. For the love of Jiminy Cricket, this freshly harvested chili will dishevel your gizzard like a flock of wild wombats.
If you’re inexperienced with soy beans, fret not: they can go anywhere a black bean can go. Which is everywhere. When The Soyfoods Council and Healthy Aperture asked me to join in on their #SoyInspired campaign over the Thanksgiving season, I figured I’d participate by adding a little soy to my vegetarian chili. You can also get soybeans in a white varietal, which may be used in place of the black ones in this recipe.
Why soy? Recent studies show the polyunsaturated fat in soybeans helps reduce the risk of heart disease. Studies have also shown soy may lower the risk of ovarian and breast cancers, alleviate the symptoms of menopause, and help to lower your blood pressure and cholesterol. To learn more about recent studies on soyfoods, check out The Soyfoods Council’s Soy & Health Research.
While this recipe is vegetarian, you can absolutely add your choice of animal protein to it. I’ve tried this exact recipe using chicken broth (instead of vegetable broth) and ground bison, and it turned out marvelously. You can also use ground turkey or beef, shredded chicken, or tofu. Protein-ize to your heart’s delight! Additionally, you can add a can of diced tomatoes if that’s your jam!
Fall harvest vegetarian chili…it’s the apple of your eye.
Fall Harvest Vegetarian Chili with Kale
- 2 tablespoons grapeseed or olive oil
- 1 large yellow onion chopped
- ½ small butternut squash (3 cups), peeled and chopped
- ½ medium sweet potato chopped (1-1/2 cups)
- 1 honeycrisp apple peeled, cored, and chopped
- 2 stalks celery chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon ground sage
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 3 cups low-sodium vegetable broth*
- 1 tablespoon cider vinegar
- 4 cups dino kale leaves tightly packed
- 1 15-ounce can black soy beans drained and rinsed
- Sour cream/plain yogurt
- Fresh cilantro chopped
Add the first 6 ingredients to a large stock pot and heat to medium.
Sauté, stirring frequently, until mixture is very fragrant and veggies begin to soften, about 10 minutes.
Add the next 5 ingredients (spices + salt), and continue sautéing for 2 minutes.
Add the last four ingredients and stir well. Cover pot and bring to a boil.
Lower the heat to a simmer and continue to cook at a gentle boil for 20 to 30 minutes, or until vegetables have softened.
Serve with a dollop of plain yogurt or sour cream and fresh cilantro.
*You can also use low-sodium chicken broth.