Fall Harvest Vegetarian Chili with butternut squash, sweet potato, and black beans. A delicious meal for celebrating fall!
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!
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 black beans.
For the love of Jiminy Cricket, this freshly harvested vegetarian chili will dishevel your gizzard like a flock of wild wombats.
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.
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
Ingredients
Fall Harvest Vegan Chili:
- 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 (11/2 cups)
- 1 honeycrisp apple peeled, cored, and chopped
- 2 stalks celery chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 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 beans, drained and rinsed
For Serving:
- Sour cream/plain yogurt
- Fresh cilantro chopped
Instructions
- 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.
Allison
Sunday 25th of September 2022
Can something else be substituted for Kale if you either do not care for it or cannot find it at your store? I often have spinach (either fresh or frozen) accessable.
Julia
Monday 26th of September 2022
Absolutely! You can definitely swap the kale for spinach, rainbow chard or your favorite hearty leafy green. You can also leave it out too if you prefer :) xo
Dan Chavez
Thursday 22nd of February 2018
How many portions? Nutrition facts?
Karra
Monday 22nd of October 2018
How many servings does this make? # of cups ? Thank you
Joanne
Wednesday 12th of November 2014
I WOULD sing vibrato for this. No one would be happy about it (least of all my neighbors), but I would do it.
Kelly // The Pretty Bee: Cooking & Creating
Wednesday 12th of November 2014
It is totally chili seaso here....100% full blown chilly/chili season. This looks like my kind of dinner!
Julia
Wednesday 12th of November 2014
I keep seeing on the news that various parts of the country are fuh-reeeeezing and states are getting snow while we're sitting here sunny and 70 degrees. Stay warm, lady!
Sarah @ SnixyKitchen
Monday 10th of November 2014
Apples in my chili?! You just blew my mind in the best way possible. Pinning this to try soon!
Julia
Tuesday 11th of November 2014
Oh gaaaaw yes! Hope you enjoy, sister!