Fall Harvest Vegetarian Chili with Kale
A simple yet delicious vegetarian chili recipe with butternut squash, sweet potato, black beans, and more!
Servings: 4 Servings
Calories: 320kcal
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.
Notes
*You can also use low-sodium chicken broth.
Nutrition
Serving: 1Serving | Calories: 320kcal | Carbohydrates: 57g | Protein: 9g | Fat: 8g | Fiber: 15g | Sugar: 20g