Harvest Vegetarian Chili Recipe
A simple yet delicious vegetarian chili recipe with butternut squash, sweet potato, black beans, and more! This fall harvest chili recipe is loaded with sweet and savory flavors and packed with nutrients.
Servings: 4 Servings
Calories: 320kcal
Equipment
Ingredients
Fall Harvest Vegan Chili:
- 2 Tbsp avocado oil or olive oil
- 1 large yellow onion chopped
- 3 large cloves garlic minced
- ½ small butternut squash (3 cups), peeled and chopped
- ½ medium sweet potato chopped (1.5 cups)
- 1 honeycrisp apple peeled, cored, and chopped
- 2 stalks celery chopped
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1/4 tsp ground cinnamon
- ½ tsp kosher salt to taste
- 3 cups low-sodium vegetable broth*
- 1 Tbsp cider vinegar
- 4 cups kale leaves tightly packed
- 1 (15-oz) 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 heat. This means the avocado oil, onion, butternut squash, sweet potato, apple, and celery. Sauté, stirring frequently, until mixture is very fragrant and veggies begin to soften, about 10 minutes.
- Add the next 5 ingredients (chili powder, ground cumin, ground cinnamon, and sea salt), and continue sautéing for 2 minutes.
- Add the last four ingredients (chicken broth, cider vinegar, kale leaves, and black beans) 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 to your desired doneness.
- 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