Fall Harvest Vegetarian Chili With Kale Recipes

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FALL HARVEST VEGETARIAN CHILI WITH KALE



Fall Harvest Vegetarian Chili with Kale image

A simple yet delicious vegetarian chili recipe with butternut squash, sweet potato, black beans, and more!

Provided by Julia

Categories     Soups, Stews, & Chilies

Time 50m

Number Of Ingredients 16

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
Sour cream/plain yogurt
Fresh cilantro, chopped

Steps:

  • 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.

Nutrition Facts : Calories 320 calories, Carbohydrate 57 grams carbohydrates, Fat 8 grams fat, Fiber 15 grams fiber, Protein 9 grams protein, ServingSize 1 Serving, Sugar 20 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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