FALL HARVEST VEGETARIAN CHILI WITH KALE
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
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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