Harvest Chili Recipe
User Reviews
4.6
Harvest Chili Recipe
Description
This Harvest Chili Recipe brings together peeled and chopped butternut squash and sweet potato with apple and celery sautéed in avocado oil and onion until fragrant and slightly softened. Seasoned with chili powder, ground cumin, cinnamon, and kosher salt, the mixture is then combined with vegetable broth, cider vinegar, kale leaves, and black beans before simmering until vegetables reach desired tenderness. The warmth of the chili powder and cinnamon contrasts with the sweetness of the apple and root vegetables, while the kale adds a subtle bitterness and texture. The cider vinegar brightens the overall flavor profile.
The resulting chili is thick and chunky with layers of flavors from the roasted veggies and spices, making it suitable as a standalone vegan main dish. It can be served with sour cream or plain yogurt for creaminess and topped with fresh cilantro for a fresh herbal note. This recipe works well for cooler seasons when root vegetables and squash are abundant.
As noted, low-sodium chicken broth can be used as an alternative liquid base if preferred.
Ingredients
Fall Harvest Vegan Chili:
- 2 Tbsp avocado oil or olive oil
- 1 large cloves 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 talks celery chopped
- 1 Tbsp chili powder
- 2 tsp cumin ground
- 1/4 tsp ground cinnamon
- ½ tsp kosher salt to taste
- 3 cups vegetable broth low-sodium
- 1 Tbsp cider vinegar
- 4 cups kale leaves tightly packed
- 1 (15-oz) can black beans drained and rinsed
For Serving:
- sour cream or plain yogurt
- cilantro chopped, fresh
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
- Low-sodium chicken broth may substitute vegetable broth in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 320kcal | 16% |
| Carbohydrates | 57g | 19% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Fiber | 15g | 60% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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