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Harvest Chili Recipe
4.6 from 54 votes

Harvest Chili Recipe

The Harvest Chili Recipe is a vegan chili combining butternut squash, sweet potato, apple, celery, kale, and black beans with warming spices such as chili powder, cumin, and cinnamon. This chili offers a hearty, autumnal vegetable medley with a balance of sweet and savory flavors, hearty texture from beans and veggies, and a subtle zing from cider vinegar, suitable for a satisfying plant-based meal.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4 Servings
Calories: 320 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add the next 5 ingredients (chili powder, ground cumin, ground cinnamon, and sea salt), and continue sautéing for 2 minutes.
  3. Add the last four ingredients (chicken broth, cider vinegar, kale leaves, and black beans) and stir well. Cover pot and bring to a boil.
  4. 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.
  5. 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

Serving 1Serving Calories 320kcal (16%) Carbohydrates 57g (19%) Protein 9g (18%) Fat 8g (12%) Fiber 15g (60%) Sugar 20g (40%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 320

% 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.