Fall Harvest Vegetarian Chili with Kale + Giveaway
Fall Harvest Vegetarian Chili with Kale + Giveaway is a main course that serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 413 calories, 23g of protein, and 18g of fat per serving. For $1.99 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up apple, butternut squash, kale, and a few other things to make it today. 433 people found this recipe to be delicious and satisfying. It is a rather inexpensive recipe for fans of American food. The Super Bowl will be even more special with this recipe. It is brought to you by The Roasted Root. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is outstanding. Similar recipes are Fall Harvest Vegetarian Corn and Butternut Chowder, Fall Harvest Kale Salad, and Vegetarian Lentil Chili + Giveaway.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 honeycrisp apple, peeled, cored, and chopped
½ small butternut squash, peeled and chopped (3 cups)
2 stalks celery, chopped
1 tablespoon chili powder
1 tablespoon cider vinegar
Fresh cilantro, chopped
½ teaspoon ground cinnamon
2 teaspoons ground cumin
½ teaspoon ground sage
4 cups dino kale leaves, tightly packed
½ teaspoon kosher salt
2 tablespoons grapeseed or olive oil
Sour cream/plain yogurt
1 15-ounce can black soy beans, drained and rinsed
½ medium sweet potato, chopped (1-1/2 cups)
3 cups low-sodium vegetable broth*
1 large yellow onion, chopped
Equipment:
pot
Cooking instruction summary:
Add the first 6 ingredients to a large stock pot and heat to medium.Saut, stirring frequently, until mixture is very fragrant and veggies begin to soften, about 10 minutes.Add the next 5 ingredients (spices + salt), and continue sauting 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.
Step by step:
1. Add the first 6 ingredients to a large stock pot and heat to medium.Saut, stirring frequently, until mixture is very fragrant and veggies begin to soften, about 10 minutes.
2. Add the next 5 ingredients (spices + salt), and continue sauting for 2 minutes.
3. 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.
4. Serve with a dollop of plain yogurt or sour cream and fresh cilantro.
Nutrition Information:
covered percent of daily need
