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Fall Harvest Vegetarian Chili with Kale
THE ROASTED ROOT17Ingredients
50Minutes
300Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (or grapeseed)
- 1 yellow onion (large, chopped)
- 1/2 butternut squash (small, 3 cups, peeled and chopped)
- 1/2 sweet potato (medium, chopped, 1-1/2 cups)
- 1 Honeycrisp apple (peeled, cored, and chopped)
- 2 stalks celery (chopped)
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 1/2 tsp. ground sage
- 1/2 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 3 cups low sodium vegetable broth
- 1 Tbsp. cider vinegar
- 4 cups kale leaves (dino, tightly packed)
- 15 oz. black beans (drained and rinsed)
- sour cream (/plain yogurt)
- fresh cilantro (chopped)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium890mg37% |
| Potassium1150mg33% |
| Protein10g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber14g56% |
| Sugars10g |
| Vitamin A390% |
| Vitamin C170% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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