A hearty soup that makes a perfectly balanced plant-based meal and warms your soul all at once? Checkout…
This Fall Harvest Chili!
Inspired by the Red Bean Chili recipe featured in my Strong.Bold.Healthy Plant-Based Meal Plan, I created this version to add some sweetness to the otherwise slightly spicy original.
What I love most about this meal is that one serving covers your recommended vegetable intake for the day!
Chili is a Fall favorite, and this version – with sweet potato and butternut squash – is the exact recipe I served to dozens of women who attended a food and fitness event years ago (I may have given them a Sangria mocktail too!).
They couldn’t get enough of it, and neither will you! Get the recipe below…
Ingredients (4-6 servings)
- 1 tbsp. olive oil
- 2 cups bell peppers – any color (chopped)
- 2 cups yellow onion (chopped)
- 2 cups sweet potato (cubed with skin on)
- 20oz. package pre-cut butternut squash cubes
- 3 15oz. cans dark red kidney beans (drained & rinsed)
- 32oz. canned tomato sauce
- 1-2 cups water
- 5 tsp. chili powder
- 1/4 tsp. crushed red pepper or more to taste
- 2 tbsp. + 1 1/2 tsp. dried minced onion
- 2 1/2 tsp. ground cumin
- 2 1/2 tsp. dried parsley
- 1 tsp. sea salt
- 1/2 + 1/8 tsp. black pepper
- 1 1/4 tsp. dried oregano
- 1 1/4 tsp. paprika (regular or smoked)
- 1 1/4 tsp. thyme
Directions
- In a large pot over medium heat, add the olive oil, bell peppers and onions. Sauté until the onions are translucent.
- Add the sweet potato, butternut squash, kidney beans, tomato sauce, 1 cup water and all the spices and herbs. Mix well.
- Bring the chili to a boil, then reduce to a simmer. Cook for 10-15 minutes until the sweet potato and butternut squash are tender.
- Add up to 1 cup more water if the soup is too thick and you prefer more broth, then add more spices and herbs to taste. Enjoy!
Did you make this recipe? Tag @strong.bold.healthy on Instagram or Facebook to show me your creation!
If you are following the SBH Plant-Based 21-day Meal Plan, one serving of the Fall Harvest Chili (based on 6 servings) is approximately:
- 6 servings Vegetables
- 1/2 servings Grains
- 1/4 serving Healthy Fats
- 1 1/2 servings Protein (meat & dairy alternative)
Note: Strong.Bold.Healthy does not promote calorie counting. However, being that some may use calorie counting as a tool to helpful tool, 1 of 6 servings of the Fall Harvest Chili is approximately 416 calories. Nutritional information is a rough estimate.
