@christopherhopkins1: Fall Harvest Vegetarian Chili with Kale + Giveaway 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 Preparation 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. Source: The Roasted Root

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