FALL INTO FLAVOR

Chef Collette Haw

Fall is my favorite time of year. There is just something about the warm, savory flavors of fall that inspire me to cook up cozy new dishes for friends and family. This vegan chili is perfect for cooler days. It packs a powerful protein-packed punch of flavor. I also love to set up a topping bar to make it really decadent. Experiment with your favorites!

And I can’t let autumn pass without paying tribute to the true star of the season — pumpkin! These pumpkin donuts are the pinnacle of fall desserts. And for those who are watching their sugar intake, they’re made with monk fruit, which is low on the glycemic index.

HAPPY FALL FEASTING! Chef Collette Haw is a classically trained Culinary Institute of America graduate. Chef Haw operates the Nourish Coffee Bar + Kitchen inside the Center for Health & Wellbeing in Winter Park, Florida, and approaches the Nourish menu with a unique hybrid of her comfort-food-gone-healthy and food-as-medicine philosophies. She also instructs cooking programs at the Center and online at WellbeingNetwork.org.

Want more tips? Visit WellbeingNetwork.org to watch me make some of my favorite recipes.

Vegan Chili

8 servings

INGREDIENTS

16 ounce can pinto beans 16 ounce can red beans 15.5 ounce can white hominy 16 ounce can butter beans 16 ounce can navy beans 16 ounce can black beans 16 ounce can cannellini beans 2 tablespoons avocado oil 1 large onion, medium-diced 1 large green bell pepper, medium-diced 1 large red bell pepper, medium-diced 2/3 cup chopped garlic 1 can mild diced green chilies ½ cup chili powder 4 teaspoons cumin 4 teaspoons paprika ½ teaspoon cayenne powder 28 ounce can diced tomatoes 4 cups vegetable stock

½ cup coconut oil (melted) 3 large eggs 1 cup monk fruit granules 1 ½ cups canned pumpkin 1 ½ teaspoons pumpkin pie spice ½ teaspoon pink Himalayan salt 1 ½ teaspoons baking powder 2 cups all-purpose flour

DIRECTIONS

Open all the cans of beans and the can of hominy; strain and rinse with water. Set to the side. Heat a medium pot and add the avocado oil. Once the oil is hot, add the onion, red pepper, green pepper and garlic. Saute until translucent, then add the chili powder, cumin, paprika, cayenne powder, diced green chilies, the beans and hominy, tomatoes and vegetable stock.Simmer for 30 minutes, then enjoy!

Calories 771, Total Fat 5.1 g, Cholesterol 0 mg, Sodium 539 mg, Total Carbohydrate 41 g, Dietary Fiber 42.7 g, Protein 47.5 g

Pumpkin Donuts

12 servings

INGREDIENTS

Donut Coating

2 tablespoons monk fruit granules 2 teaspoons cinnamon In a large mixing bowl, whisk together the melted coconut oil, eggs, monk fruit granules, canned pumpkin, pumpkin pie spice and salt. In a separate bowl, whisk together the flour and baking powder. Slowly add the dry ingredients to the wet ingredients; fold together until batter forms. Preheat oven to 350 degrees and spray a donut-baking mold with cooking spray. Bake for 15 minutes or until a toothpick comes out dry. After the donuts are done baking, let them rest in the mold for 5 minutes, then remove them from the mold and sprinkle with the cinnamon and monk fruit mixture.

Calories 184, Fat 10.6 g, Sodium 43 mg, Carbs 18.9 g, Fiber 1.5 g, Sugar 1.2 g, Protein 4.2g

Photos: Jacob Langston