Fall Into Autumn With Delicious, Healthy Recipes

Fall is just days away, but it’s been in the air the last several weeks with leaves changing, football on TV and the temperatures getting cooler. It can be tough to eat healthy this time of year when you’re tailgating, hosting parties, or busy with activities that come with a new season and school. Savor the season and enjoy all your favorite fall flavors while maintaining a nutritious and balanced lifestyle with these delicious recipes.

Creamy Potato Soup

What’s better than warming yourself up with a delicious bowl of soup? This recipe is creamy and savory with a bold, smoky flavor you will love.

Ingredients:

3 tablespoons extra-virgin olive oil, divided

1 large white onion, chopped

1/2 teaspoon sea salt

4 garlic cloves, chopped

1 tablespoon white wine vinegar

4 cups vegetable broth

1 1/2 pounds Yukon gold potatoes, about 5, chopped

1 1/2 cups cooked white beans, drained and rinsed

1/2 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon smoked paprika

Freshly ground black pepper

For the full recipe, visit Love & Lemons.

Apple Cider-Glazed Chicken Thighs

It’s hard to imagine fall without a glass of apple cider. This recipe welcomes apple cider straight from the orchard or nearest store, so you can use whichever is most convenient. Enjoy your new favorite family dinner!

Ingredients:

2 cloves garlic

1 cup apple cider or unfiltered apple juice

1 (2-inch) fresh rosemary sprig

1/4 teaspoon Dijon mustard

2 pounds bone-in, skin-on chicken thighs (4 to 6)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 teaspoons vegetable oil

2 tablespoons unsalted butter

For the full recipe, visit The Kitchn.

Sweet Potato Chili

If you’re looking for a meatless recipe, this is one your family will love as it’s hearty, warm and tasty. Enjoy!

Ingredients:

2 tablespoons olive oil

2 large sweet potatoes, peeled and cut into 1/2-inch pieces

1 medium yellow onion, chopped

1 red bell pepper, seeded and chopped

1 poblano pepper, seeded and chopped

4 cloves garlic, finely chopped

2 tablespoons unsweetened cocoa powder

1 tablespoon chili powder

2 teaspoons ground cumin

1 1/2 teaspoons kosher salt, plus more to taste

1 teaspoon dried oregano

1/2 teaspoon ground black pepper, plus more to taste

1 (28-oz.) can fire-roasted diced tomatoes, undrained

2 (15-oz.) cans black beans, drained and rinsed

1 (15-oz.) can pinto beans, drained and rinsed

3 cups vegetable broth

1/4 cup masa harina

1/2 cup warm water

1/2 cup chopped fresh cilantro, plus more for serving

Juice of 1 lime

Sour cream, shredded cheddar, sliced green onion, diced avocado, lime wedges, and tortilla chips, to serve

For the full recipe, visit The Pioneer Woman.