Beef Black Bean And Squash Chili Recipes

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BEEF AND BUTTERNUT SQUASH CHILI



Beef and Butternut Squash Chili image

A sweeter version of a traditional chili using honey and cinnamon. The butternut squash is a wonderful addition adding more nutrients and balancing out the tomato flavor of traditional chili.

Provided by Brooke Anderson

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

3 tablespoons olive oil, divided
1 pound beef chuck, cut into 1/2-inch cubes
1 teaspoon salt
1 medium butternut squash - peeled, seeded, and cubed
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon ground cinnamon
1 (14.5 ounce) can crushed tomatoes
1 ½ cups beef broth
1 cup water
1 tablespoon honey
1 (15 ounce) can black beans, rinsed and drained

Steps:

  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.
  • Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.
  • Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 47 g, Cholesterol 34.3 mg, Fat 16.2 g, Fiber 11.2 g, Protein 17.4 g, SaturatedFat 4.5 g, Sodium 991.4 mg, Sugar 8.3 g

BEEF AND SUMMER SQUASH CHILI



Beef And Summer Squash Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
12 ounces ground beef chuck
1 onion, chopped
1 poblano chile pepper, seeded and chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin Kosher salt and freshly ground pepper
1 15-ounce can diced tomatoes with green chiles
1 15-ounce can pinto beans (do not drain)
2 medium zucchini and/or yellow squash, cut into ½-inch pieces
1 avocado, diced
Fresh cilantro, for topping

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up the meat, until browned, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute.
  • Add the tomatoes and the beans and their liquid to the pot; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes.
  • Stir the squash into the pot. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 10 minutes (add up to ½ cup water if the chili is too thick). Season with salt. Top each serving of chili with the avocado and some cilantro.

SQUASH-BLACK BEAN CHILI



Squash-Black Bean Chili image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 bell peppers (1 red, 1 yellow), chopped
Kosher salt
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon hot or mild New Mexico chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
2 tablespoons tomato paste
1 28-ounce can diced fire-roasted tomatoes
2 15-ounce cans black beans (do not drain)
2 bay leaves
1 small butternut squash (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
1 small rutabaga (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
Pepitas, sliced scallions and shredded cheddar cheese, for topping
Pepitas, sliced scallions and shredded cheddar cheese, for topping
Cornbread, for serving

Steps:

  • Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and bell peppers, season with salt and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes. Add the garlic and cook 1 minute. Add the chile powders, cumin, coriander, oregano and tomato paste. Cook, stirring, until the vegetables are coated in the spice mixture, about 2 minutes, adding a splash of water if the mixture is dry.
  • Add 2 cups water, the tomatoes, beans, bay leaves and 1 teaspoon salt to the pot. Bring to a boil, then reduce the heat to a simmer and stir in the squash and rutabaga. Partially cover and cook, stirring occasionally, until the vegetables are tender and the chili is slightly thickened, 30 to 40 minutes. (Add up to 1/2 cup water if the chili gets too thick.) Remove the bay leaves and season with salt. Serve with assorted toppings and cornbread.

BEEF, BLACK BEAN AND SQUASH CHILI



Beef, Black Bean and Squash Chili image

This lean but hearty chili gets a boost of veggie goodness from two kinds of sweet-tasting squash-cubed butternut and pumpkin puree.

Provided by Inspired Taste

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 13

2 tablespoons light cooking oil
1 lb lean (at least 80%) ground beef
3 cups cubed butternut squash
1 cup chopped onion
1/2 teaspoon salt
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes with green chilies, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1 teaspoon chili powder
Salt and pepper to taste
2 tablespoons chopped green onions (2 medium)

Steps:

  • In 3-quart saucepan, heat 1 tablespoon of the oil over medium-high heat. Cook beef in oil 5 to 6 minutes, stirring occasionally, until brown. Remove from saucepan; set aside. Drain fat from saucepan.
  • In same saucepan and with heat still on medium-high, add remaining 1 tablespoon oil, the squash, onion and 1/2 teaspoon salt. Cook, stirring occasionally, 3 to 4 minutes or until squash begins to brown.
  • Add cooked beef to saucepan, then add tomatoes, black beans, pumpkin, cumin, red pepper and chili powder. Cook 12 to 15 minutes, stirring occasionally, until squash is tender. Season with salt and pepper. Serve with green onions sprinkled on top.

Nutrition Facts : ServingSize 1 Serving

BUTTERNUT SQUASH CHILI



Butternut Squash Chili image

Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! -Jeanne Larson, Mission Viejo, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (2 quarts)

Number Of Ingredients 15

1 pound ground beef or turkey
3/4 cup chopped red onion
5 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 to 1 teaspoon salt
1-3/4 to 2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 can (14-1/2 to 15 ounces) tomato sauce
3 cups cubed peeled butternut squash, (1/2-in. cubes)
2 tablespoons cider vinegar
Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese

Steps:

  • In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 704mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 8g fiber), Protein 18g protein. Diabetic Exchanges

BLACK BEAN AND CHICKPEA CHILI



Black Bean and Chickpea Chili image

This easy, filling meal uses lots of fresh vegetables, and some frozen or canned to make it easy. Ground turkey breast can be added for meat lovers. Serve over wild rice with shredded cheddar cheese, or with tortilla chips.

Provided by Jenny

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 1h

Yield 12

Number Of Ingredients 13

1 ½ tablespoons olive oil
1 pound ground turkey
1 onion, chopped
2 green bell peppers, seeded and chopped
5 carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 ½ cups chicken broth

Steps:

  • If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
  • Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
  • Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.

Nutrition Facts : Calories 147.2 calories, Carbohydrate 16.5 g, Cholesterol 27.9 mg, Fat 5.3 g, Fiber 3.7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 214.4 mg, Sugar 4.6 g

BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD



Black Bean Chili with Butternut Squash and Swiss Chard image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Bean     Leafy Green     Vegetable     Sauté     Stew     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Butternut Squash     Healthy     Vegan     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 10

2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

BEEF AND BLACK BEAN SPAGHETTI SQUASH



Beef and Black Bean Spaghetti Squash image

I've been working on developing healthier recipes that still taste fabulous-and keep me satisfied. This squash tossed with beef, beans and kale has so much flavor it's easy to forget it's good for you! -Charlotte Cravins, Opelousas, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 medium spaghetti squash
3/4 pound lean ground beef (90% lean)
1/2 cup chopped red onion
2 tablespoons yellow mustard
2 to 3 teaspoons Louisiana-style hot sauce
4 small garlic cloves, minced
1 can (15 ounces) no-salt-added black beans, rinsed and drained
2 cups chopped fresh kale
1/4 cup plain Greek yogurt

Steps:

  • Trim ends of squash and halve lengthwise; discard seeds. Place squash, cut side down, on a trivet insert in a 6-qt. electric pressure cooker. Add 1 cup water to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Set squash aside. , In a large skillet, crumble beef and cook with onion over medium heat until no longer pink, 4-6 minutes; drain. Add mustard, hot sauce and garlic; cook 1 minute more. Stir in black beans and kale; cook just until wilted, 2-3 minutes., Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt.

Nutrition Facts : Calories 401 calories, Fat 12g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 314mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 13g fiber), Protein 26g protein.

SQUASH AND CHIPOTLE CHILI WITH BLACK BEANS AND HOMINY



Squash And Chipotle Chili With Black Beans And Hominy image

Provided by Regina Schrambling

Categories     dinner, soups and stews, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

5 tablespoons olive oil
3 pounds beef chuck, cut in 1/2-inch cubes
2 large onions, diced
6 cloves garlic, minced
2 large jalapenos, seeded and diced
Salt to taste
3 cups beef broth
2 12-ounce bottles dark beer
2 tablespoons pure ground chili, preferably New Mexican
2 tablespoons ground cumin
2 teaspoons oregano, preferably Mexican
1 large buttercup, kabocha or butternut squash, or 1 large chunk of calabaza (about 4 pounds)
2 to 4 canned chipotle chilies in adobo sauce
2 15-ounce cans black beans, drained and rinsed
2 15-ounce cans hominy, drained and rinsed
Sour cream and chopped scallions for garnish

Steps:

  • Heat 2 tablespoons oil in Dutch oven or heavy kettle over high heat. Brown the beef, one quarter at a time, adding oil as needed. Transfer to a bowl with a slotted spoon.
  • Lower heat to medium-high, add remaining oil to pan and stir in onion, garlic and jalapenos. Season well with salt, and saute until softened, 5 to 10 minutes. Return beef to pan, and add broth, beer, chili powder and half the cumin and oregano. Bring to a boil, then reduce heat, and simmer, uncovered, until meat is very tender, 1 1/2 to 2 hours.
  • Meanwhile, heat oven to 350 degrees. Halve and seed squash, and lay cut side down on baking sheet. Bake until very soft, about 1 hour. Cool, then scrape out flesh and mash coarsely.
  • Add squash puree and remaining cumin and oregano to pot, and simmer 15 minutes. Add water if necessary to keep mixture moist. Chop 2 chipotles, and stir into pot with their sauce. Add black beans and hominy, and simmer 10 to 15 minutes longer. Chili should be stewlike rather than soupy. Taste, and add more chipotles and salt if desired. Serve in bowls garnished with sour cream and scallions.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 12 grams, Protein 40 grams, SaturatedFat 4 grams, Sodium 1616 milligrams, Sugar 8 grams, TransFat 0 grams

BLACK BEAN CHILI WITH BUTTERNUT SQUASH



Black Bean Chili with Butternut Squash image

Provided by Jeanne Kelley

Categories     Bean     Super Bowl     Low Fat     Vegetarian     Low Cal     High Fiber     Dinner     Butternut Squash     Healthy     Low Cholesterol     Bulgur     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 19

1 1/2 tablespoons olive oil
2 onions, chopped
8 garlic cloves, chopped
2 1/2 chili powder
1 tablespoon ground coriander
2 14.5-ounce cans fire-roasted tomatoes
1 pound dried black beans, rinsed
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
Coarse kosher salt
1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
1/2 cup quick-cooking bulgur
Sour cream
Coarsely grated hot pepper
Monterey jack cheese
Diced red onion chopped
Fresh cilantro
Pickled jalapeño rings
Ingredient info: Chipotle chiles in adobo can be found at some super markets and at Latin markets. Look for bulgur at super markets and natural foods stores.

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
  • Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.

BUTTERNUT SQUASH & BLACK BEAN CHILI



Butternut Squash & Black Bean Chili image

Enjoy this hearty, warming Butternut Squash & Black Bean Chili. This Healthy Living Butternut Squash & Black Bean Chili features tomatoes and cilantro.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings, 1 cup each

Number Of Ingredients 11

1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
2 cups cubed butternut squash (1-inch pieces)
1 yellow onion, chopped
4 large cloves garlic, minced
2 tsp. chili powder
1 tsp. ground cumin
1 can (28 oz.) diced tomatoes, undrained
1 can (15.5 oz.) black beans, rinsed
4 green onions, chopped
1/4 cup chopped fresh cilantro
1/2 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat dressing in Dutch oven or large deep skillet on medium heat. Add squash, yellow onions and garlic; cook and stir 7 min. or until squash is slightly softened.
  • Add seasonings; cook and stir 30 sec. Stir in tomatoes and beans; bring to boil. Cover; simmer on medium-low heat 35 min. or until squash is tender, stirring occasionally.
  • Stir in green onions and cilantro. Top with cheese.

Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 460 mg, Carbohydrate 29 g, Fiber 9 g, Sugar 9 g, Protein 9 g

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BLACK BEAN AND BUTTERNUT CHILLI RECIPE - TOM KERRIDGE
100g tortilla chips. METHOD. 1: Cut the butternut squash into 2.5cm chunks. Heat the oil in a large non-stick saucepan over a medium-high heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and squash and cook for 2–3 minutes. 2: Sprinkle in the cumin and paprika, stir well and cook for 1 minute.
From tomkerridge.com


BEEF CHILI WITH BEANS, BUTTERNUT SQUASH AND CHEDDAR
2017-02-03 Instructions. Heat 1 tablespoon olive oil in a large skillet and add ground beef. Cook, breaking up the meat, for 5 minutes. Add butternut squash, bell pepper, garlic, beans and canned tomatoes. Add 2 cups beef broth and bring to a simmering point. Add chili powder, cumin, oregano and sugar.
From whatsinthepan.com


BEEF, BLACK BEAN AND SQUASH CHILI | RECIPE | BEEF, CORN SALAD …
Mar 31, 2013 - This lean but hearty chili gets a boost of veggie goodness from two kinds of sweet-tasting squash—cubed butternut and pumpkin puree.
From pinterest.com


BLACK BEAN SQUASH CHILI - CREATE THE MOST AMAZING DISHES
Best Healthy Peanut Butter 2021 Healthy Choice Peanut Butter Best Tasting Healthy Peanut Butter
From recipeshappy.com


BEEF CHILI WITH BLACK BEANS AND BUTTERNUT SQUASH | I HEART RECIPES
It’s Fall, y’all! I’m back with another hearty beef chili recipe you have to try! https://iheartrecipes.com/beef-black-bean-butternut-squash-chili/Y’all know...
From youtube.com


BEEF AND SQUASH CHILI RECIPE - FOOD NEWS
About 1 lb ground beef, 4 cans (14.5 oz) of no-salt-added diced tomatoes, 3 cans (15.5 oz) of beans, 3 large yellow squash, chili, onion, and garlic powder to taste Directions Fry the beef and squash until brown and tender, add the remaining ingredients, stirring frequently until hot and boiling and nicely melded ~ 30 minutes
From foodnewsnews.com


BLACK BEAN CHILI WITH BUTTERNUT SQUASH — THE MARKET AT EDGEWOOD
2020-10-09 2t black pepper, divided into 2. 1c quick-cook bulgur. INSTRUCTIONS: Preheat oven to 400 degrees F. Toss the butternut squash with half of the oil, half of the salt and pepper. Roas for about 20 minutes until the squash is halfway cooked. Set aside. Heat oil in a heavy large pot over medium-high heat. Add onions, celery, carrots, and bell ...
From marketatedgewood.com


BLACK BEAN CHILI WITH SPAGHETTI SQUASH - RECIPES FOOD AND COOKING
2017-01-08 Brown the ground beef. Add the onions and saute with the beef about 5 minutes. Add the peppers and celery. Add the tomatoes and water. Stir in the tomato paste. Add the poblano pepper, chili powder, oregano and cumin. Cook for 30 minutes over medium heat. Cut the spaghetti squash in half. Remove the seeds.
From recipesfoodandcooking.com


BUTTERNUT SQUASH BLACK BEAN CHILI - THE SWEETEST OCCASION
2020-04-06 Because I have chili on the brain this week with our Super Bowl chili cook off going down on Sunday, I have the second of two super tasty vegetarian chili recipes to share with you today! This one is a butternut squash black bean chili recipe that is really quite special. The addition of chipotle peppers in adobo sauce adds a bit of smokiness that really balances out …
From thesweetestoccasion.com


BEEF AND BLACK BEAN CHILI - RELISH
Using a slotted spoon, transfer meat to a small bowl. Sprinkle with salt, and set aside. Drain liquid from pot, and add the remaining 2 teaspoons oil. Add onion and saute until soft but not browned, about 5 minutes. Add garlic, and saute 1 minute more. Stir in chili powder, cumin, oregano and cinnamon. Cook together 1 minute.
From relish.com


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