BUTTERNUT SQUASH & BLACK BEAN CHILI
Full of fall squash, veggies and hints of chipotle powder and cinnamon, this vegan Butternut Squash & Black Bean Chili makes a really wonderful warm autumn chili!
Provided by Julie | The Simple Veganista
Categories Entree
Time 55m
Number Of Ingredients 19
Steps:
- Stovetop: In a large 5 - 6 quart pot, heat oil/water over medium high heat, saute the onion for 5 - 7 minutes. Add the spices, saute for 1 minute more. Add the butternut squash, bell peppers, beans, tomatoes and vegetable broth and optional cocoa, bring to a boil, reduce heat, cover, and simmer for about 45 minutes. Will be done when the butternut squash is tender. Taste for flavor. Chili will thick upon cooling.
- Slow Cooker: Place ingredients into your slow-cooker, finishing with the vegetable broth and give a good stir. Cover and cook on low for 6 - 8 hours, or on high for 3 - 4 hours. Taste, and season with additional salt and pepper or seasonings as needed.
- Serve with garnish of choice. Pairs great with my favorite vegan cornbread or jalapeno cornbread muffins!
- Serves 4 - 6
- Keep leftovers stored in the refrigerator, covered, for up to 5 days. For longer storage, store in the freezer in freezer safe containers for up to 2 - 3 months.
Nutrition Facts : Calories 336 calories, Sugar 10.8 g, Sodium 639.2 mg, Fat 1.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 68.6 g, Fiber 23.1 g, Protein 17 g, Cholesterol 0 mg
BLACK BEAN AND BUTTERNUT WARMING CHILLI
This winter warming chilli is perfect for cold nights
Provided by Helen Best-Shaw
Categories Main meal
Time 35m
Number Of Ingredients 11
Steps:
- Add the oil to a large casserole dish, fry the onion and garlic over a medium heat for about 5 mins until starting to brown. Add the spices, stir well and cook for another minute. Add the rest of the ingredients up to the black beans, cover and gently simmer for 15 - 20 mins until the squash is cooked. Add the blackbeans and cook for a further 5 mins. Season to taste.
- Serve with rice, baked spuds or wedges and a selection of toppings. Topping ideas could include guacamole or chopped avocado, salsa, shredded spring onions, grated cheese, sour cream, chopped coriander, sliced radishes, pickled chilli, sliced olives, feta etc etc.
Nutrition Facts : ServingSize 4 servings, Calories 419 kcal, Carbohydrate 73 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Sodium 289 mg, Fiber 19 g, Sugar 21 g
BLACK BEAN CHILI WITH BUTTERNUT SQUASH
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
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.
BLACK BEAN, SAUSAGE AND BUTTERNUT SQUASH CHILI
Pretty healthy, but with an explosion of flavor. It's been suggested to let the chili refrigerate overnight to allow the flavors to meld. From NPR.
Provided by gailanng
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat olive oil in a stockpot or deep skillet over medium heat. Add sausages and brown on all sides. Transfer to a plate lined with a paper towel. When cool enough to handle, cut in 1/4-inch slices.
- Add onion to pot and saute until softened, 3-4 minutes. Add squash, garlic and peppers. Saute 3 minutes. Add dry spices and cook, stirring, 1 minute. Add tomatoes, chicken stock, tomato paste, Sriracha and bay leaf. Simmer until squash is tender, about 20 minutes. Stir in black beans, sausage, salt and pepper. Simmer 10 more minutes. Taste to adjust seasoning.
- Before serving, add cilantro. Serve in bowls garnished with additional cilantro, chopped avocado and a drizzle of sriracha.
- (Chili may be made up to 24 hours in advance. Cool, cover and refrigerate. Re-warm over medium heat to serve.).
Nutrition Facts : Calories 450, Fat 25.9, SaturatedFat 8.9, Cholesterol 51.8, Sodium 1939.4, Carbohydrate 33.7, Fiber 10, Sugar 7.4, Protein 22.9
CONTEST-WINNING BLACK BEAN SOUP
Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas
Provided by Taste of Home
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.
Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
BUTTERNUT SQUASH & BLACK BEAN CHILI
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
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 SQUASH CHILI RECIPE | MYRECIPES
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5/5 (12)Total Time 6 hrs 20 minsServings 8Calories 276 per serving
- Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add bell peppers and jalapeños; sauté until tender, about 3 minutes.
- Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours.
- Season chili with salt and pepper. Serve with sour cream, salsa and other accompaniments, if desired.
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