Black Bean Sausage And Butternut Squash Chili Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD



Black Bean Chili With Butternut Squash and Swiss Chard image

Got this recipe from my nutritionist. I use nearly twice as much Swiss Chard than the recipe calls for, but feel free to experiment, and use however much you want.

Provided by MarissaB

Categories     Chard

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces
2 tablespoons chili powder
1 -2 teaspoon cinnamon
2 teaspoons ground cumin
3 (15 ounce) cans black beans, rinsed and drained
2 1/2 cups vegetable broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups coarsely chopped swiss chard leaves

Steps:

  • Heat oil in heavy large pot over medium-high heat.
  • Add onions and garlic; saute until tender and golden, about 9 minutes.
  • Add squash; stir 2 minutes. Stir in chili powder, cinnamon, 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. Sprinkle with chopped cilantro or red onion if desired.

Nutrition Facts : Calories 469.9, Fat 9.2, SaturatedFat 1.4, Sodium 280.6, Carbohydrate 79.3, Fiber 26.2, Sugar 7.6, Protein 24.1

BLACK BEAN SAUSAGE CHILI



Black Bean Sausage Chili image

Meet the Cook: My entire family urged me to send in this recipe! I came up with it one day when I wasn't sure what to do with a can of black beans I had. I just threw a bunch of stuff together, and out came a new chili that's become our favorite. My husband always tells me that I'm the world's best cook. That's nice, since he's the best husband in the world! Our four children are ages 6, 4, 2 and 1. -Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (1-3/4 quarts).

Number Of Ingredients 16

1 pound bulk Italian sausage
3 garlic cloves, minced
1/2 cup chopped green pepper
1/2 cup chopped onion
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
1 tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Shredded cheddar cheese, optional

Steps:

  • In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink. , Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Garnish with cheese if desired.

Nutrition Facts : Calories 282 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1222mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 8g fiber), Protein 15g protein.

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

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.

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.

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

SMOKY SAUSAGE & BLACK BEAN CHILLI



Smoky sausage & black bean chilli image

Gather round the campfire and serve this chilli one-pot with tortilla chips for scooping up the smoky beans and sausages. Or, enjoy with a jacket potato or rice

Provided by Cassie Best

Categories     Dinner

Time 1h10m

Number Of Ingredients 14

2 tbsp vegetable oil
8 sausages of your choice
1 large onion (red or white), finely chopped
2 peppers (red, orange or yellow, or a mixture), sliced
3 garlic cloves, crushed
1 tbsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 heaped tbsp chipotle paste (optional)
400g chopped tomatoes
2 tbsp ketchup
400g can black beans, drained
handful of coriander, leaves picked, to serve (optional)
grated cheddar, natural yogurt or soured cream, and tortilla chips, jacket potatoes or rice, to serve

Steps:

  • Heat half the oil in a large pan and cook the sausages for 12-15 mins over a medium heat until brown all over and cooked through. Remove to a plate.
  • Drizzle the rest of the oil into the pan and cook the onion and peppers for 10 mins, over a low heat stirring often until all the veg has softened.
  • Stir in the garlic, all the spices and the chipotle paste, if using, and cook for another minute. Add the tomatoes, a canful of water, the ketchup and some seasoning. Bring to a simmer and cook for 20 mins half-covered with a lid or loosely covered with foil. Stir occasionally, topping up with water if the mixture starts to look too thick.
  • Slice the cooked sausages into thick coins and return to the pan, then tip in the beans. Cook for another few minutes until heated through, then spoon into bowls and scatter with coriander leaves, if using, some grated cheese and a dollop of yogurt or soured cream. Serve with tortilla chips for scooping, as a filling for jacket potatoes, or over rice.

Nutrition Facts : Calories 456 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium

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

BLACK BEAN, SAUSAGE AND BUTTERNUT SQUASH CHILI



Black Bean, Sausage and Butternut Squash Chili image

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

1 tablespoon olive oil
3/4 lb chorizo sausage or 3/4 lb hot Italian sausage
1 large yellow onion, chopped
2 cups butternut squash, cubes cut into 1/2-inch squares
3 garlic cloves, minced
1 poblano pepper, membranes and seeds removed, cut into 1/2-inch pieces
1 jalapeno pepper, seeded, finely chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
28 ounces can Italian plum tomatoes
1 1/2 cups chicken stock
2 tablespoons tomato paste
1 tablespoon sriracha asian garlic sauce, plus extra for serving
1 bay leaf
2 cups canned black beans, drained
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/4 cup chopped cilantro leaf, plus extra for garnish
chopped fresh avocado (to garnish)

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

More about "black bean sausage and butternut squash chili recipes"

BUTTERNUT SQUASH BLACK BEAN SAUSAGE CHILI - THE …
butternut-squash-black-bean-sausage-chili-the image
2020-05-13 Heat the oil in a large pot over medium-high heat. Add butternut squash, onion and sausage. Cook until this begin to brown, about 10 …
From thetoastedpinenut.com
5/5 (1)
Estimated Reading Time 3 mins
Servings 4
Total Time 45 mins


BUTTERNUT SQUASH AND BLACK BEAN CHILI RECIPE
butternut-squash-and-black-bean-chili image
2019-02-18 Bring to a simmer, then remove from heat. 3 Cool to room temperature then refrigerate up to 3 days. Before serving, bring to a boil; add …
From livestrong.com
Servings 4
Calories 303 per serving
Total Time 1 hr


BLACK BEAN, SAUSAGE AND BUTTERNUT SQUASH CHILI – …
black-bean-sausage-and-butternut-squash-chili image
2011-01-12 Black Bean, Sausage and Butternut Squash Chili. Serves 6. 1 tablespoon olive oil 3/4 pound chorizo or hot Italian sausage 1 large yellow …
From tastefoodblog.com
Estimated Reading Time 1 min


RECIPE: BLACK BEAN, SAUSAGE AND BUTTERNUT SQUASH CHILI : …
2011-09-06 Add sausages and brown on all sides. Transfer to a plate lined with a paper towel. When cool enough to handle, cut in ¼-inch slices. Add onion to …
From npr.org
Estimated Reading Time 1 min


BLACK BEAN AND BUTTERNUT CHILI | RECIPE - RACHAEL RAY SHOW
Preparation. Stem and seed dried chilies. Place in small saucepot with stock, bring to boil then reduce heat to a low boil and simmer until peppers are tender and plump; purée. Heat oil in a large pot over medium-high heat, 2 turns of the pan. Add onions and garlic, and cook to tender, 6-7 minutes. Stir in dried spices, cook 1 minute to toast ...
From rachaelrayshow.com


BLACK BEAN AND BUTTERNUT SQUASH CHILI | SHAPE
A lick-the-spoon good and hearty meal, perfect for those long winter days.
From gglive.dedyn.io


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


BLACK BEAN BUTTERNUT SQUASH CHILI / THE GRATEFUL GIRL COOKS!
Cook the black bean butternut squash chili on medium-low heat for 30-40 minutes. Cover the pot of chili for the first 15 minutes, then uncover the pot for the rest of the cooking time. You will know it is done when the cubes of butternut squash become tender. Take a bite of the squash at the 30 minute mark, then continue cooking, if necessary ...
From thegratefulgirlcooks.com


CROCK-POT BLACK BEAN, CHORIZO AND BUTTERNUT SQUASH CHILI
Turn off heat and set aside. In a 6 quart or larger slow cooker add the drained and rinsed black beans, cubed butternut squash, canned tomatoes, cooked onion & garlic, diced green chilies, chili seasoning, lime juice and lime zest. Stir everything together with a wooden spoon and cover and cook on LOW for 10 to 12 hours.
From crockpotladies.com


BUTTERNUT SQUASH AND SAUSAGE CHILI - A FAMILY FEAST®
2013-08-22 Add the beans, squash, salsa and water to the saucepan with the cooked sausage and bring to a boil, stirring frequently. Once the chili comes to a boil, lower the heat and simmer uncovered for 10-15 minutes (again stirring frequently) until the chili thickens. Ladle the chili into individual bowls and sprinkle with goat cheese. Serve immediately.
From afamilyfeast.com


BLACK BEAN & BUTTERNUT SQUASH CHILI (VEGAN) - VEGAN …
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.
From simple-veganista.com


BUTTERNUT SQUASH CHILI WITH BLACK BEANS - SHE LIKES FOOD
2019-03-11 Heat a large pot over medium heat and add olive oil and onion. Cook onion 2-3 minutes and then add bell peppers and garlic. Cook until softened, about 5 minutes. Next, add all the remaining ingredients and mix until combined. Cover chili and simmer for at least 20 minutes, but can be cooked for longer if desired.
From shelikesfood.com


MEXICAN BLACK BEAN SAUSAGE CHILI RECIPE | MYRECIPES
Instructions Checklist. Step 1. To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight. Advertisement. Step 2. To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 …
From myrecipes.com


RECIPE FOR BUTTERNUT SQUASH AND BLACK BEAN CHILI
2022-02-28 Add jalapenos to squash mixture. Drain beans and add to squash mixture. Add tomatoes to squash mixture. Cook over medium heat for 5 minutes, stirring often. Rinse green onions under cool running water and trim. Chop green onions into ¼ inch slices. Add to squash mixture. Add cumin, chili powder, and salt to squash mixture.
From cde.ca.gov


TURKEY, SQUASH AND BLACK BEAN CHILI RECIPE | MYRECIPES
Directions. Place squash in a microwave-safe bowl, cover and microwave on high until soft when pierced with a paring knife, about 3 minutes. Warm oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until softened, about 3 minutes. Add turkey, chili powder, cumin and salt; cook, breaking up meat with a ...
From myrecipes.com


BLACK BEAN CHILI WITH BUTTERNUT SQUASH RECIPE | BON APPéTIT
2009-11-17 Step 1. Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 …
From bonappetit.com


BLACK BEAN BUTTERNUT SQUASH TURKEY CHILI - ALL THE HEALTHY THINGS
2021-09-15 Step Four: Add the diced butternut squash, canned tomatoes, black beans, and chicken broth to the pot. Stir until well combined and then bring the chili to a boil. Reduce the heat to a simmer and cover with a tight-fitting lid. Let the chili simmer for 20-25 minutes or until the butternut squash is tender.
From allthehealthythings.com


VEGETARIAN BUTTERNUT SQUASH CHILI WITH BLACK BEANS
Step 2. Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes. Step 3. Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.
From eatingwell.com


BLACK BEAN AND BUTTERNUT SQUASH CASSEROLE - JULIA'S ALBUM
2014-11-15 How to make black bean and butternut squash casserole: 1) Heat 1 tablespoon olive oil in a large skillet on medium-high heat. 2) Add chopped onion, chopped green bell pepper and chopped red bell pepper, and seasonings. 3) Add corn to the skillet and roast the vegetables in olive oil on high heat until charred a bit. 4) Add rinsed black beans.
From juliasalbum.com


BEEF, BLACK BEAN & BUTTERNUT SQUASH CHILI | I HEART RECIPES
2016-11-02 Instructions. Over medium heat, brown the ground beef, and drain all fat. Add in the onions, peppers, celery, and garlic. Stir. Next, add in the tomato paste, crush tomatoes, butternut squash, chili seasoning, and black beans. Stir the ingredients. Place the lid on the Crock-Pot® Slow Cooker, and set on high. Let cook for 3 hours.
From iheartrecipes.com


BLACK BEAN + ROASTED BUTTERNUT SQUASH CHILI RECIPE | GOOP
1/2 of a small butternut squash, peeled and cut into 1-inch cubes. salt + pepper. 1. Pre-heat oven to 400°F. Place squash in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with the ancho chili powder. Season with salt and pepper and place in oven for about 10 minutes. Remove and shake the pan to move the squash around.
From goop.com


BLACK BEAN & SQUASH CHILI - WYSE GUIDE
2020-10-08 Saute until softened and translucent, 3-5 minutes. Add cumin, Mexican oregano, and chili powder. Stir until fragrant, about 30 seconds. Add chopped pepper, tomato purée, and squash. If the mixture seems thick, add ½ cup water. Bring it to a simmer. Add the chicken breasts by nestling them into the soup. Cover and cook.
From wyseguide.com


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


BLACK BEAN CHILI WITH BUTTERNUT SQUASH — THE MARKET AT EDGEWOOD
2020-10-09 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 peppers and cook until soft and ...
From marketatedgewood.com


BUTTERNUT SQUASH AND BLACK BEAN CHILI - ABOUT A MOM
2015-10-19 Butternut Squash and Black Bean Chili. Ingredients: 1 tablespoon olive oil 1 pound butternut squash, peeled and diced 1 yellow onion, chopped 1 green bell pepper, chopped 4 garlic cloves, minced 2 tablespoons chili powder 1 teaspoon cumin 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes, adjust to taste
From aboutamom.com


BLACK BEAN AND CHICKEN CHILI WITH BUTTERNUT SQUASH
Cook 1 minute. Add tomatoes, beans, butternut squash cubes and 1 cup water. Reduce heat to medium-low and simmer about 20 minutes or until all veggies are soft. If you like your chili more "brothy" add more water at this point. Add the chicken to the pot and cook until heated through, 3-5 more minutes. Squeeze in the lime, if using.
From eating-made-easy.com


BUTTERNUT SQUASH BLACK BEAN CHILI - GF) - CARVE YOUR CRAVING
2020-12-01 Keep it aside. Switch on the Instant Pot on saute mode. Add oil to the inner pot. Once warm, add in the onion and celery and saute for 30 seconds. Add in the garlic and saute for 15 seconds. Now add in the butternut squash, spices, cocoa, chili in …
From carveyourcraving.com


CHILI WITH BLACK BEANS AND BUTTERNUT SQUASH RECIPE | RACHAEL RAY …
Directions. In a large pot or Dutch oven, heat the oil over medium. Add the white and light-green scallion parts, the bell pepper, and garlic. Cook, stirring often, until the vegetables start to soften, about 5 minutes. Stir in the squash, stock, beans, tomatoes with juices, bulgur, chili powder, and chipotle pepper. Reduce heat to medium-low.
From rachaelraymag.com


BUTTERNUT SQUASH RECIPES WITH OVER 15 GRAMS OF PROTEIN
2020-10-02 From squash mac and cheese to squash stew, you'll love these high-protein butternut squash recipes. Butternut Squash Recipes With Over 15 Grams of Protein | …
From lifeextension.homeip.net


HEARTY BEEF AND BUTTERNUT SQUASH CHILI WITH BLACK BEANS
2022-04-05 Bring to a boil, add the cubed butternut squash and drained black beans, then lower the heat to a simmer. Partially cover the chili and cook, stirring occasionally, for 25 to 30 minutes. Remove from the heat and stir in the lime juice. Ladel into bowls for serving and top with sour cream, chopped scallions, and red pepper flakes.
From 31daily.com


BEEF-AND-BUTTERNUT SQUASH CHILI RECIPE | SOUTHERN LIVING
Directions. Instructions Checklist. Step 1. Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Advertisement. Step 2. Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat.
From southernliving.com


BLACK BEAN AND BUTTERNUT SQUASH CHILI | DRFUHRMAN.COM
Bring to a boil, reduce heat and simmer, uncovered, until squash is tender, about 20 minutes. Stir in Swiss chard and simmer until chard is tender, about 4 minutes longer. Note: Choose tomato products packaged in non-BPA cartons. Made this chili …
From drfuhrman.com


SLOW COOKER BUTTERNUT SQUASH AND BLACK BEAN CHILI
2015-12-07 Stir in the balsamic vinegar to deglaze the pan, scraping up any browned bites on the bottom of the pan. Add the cooked pepper and onion mixture to the slow cooker along with the butternut squash, chili powder, cayenne, cumin, cinnamon, black beans, broth and tomatoes. Turn to high and cook for 5-6 hours until butternut squash is very soft and ...
From delishknowledge.com


BUTTERNUT SQUASH CHILI WITH BEEF AND BEANS - JULIA'S ALBUM
2019-11-09 Heat olive oil in a large skillet. Add ground beef and cook until no longer pink. Drain the ground beef of any fat. To the same pan, add cubed butternut squash, chopped green bell pepper, minced garlic, kidney beans, corn, and canned tomatoes. Use a spoon to break all tomatoes into small bites. Add 2 cups of water.
From juliasalbum.com


ROASTED BUTTERNUT SQUASH AND BLACK BEAN CHILI - YAY! FOR FOOD
Drain and rinse your black beans, measure out the crushed tomatoes, vegetable broth, and spices and place in a large pot. Combine the roasted butternut squash and vegetables with the rest of the ingredients. Bring to a boil before reducing the heat to a simmer for 15-20 minutes. Taste for additional salt pepper, and other spices.
From yayforfood.com


BLACK BEAN CHILI WITH BUTTERNUT SQUASH & KALE - POSITIVE …
Drain the dried black beans, place in medium to large saucepan and cover with 2 quarts of fresh water, kombu and 1 tsp sea salt. Bring the boil, reduce the heat to low, partially cover and cook until beans are tender, 30-45 minutes. (Bean cooking times can vary widely depending on how fresh the beans are. Check at 30 minutes and then every 5 ...
From positivecommunitykitchen.org


CROCK-POT BLACK BEAN AND BUTTERNUT SQUASH CHILI RECIPE
2018-12-06 Heat olive oil in a medium skillet on the stove-top until the oil is hot and shimmering. Saute the onion and pepper in the oil until the the onion is slightly browned, being careful not to burn. Add cooked onion and pepper as well as all of the remaining ingredients to a 6 quart or larger slow cooker.
From crockpotladies.com


ONE-POT WONDERS: VEGAN BLACK BEAN AND SQUASH CHILI
2019-11-20 It gets substance from butternut squash, peppers, and black beans, while dried oregano, cumin, and chipotles in adobo add flavor and heat. Avocado and cheese (use vegan cheese or forgo it altogether to make this dish 100% vegan) are necessary additions, not only for added flavor but also for their creaminess, which helps to offset the heat from ...
From seriouseats.com


Related Search