VEGETARIAN BUTTERNUT SQUASH CHILI WITH BLACK BEANS
This butternut squash and black bean chili is a satisfying vegetarian meal. Load up bowls of the butternut squash chili and top with Greek yogurt, cilantro and minced red onion. Or skip the yogurt and keep this healthy dinner vegan.
Provided by Katie Webster
Categories Healthy Butternut Squash Recipes
Time 50m
Number Of Ingredients 16
Steps:
- Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.
- 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.
- Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.
- Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.
Nutrition Facts : Calories 245.8 calories, Carbohydrate 41 g, Fat 4.9 g, Fiber 12.5 g, Protein 10.8 g, SaturatedFat 0.4 g, Sodium 395.9 mg, Sugar 7.5 g
BUTTERNUT SQUASH CHILI
This is a deliciously hearty, vegetarian butternut squash chili that I concocted years ago which is popular with the entire family.
Provided by Maraia Hoffman
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large pot over medium heat until melted. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in cornstarch and cook until lightly browned, about 2 minutes. Add vegetable broth and butternut squash; bring to a boil.
- Reduce heat and simmer until butternut squash is soft, 7 to 10 minutes. Carefully transfer contents to a blender (in batches) and blend until smooth and thick.
- Return blended mixture to the pot and add diced tomatoes, chili beans, corn, cream, Italian seasoning, cumin, turmeric, salt, and pepper. Simmer until heated through, about 20 minutes.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 73.9 g, Cholesterol 97.4 mg, Fat 29.7 g, Fiber 14.3 g, Protein 15.2 g, SaturatedFat 17.5 g, Sodium 1343 mg, Sugar 16.9 g
BUTTERNUT SQUASH CHILI
"In the wintertime, I crave stick-to-your-ribs food. This chili is comforting and full of nutrients."
Provided by Melissa d'Arabian : Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large soup pot over medium heat, 1 minute. Add the bell pepper and onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.
- Stir in the garlic and cook until fragrant, about 1 more minute. Pour in the wine and let bubble 1 minute, stirring and scraping any browned bits from the bottom of the pot.
- Add the butternut squash, beans, tomatoes and their juice, salsa, 1 cup water, the chili powder, cumin, cocoa, cinnamon and cayenne, if using. Bring the chili to a simmer, then reduce the heat to medium low and cook, stirring occasionally, until the squash is tender and the chili begins to thicken, about 1 hour. (If the soup looks too thick while cooking, add up to 1 cup more water.) Serve topped with a dollop of Greek yogurt and some avocado cubes.
- Cook's Note: If you're using dried beans, soak in water overnight, then simmer until just tender, 1 to 1 1/2 hours (or cook 4 to 5 hours in a slow cooker on high).
BUTTERNUT SQUASH CHILI
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
BUTTERNUT SQUASH AND TURKEY CHILI
This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
- Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.
Nutrition Facts : Calories 310 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 55 milligrams, Sodium 770 milligrams, Carbohydrate 31 grams, Fiber 10 grams, Protein 22 grams, Sugar 7 grams
SPICED BUTTERNUT SQUASH CHILI
I love how a hint of heat with a touch of sweetness from the Gustus Vitae spicy chocolate cinnamon cane sugar adds another layer of flavor to this contest-winning chili recipe from Jeanne Larson of Rancho Santa Margarita, California. -Peggy Woodward, Taste of Home Food Editor
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
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, tomato sauce and spicy chocolate cinnamon sugar. 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.
BUTTERNUT SQUASH AND TURKEY CHILI
This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!
Provided by CPolencheck
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
- Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.
Nutrition Facts : Calories 165 calories, Carbohydrate 20.5 g, Cholesterol 23.7 mg, Fat 3.3 g, Fiber 5.2 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 709.2 mg, Sugar 4.8 g
BUTTERNUT CHILLI
This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes
Provided by Lindsey Bareham
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 16
Steps:
- If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
- Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.
- Add the peppers to the pan and check the seasoning. Add extra water if it's looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
- Add the beans to the pan and reheat. Serve with chives and soured cream on the side.
Nutrition Facts : Calories 370 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 10 grams protein, Sodium 1.7 milligram of sodium
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