Butternut Squash Chili Recipes

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VEGETARIAN BUTTERNUT SQUASH CHILI WITH BLACK BEANS



Vegetarian Butternut Squash Chili with Black Beans image

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

1 tablespoon plus 1 teaspoon avocado oil or canola oil
4 cloves garlic, minced
1 large onion, diced
½ teaspoon salt
2 tablespoons chili powder
1 tablespoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground chipotle chile, or to taste
2 cups no-salt-added vegetable broth
3 cups cubed butternut squash
2 (14 ounce) cans black beans, rinsed and drained
1 (14 ounce) can no-salt-added crushed tomatoes
1 (14 ounce) can no-salt-added diced tomatoes
½ cup Greek yogurt, for serving
¼ cup chopped fresh cilantro, for serving
¼ cup minced red onion, for serving

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



Butternut Squash Chili image

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

4 tablespoons salted butter
1 large onion, coarsely chopped
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 (32 ounce) cartons low-sodium vegetable broth
1 large butternut squash - peeled, seeded, and cut into chunks
2 (28 ounce) cans diced tomatoes
3 (16 ounce) cans chili beans
1 (10 ounce) package frozen corn
1 pint heavy whipping cream
1 tablespoon Italian seasoning
1 teaspoon ground cumin
½ teaspoon ground turmeric
salt and ground black pepper to taste

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



Butternut Squash Chili image

"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

1 tablespoon extra-virgin olive oil
1 red bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
2 cloves garlic, very finely chopped or pressed through a garlic press
1/2 cup dry red wine
3 cups butternut squash cubes, in 1-inch pieces
1 1/2 cups cooked white beans, such as Great Northern (rinsed, if canned)
1 14-ounce can whole tomatoes with juice, chopped into 1/2-inch pieces
1/2 cup store-bought salsa
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (optional)
Plain reduced-fat Greek yogurt
1 avocado, halved, pitted and cut into 1/2-inch cubes

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



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

BUTTERNUT SQUASH AND TURKEY CHILI



Butternut Squash and Turkey Chili image

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

3 teaspoons olive oil
1 pound 99 percent fat-free ground turkey
1 medium onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tablespoons tomato paste
Kosher salt
1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 1/2 cups)
4 ripe plum tomatoes, chopped
Two 14-ounce cans black beans, drained and rinsed
1/4 cup chia seeds
Freshly ground black pepper
1 to 2 tablespoons apple cider vinegar
1/4 cup fresh cilantro leaves, chopped
1/4 cup reduced-fat sour cream

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



Spiced Butternut Squash Chili image

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

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
1 tablespoon Gustus Vitae spicy chocolate cinnamon cane sugar
3 cups peeled butternut squash, cut into 1/2-inch 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, 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



Butternut Squash and Turkey Chili image

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

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground turkey breast
1 pound butternut squash - peeled, seeded and cut into 1-inch dice
½ cup chicken broth
1 (4.5 ounce) can chopped green chilies
2 (14.5 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans with liquid
1 (15.5 ounce) can white hominy, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic salt

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



Butternut chilli image

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

600g medium vine tomatoes, or 400g can chopped or cherry tomatoes
2 tbsp olive oil
2 onions, finely chopped
2 large garlic cloves, finely chopped
1 red bird's-eye chilli, deseeded and finely chopped
1 tsp cayenne pepper
1 tsp oregano
1 bay leaf
600g butternut squash, peeled and cut into cubes
12 pitted green olives, roughly chopped
150ml red wine
½ vegetable stock cube
200g jar piquillo pimiento peppers, or 2 roasted Romano peppers, roughly chopped
400g can black beans or red kidney beans, drained and rinsed
small bunch chives, snipped
175ml soured cream

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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From minimalistbaker.com


VEGAN BUTTERNUT SQUASH CHILI - KIM'S CRAVINGS
2021-10-20 The first step in making this chili is to sauté the onion, bell pepper and butternut squash in a large stockpot or Dutch oven. Once the onion and bell pepper are soft, add the garlic and cook for a couple of minutes. Simmer. Now, add the rest of the ingredients – beans, tomatoes, broth and spices into the pot.
From kimscravings.com


SLOW COOKER BUTTERNUT SQUASH CHILI - SPEND WITH PENNIES
2018-10-17 Instructions. Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender. Remove 2 cups of the chili and mash, return to the pot and stir in. Serve with desired toppings.
From spendwithpennies.com


BUTTERNUT SQUASH CHILI - FOOD FAITH FITNESS
2021-10-11 Instructions. Heat the oil in a large pot on medium high heat. Add in the onion, celery, pepper and garlic and cook until they begin to soften, about 3-4 minutes. Add in the chili powder, paprika, cumin, salt, coriander and cayenne and cook until fragrant, about 1 minute.
From foodfaithfitness.com


BUTTERNUT SQUASH CHILI - THE DIZZY COOK
2018-12-06 Once your beef is cooked, add the butternut squash, tomato paste, chili powder, cumin, honey (or sugar), and smoked paprika. Stir to combine, still over medium heat. Then add your chopped tomatoes and broth with ½ teaspoon kosher salt. Stir again and bring the dish to a simmer (small bubbles on top). Allow to simmer on low heat for 30 minutes ...
From thedizzycook.com


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