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
VEGAN BUTTERNUT SQUASH CHILI
This nutritious vegan Butternut Squash Chili is packed with flavor and filled to the brim with good-for-you ingredients including loads of veggies, soft bits of butternut squash, two types of beans and spices; all simmered in a rich, delicious tomato base. Bonus: this chili is made in one pot with very little effort. Top your bowl with your favorite chili toppings and dig in!
Provided by Kim Lee
Categories Main
Time 55m
Number Of Ingredients 17
Steps:
- Heat olive oil (or using cooking spray) over med-high heat in a large stock pot. Sauté onion, bell pepper and butternut squash for about several minutes and until onion and bell pepper are soft. Add garlic and sauté another couple of minutes.
- Stir in seasonings and add beans, tomatoes and broth. Combine all ingredients and bring chili to a boil.
- Cover and reduce heat to just above a simmer. Cook for 45-60 minutes and until squash is tender.
- Taste and add more salt, pepper and/or any other seasonings needed. Garnish, if desired and enjoy!!! Store chili for up to 1 week in an airtight container in the fridge or up to 3 months in the freezer.
Nutrition Facts : ServingSize 1.5 cups, Calories 234 kcal, Carbohydrate 46.5 g, Protein 12.6 g, Fat 0.3 g, Sodium 467.2 mg, Fiber 11 g, Sugar 9.5 g, UnsaturatedFat 0.2 g
VEGAN BUTTERNUT SQUASH AND TOFU CHILI
A fabulous and easy vegan chili with butternut squash and tofu. Great winter recipe! The tofu is scrambled and takes on an almost crumbled meat-like texture, not squishy and full of flavor. Great for vegans, vegetarians, and omnivores. This is my most popular potluck dish! Please experiment with this recipe and let us know how it turns out!
Provided by kate
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h5m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Add tofu; break up and stir until crumbly and firm, about 10 minutes.
- Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt. Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer, stirring occasionally, until squash is tender, about 30 minutes. Add hot sauce and salt.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 54.4 g, Fat 7.7 g, Fiber 11.8 g, Protein 14.4 g, SaturatedFat 1.1 g, Sodium 1011.7 mg, Sugar 10.2 g
VEGAN BUTTERNUT SQUASH AND TOFU CHILI RECIPE
Enjoy a bowl of spicy chili even without meat with this tofu chili recipe. This hearty dish is filled with squash, beans, corn, and various herbs.
Provided by Kelly Cole
Categories Stew
Time 1h5m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir for about 5 minutes until onion is translucent. Add tofu; break up and stir for about 10 minutes until crumbly and firm.
- Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt.
- Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer for about 30 minutes, stirring occasionally, until squash is tender. Add hot sauce and salt.
Nutrition Facts : Carbohydrate 87.24g, Fat 10.20g, Fiber 26.71g, Protein 37.10g, SaturatedFat 1.52g, ServingSize 8.00, Sodium 815.94mg, Sugar 0.00, UnsaturatedFat 3.85g
VEGAN BUTTERNUT SQUASH AND TOFU CHILI
A fabulous and easy vegan chili with butternut squash and tofu. Great winter recipe! The tofu is scrambled and takes on an almost crumbled meat-like texture, not squishy and full of flavor. Great for vegans, vegetarians, and omnivores. This is my most popular potluck dish! Please experiment with this recipe and let us know how it turns out!
Provided by kate
Categories Vegetarian Chili
Time 1h5m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a large pot over medium heat. Add green bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Add tofu; break up and stir until crumbly and firm, about 10 minutes.
- Combine butternut squash, kidney beans, cannellini beans, corn, broth, tomato paste, and serrano peppers in the pot with the tofu mixture. Add allspice, cumin, cayenne pepper, and garlic salt. Add extra broth or water as needed to just cover the vegetable mixture. Bring to a simmer; reduce heat to medium-low and cover. Simmer, stirring occasionally, until squash is tender, about 30 minutes. Add hot sauce and salt.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 54.4 g, Fat 7.7 g, Fiber 11.8 g, Protein 14.4 g, SaturatedFat 1.1 g, Sodium 1011.7 mg, Sugar 10.2 g
VEGETARIAN CHILI WITH BUTTERNUT SQUASH AND MOROCCAN SPICES
This Moroccan-inspired take on vegetable chili is not so much spicy as it is spiced, using ingredients you're likely to have stocked in your pantry. In place of the same old kidney beans, this recipe uses butternut squash, cauliflower and chickpeas, making it a lighter, fresher update on the classic dish. Like any good pot of chili, this is even better reheated the next day.
Provided by Lidey Heuck
Categories dinner, one pot, soups and stews, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium. Add the onions, chili powder, paprika, cumin and cinnamon, and cook until tender, stirring often and lowering the heat as necessary to keep the spices from burning, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. (Be careful not to let the garlic burn.)
- Add the squash, chickpeas, broth, tomatoes, tomato paste, brown sugar and 2 teaspoons salt, and bring to a boil over medium-high heat. Reduce the heat to low and simmer, partially covered, for 20 minutes. Meanwhile, cut the cauliflower into bite-size florets, trimming and discarding any long stems.
- Add the cauliflower to the pot and simmer uncovered, stirring occasionally, until the chili is thick and the vegetables are very tender, 20 to 25 minutes.
- Season to taste with salt, and serve hot, with yogurt and scallions, if desired.
HEARTY VEGETARIAN TOFU CHILI
This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base. This original recipe came from Runner's World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. For those who like chili very spicy, more chili powder may be added.
Provided by LUv 2 BaKE
Categories One Dish Meal
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Saute first 4 in meduium heat.
- Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
- Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
- Boil, reduce heat and simmer 45 to 55 minutes.
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