Yellow Squash And White Bean Chili Recipes

YELLOW SQUASH AND WHITE BEAN CHILI

Yellow Squash and White Bean Chili image

Make and share this Yellow Squash and White Bean Chili recipe from Food.com.

Provided by dicentra

Categories Beans

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

1 lb ground lean pork
1 quart chicken broth
1/2 cup dry white wine
2/3 cup dried great northern beans
2/3 cup dried garbanzo beans
1 cup chopped onion
1 cup yellow bell pepper
1 cup thinly sliced leek
1 cup cubed summer squash
1 cup red potatoes
2 teaspoons minced garlic
2 teaspoons jalapeno chili
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1 bay leaf
salt and pepper
1 small tomatoes, finely diced
2 green onions, finely sliced
3 tablespoons finely chopped fresh cilantro

Steps:

Cook pork in lightly greased skillet until browned, about 8 minutes, crumbling with a fork.
Combine pork and remaining ingredients (chicken broth through bay leaf) in a slow cooker.
Cover and cook on low for 7-8 hours or until the beans are tender.
Season to taste with salt and pepper. Discard bay leaf.
Sprinkle each bowl with tomato, green onions and cilantro.

Nutrition Facts : Calories 445.1, Fat 19.1, SaturatedFat 6.5, Cholesterol 54.7, Sodium 582.9, Carbohydrate 39.1, Fiber 10.1, Sugar 6.5, Protein 26.5

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

Ingredients

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).

RAINBOW VEGGIE CHILI

Rainbow Veggie Chili image

Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner.

Provided by theveggieone

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h35m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 fresh jalapeno pepper, diced
4 cloves garlic, minced
1 onion, chopped
1 (28 ounce) can crushed tomatoes, with liquid
1 (6 ounce) can tomato paste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can chili beans in spicy sauce, undrained
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste

Steps:

Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 33.8 g, Fat 5 g, Fiber 7.3 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 670.2 mg, Sugar 5.8 g

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