Yellow Squash And White Bean Chili Recipes

20-MINUTE VEGETARIAN WHITE BEAN CHILI

Steps:

• Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
• Add the garlic and cumin. Cook, stirring frequently, for another minute.
• Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
• Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!

BEEF AND SUMMER SQUASH CHILI

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up the meat, until browned, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute.
• Add the tomatoes and the beans and their liquid to the pot; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes.
• Stir the squash into the pot. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 10 minutes (add up to ½ cup water if the chili is too thick). Season with salt. Top each serving of chili with the avocado and some cilantro.

YELLOW SQUASH AND WHITE BEAN CHILI

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.

RAINBOW VEGGIE CHILI

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.

SQUASH-BLACK BEAN CHILI

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.

VEGAN CHILI WITH CHICKPEAS, QUINOA, AND WHITE BEANS

Steps:

• Heat the oil in a Dutch oven or other large heavy bottomed pot over medium heat. Add the onion, bell pepper, garlic, and 1 teaspoon salt and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
• Meanwhile, dissolve the tomato paste in 2½ cups water. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon salt, and the tomato paste mixture. Increase the heat to medium high and cook, stirring occasionally, until the mixture reaches a low boil. Add the quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 minutes.
• Remove the chili from the heat and adjust the seasonings and chipotle to taste. Add water to thin, if desired. Serve with your favorite toppings.