BEEF AND BUTTERNUT SQUASH CHILI
A sweeter version of a traditional chili using honey and cinnamon. The butternut squash is a wonderful addition adding more nutrients and balancing out the tomato flavor of traditional chili.
Provided by Brooke Anderson
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.
- Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.
- Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 47 g, Cholesterol 34.3 mg, Fat 16.2 g, Fiber 11.2 g, Protein 17.4 g, SaturatedFat 4.5 g, Sodium 991.4 mg, Sugar 8.3 g
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 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
SPICY BUTTERNUT SQUASH CHILI
This sweet and spicy butternut squash chili is sure to be a crowd pleaser and won first place in our office chili cook-off.
Provided by Heather
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 8h30m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.
- Transfer beef mixture to the bottom of a slow cooker and add butternut squash and frozen mixed vegetables. Stir in diced tomatoes with green chilies, diced tomatoes, chicken broth, chipotle peppers in adobo, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and brown sugar; mix together.
- Set heat to High; wait to bring to a simmer. Cover, set heat to Low and cook, 8 hours to overnight.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 28.6 g, Cholesterol 36.2 mg, Fat 11.6 g, Fiber 6.9 g, Protein 14.5 g, SaturatedFat 3.3 g, Sodium 858.6 mg, Sugar 7.7 g
HEALTHY BEEF CHILI WITH BUTTERNUT SQUASH
This slow simmered beef chili is packed with flavor, thanks to a quick homemade chile puree and butternut squash that soaks up the meaty goodness.
Provided by Food Network Kitchen
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put the ancho and guajillo chiles in a medium saucepan with the beef broth and bring to a boil over medium-high heat. Cover, remove from the heat and allow to sit until softened, about 15 minutes. Remove the stems and seeds from the chiles and place the chiles in a blender along with the beef stock. Blend until smooth, then set aside.
- Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the beef, 1 teaspoon salt and a few grinds of pepper and cook, stirring once or twice, until the beef is browned, about 10 minutes. Remove the beef with a slotted spoon to a paper towel-lined plate. Add the onions to the pot and cook, stirring occasionally, until softened. Add the garlic, chili powder, cumin and oregano and cook until the garlic is fragrant, about 1 minute. Stir in the tomato paste, diced tomatoes, chile puree, beef, 2 teaspoons salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer and cook, covered, stirring occasionally, until the beef is tender and can easily be cut with a fork, about 1 hour.
- Add the butternut squash and cook, stirring occasionally, until tender, about 10 minutes. Serve with sour cream, Cheddar and cilantro.
Nutrition Facts : Calories 410, Fat 16 grams, SaturatedFat 3.5 grams, Cholesterol 90 milligrams, Sodium 550 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 37 grams, Sugar 10 grams
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).
BEEFY BUTTERNUT SQUASH CHILI
Provided by Sunny Anderson
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Make the seasoning blend: In a small bowl, combine the cumin, chili powder, pumpkin pie spice, oregano, salt and a few grinds of black pepper. Set aside.
- Sear the beef: Heat the olive oil in a large pot over high heat until it begins to swirl. Add the beef cubes and sprinkle with half of the seasoning blend. Cook, stirring intermittently, until the beef is browned on all sides but not cooked through, about 5 minutes. Remove the beef chunks with a slotted spoon and set on a plate
- Build the flavor: Reduce the heat to medium and add the onions, bell pepper, garlic, tomato paste and hot sauce. Cook, stirring, until everything turns dark reddish brown, about 10 minutes.
- Complete the chili: Add the ground beef and sprinkle with the remaining half of the seasoning blend. Cook, stirring, until the beef is browned, then add the reserved beef chunks back to the pot along with the cornmeal, stock, wine and squash. Bring to a boil, then reduce to a simmer and cook until the chili is thick and the liquid reduced, 40 to 50 minutes. Taste and season with another pinch of salt if needed, but the seasoning blend you've made should have this tasting perfect for you. If using cinnamon, add the stick 20 minutes before the chili is done, then remove before serving. Serve warm.
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