BLACK BEAN CHILI WITH BUTTERNUT SQUASH
Provided by Jeanne Kelley
Categories Bean Super Bowl Low Fat Vegetarian Low Cal High Fiber Dinner Butternut Squash Healthy Low Cholesterol Bulgur Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
- Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.
BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD
Got this recipe from my nutritionist. I use nearly twice as much Swiss Chard than the recipe calls for, but feel free to experiment, and use however much you want.
Provided by MarissaB
Categories Chard
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat.
- Add onions and garlic; saute until tender and golden, about 9 minutes.
- Add squash; stir 2 minutes. Stir in chili powder, cinnamon, and cumin. Stir in beans, broth, and tomatoes with juices. Bring to boil.
- Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
- Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer.
- Season to taste with salt and pepper.
- Ladle chili into bowls and serve. Sprinkle with chopped cilantro or red onion if desired.
Nutrition Facts : Calories 469.9, Fat 9.2, SaturatedFat 1.4, Sodium 280.6, Carbohydrate 79.3, Fiber 26.2, Sugar 7.6, Protein 24.1
BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Bean Leafy Green Vegetable Sauté Stew Low Fat Vegetarian Quick & Easy Low Cal High Fiber Butternut Squash Healthy Vegan Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.
SQUASH-BLACK BEAN CHILI
Provided by Food Network Kitchen
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 19
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.
BLACK BEAN, SAUSAGE AND BUTTERNUT SQUASH CHILI
Pretty healthy, but with an explosion of flavor. It's been suggested to let the chili refrigerate overnight to allow the flavors to meld. From NPR.
Provided by gailanng
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat olive oil in a stockpot or deep skillet over medium heat. Add sausages and brown on all sides. Transfer to a plate lined with a paper towel. When cool enough to handle, cut in 1/4-inch slices.
- Add onion to pot and saute until softened, 3-4 minutes. Add squash, garlic and peppers. Saute 3 minutes. Add dry spices and cook, stirring, 1 minute. Add tomatoes, chicken stock, tomato paste, Sriracha and bay leaf. Simmer until squash is tender, about 20 minutes. Stir in black beans, sausage, salt and pepper. Simmer 10 more minutes. Taste to adjust seasoning.
- Before serving, add cilantro. Serve in bowls garnished with additional cilantro, chopped avocado and a drizzle of sriracha.
- (Chili may be made up to 24 hours in advance. Cool, cover and refrigerate. Re-warm over medium heat to serve.).
Nutrition Facts : Calories 450, Fat 25.9, SaturatedFat 8.9, Cholesterol 51.8, Sodium 1939.4, Carbohydrate 33.7, Fiber 10, Sugar 7.4, Protein 22.9
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