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 STEW WITH BUTTERNUT SQUASH
Make and share this Black Bean Stew With Butternut Squash recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet heat oil and sauté onion, garlic and squash. Cook until onion is golden. Add sherry, broth, cumin and coriander.
- Reduce heat and simmer 10 minutes or until squash is tender.
- Add black beans and wine vinegar. Stir in cilantro.
Nutrition Facts : Calories 221.3, Fat 3.2, SaturatedFat 0.4, Sodium 100.7, Carbohydrate 34.7, Fiber 10.4, Sugar 2.7, Protein 10.3
SQUASH AND BLACK BEAN STEW WITH TOMATOES AND GREEN BEANS
Categories Bean Tomato Vegetable Sauté Stew Green Bean Butternut Squash Fall Winter Healthy Cilantro Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.
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- Bring a large pot up to medium heat on the stove top and add in oil or vegetable broth, onions and celery then sprinkle vegetables with a pinch of salt and cook them down until onion have softened.
- Stir in cumin, coriander, paprika, basil, cinnamon and salt with the vegetables in the pot, allowing seasonings to become fragrant.
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