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).
BUTTERNUT CHILLI
This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes
Provided by Lindsey Bareham
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 16
Steps:
- If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
- Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.
- Add the peppers to the pan and check the seasoning. Add extra water if it's looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
- Add the beans to the pan and reheat. Serve with chives and soured cream on the side.
Nutrition Facts : Calories 370 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 10 grams protein, Sodium 1.7 milligram of sodium
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 AND TURKEY CHILI
This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
- Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.
Nutrition Facts : Calories 310 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 55 milligrams, Sodium 770 milligrams, Carbohydrate 31 grams, Fiber 10 grams, Protein 22 grams, Sugar 7 grams
CHICKEN BUTTERNUT CHILI
At our house, we just love a good comforting, hearty, tomato-based chili with bold flavors! This unique chili is loaded with veggies and flavor. You can also prepare the recipe in the slow cooker. Just add ingredients to the crock and cook over high heat for about 4 hours. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat; saute carrots, celery and onion until tender, 6-8 minutes., Stir in squash, tomato, tomato paste, seasoning mix and stock; bring to a boil. Reduce heat; simmer, covered, until squash is tender, 20-25 minutes. Stir in chicken; heat through. Sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 201 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 591mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
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ROASTED BUTTERNUT SQUASH CHILLI - EVERYDAY HEALTHY RECIPES
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Reviews 16Category Dinner, LunchCuisine Dairy Free, Low Fat, VeganTotal Time 45 mins
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Arrange the butternut squash pieces in a single layer on a large baking tray, season, drizzle with a little oil and bake for 35-40 minutes (or until tender and lightly browned). In the meantime make the chili.
- In a large pot heat up the oil, add the bay leaf, allspice berries, garlic, onion and celery and fry over a medium heat for 3-4 minutes stirring often.
- Add the beans (and water from 1 can) and using a potato masher mash them up a little (leave some beans whole). This will thicken the sauce.
- Add the peppers, tomatoes, tomato paste, all the spices, stir, cover and bring to the boil, then simmer for about 20 minutes.
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