BEEF AND SUMMER SQUASH CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
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
BLACK BEAN, BUTTERNUT AND CHIPOTLE CHILI
Wanted to make a black bean chili or soup and couldn't decide what recipe I wanted to follow so the result was a combination of several unique recipes found here on RecipeZaar. Red beans, butternut and corn is a classic combination in South American cooking. So why not black Beans instead? Adding chipotles just gives it a Tex-Mex twang. The combination of cinnamon, chipotles and barley malt syrup gives this vegan dish a spicy taste with a mildly sweet back note. (Each serving is a generous 1 1/2 cups and just 4 WW points as per the Recipe Builder. Exact portion amount will depend on how much liquid you add)
Provided by justcallmetoni
Categories Black Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Apply a coating of cooking spray to a large soup pot. Add onions and begin to cook for 2-3 minutes until softened. If needed, add a little water to keep the pot moist. Stir in garlic and cook an additional minute. Add in the cumin, chili powder and cinnamon and cook 30 seconds, until fragrant.
- Add the diced tomatoes, black beans, 2 cups of vegetable broth, tomato paste chipotles, adobo sauce, and barley malt syrup and bring to a boil. Reduce to a simmer, cover and cook for 35 minutes. You can let this simmer for up to an hour if you like. Chili is one of those things that just gets better with time.
- Mix in the butternut squash. Add in additional broth if desired. (The thickness of chili is a matter of personal preference, so go according to your tastes.) Cook for 20 minutes.
- Mix in the frozen corn and cook 5 minutes until warmed through.
- Ladle into bowls, with or without rice, and garnish with cilantro.
- *Note:* if you do not want to make the beans from scratch, my best guess is this is about 3 (14.5 ounce) cans worth. Should you substitute canned black beans, they will most likely need less vegetable broth.
Nutrition Facts : Calories 234.1, Fat 1.6, SaturatedFat 0.3, Sodium 78, Carbohydrate 47.8, Fiber 10.8, Sugar 9, Protein 11.8
BUTTERNUT SQUASH CHILI
A yummy vegetarian chili that works great in a slow cooker. Start it in the morning and it can be ready by lunch. Use your choice of beans--I use a can each of black beans and red kidney beans. Nice over rice.
Provided by Wendy0
Categories Beans
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a crockpot and cook on high for about 4 hours, or put on low while at work all day.
Nutrition Facts : Calories 185.7, Fat 1.9, SaturatedFat 0.3, Sodium 240.6, Carbohydrate 43.9, Fiber 7.8, Sugar 11.1, Protein 5.8
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
MASALA WINTER SQUASH
This recipe originally appeared in the New York Times this past March. I love winter squash and paired with curry, chili and tomatoes, this seemed like it would be a hit in my kitchen. Though I have not tried it yet, I'm posting it here for sharing with my favorite foodies. I think this will make a terrific side with paired with Tandoori chicken.
Provided by justcallmetoni
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place onions and garlic into food processor bowl and grind until it is turns into a paste.
- Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
- Add drained tomatoes, chili and squash to the skillet. Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
- Serve with lime wedges.
Nutrition Facts : Calories 159.8, Fat 7.6, SaturatedFat 0.7, Sodium 12.4, Carbohydrate 24.2, Fiber 4.7, Sugar 7, Protein 2.9
WINTER SQUASH, CHICKPEA & RED LENTIL STEW
Inspired by the flavors of North Africa, this vegetarian stew replaces the tagine with the crock pot. The combination of saffron, ginger and cinnamon give of a wonderful aroma and flavor. It would tempting to substitute canned chickpeas here but you will get a different result. In this dish the chickpeas while tender have greater firmness than the canned type. Time saving tip: Prepare the ingredients the night before, placing the cubed squash, carrots, onions, tomato paste, garlic and ginger in one sealable bag or covered container, the lentils and dried spices in another. In the morning add the contents of both bags/containers, the soaked chickpeas and broth to your crock pot, turn it on and go.
Provided by justcallmetoni
Categories Stew
Time 6h25m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use. If you like a very soft chickpea, use the quick method and let the chickpeas boil for five minutes in order to speed up the cooking process.
- Chef's note: Keep your squash and carrots large so that they can withstand the look cooking time without breaking down into the stew.
- Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cinnamon, cumin, salt, saffron and pepper in a 6-quart slow cooker.
- Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, about 5 1/2 to 6 1/2 hours.
- Chef's note: If you are planning to serve part of this as leftovers, remove that portion from the crock pot and scale the amount of lime juice accordingly. Reserve the rest of your lime to add after reheating the leftover stew.
- Stir in lime juice. Season with salt to taste.
- Serve over rice (white or brown) sprinkled with peanuts and cilantro.
- Place additional lime wedges on the side for diners to add as they wish.
BEEF AND BUTTERNUT SQUASH CHILI
Make and share this Beef and Butternut Squash Chili recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink.
- Drain well, and return to Dutch oven.
- Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat.
- Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.
Nutrition Facts : Calories 235.3, Fat 3.6, SaturatedFat 1.4, Cholesterol 35.1, Sodium 594.2, Carbohydrate 33.5, Fiber 5.2, Sugar 2.2, Protein 19.6
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