VEGETARIAN BUTTERNUT SQUASH CHILI WITH BLACK BEANS
This butternut squash and black bean chili is a satisfying vegetarian meal. Load up bowls of the butternut squash chili and top with Greek yogurt, cilantro and minced red onion. Or skip the yogurt and keep this healthy dinner vegan.
Provided by Katie Webster
Categories Healthy Butternut Squash Recipes
Time 50m
Number Of Ingredients 16
Steps:
- Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.
- Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.
- Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.
- Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.
Nutrition Facts : Calories 245.8 calories, Carbohydrate 41 g, Fat 4.9 g, Fiber 12.5 g, Protein 10.8 g, SaturatedFat 0.4 g, Sodium 395.9 mg, Sugar 7.5 g
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.
CHIPOTLE-BLACK BEAN CHILI
This thick slow-cooked chili is special to me because it cooks itself while I'm at work. My family and friends love it. It's really nice served with corn bread. -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 7h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 772mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.
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
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 AND CHIPOTLE CHILI WITH BLACK BEANS AND HOMINY
Provided by Regina Schrambling
Categories dinner, soups and stews, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in Dutch oven or heavy kettle over high heat. Brown the beef, one quarter at a time, adding oil as needed. Transfer to a bowl with a slotted spoon.
- Lower heat to medium-high, add remaining oil to pan and stir in onion, garlic and jalapenos. Season well with salt, and saute until softened, 5 to 10 minutes. Return beef to pan, and add broth, beer, chili powder and half the cumin and oregano. Bring to a boil, then reduce heat, and simmer, uncovered, until meat is very tender, 1 1/2 to 2 hours.
- Meanwhile, heat oven to 350 degrees. Halve and seed squash, and lay cut side down on baking sheet. Bake until very soft, about 1 hour. Cool, then scrape out flesh and mash coarsely.
- Add squash puree and remaining cumin and oregano to pot, and simmer 15 minutes. Add water if necessary to keep mixture moist. Chop 2 chipotles, and stir into pot with their sauce. Add black beans and hominy, and simmer 10 to 15 minutes longer. Chili should be stewlike rather than soupy. Taste, and add more chipotles and salt if desired. Serve in bowls garnished with sour cream and scallions.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 12 grams, Protein 40 grams, SaturatedFat 4 grams, Sodium 1616 milligrams, Sugar 8 grams, TransFat 0 grams
CHIPOTLE BLACK BEAN CHILI
Make and share this Chipotle Black Bean Chili recipe from Food.com.
Provided by KelBel
Categories Black Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan over medium-high heat.
- Add onion and garlic; saute 3 minutes or until tender.
- Add chili powder and next 5 ingredients; bring to a boil.
- Add salt and pepper to taste.
- Reduce heat; cover and simmer 15 minutes, stirring occasionally.
- Ladle into individual serving bowls and garnish with cilantro, if desired.
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BLACK BEAN CHILI WITH BUTTERNUT SQUASH RECIPE | BON APPéTIT
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- 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.
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4.9/5 (227)Total Time 1 hr 20 minsCategory MainCalories 591 per serving
- In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
- Turn the heat down to medium-low and add the garlic, chili powder, 1/2 tablespoon chopped chipotle peppers, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if you’d like.
- You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Remove the bay leaf and add salt to taste.
- To make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long by 1/4 inch wide. Warm a drizzle of olive oil in a medium pan over medium heat until shimmering. Toss in the tortilla slices, sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
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