Butternut Squash Chili Food

BUTTERNUT SQUASH AND TURKEY CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
• Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

BUTTERNUT SQUASH AND TURKEY CHILI

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.

BUTTERNUT CHILLI

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.

VEGETARIAN BUTTERNUT SQUASH CHILI WITH BLACK BEANS

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.

BUTTERNUT SQUASH CHILI WITH BEEF AND BEANS

Steps:

• Heat olive oil in a large skillet. Add ground beef and cook until no longer pink. Drain the ground beef of any fat.
• To the same pan, add cubed butternut squash, chopped green bell pepper, minced garlic, kidney beans, corn, and canned tomatoes.
• Use a spoon to break all tomatoes into small bites.
• Add 2 cups of water.
• Season with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon of sugar, and salt to taste (at least 1/2 teaspoon of salt).
• Mix everything well, and bring to boil. Reduce to simmer. Cook on low simmer for about 20-25 minutes until squash is tender. Remove from heat.
• Add extra chili powder, if you want more heat. Season with more salt, if necessary.
• Serve topped with shredded cheddar cheese, chopped green onions, and a dollop of Greek yogurt.

BUTTERNUT SQUASH & BLACK BEAN CHILI

Steps:

• Heat dressing in Dutch oven or large deep skillet on medium heat. Add squash, yellow onions and garlic; cook and stir 7 min. or until squash is slightly softened.
• Add seasonings; cook and stir 30 sec. Stir in tomatoes and beans; bring to boil. Cover; simmer on medium-low heat 35 min. or until squash is tender, stirring occasionally.
• Stir in green onions and cilantro. Top with cheese.

BUTTERNUT SQUASH AND TURKEY CHILI

Steps:

• In a large non-stick stockpot, sauté garlic and onion for 2-3 minutes.
• Add ground turkey and cook over medium heat.
• When the turkey is cooked about halfway, add the squash to the pot and continue cooking and stirring until turkey is cooked through.
• Add all other ingredients to pot and stir.
• Bring to a boil over medium/high heat.
• Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until squash is softened to your liking.

SPICY BUTTERNUT SQUASH CHILI

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.
• Transfer beef mixture to the bottom of a slow cooker and add butternut squash and frozen mixed vegetables. Stir in diced tomatoes with green chilies, diced tomatoes, chicken broth, chipotle peppers in adobo, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and brown sugar; mix together.
• Set heat to High; wait to bring to a simmer. Cover, set heat to Low and cook, 8 hours to overnight.

VEGAN BUTTERNUT SQUASH CHILI

Steps:

• Heat olive oil (or using cooking spray) over med-high heat in a large stock pot. Sauté onion, bell pepper and butternut squash for about several minutes and until onion and bell pepper are soft. Add garlic and sauté another couple of minutes.
• Stir in seasonings and add beans, tomatoes and broth. Combine all ingredients and bring chili to a boil.
• Cover and reduce heat to just above a simmer. Cook for 45-60 minutes and until squash is tender.
• Taste and add more salt, pepper and/or any other seasonings needed. Garnish, if desired and enjoy!!! Store chili for up to 1 week in an airtight container in the fridge or up to 3 months in the freezer.

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.

BUTTERNUT SQUASH & BLACK BEAN CHILI

Steps:

• Stovetop: In a large 5 - 6 quart pot, heat oil/water over medium high heat, saute the onion for 5 - 7 minutes. Add the spices, saute for 1 minute more. Add the butternut squash, bell peppers, beans, tomatoes and vegetable broth and optional cocoa, bring to a boil, reduce heat, cover, and simmer for about 45 minutes. Will be done when the butternut squash is tender. Taste for flavor. Chili will thick upon cooling.
• Slow Cooker: Place ingredients into your slow-cooker, finishing with the vegetable broth and give a good stir. Cover and cook on low for 6 - 8 hours, or on high for 3 - 4 hours. Taste, and season with additional salt and pepper or seasonings as needed.
• Serve with garnish of choice. Pairs great with my favorite vegan cornbread or jalapeno cornbread muffins!
• Serves 4 - 6
• Keep leftovers stored in the refrigerator, covered, for up to 5 days. For longer storage, store in the freezer in freezer safe containers for up to 2 - 3 months.

BUTTERNUT SQUASH WITH SPICY CHILLI

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rub the squash with a little oil, then roast them on a baking tray for 45 mins until soft.
• Meanwhile, heat the remaining oil in a large frying pan, then fry the onion for a few mins until soft. Stir in the chilli and cumin, fry for 1 min more, then add the mince, browning for 3-4 mins. Stir in the purée and beans with a splash of water and season. Warm through and keep warm. Or cool, freeze for up to 1 month, then defrost and reheat.
• Scoop a little of the soft squash flesh out to make a hollow, then stir this into the chilli with half the coriander. Fill the cavity of each squash with a quarter of the mix, then scatter with the remaining coriander. Dress the spinach with a drop more olive oil, season and serve alongside the squash.

SLOW COOKER BUTTERNUT SQUASH CHILI

Steps:

• Drain beans and rinse well.
• Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender.
• Remove 2 cups of the chili and mash, return to the pot and stir in.
• Serve with desired toppings.

BUTTERNUT SQUASH CHILI

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).