Fiery Squash Chili Food

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BUTTERNUT SQUASH CHILI



Butternut Squash Chili image

"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

1 tablespoon extra-virgin olive oil
1 red bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
2 cloves garlic, very finely chopped or pressed through a garlic press
1/2 cup dry red wine
3 cups butternut squash cubes, in 1-inch pieces
1 1/2 cups cooked white beans, such as Great Northern (rinsed, if canned)
1 14-ounce can whole tomatoes with juice, chopped into 1/2-inch pieces
1/2 cup store-bought salsa
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (optional)
Plain reduced-fat Greek yogurt
1 avocado, halved, pitted and cut into 1/2-inch cubes

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).

BEEF AND SUMMER SQUASH CHILI



Beef And Summer Squash Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
12 ounces ground beef chuck
1 onion, chopped
1 poblano chile pepper, seeded and chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin Kosher salt and freshly ground pepper
1 15-ounce can diced tomatoes with green chiles
1 15-ounce can pinto beans (do not drain)
2 medium zucchini and/or yellow squash, cut into ½-inch pieces
1 avocado, diced
Fresh cilantro, for topping

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.

SQUASH-BLACK BEAN CHILI



Squash-Black Bean Chili image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 bell peppers (1 red, 1 yellow), chopped
Kosher salt
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon hot or mild New Mexico chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
2 tablespoons tomato paste
1 28-ounce can diced fire-roasted tomatoes
2 15-ounce cans black beans (do not drain)
2 bay leaves
1 small butternut squash (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
1 small rutabaga (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
Pepitas, sliced scallions and shredded cheddar cheese, for topping
Pepitas, sliced scallions and shredded cheddar cheese, for topping
Cornbread, for serving

Steps:

  • Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and bell peppers, season with salt and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes. Add the garlic and cook 1 minute. Add the chile powders, cumin, coriander, oregano and tomato paste. Cook, stirring, until the vegetables are coated in the spice mixture, about 2 minutes, adding a splash of water if the mixture is dry.
  • Add 2 cups water, the tomatoes, beans, bay leaves and 1 teaspoon salt to the pot. Bring to a boil, then reduce the heat to a simmer and stir in the squash and rutabaga. Partially cover and cook, stirring occasionally, until the vegetables are tender and the chili is slightly thickened, 30 to 40 minutes. (Add up to 1/2 cup water if the chili gets too thick.) Remove the bay leaves and season with salt. Serve with assorted toppings and cornbread.

BEEFY BUTTERNUT SQUASH CHILI



Beefy Butternut Squash Chili image

Provided by Sunny Anderson

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon pumpkin pie spice
2 teaspoons dried oregano
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1 pound beef chuck, cut into 1-inch cubes
1 cup finely chopped Vidalia or sweet onions
1 red bell pepper, seeded and chopped
3 garlic cloves, grated on a rasp or finely minced
3 tablespoons tomato paste
2 tablespoons hot sauce (I like Frank's RedHot here)
1 pound ground beef chuck (80 percent meat, 20 percent fat)
2 tablespoons fine cornmeal
1 1/2 cups beef stock
1 1/2 cups red wine (any inexpensive Chianti will do)
1 butternut squash, peeled, seeded and cut into 1/2-inch cubes
Kosher salt
1 cinnamon stick, optional

Steps:

  • Make the seasoning blend: In a small bowl, combine the cumin, chili powder, pumpkin pie spice, oregano, salt and a few grinds of black pepper. Set aside.
  • Sear the beef: Heat the olive oil in a large pot over high heat until it begins to swirl. Add the beef cubes and sprinkle with half of the seasoning blend. Cook, stirring intermittently, until the beef is browned on all sides but not cooked through, about 5 minutes. Remove the beef chunks with a slotted spoon and set on a plate
  • Build the flavor: Reduce the heat to medium and add the onions, bell pepper, garlic, tomato paste and hot sauce. Cook, stirring, until everything turns dark reddish brown, about 10 minutes.
  • Complete the chili: Add the ground beef and sprinkle with the remaining half of the seasoning blend. Cook, stirring, until the beef is browned, then add the reserved beef chunks back to the pot along with the cornmeal, stock, wine and squash. Bring to a boil, then reduce to a simmer and cook until the chili is thick and the liquid reduced, 40 to 50 minutes. Taste and season with another pinch of salt if needed, but the seasoning blend you've made should have this tasting perfect for you. If using cinnamon, add the stick 20 minutes before the chili is done, then remove before serving. Serve warm.

FIERY TEXAS CHILI



Fiery Texas Chili image

Make and share this Fiery Texas Chili recipe from Food.com.

Provided by Lucky.Wife

Categories     < 4 Hours

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs ground round or 2 lbs chuck steaks
1/2 cup cooking oil
1 1/2 cups water or 1 1/2 cups beer
8 ounces tomato sauce
2 small onions, chopped
1 medium green pepper, finely chopped
5 -6 garlic cloves, minced
1 tablespoon oregano
1 teaspoon cumin
4 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon sugar
cayenne pepper
4 -5 medium jalapeno peppers, chopped

Steps:

  • In large skillet braise meat in 1/4 cup oil till browned. Transfer to slow cooker or large pot leaving liquid in skillet.
  • Add water and tomato sauce to meat, cook over low heat.
  • Saute onion, green pepper and garlic in remaining oil and liquid in skillet.
  • Add remaining dry ingredients and jalapeno peppers with seeds removed.
  • Simmer about 30 minutes then transfer to kettle or slow cooker. Cooker on low about 2 hours. Dip off grease that forms on top.

Nutrition Facts : Calories 447, Fat 37.2, SaturatedFat 10.6, Cholesterol 80.5, Sodium 557, Carbohydrate 8.1, Fiber 2.5, Sugar 3.1, Protein 20.9

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