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
SPICED BUTTERNUT SQUASH CHILI
I love how a hint of heat with a touch of sweetness from the Gustus Vitae spicy chocolate cinnamon cane sugar adds another layer of flavor to this contest-winning chili recipe from Jeanne Larson of Rancho Santa Margarita, California. -Peggy Woodward, Taste of Home Food Editor
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
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, tomato sauce and spicy chocolate cinnamon sugar. 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.
BUTTERNUT SQUASH WITH SPICY CHILLI
A substantial supper that makes the most of seasonal squash
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 318 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.92 milligram of sodium
BEEFY BUTTERNUT SQUASH CHILI
Provided by Sunny Anderson
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
- In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.
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
VEGETARIAN CHILI WITH BUTTERNUT SQUASH AND MOROCCAN SPICES
This Moroccan-inspired take on vegetable chili is not so much spicy as it is spiced, using ingredients you're likely to have stocked in your pantry. In place of the same old kidney beans, this recipe uses butternut squash, cauliflower and chickpeas, making it a lighter, fresher update on the classic dish. Like any good pot of chili, this is even better reheated the next day.
Provided by Lidey Heuck
Categories dinner, one pot, soups and stews, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium. Add the onions, chili powder, paprika, cumin and cinnamon, and cook until tender, stirring often and lowering the heat as necessary to keep the spices from burning, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. (Be careful not to let the garlic burn.)
- Add the squash, chickpeas, broth, tomatoes, tomato paste, brown sugar and 2 teaspoons salt, and bring to a boil over medium-high heat. Reduce the heat to low and simmer, partially covered, for 20 minutes. Meanwhile, cut the cauliflower into bite-size florets, trimming and discarding any long stems.
- Add the cauliflower to the pot and simmer uncovered, stirring occasionally, until the chili is thick and the vegetables are very tender, 20 to 25 minutes.
- Season to taste with salt, and serve hot, with yogurt and scallions, if desired.
SPICY BUTTERNUT SQUASH
This recipe is based on one from Carl Jerome's cookbook, Cooking for a New Earth. This is a microwave recipe. He says in its intro, "The spicy coating on these cubes of rich butternut squash can be either sweet or hot, depending on the kind of chili powder used. When the chili powder is barely hot, the sweet taste of the squash will dominate; if it is fiery hot, it will add contrast to this autumn vegetable. This versatile recipe can be served as part of a cold meal in August, when the first winter squashes appear in the market, or hot from the oven during the winter months."
Provided by mersaydees
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
- Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
- If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.
BUTTERNUT SQUASH WITH SPICY CHILI
Make and share this Butternut Squash With Spicy Chili recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 400°F.
- Rub the squash with a little oil then roast them on a baking tray for 45 minutes 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 chili and cumin, fry for 1 min more then add the ground beef, browning for 3-4 minutes
- Stir in the tomato paste and beans with a splash of water and season. Warm through and keep warm. Or cool, freeze for up to 1 month and re-heat.
- Scoop a little of the soft sqush flesh out to make a hollow, then stir this into the chili with half the cilantro.
- Fill the cavity of each squash with a quarter of the mix then scatter with the remaining cilantro.
- Serve with a green salad and crusty bread.
Nutrition Facts : Calories 452.5, Fat 13.8, SaturatedFat 4.3, Cholesterol 42.8, Sodium 134, Carbohydrate 73.2, Fiber 12.6, Sugar 15.9, Protein 18.7
More about "butternut squash with spicy chili recipes"
SPICY BUTTERNUT SQUASH CHILI - FORK IN THE ROAD
From forkintheroad.co
Ratings 4Calories 139 per servingCategory Soups + Stews
- Heat oil over medium heat in a large soup pot and add butternut squash and onions, sautéing until onions are soft, about 5 minutes. Add garlic and bell peppers and cook until soft, about 5 minutes more.
- Add diced tomatoes, corn, black beans, cumin, chili powder, oregano, coriander, salt, pepper, and vegetable broth to pot and simmer on medium-low heat for 30 minutes.
THREE SISTERS BUTTERNUT SQUASH CHILI (RECIPE) - A SPICY …
From aspicyperspective.com
VEGETARIAN BUTTERNUT SQUASH CHILI RECIPE - EATINGWELL
From eatingwell.com
THE BEST LENTIL AND BUTTERNUT SQUASH CHILI - LITTLE BROKEN
From littlebroken.com
BUTTERNUT SQUASH CHILI | CLEAN FOOD CRUSH
From cleanfoodcrush.com
BUTTERNUT SQUASH CHILI (VEGETARIAN, VEGAN) - SAVORY TOOTH
From savorytooth.com
RECIPE: CHILI WITH BUTTERNUT SQUASH – CLEVELAND CLINIC
From health.clevelandclinic.org
TURKEY AND BUTTERNUT SQUASH CHILI RECIPE FROM H-E-B
From heb.com
BLACK BEAN AND BUTTERNUT SQUASH CHILI RECIPE | MYRECIPES
From myrecipes.com
SLOW COOKER BUTTERNUT SQUASH CHILI - SPEND WITH PENNIES
From spendwithpennies.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
VEGETARIAN BUTTERNUT SQUASH CHIPOTLE CHILI - COOKIE AND …
From cookieandkate.com
SPICY BUTTERNUT SQUASH SOUP
From naturespath.com
HEALTHY CHILI WITH BEEF AND BUTTERNUT SQUASH RECIPE
From amycaseycooks.com
49 BEST HEALTHY PASTA RECIPES – EASY HEALTHY PASTA DISHES
From redbookmag.com
SWEET AND SPICY ROASTED BUTTERNUT SQUASH - RECIPE RUNNER
From reciperunner.com
BUTTERNUT SQUASH RECIPES
From allrecipes.com
SWEET AND SPICY ROASTED BUTTERNUT SQUASH RECIPE - INSPIRED TASTE
From inspiredtaste.net
You'll also love