Best Black Bean Sausage And Butternut Squash Chili Recipes

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.

Black Bean Chili With Butternut Squash and Swiss Chard image

Provided by MarissaB

Categories Chard

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces
2 tablespoons chili powder
1 -2 teaspoon cinnamon
2 teaspoons ground cumin
3 (15 ounce) cans black beans, rinsed and drained
2 1/2 cups vegetable broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups coarsely chopped swiss chard leaves

Steps:

Heat oil in heavy large pot over medium-high heat.
Add onions and garlic; saute until tender and golden, about 9 minutes.
Add squash; stir 2 minutes. Stir in chili powder, cinnamon, 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. Sprinkle with chopped cilantro or red onion if desired.

Nutrition Facts : Calories 469.9, Fat 9.2, SaturatedFat 1.4, Sodium 280.6, Carbohydrate 79.3, Fiber 26.2, Sugar 7.6, Protein 24.1