Best Vegetarian Butternut Squash Beer Chili With Optional Ground Turkey Recipes

Vegetarian Butternut Squash & Beer Chili with Optional Ground Turkey image

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 23

1 tablespoon olive oil
1 cup diced yellow onion (about 1 small onion)
1 tablespoon diced garlic (about 2 large cloves)
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt (table salt is fine - just start with a little less and add more later on if you like)
3 cups diced butternut squash
1 cup diced red bell pepper (about 1/2 large pepper)
1 cup grated carrot (about 2 medium carrots)
4 cups or 2 15-ounce cans cooked pinto beans, drained
2 14.5-ounce cans diced tomatoes
1 cup American lager (blonde, or IPA beer)
More kosher salt & freshly ground black pepper to taste
If adding ground turkey to half
2 teaspoons olive oil
1/2 pound ground turkey
Pinch kosher salt
If adding ground turkey to all
2 - 3 teaspoons olive oil
1 pound ground turkey
Pinch kosher salt

Steps:

In a large saucepan over medium heat, add the olive oil and saute the onion until translucent and soft, about 5 minutes. Add the garlic and spices (chili powder, cumin, oregano, and smoked paprika) and stir for another minute. Add the remaining ingredients - butternut squash, red pepper, carrots, beans, tomatoes, and beer - and, keeping the pan on medium heat, bring to a boil. Reduce heat to medium-low and cook, partially covered, until squash is fork-tender, about 30 minutes.
If adding turkey, brown in a medium saucepan over medium heat with olive oil and pinch of salt until cooked through, about 10 minutes. If only including turkey in half, remove about 2 1/2 cups of the chili from the vegetarian batch and add it to the turkey. Stir and simmer for about 10 minutes. If including turkey in all, you can just pour the browned turkey in with the chili either at the end of the process, or you can add it when you add the squash and other ingredients.
Taste and add additional salt and pepper if desired.
Serve with shredded monterey jack cheese, sour cream, and diced avocado for topping if you like. This chili is also great served over rice.

Vegetarian Chili With Butternut Squash and Moroccan Spices image

Provided by Lidey Heuck

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons olive oil
1 large yellow onion, chopped (about 2 cups)
1 1/2 teaspoons ground chili powder
1 1/2 teaspoons ground sweet or hot paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tablespoon minced garlic (about 3 cloves)
1 (2- to 2 1/2-pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 (15-ounce) cans chickpeas, drained and rinsed
4 cups low-sodium vegetable broth
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
2 teaspoons brown sugar
2 teaspoons kosher salt, plus more to taste
1/2 medium head cauliflower, trimmed and cored
Plain yogurt or sour cream, for serving (optional)
Thinly sliced scallions, for serving (optional)

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.