SLOW COOKER BUTTERNUT SQUASH CHILI
Slow Cooker Butternut Squash Chili is the perfect fall meal. This recipe is easy to prepare, just simply add in some of your fall favorite vegetables and let the slow cooker do the work!
Provided by Melanie
Categories Dinner Main Course
Time 4h20m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 215 kcal, Carbohydrate 43 g, Protein 12 g, Fat 1 g, SaturatedFat 0.3 g, Cholesterol 1 mg, Sodium 544 mg, Fiber 12 g, Sugar 6 g, UnsaturatedFat 0.7 g, ServingSize 1 serving
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
BEEF AND BUTTERNUT SQUASH CHILI
A sweeter version of a traditional chili using honey and cinnamon. The butternut squash is a wonderful addition adding more nutrients and balancing out the tomato flavor of traditional chili.
Provided by Brooke Anderson
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.
- Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.
- Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 47 g, Cholesterol 34.3 mg, Fat 16.2 g, Fiber 11.2 g, Protein 17.4 g, SaturatedFat 4.5 g, Sodium 991.4 mg, Sugar 8.3 g
VEGETARIAN BUTTERNUT SQUASH & BEER CHILI WITH OPTIONAL GROUND TURKEY
This warm, comforting chili brings beer, butternut squash, and turkey - only if you like - together in an easy dish that's perfect for fall.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 23
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.
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
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.
BUTTERNUT SQUASH AND TURKEY CHILI
This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!
Provided by CPolencheck
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 50m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 165 calories, Carbohydrate 20.5 g, Cholesterol 23.7 mg, Fat 3.3 g, Fiber 5.2 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 709.2 mg, Sugar 4.8 g
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