Butternut Chilli Recipes
BUTTERNUT CHILLI
This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes
Provided by Lindsey Bareham
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 16
Steps:
- If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
- Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.
- Add the peppers to the pan and check the seasoning. Add extra water if it's looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
- Add the beans to the pan and reheat. Serve with chives and soured cream on the side.
Nutrition Facts : Calories 370 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 10 grams protein, Sodium 1.7 milligram of sodium
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
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
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
CHICKEN BUTTERNUT CHILI
At our house, we just love a good comforting, hearty, tomato-based chili with bold flavors! This unique chili is loaded with veggies and flavor. You can also prepare the recipe in the slow cooker. Just add ingredients to the crock and cook over high heat for about 4 hours. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat; saute carrots, celery and onion until tender, 6-8 minutes., Stir in squash, tomato, tomato paste, seasoning mix and stock; bring to a boil. Reduce heat; simmer, covered, until squash is tender, 20-25 minutes. Stir in chicken; heat through. Sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 201 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 591mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
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
More about "butternut chilli recipes"
ROASTED BUTTERNUT SQUASH CHILI RECIPE - EVERYDAY HEALTHY ...
From everydayhealthyrecipes.com
Estimated Reading Time 5 mins
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Arrange the butternut squash pieces in a single layer on a large baking tray, season, drizzle with a little oil and bake for 35-40 minutes (or until tender and lightly browned). In the meantime make the chili.
- In a large pot heat up the oil, add the bay leaf, allspice berries, garlic, onion and celery and fry over a medium heat for 3-4 minutes stirring often.
- Add the beans (and water from 1 can) and using a potato masher mash them up a little (leave some beans whole). This will thicken the sauce.
- Add the peppers, tomatoes, tomato paste, all the spices, stir, cover and bring to the boil, then simmer for about 20 minutes.
CHIPOTLE BUTTERNUT SQUASH CHILI RECIPE | LITTLE SPICE JAR
From littlespicejar.com
Estimated Reading Time 5 mins
- Heat the olive oil in a 5-quart dutch oven. Add the onions and cook for 4-5 minutes or until the onions just begin to turn translucent. Stir the onions as required to keep them from browning.
- Add the red bell pepper, jalapeños, and butternut squash and continue to cook for another 3-4 minutes. Add the garlic and let cook for just 30 seconds before adding in the coffee, broth, cocoa powder, smoked paprika, chipotle peppers, chili powder, cumin, brown sugar, and tomatoes. Allow the chili to come to simmer before reducing the heat. Cover and let the chili cook for 25-30 minutes on low heat. Taste for spice level and adjust with additional chipotle peppers if desired. Add the black beans and allow the chili to cook for another 30 minutes.
- The chili is done when the butternut squash is tender and the liquid should reduce a bit. To make your chili heartier, sprinkle in 1 tablespoon of the cornmeal, stir to combine, and allow 5-7 minutes to thicken. You can add the second tablespoon and follow the same directions to thicken it further.
- Serve the chili in bowls, topped with crushed tortilla chips and sour cream (if not vegan) or diced avocados. Chopped cilantro and lime wedges are good too.
PALEO CHILI WITH BUTTERNUT SQUASH - A WHOLE NEW TWIST
From awholenewtwist.com
- Heat an oven-proof stockpot or Dutch oven, on medium. Add the ground beef, as well as: 2 Tbs chili powder, 1 Tbs cumin, 2 tsp kosher salt, 1 tsp ground black pepper, 1/8 tsp cayenne pepper, ½ tsp cinnamon, ¼ tsp coriander, ¼ tsp cardamom, and ¼ tsp. Stir to incorporate.
- While the beef is browning, you can chop the red pepper. When the beef is mostly browned but still has some pink color, add the red pepper to the pot and sauté for 3 minutes or so.
- As the onion is sautéing, you can mince the garlic, and then add it to the pot. Stir the garlic frequently being careful not to burn it. Burned garlic is bitter, and can ruin a dish. My Aunt Rose taught me that when you start to smell the garlic, it is time to get it off the heat or add something to the pan that will bring the temp down.
SLOW COOKER BUTTERNUT SQUASH CHILI - DAMN DELICIOUS
From damndelicious.net
Estimated Reading Time 2 mins
BUTTERNUT SQUASH CHILI RECIPE - ADD A PINCH
From addapinch.com
Estimated Reading Time 3 mins
BUTTERNUT SQUASH CHILLI RECIPE WITH QUINOA - OLIVEMAGAZINE
From olivemagazine.com
CHIPOTLE BUTTERNUT SQUASH CHILI - MY DARLING VEGAN
From mydarlingvegan.com
Estimated Reading Time 7 mins
- Begin by preparing the squash. To do this, first cut the squash in half lengthwise. Scoop out the seeds and stringy membranes and cut the ends off. Stand the squash up on a flat end. With a sharp knife, remove the skin by carefully cutting it away. Once all the peel is removed, cut the squash into 1/2″ cubes.
- In a large soup pot, heat oil over medium heat. Once hot, add the onions and sauté for about 5 minutes, stirring occasionally, until onions are translucent and fragrant. Add garlic, chipotle peppers, bell peppers, and butternut squash, stirring to combine. Mix the spices together and then add to the vegetables, stirring until they are well coated.
- Once your vegetables are well coated, add the vegetable broth, beans, tomatoes, and maple syrup. Add the ingredients to the soup pot and stir together.
- Bring to boil and then reduce heat to a low simmer. Cover and simmer for 20 minutes, stirring occasionally. Taste and adjust spices and seasonings. When the squash is tender your chili is done. Serve with cilantro and avocado.
BUTTERNUT SQUASH CHICKEN CHILI {PALEO, WHOLE30}
From paleorunningmomma.com
Estimated Reading Time 5 mins
- If your chicken needs to be cooked and shredded, do this first* and set aside. Prepare all ingredients before beginning.
- Heat a large dutch oven over medium heat and add the ghee or oil. Add the butternut squash and sprinkle all over with sea salt and pepper. Sauté, stirring occasionally for about 5 minutes, until just beginning to brown and soften.
- Add in the diced onion and sauté for about a minute until translucent. Then, add in the garlic, peppers, jalapeño and spices, stir and sauté for 3 minutes, until fragrant and softened.
- Add in the green chilis, and broth , stir and bring to a boil. Stir in the shredded chicken, nutritional yeast cilantro and lime juice and allow to simmer for 5 minutes. Season with salt and pepper as desired. Serve with coconut “sour cream” (see notes) sliced avocado, additional cilantro and sliced jalapeño if desired. Enjoy!
THREE SISTERS BUTTERNUT SQUASH CHILI (RECIPE) - A SPICY ...
From aspicyperspective.com
Estimated Reading Time 6 mins
- Prep and chop all the produce. Cut the butternut squash in half, then peel with a vegetable peeler. Scoop out the seeds with a spoon and discard. Chop into even 1/2 inch cubes.
- Set a large 7-8 quart saucepot over medium heat. Add the onions, chopped poblano peppers, and minced garlic. Sauté for 5 minute to soften.
- Add in the cubed butternut squash, rinsed beans, tomatoes, broth, green chiles in juices, frozen corn, and all spices. Add 1 teaspoon of salt, but save the cilantro for later.
- Cover and simmer for 15-20 minutes, stirring occasionally. Then uncover and simmer another 5 minutes to thicken. Once the squash is fork-tender, remove the bay leaf. Taste, then salt and pepper as needed. Stir in the cilantro and serve.
BUTTERNUT SQUASH CHILI RECIPE - RANDA NUTRITION
From randaderkson.com
Estimated Reading Time 5 mins
- In a large pot or dutch oven, saute your onions and garlic in a little olive oil over medium heat. Do this for about a minute till it starts to smell fragrant. Then you will add your chili powder, cumin, cinnamon, and coriander to the onion mixture. Stir well.
- Once your ground turkey is cooked, then you will stir in the tomato paste. Then add the bell peppers, canned tomatoes, broth and apple cider vinegar. Stir and allow to simmer for 20 minutes.
- While that simmers, prepare your butternut squash and drain and rinse your beans. Once the 20 minutes is up, add those ingredients to the pot and allow to simmer for another 20 minutes, stirring occasionally. You want your squash to be soft but not mushy.
CHILI GARLIC BUTTERNUT SQUASH - FLAVOUR AND SAVOUR
From flavourandsavour.com
Estimated Reading Time 4 mins
- In a large bowl, whisk the oil, orange juice, sugar, and apple cider vinegar. Add the squash, peppers, garlic, thyme, salt and pepper and toss to coat.
- Spread the squash in a single layer, spaced so the pieces are not touching each other. Sprinkle with sesame seeds.
- Roast in oven for 40 minutes, turning after 20 minutes, until squash is tender and edges are caramelized and sesame seeds are toasted.
BUTTERNUT SQUASH CHILI WITH TURKEY - ERIN LIVES WHOLE
From erinliveswhole.com
Estimated Reading Time 5 mins
- In a dutch oven or large sauce pan, saute onions and pepper in avocado oil over medium-high heat for about 3-4 minutes or until beginning to soften.
- Add in drained and rinsed kidney beans and black beans. Then stir in diced tomatoes and tomato sauce.
BEEF AND BUTTERNUT CHILI RECIPE | MYRECIPES
From myrecipes.com
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil; swirl. Sprinkle beef with salt. Add beef to pan; sauté 8 minutes, turning to brown on all sides. Remove beef.
- Add 2 teaspoons oil to pan. Add onion and bell pepper; sauté 3 minutes. Add tomato paste, garlic, and jalapeño; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.
- Stir in ancho chile pepper and the next 7 ingredients (through kidney beans), and bring to a boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cups chili into each of 6 bowls, and top each with 1 tablespoon sour cream and 1 teaspoon cilantro.
SLOW-COOKER TURKEY & BUTTERNUT SQUASH CHILI RECIPE ...
From eatingwell.com
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add turkey and cook, breaking it up into chunks, until no longer pink, 5 to 6 minutes. Transfer to a 5- to 6-quart slow cooker.
- Add tomatoes, kidney beans, onion, squash, water, tomato paste, chili powder, cumin, garlic, cinnamon, salt and cayenne to the slow cooker; stir to combine. Cover and cook on High for 4 hours or Low for 8 hours.
BUTTERNUT SQUASH AND CHICKPEA CHILI | RECIPES | WW USA
From weightwatchers.com
- Heat oil in large skillet over medium-high heat. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic, chile powder, and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook, stirring, 30 seconds. Add broth and bring to boil, scraping up browned bits from bottom of pan.
- Transfer onion mixture to 5- or 6-quart slow cooker. Add squash, bell pepper, celery, diced tomatoes, chickpeas, and salt, stirring to combine. With spoon, gently press vegetables to form even layer. Put soy crumbles in center of vegetable mixture leaving border. Cover and cook until squash is fork-tender, 4–5 hours on High or 8–10 hours on Low.
BLACK BEAN AND BUTTERNUT CHILLI RECIPE - TOM KERRIDGE
From tomkerridge.com
Estimated Reading Time 3 mins
BUTTERNUT SQUASH CHILI CON CARNE – MY CHEEKY KITCHEN
From mycheekykitchen.com
Estimated Reading Time 2 mins
BUTTERNUT SQUASH & CHICKPEA CHILLI - THE URBAN CANTEEN
From theurbancanteen.com
Servings 8Category Main Course
BUTTERNUT CHILI RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BUTTERNUT SQUASH CHILI | HEART AND STROKE FOUNDATION
From heartandstroke.ca
BUTTERNUT CHILLI RECIPES
From tfrecipes.com
ROASTED BUTTERNUT SQUASH WITH SAGE & CHILLI
From cookingcircle.com
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