Sheila Lukins Blazing Squash Chili Recipes

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SHEILA LUKINS' BLAZING SQUASH CHILI



Sheila Lukins' Blazing Squash Chili image

This recipes makes for a great vegetarian chili. I reduced the cumin to 1 tablespoon, as I am not cumins biggest fan.

Provided by loveleesmile

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
2 medium onions, cut into 1/4-inch dice
2 tablespoons minced garlic
2 medium red bell peppers, stemmed, seeded, and cut into 1/2-inch dice
3 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons dried oregano
1/2 teaspoon ground allspice
1 pinch crushed red pepper flakes
2 (28 ounce) cans plum tomatoes, chopped with their juices
1/2 cup dry red wine
2 butternut squash, seeded, peeled, and cut into 1/2-inch dice
1 finely grated orange, zest of
salt and coarsley ground black pepper, to taste
2 (15 1/4 ounce) cans dark red kidney beans, drained
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped flat leaf parsley
3 scallions, thinly sliced on the diagonal for garnish (3 inches green left on)

Steps:

  • Heat the oil in a large heavy pot over medium-low heat. Add the onions, garlic and peppers. Cook for 10 minutes, stirring occasionally, until the vegetables have wilted. Add the chili powder, cumin, oregano, allspice, and red pepper flakes and cook for 1 minute longer, stirring to coat the vegetables well with spices.
  • Stir in the tomatoes with their juices, the red wine, butternut squash, orange zest, salt and pepper. Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 20 minutes, or until the squash is tender. Adjust the seasonings to taste.
  • Fold in the kidney beans and simmer 10 minutes longer. Just before serving, stir in the cilantro and parsley. Serve garnished with the scallions.

Nutrition Facts : Calories 385.2, Fat 5.6, SaturatedFat 0.8, Sodium 60.3, Carbohydrate 74.6, Fiber 18.8, Sugar 14.8, Protein 15.6

BUTTERNUT SQUASH CHILI



Butternut Squash Chili image

Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! -Jeanne Larson, Mission Viejo, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (2 quarts)

Number Of Ingredients 15

1 pound ground beef or turkey
3/4 cup chopped red onion
5 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 to 1 teaspoon salt
1-3/4 to 2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 can (14-1/2 to 15 ounces) tomato sauce
3 cups cubed peeled butternut squash, (1/2-in. cubes)
2 tablespoons cider vinegar
Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese

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

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