Love & Best Dishes: Butternut Squash and Black Bean Chili Recipe | Fall Recipes for a Crowd
Butternut Squash and Black Bean Chili Recipe | Fall Recipes for a Crowd - If you're looking for a butternut squash soup recipe, give this butternut squash chili recipe! It's a hearty and healthy vegetarian chili recipe everyone will love.
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Butternut Squash and Black Bean Chili Recipe:
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Black Bean & Squash Chili
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Chili has always been my thing. When I was in college, after a summer break at home, Mom would always make me chili as my last meal before heading back to campus. Why did I always choose this dish? Well, it's so homey, cozy, and hearty!
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I still make chili all the time, but it's become my new thing to switch it up and experiment with different flavor profiles while still retaining that classic idea of chili. This black bean and squash variety rates pretty high if I do say so myself. Dried beans are worth the extra effort and the resulting chili hits the spot on a cool crisp night!
Ingredients:
- 1 cup dried black beans
- 4 cups chicken stock
- 2 tbsp neutral oil
- 1 cup chopped onion
- 1 1/2 cups diced carrots
- 1 1/2 tsp salt
- 3/4 tsp ground cumin
- 1 tsp Mexican oregano, crushed
- 1 tbsp chili powder
- 1 cup chopped poblano pepper (or pepper of choice)
- 2 cups diced winter squash
- 3 cups tomato purée
- 2 boneless, skinless chicken breasts
Instructions:
- In a 5-quart stockpot, soak the dried beans in water, covering by 2 inches. Soak for 8-12 hours. After the beans are soaked, drain them.
- To the beans, add chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook until the beans are tender and creamy, about 30-45 minutes.
- While the beans are cooking, in an 8-quart stockpot, heat oil over medium heat. Add onion, carrots, and salt. Saute until softened and translucent, 3-5 minutes.
- Add cumin, Mexican oregano, and chili powder. Stir until fragrant, about 30 seconds.
- Add chopped pepper, tomato purée, and squash. If the mixture seems thick, add ½ cup water. Bring it to a simmer.
- Add the chicken breasts by nestling them into the soup. Cover and cook.
- While the chicken is cooking, check the beans. When they're tender, add the beans and their cooking liquid to the chili with the chicken. Stir and continue to cook until the squash is easily pierced with a knife, and the chicken registers 160°F.
- When the chicken is done, remove it from the chili, and shred it with two forks. Add the shredded chicken back to the chili.
- Serve the chili hot with sliced avocado, cilantro, sour cream, or anything else desired.
#fall #souprecipe #chili #fallrecipe
VEGAN COZY WARMING FALL RECIPES - Creamy butternut squash pasta bake + Bean chilli
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I have teamed up with TEFAL and have been challenged to prepare a beautiful home-cook recipe in 10 minutes using their incredible versatile Cook4Me Touch - a high pressure multi cooker. To check out more info on the Cook4Me Touch click link:
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RECIPES:
Bean & Vegetable Chilli (Serves 4):
400g cooked pinto beans
600g tinned tomatoes
200ml vegetable stock or water
4 garlic cloves
1 red onion
1 tbsp. dried oregano
1 tsp. dried thyme
¼ tsp. chilli flakes
1 tbsp. cumin seeds/ powder
1 stalk celery
2 medium carrots
1 pepper
1 tbsp. maple syrup or sweetener of choice
2 tsp. chipotle/ smoked chilli paste (adjust to suit you)
sea salt & black pepper
olive oil
handful fresh coriander
Butternut Squash Pasta Bake (Serves 4):
Butternut squash sauce
1 medium butternut squash
1 garlic cloves
¼ scotch bonnet (remove seeds)
black pepper and sea salt
1.5 tbsp. onion powder
35 g soaked Brazil nuts
400ml coconut milk (add more water to thin out if necessary)
1 garlic cloves
1 tsp. paprika
60g breadcrumbs
sea salt & black pepper
2 shallots
4 garlic cloves
1 leek
150g mushrooms
1 tbsp chopped fresh sage
1tsp. dried thyme
1tbsp. dried oregano
splash tamari
black pepper and sea salt
olive oil
300g pasta of choice
Butternut Squash Chili I The Buddhist Chef
Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. And it’s even better with Gusta vegan sausages!
Butternut Squash Chili
4 Gusta española vegan sausages
2 tbsp olive oil
1 chopped onion
1 tbsp chili powder
1 tsp cumin
4 tbsp of packed brown sugar,
1 tsp salt
2 cups peeled and diced butternut squash (275 g)
1 - 540 ml can red kidney beans, rinsed and drained
2 - 800 ml can diced tomatoes
Coriander for garnish.
Grind the vegan sausages in a food processor or chop them with a knife. Reserve.
Heat the olive oil in a saucepan, add the onions and sauté for 5 minutes.
Add the ground sausages and keep cooking for 4 minutes on medium-high heat, stirring frequently.
Add the rest of the ingredients, except the cilantro, and bring to a boil.
Reduce the heat and let simmer until the squash is tender, about 60 minutes.
Serve topped with cilantro.
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1-Pot Butternut Squash Chili | Minimalist Baker
Incredibly delicious, 1-pot chili with butternut squash, fire-roasted tomatoes, quinoa, and two kinds of beans! Hearty, flavorful, and so easy to make!
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