How To make 15 Bean & Winter Squash Not Chili
1 c 15 bean mixture, soaked
-overnight and drained 7 c Water
1 tb Canola oil
1 lg Red onion, diced
1 lg Green or red bell pepper
-seeded and diced 2 Stalks celery, diced
3 Cloves garlic, minced
2 c Peeled and diced butternut
-squash 15 oz Can stewed tomatoes
1/4 c Tomato paste
1 tb Dried oregano
2 tb Chili powder
1 1/2 ts Cumin
1 ts Black pepper
1 ts Salt
In a large saucepan, combine bean mixture and water; bring to a simmer. Cook uncovered over med low heat, stirring occasionally, until beans are tender, about 1 1/2 hours. Drain, reserve 3c cooking liquid. In another large saucepan, heat oil. Add onion, bell pepper, celery and garlic; saute 5-7 mins. Stir in cooked beans, cooking liquid, squash, stewed tomatoes, tomato paste and seasonings. Cook 30 mins over low heat, stirring occasionally. Remove from heat, cover and let stand 5-10 mins before serving. Ladle into not-chili bowls. Makes 6-8 servings. Note: 15 bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts of dried blackeyed peas, red kidney beans, white kidney beans (cannellini), green lentils, split peas, black beans, yellow split peas, navy beans, cranberry (Roman, shell, or shell out) beans, great Northern beans, pinto beans, small white limas, red lentils, cow peas (field peas), and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities. Per serving:: 215 cals, 10g prog, 3g fat, 41g carb, 0 chol, 578mg sod, 11g fiber From Vegetarian Times, January 1996 Typed by Lisa Greenwood
How To make 15 Bean & Winter Squash Not Chili's Videos
Bean Winter Squash Not - Kitchen Cat
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A recipe from the KC Soups & Stews collection.
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✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 : Stalks Celery, Diced
1 tb : Canola Oil
15 oz : Can Stewed Tomatoes
1 lg : Red Onion, Diced
1 1/2 ts : Cumin
1 c : 15 Bean Mixture, Soaked
2 tb : Chili Powder
1 tb : Dried Oregano
7 c : Water
1/4 c : Tomato Paste
1 lg : Green or Red Bell Pepper
2 c : Peeled and Diced Butternut
1 ts : Salt
3 : Garlic; Minced
1 ts : Black Pepper
VEGETARIAN CHILI | a healthy, one-pot vegetarian recipe you'll love!
This is everything a vegetarian chili should be with warming spices and aromatics, good-for-you vegetables, hearty beans, and whirls of comfort with every bite. It's truly a sensational dinner idea loved by vegetarian and non-vegetarians alike!
With the combination of diced vegetables, three different types of beans, and a smoky, rich broth, you won't even realize there's no meat involved. Now that's the beauty of plant-based, vegan, and vegetarian recipes.
It's easy, budget-friendly, healthy, perfect for meal prep, and a great one-pot meal! I can't wait to see you make it!
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► TIMESTAMPS:
00:00 Intro
00:35 Slice and dice the vegetables
03:46 Drain and rinse the canned beans
04:19 Saute the vegetables in a pot
04:50 Add the garlic and spices
05:22 Add beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf
06:09 Simmer for 30 minutes
07:10 Serve and garnish
07:43 Taste test
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This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
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Timestamps:
00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
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8:03 How to serve the soup
Butternut Squash, the Pumpkin Alternative
More than likely when you order slice of pumpkin pie or pumpkin spice latte it's not made with the cute little sugar pumpkins you may think. Let's talk about this and make some pumpkin recipes with the true star, Butternut Squash.
Pumpkin (Butternut Squash) Pie
2 cups squash puree
1 1/4 c Whole Milk, Half and Half or Cream
2 large eggs
3/4 cup brown or white sugar
1 1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/2 tsp salt
Blend my using mixer or blender and pour into prepared pie crust. Bake 400 degrees for hour.
Pumpkin (Butternut Squash) Black Bean Chili
1 tsp olive or avacado oil
1 onion, diced
2 bell peppers, diced
2- 15 oz. cans of diced tomatoes
3 cups black beans
4 tsp chili powder - more or less to taste
2 tsp cumin
1 tsp red pepper flakes
1 tsp black pepper
2 cups mashed or cubed cooked squash
6 cloves garlic, minced
Heat a 4-quart pot over medium-high heat. Add the oil, onion, and bell peppers. Sauté the onion and bell peppers for 3-5 minutes or just until beginning to brown and the onions begin to turn translucent.
Add the tomato and the black beans (do not drain the liquid) and bring to a simmer.
Add the spices and stir to combine. Stir occasionally, scraping the bottom of the pan to ensure nothing is sticking to the bottom.
Add the pumpkin puree, and garlic. Stir to combine. Simmer an additional 5 minutes
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Butternut Squash and White Bean Soup | By: What Chelsea Eats
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Hey Y'all,
Welcome to What Chelsea Eats! Thank you so much for joining me today. In this video, I am sharing one of my favorite soup recipe's . It is Butternut Squash and White Bean Soup. It is so comforting. It is a great addition for when it is cold outside and you just need something to warm you. Please watch the video and let me know what you think. I hope you try it. Looking forward to hearing from you.
Much Love,
Chelsea
Butternut Squash and White Bean Soup
1 to 2 can navy beans (I used 2)
Pound and a half of butternut squash (you can use more if you would like) choped into cubes
2 medium to large leeks chopped (use only the white and the pale green parts and discard the rest)
3 ounces mushrooms chopped
A few tablespoons of water for sauteeing vegetables
2 teaspoons thyme
5 cups of water
2 vegetable bouillon (I used
Salt and pepper to taste
Method
In a large pot (I used and heat the water on medium to medium-high heat. Add leeks and mushrooms then saute until softened, about 3 to 5 minutes. Add in herbs, vegetable bouillon cubes, and cook until well combined, about 1 to 2 minutes. Add in butternut squash, beans, and water. Then stir until well combined. Cover, bring to a boil, reduce heat to low and simmer for about 20 minutes, or until butternut squash is tender.
Serves 4 – 6
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