Easy Healthy Butternut Squash Chili Recipe
This week is all about showing you an Easy Healthy Butternut Squash Chili Recipe. I want to share these cooking style videos to help motivate you to get in the kitchen, and begin executing the other half of living a healthy lifestyle (yes it is more than just fitness). This vegan dutch oven recipe is one of my favorites to make, and I am sure you'll love it too! Be sure to stick through the video as I will also give you a splendid onion cutting tutorial.
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Spicy Butternut Squash Soup Recipe - Easy & Tasty Winter Recipes by Warren Nash
My spicy butternut squash soup recipe is easy to make and is also vegan friendly. It’s a deliciously tasty winter warmer spiced with fresh chilli.
This soup recipe can also be made in the slow cooker. Simply sauté the onion, garlic and chilli first. It’s also a great tasty spiced meal for weight loss as it’s low in calories.
Get the directions for my spicy butternut squash soup recipe on my website:
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Remember to subscribe to my Tastemade channel for more easy recipes, cooking guides, vlogs and collaborations from my kitchen in the UK:
Ingredients (Serves 4 | Prep time: 15m | Cooking time: 20m | 64 calories & 1.4g fat p/serving):
- 1 Onion
- 2 Cloves of Garlic
- 1 Butternut squash
- 1 Carrot
- 1 Vegetable stock cube
- Oil (to fry)
- Parsley (to garnish)
- 1 Red chilli
Butternut Squash Turkey Chili
Full printable recipe:
Spice up your dinner with this butternut squash chili crockpot recipe! It's a comforting dish that's easy to make in an Instant Pot either on the slow cooker setting or speed it up by cooking under pressure.
Here's the ingredient list:
2 tbsp olive oil or ghee
2 lbs. Ground turkey
3 cloves garlic minced
2 medium onions diced
2 bell peppers diced
2 stalks celery diced
¼-1 ½ c water used as needed
15 oz. tomato sauce
15 oz. diced tomatoes with juice
Pinch of red pepper flakes
2 tbsp chili powder
1 ½ tbsp cumin
1 ½ tsp paprika
1 ½ tsp cayenne pepper
1 tsp salt
1 tsp fresh ground black pepper
1 medium butternut squash peeled & cubed
Optional Toppings:
Jalapeno
Avocado
Cilantro
Vegetarian Butternut Squash Chipotle Chili with Avocado
Hearty, spicy and sweet vegetarian chili made with butternut squash and black beans. Top with creamy avocado for an easy meal that satisfies vegans, carnivores and gluten-free eaters alike. FULL RECIPE:
Sunny Anderson's Beefy Butternut Squash Chili | The Kitchen | Food Network
Fall dinner inspo coming atcha! Sunny swaps beans for butternut squash in this cozy chili recipe ????
#TheKitchen, Saturdays at 11a|10c.
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Beefy Butternut Squash Chili
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons dried oregano
1 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound beef chuck or stewing meat, cut into 1-inch cubes
1 cup finely chopped white onion
1 cup seeded and chopped red bell pepper
3 tablespoons tomato paste
2 tablespoons hot sauce (recommended: Frank's Red Hot Sauce)
3 cloves garlic, grated on rasp or finely minced
1 pound ground chuck (80-percent lean)
1 1/2 cups beef stock
1 1/2 cups red wine (recommended: any inexpensive Chianti)
2 tablespoons fine cornmeal
1 (1 1/2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
Directions
In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.
Cook’s Note
Sunny caramelizes the onions and peppers before the beef is added to give some depth of flavor and sweetness.
This recipe has been updated and may differ from what was originally published or broadcast.
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Sunny Anderson's Beefy Butternut Squash Chili | The Kitchen | Food Network