VEGAN COZY WARMING FALL RECIPES - Creamy butternut squash pasta bake + Bean chilli
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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 with Green Chef ???? #RECIPES4BUZYBEEZ
Bakery vs Homemade MATCHA MOCHI CAKE: Butternut Squash CHILI with Green Chef! $50 Off First Order:
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The soup series continues with this Butternut squash chili from Greenchef. Everything was pre-measured and prepped for me, all I had to do was throw it together! Easy peasy or shall I say - SOUP-er Easy?!
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Spiced Roasted Butternut Squash and Turkey Street Chili. A Publix Aprons® recipe.
Filling and flavorful, this butternut squash and turkey street chili is a great way to feed the whole family. Perfect for a chilly fall evening. To see the full recipe visit
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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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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 ????
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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