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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Butternut Squash Chili
Perfect for a chilly evening, this Butternut Squash Chili recipe is a hearty, cozy, and healthy meal that will satisfy all your cravings. Made with butternut squash, ground meat, and beans, this chili is ready in less than an hour! It’s the ultimate fall meal.
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This butternut squash chili is one of my favorite cold-weather meals. This chili is full of healthy and hearty veggies, flavorful seasoning, and always hits the spot. It’s so easy to make in one pot and comes together in less than an hour.
Chef Roy Choi's Hi Note Sloppy Papi Seasoning Mix:
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Turkey Chili With Butternut Squash And Cinnamon
This ground turkey chili recipe is so divine! It features butternut squash, a touch of brown sugar and a dash of cinnamon for a unique sweet and spicy flavor combination. You can whip up this delicious, gluten free & dairy free meal in under an hour on the stovetop, making it an excellent option for dinner on a busy weeknight. Leftovers make for an easy make-ahead lunch, and this recipe makes quite a bit of chili so you'll likely have some extra. And I have some great news for you! This recipe tastes even better then next day because ingredients have time to marinate in all of those yummy spices.
Words by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
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TURKEY CHILI Butternut Squash Recipe | Butternut Squash Chili | Instant Pot | healthy cheap meals
#butternutsquashrecipe #turkeychili #instantpotrecipes
In today's recipe, I show you how to make an easy turkey chili with butternut squash recipe that is made in the instant pot. This is a quick recipe and what I like to call a dump and go instant pot recipe that is also a healthy and cheap meal prep. Turkey Chili is one of my favorite comfort foods and I love how all the ingredients complement each other so well. This is a great healthy meal prep for the week and the flavors taste even more rich every day.
Also, make sure you subscribe, like this video and turn on the notification bell to never miss out on a new video I post almost every week!
Comment down below on what recipe you would like to see next? :)
If you liked this recipe, check out my One-Pot Vegetarian Curry:
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FULL RECIPE on my blog —
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— PRODUCTS MENTIONED:
Instant Pot:
Golden Spoons (comes with forks, knives and spoons - set of 4):
— PRODUCTS USED:
Canon EOS 80D camera body (great for YouTubers!):
Canon 50mm F1.8 lens:
Canon 18-55mm F3.5-5.6 lens:
Manfrotto Tripod:
Rode Mic:
Studio Lights:
Portable Induction Cooktop (I mostly cook on this for my recipe videos):
Le Cruset Pot (I've used this for years and I love it!):
— TIMESTAMPS:
00:00 - Intro
01:59 - Cutting Butternut Squash
02:41 - Cooking Chili
06:27 - Garnish
07:15 - Outro
Disclaimer: Product links may include affiliate links and may receive a small commission. All proceeds go back to Clarissa’s Kitchen to continue creating recipe videos for you all! ❤️
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Ingredients:
-Olive Oil or Coconut Oil
-2 cups diced white onions
-2 cups bell peppers
-2-3 tbsp thinly sliced garlic
-1 lb ground turkey (I like 93% lean, 7% fat)
-2 tbsp salt
-2 tbsp black pepper
-2 tbsp paprika
-2 tbsp cumin
-1 8oz. can black beans
-1 8oz. can pinto beans
-4 tbsp tomato paste
-2 8 oz. cans of tomato sauce
-Garnishes - lime, shredded cheese, sour cream, red cabbage, white onion, cilantro, serrano chili
Instructions:
1. Let’s start with butternut squash. First you will need to peel the skin off the butternut squash. Then cut both ends and in small bite size chunks. Make sure to remove the seeds with a spoon.
2. In the instant pot, turn on to the sautés setting. Add olive oil.
3. Add diced onions, diced butternut squash, bell peppers, sliced garlic, ground turkey, salt, black pepper, paprika, cumin. Then sauté until the onions, squash and turkey soften and cook.
4. Add black beans, pinto beans, tomato paste, tomato sauce. Mix everything together.
5. Close the lid and set on high pressure for 10 minutes. Then release the steam.
6. Ready to serve! You can add your garnishes like shredded cheese, diced white onion, cilantro, red cabbage, dollop of sour cream and lime.
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
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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