Butternut Squash Black Bean Chili

 

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Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili.

Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili.

Cook the black bean butternut squash chili on medium-low heat for 30-40 minutes. Cover the pot of chili for the first 15 minutes, then uncover the pot for the rest of the cooking time. You will know it is done when the cubes of butternut squash become tender.

Add the cubed butternut squash, and red peppers, and stir to combine. Continue to cook the vegetables for another 5 minutes, stirring frequently. Add the diced chipotle pepper, cumin, chili powder, oregano, and smoked paprika. Stir to combine well.

Black beans and tender, sweet butternut squash make this healthy vegetarian chili truly satisfying. Load up bowls and top with Greek yogur. Stir in the stock, diced tomatoes, black beans and green chilies.

Bring to a simmer, turn the heat down to medium low and simmer for 45 minutes. Add the squash and continue to simmer until the squash. 4 15-oz. cans black beans, rinsed and drained; 2 14.5-oz. cans diced fire-roasted tomatoes; 3 tablespoons chili powder; 2 tablespoons cumin; 1 tablespoon dried oregano; 4 cups butternut squash (about 2 lb.), peeled, seeded and cut into 1/2-inch dice; Salt and pepper.

Add 2 cups water, the tomatoes, beans, bay leaves and 1 teaspoon salt to the pot. Bring to a boil, then reduce the heat to a simmer and stir in the squash. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent. Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, cumin and cinnamon.

Cook, stirring constantly, until fragrant, about 30 seconds. Start by sautéing the diced onions, garlic, butternut squash, and bell peppers until browned and soft. After about ten minutes or so, add all of the rest of the.

List of related literature:

Add the pumpkin or squash and the black beans, and toss again.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

A combination of fresh chile and cayenne pepper gave the soup a robust heat that balanced the sweetness of the butternut squash.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Another of my favorites is a layer of squash with chili on top.

“The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times” by Carol Deppe
from The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times
by Carol Deppe
Chelsea Green Publishing, 2010

Reduce the heat to medium-low and simmer the mixture for about 30 minutes until the squash and beans are very tender.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Add the diced squash, garlic, and crushed red pepper, and season lightly with salt.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

slightly sweet flavor, pureed butternut squash is one of our favorite side dishes.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Reduce heat; cover and simmer until squash is tender and chili has thickened, about 15 minutes.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Finally, we sautéed the squash seeds and fibers, then steeped them in the chicken broth before straining the liquid and using it to cook the rice—this step infused the dish with sweet, earthy butternut squash flavor.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Add the squash and sauté for about 5 minutes.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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3 comments

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  • Looking forward to trying to make this ourselves, although we may not look like it we try to eat healthy and this looks wonderful. Thanks for sharing this recipe and the step by step process.

  • Stumbled across your recipe for Vegan Mozzarella on the web and now subbed to your channel. As a Chef, it’s great to find inspiration for new dishes and recipes such as this. Going to binge-watch your videos.
    Many thanks!

  • @MosquitoFood I have never had a problem with it. I guess if I dropped it the stove top might crack. I have had this stove top for over 15 years. Hope this helps.