I love squash with a little heat from Paprika or Cayenne… why not chili with squash in it? I’ll refer to these for inspiration:
☕ From: http://www.myrecipes.com/recipe/beef-and-butternut-squash-chili-10000001144129/
> Beef-and-Butternut Squash Chili
Beef-and-Butternut Squash Chili
We’ve loaded this chili with beef and beans for zinc and B vitamins, tomatoes and green peppers for vitamin C, and butternut squash for beta-carotene.
Worthy of a special occasion
Yield: Makes 8 servings (serving size: 1 cup)
More From Southern Living
Cook Time: 50 Minutes
Prep Time: 20 Minutes
Amount per serving
- Calories: 234
- Calories from fat: 22%
- Fat: 6g
- Saturated fat: 2.3g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.4g
- Protein: 17g
- Carbohydrate: 30g
- Fiber: 6.8g
- Cholesterol: 21mg
- Iron: 2.9mg
- Sodium: 642mg
- Calcium: 65mg
- 1 pound extra-lean ground beef
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 (14.5-ounce) cans Mexican-style stewed tomatoes, chopped
- 1 (16-ounce) can chili beans
- 1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
- 1 cup low-sodium beef broth
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 cup frozen corn kernels
- Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.
- Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.
☕ From: http://www.foodnetwork.com/recipes/sunny-anderson/beefy-butternut-squash-chili-recipe/index.html
Beefy Butternut Squash Chili Recipe
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon pumpkin pie spice
- 2 teaspoons dry oregano
- 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 cloves garlic, grated on rasp or finely minced
- 3 tablespoons tomato paste
- 2 tablespoons hot sauce (recommended: Frank’s Red Hot Sauce)
- 1 pound ground chuck (80-percent lean)
- 2 tablespoons fine cornmeal
- 1 1/2 cups red wine (recommended: any inexpensive Chianti)
- 1 1/2 cups beef stock
- 1 (1 1/2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
In a small bowl combine the cumin, chili powder, pumpkin pie spice, oregano, 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; remove with a slotted spoon to a plate. Add the onions, bell pepper, garlic, tomato paste and hot sauce. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground beef and sprinkle over the remaining seasoning. Stir and cook until beef is browned then add the reserved beef chunks back to the pot along with the cornmeal, wine, stock, and the squash. Raise the heat until it comes to a boil, then lower to a simmer, cover and cook until the beef is tender, about 40 to 45 minutes. Uncover and let the chili cook another 15 minutes, until it is thick and the liquid is reduced.
☕ From: http://www.epicurious.com/recipes/food/views/Black-Bean-Chili-with-Butternut-Squash-and-Swiss-Chard-234146
Black Bean Chili with Butternut Squash and Swiss Chard
Bon Appétit | March 2006
94% would make it again
Black Bean Chili with Butternut Squash and Swiss Chard 3½ forks
see all about:
yield: Makes 4 main-course servings
active time: 45 minutes
total time: 45 minutes
Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.
- 2 tablespoons olive oil
- 2 1/2 cups chopped onions
- 3 garlic cloves, chopped
- 2 1/2 cups 1/2-inch pieces peeled butternut squash
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 15-ounce cans black beans, rinsed, drained
- 2 1/2 cups vegetable broth
- 1 14 1/2-ounce can diced tomatoes in juice
- 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)
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Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.
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Read More http://www.epicurious.com/recipes/food/views/Black-Bean-Chili-with-Butternut-Squash-and-Swiss-Chard-234146#ixzz1bowKPv5V
☕ From: http://www.meatlessmonday.com/yellow-squash-chili/
Yellow Squash Chili
The addition of sunny yellow squash gives this hearty chili a bright summer flavor. Don’t be afraid to dip your bread straight in the bowl. This recipe comes to us from Grace of Going to Graceland.
- 1 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, diced
- 1 large carrot, chopped
- 1 medium bell pepper, chopped
- 1 stalk celery, diced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can black beans
- 1 can refried beans
- 1 can kidney beans
- 2 large cans crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoons oregano
Heat the olive oil in a large stew pot over medium heat.
Sauté the onion, carrot, bell pepper, celery, zucchini, yellow squash in the olive oil for 8-10 minutes or until vegetables are tender.
Add the canned beans, tomatoes, chili powder, and oregano.
Mix and simmer for 20 minutes.
Just before serving, season with salt and pepper to taste.
Serve with bread or crackers.
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Yellow Squash Chili
- Servings per Recipe: 6
- Amount per Serving
- Calories: 330
- Calories from Fat: 45
- Total Fat: 5.0g
- Saturated Fat: 1.0g
- Cholesterol: 6mg
- Sodium: 1064mg
- Potassium: 1571mg
- Total Carbohydrates: 60.2g
- Dietary Fiber: 18.3g
- Protein: 16.7g
- Sugars: 14.5g
- View our Nutritional Guidelines
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