Chili with SQUASH?

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/

Recipes > 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)

from Southern Living

Recipe Time

Cook Time: 50 Minutes
Prep Time: 20 Minutes

Nutritional Information

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

Ingredients

  • 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

Preparation

  • 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.

Southern Living
JANUARY 2006

☆★☆

☕ From:  http://www.foodnetwork.com/recipes/sunny-anderson/beefy-butternut-squash-chili-recipe/index.html

Beefy Butternut Squash Chili Recipe

Beefy Butternut Squash Chili

Sunny AndersonRecipe courtesy Sunny Anderson

Show: Cooking for RealEpisode: Carving Out Some Fun

Rated 4 stars out of 5
Total Time:
1 hr 35 min
Prep
20 min
Cook
1 hr 15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 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

Directions

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.

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☆★☆

☕ 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

Bon Appétit Test Kitchen

user rating

94% would make it again

user rating

user rating:
Black Bean Chili with Butternut Squash and Swiss Chard 3½ forks

at a glance

main ingredients VegetableLeafy GreenButternut SquashBean

cuisine American

type Quick & EasySoup/Stew

dietary considerations VegetarianLow FatLow CalHigh FiberHealthyVegan

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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Preparation

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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☆★☆

☕ 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

Serves 6

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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Nutrition Information

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
  • The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

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CSA #8: Summertime? Time for Summer Squash! (via Forked!)

There’s an excellent summer squash/eggplant/pasta recipe in the following post!

CSA #8: Summertime? Time for Summer Squash! By this past week's CSA, I had assembled quite a collection of summer squash, specifically the yellow summer squash variety. Why have I been carefully sealing the squash up and storing it in my crisper when I could have been cleaning it, chopping it, and cooking it for breakfast, lunch, and dinner? Well, the short answer is… I don't really know. The longer answer, the answer that you know I'm going to expound upon because you read this blog and … Read More

via Forked!

Oven Roasted Peppers

Directions from a variety of sources, until I come up with my own preferred method.

From:  http://allrecipes.com/howto/roasting-peppers/detail.aspx

Roasting Peppers

By: Allrecipes Staff

Enjoy the succulent sweetness of a freshly roasted pepper prepared at home.

Roasting peppers at home is remarkably easy. The whole process takes less than 40 minutes, uses very few kitchen tools, and is nearly foolproof. Both sweet and hot peppers can be roasted in this manner.

1. We have opted to roast two sweet bell peppers, one red and one green. We recommend using two teaspoons of vegetable oil for each pepper. Avoid extra-virgin olive oil as its smoke point is low and will burn when broiled. Preheat your oven’s broiler.

2. Coat each pepper evenly with oil. A pastry brush is a useful tool to use when coating the peppers, but fingers will work in a pinch if a pastry brush is not on hand. Make sure to coat inside the folds of each pepper.

3. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven.

4. Keep a watchful eye on the peppers to ensure that they do not become too scorched. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven and carefully turn each pepper over.

5. The peppers will be very hot, so use tongs or some other kitchen utensil to do this. Once all of the peppers are turned, return the sheet to the oven.

6. When the tops of the peppers begin to darken again, remove them from the oven and place them into a bowl large enough to accommodate all of the peppers. Cover the bowl with plastic wrap, making sure that it is sealed all the way around. It is important that the peppers are in an air-tight container for this step of the process in order for them to be steamed. The trapped hot peppers generate the steam necessary to loosen their skins.

7. Once the peppers are cool enough to handle (probably about 15 to 20 minutes), pull the stems out of each pepper.

8. Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily.

9. Lift each pepper up and hold it with one hand, while using your other hand to squeeze down the pepper’s length. The bulk of the seeds and pulp should drop out the bottom when this motion is completed.

10. With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up) on your work surface. With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper.

11. Use these juicy, tender peppers to enliven sandwiches, spice up Mexican dishes, add to an antipasto platter, or toss with a crisp salad.

Use fresh roasted in these recipes:

From:  http://recipes.howstuffworks.com/oven-roasted-peppers-and-onions-recipe.htm

Oven-Roasted Peppers and Onions

by the Editors of Publications International, Ltd.

Oven-Roasted Peppers  and Onions Photo

Oven-Roasted Peppers and Onions
Yield: Makes 6 servings
Providing more than five times the daily RDA for vitamin C, this flavorful, eye-catching side dish adds variety to ordinary vegetable fare.

Ingredients:

Nonstick olive oil cooking spray
2
medium green bell peppers
2
medium red bell peppers
2
medium yellow bell peppers
4
small onions
1
teaspoon dried Italian seasoning
1/2
teaspoon dried basil
1/4
teaspoon ground cumin
Preparation:
1.
Preheat oven to 375°F. Spray 15X10-inch jelly-roll pan with cooking spray.
2.
Cut bell peppers into 1-1/2-inch pieces. Cut onions into quarters. Place vegetables on prepared pan. Spray vegetables with cooking spray. Bake 20 minutes; stir. Sprinkle with Italian seasoning, basil and cumin.
3.
Increase oven temperature to 425°F. Bake 20 minutes or until vegetables are crisp-tender and edges are lightly browned.
Nutritional Information:
Serving Size: 1/6 of total recipe
Sodium 4 mg
Protein 3 g
Fiber 4 g
Carbohydrate 20 g
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 6 %
Calories 84
Dietary Exchange:
Vegetable 3-1/2
This recipe appears in: Italian

From: http://www.care2.com/greenliving/roasted-peppers-garlic.html

Annie B. Bond

Roasted Peppers with Garlic Recipe

posted by Annie B. Bond Nov 18, 2000 12:03 am
filed under: Food & Recipes, Entrees

Adapted from The Onion Harvest Cookbook by Barbara Ciletti (Taunton Press, 1998).

This dish is impossible to resist: tender roasted peppers topped with creamy cheese simply burst with summery colors and flavors. Olives and basil combined with the peppers and healthy garlic give this dish a visual appeal that matches the great taste and nutrition.

The best of the Italian garden on a plate.

INGREDIENTS
1 head garlic, garnish
2 large red bell peppers
2 large yellow bell peppers
1 clove elephant garlic, peeled and minced
1/3 cup olive oil
1 teaspoon salt
1/4 teaspoon ground cloves
Juice of 1/2 lemon
6 slices Bel Paese cheese, 1 inch in diameter
1/2 cup mixture of opal and green basil, thinly sliced, garnish
Kalamata or green Cerignola olives, garnish

Preheat the oven to 350 degrees.

1. Break the garlic into cloves and roast covered in an ovenproof baking dish 20-30 minutes. Remove from the oven, then when the garlic is cool enough to handle, gentle squeeze the cloves out of their skins. Cut the cloves in half vertically and set aside.

2. Increase the oven temperature to 450 degrees. Place the peppers, with their stems intact, on a baking sheet or in a roasting pan, and roast 20-30 minutes, or until the skins darken and blister. Remove the peppers from the oven, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool.

3. Place the elephant garlic, oil, salt, cloves, and lemon juice in a blender and mix 2-3 minutes, or until the mixture becomes a smooth sauce. Pour into a small bowl.

4. Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier. Cut the peppers into vertical quarters and arrange on a serving dish. Top with the cheese rounds. Whisk the oil mixture 1 minute, then pour over the peppers and cheese. Garnish with basil, roasted garlic, and olives. Serve immediately.

Serves 4-6.

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