Butternut Squash Chili
The recipe Butternut Squash Chili is ready in roughly 1 hour and 25 minutes and is definitely a tremendous gluten free and lacto ovo vegetarian option for lovers of American food. For $3.43 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 472 calories, 32g of protein, and 13g of fat each. Several people really liked this main course. A mixture of avocado, dry red wine, yellow onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 544 people found this recipe to be flavorful and satisfying. The Super Bowl will be even more special with this recipe. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is awesome. Similar recipes are Bacon Bison Butternut Squash Chili (Triple B Chili), Butternut Squash Chili, and Butternut Squash Chili.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 70 minutes
Ingredients:
1 avocado, halved, pitted and cut into 1/2-inch cubes
3 cups butternut squash cubes, in 1-inch pieces
1 14-ounce can whole tomatoes with juice, chopped into 1/2-inch pieces
1/2 teaspoon cayenne pepper (optional)
1 tablespoon chili powder
1/2 cup dry red wine
2 cloves garlic, very finely chopped or pressed through a garlic press
1/2 teaspoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon extra-virgin olive oil
Plain reduced-fat Greek yogurt
1 red bell pepper, seeded and finely chopped
1/2 cup store-bought salsa
2 teaspoons unsweetened cocoa powder
1 1/2 cups cooked white beans, such as Great Northern (rinsed, if canned)
1 medium yellow onion, finely chopped
Equipment:
pot
slow cooker
Cooking instruction summary:
Heat the olive oil in a large soup pot over medium heat, 1 minute. Add the bell pepper and onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 more minute. Pour in the wine and let bubble 1 minute, stirring and scraping any browned bits from the bottom of the pot. Add the butternut squash, beans, tomatoes and their juice, salsa, 1 cup water, the chili powder, cumin, cocoa, cinnamon and cayenne, if using. Bring the chili to a simmer, then reduce the heat to medium low and cook, stirring occasionally, until the squash is tender and the chili begins to thicken, about 1 hour. (If the soup looks too thick while cooking, add up to 1 cup more water.) Serve topped with a dollop of Greek yogurt and some avocado cubes. Cook's Note: If you're using dried beans, soak in water overnight, then simmer until just tender, 1 to 1 1/2 hours (or cook 4 to 5 hours in a slow cooker on high). Photograph by Antonis Achilleos
Step by step:
1. Heat the olive oil in a large soup pot over medium heat, 1 minute.
2. Add the bell pepper and onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 1 more minute.
4. Pour in the wine and let bubble 1 minute, stirring and scraping any browned bits from the bottom of the pot.
5. Add the butternut squash, beans, tomatoes and their juice, salsa, 1 cup water, the chili powder, cumin, cocoa, cinnamon and cayenne, if using. Bring the chili to a simmer, then reduce the heat to medium low and cook, stirring occasionally, until the squash is tender and the chili begins to thicken, about 1 hour. (If the soup looks too thick while cooking, add up to 1 cup more water.)
6. Serve topped with a dollop of Greek yogurt and some avocado cubes.
7. Cook's Note: If you're using dried beans, soak in water overnight, then simmer until just tender, 1 to 1 1/2 hours (or cook 4 to 5 hours in a slow cooker on high).
8. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
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