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:

Quickview
472k Calories
32g Protein
13g Total Fat
57g Carbs
64% Health Score
Limit These
Calories
472k
24%

Fat
13g
20%

  Saturated Fat
2g
13%

Carbohydrates
57g
19%

  Sugar
17g
20%

Cholesterol
10mg
3%

Sodium
481mg
21%

Alcohol
3g
18%

Get Enough Of These
Protein
32g
65%

Vitamin A
13261IU
265%

Vitamin C
77mg
94%

Manganese
1mg
60%

Fiber
14g
58%

Potassium
1843mg
53%

Phosphorus
485mg
49%

Vitamin B2
0.8mg
47%

Vitamin E
6mg
45%

Vitamin B6
0.88mg
44%

Folate
171µg
43%

Calcium
415mg
42%

Magnesium
157mg
39%

Iron
6mg
37%

Copper
0.68mg
34%

Selenium
22µg
33%

Vitamin B1
0.4mg
26%

Vitamin K
27µg
26%

Vitamin B12
1µg
25%

Vitamin B3
4mg
24%

Vitamin B5
2mg
24%

Zinc
3mg
21%

covered percent of daily need
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Related Videos:

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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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