CHORIZO, BEAN AND BUTTERNUT SQUASH CHILLI
Make and share this Chorizo, Bean and Butternut Squash Chilli recipe from Food.com.
Provided by Sackville
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot and cook the onion and garlic for a few minutes.
- Add the chorizo and red chilli and cook for another 1-2 minutes.
- Add the tomatoes, sugar, pepper and 150ml cold water. Cover and simmer for 10 minutes.
- Stir in the squash, cover and simmer for 45 minutes, stirring occasionally.
- Add the beans last and cook for a final 5 minutes.
- Stir in the parsley and serve.
Nutrition Facts : Calories 587.7, Fat 29.4, SaturatedFat 9.3, Cholesterol 49.5, Sodium 722.7, Carbohydrate 58.3, Fiber 12.6, Sugar 14.8, Protein 27.3
SMOKY CHORIZO CHILI
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
- Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
- Serve the chili with bowls of the toppings on the side for passing at the table.
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- Heat the oil over medium heat in a large sauté pan or Dutch oven. Add the onion and cook for 3 minutes or until softened. Add the chorizo to the pan and break up into pieces with a wooden spoon and cook 5 minutes or until no longer pink.
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