Best 3 Black Bean Chili With Butternut Squash And Swiss Chard Recipes

Indulge in a hearty and flavorful culinary journey with our Black Bean Chili with Butternut Squash and Swiss Chard. This tantalizing vegetarian chili is a symphony of textures and flavors, featuring tender black beans, sweet butternut squash, and earthy Swiss chard, all simmering in a rich and aromatic tomato-based broth.

Enhancing the chili's appeal are two additional delectable recipes: Butternut Squash and Swiss Chard Enchiladas and Black Bean and Butternut Squash Flautas. These recipes offer creative and satisfying ways to utilize the leftover chili, transforming it into new culinary delights.

The enchiladas combine the chili with roasted butternut squash and sautéed Swiss chard, all wrapped in warm tortillas and smothered in a creamy tomatillo sauce. The flautas, on the other hand, feature a crispy tortilla shell filled with the chili mixture and baked until golden brown.

These recipes provide a delightful balance of flavors and textures, making them perfect for a comforting meal or a fun culinary adventure. Whether you're a vegetarian seeking a hearty and flavorful main course or a meat-lover looking for a satisfying meatless option, this Black Bean Chili with Butternut Squash and Swiss Chard is sure to tantalize your taste buds.

Let's cook with our recipes!

BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD

Black Bean Chili With Butternut Squash and Swiss Chard image

Got this recipe from my nutritionist. I use nearly twice as much Swiss Chard than the recipe calls for, but feel free to experiment, and use however much you want.

Provided by MarissaB

Categories Chard

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces
2 tablespoons chili powder
1 -2 teaspoon cinnamon
2 teaspoons ground cumin
3 (15 ounce) cans black beans, rinsed and drained
2 1/2 cups vegetable broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups coarsely chopped swiss chard leaves

Steps:

Heat oil in heavy large pot over medium-high heat.
Add onions and garlic; saute until tender and golden, about 9 minutes.
Add squash; stir 2 minutes. Stir in chili powder, cinnamon, 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. Sprinkle with chopped cilantro or red onion if desired.

Nutrition Facts : Calories 469.9, Fat 9.2, SaturatedFat 1.4, Sodium 280.6, Carbohydrate 79.3, Fiber 26.2, Sugar 7.6, Protein 24.1

SQUASH-BLACK BEAN CHILI

Squash-Black Bean Chili image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 bell peppers (1 red, 1 yellow), chopped
Kosher salt
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon hot or mild New Mexico chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
2 tablespoons tomato paste
1 28-ounce can diced fire-roasted tomatoes
2 15-ounce cans black beans (do not drain)
2 bay leaves
1 small butternut squash (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
1 small rutabaga (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
Pepitas, sliced scallions and shredded cheddar cheese, for topping
Pepitas, sliced scallions and shredded cheddar cheese, for topping
Cornbread, for serving

Steps:

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and bell peppers, season with salt and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes. Add the garlic and cook 1 minute. Add the chile powders, cumin, coriander, oregano and tomato paste. Cook, stirring, until the vegetables are coated in the spice mixture, about 2 minutes, adding a splash of water if the mixture is dry.
Add 2 cups water, the tomatoes, beans, bay leaves and 1 teaspoon salt to the pot. Bring to a boil, then reduce the heat to a simmer and stir in the squash and rutabaga. Partially cover and cook, stirring occasionally, until the vegetables are tender and the chili is slightly thickened, 30 to 40 minutes. (Add up to 1/2 cup water if the chili gets too thick.) Remove the bay leaves and season with salt. Serve with assorted toppings and cornbread.

BUTTERNUT SQUASH & BLACK BEAN CHILI

Butternut Squash & Black Bean Chili image

Enjoy this hearty, warming Butternut Squash & Black Bean Chili. This Healthy Living Butternut Squash & Black Bean Chili features tomatoes and cilantro.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings, 1 cup each

Number Of Ingredients 11

Ingredients

1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
2 cups cubed butternut squash (1-inch pieces)
1 yellow onion, chopped
4 large cloves garlic, minced
2 tsp. chili powder
1 tsp. ground cumin
1 can (28 oz.) diced tomatoes, undrained
1 can (15.5 oz.) black beans, rinsed
4 green onions, chopped
1/4 cup chopped fresh cilantro
1/2 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

Heat dressing in Dutch oven or large deep skillet on medium heat. Add squash, yellow onions and garlic; cook and stir 7 min. or until squash is slightly softened.
Add seasonings; cook and stir 30 sec. Stir in tomatoes and beans; bring to boil. Cover; simmer on medium-low heat 35 min. or until squash is tender, stirring occasionally.
Stir in green onions and cilantro. Top with cheese.

Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 460 mg, Carbohydrate 29 g, Fiber 9 g, Sugar 9 g, Protein 9 g

Tips:

For a richer flavor, use a combination of vegetable broth and water.
Add a tablespoon of chili powder, a teaspoon of ground cumin, and a teaspoon of dried oregano for a more traditional chili flavor.
If you like your chili spicy, add a chopped jalapeño or serrano pepper, or a teaspoon of cayenne pepper.
Serve the chili with shredded cheese, sour cream, diced avocado, and chopped cilantro. For added flavor, try using a Mexican blend of cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the chili for up to 3 months.

Conclusion:

This black bean chili with butternut squash and Swiss chard is a delicious and hearty meal that's perfect for a cold night. It's packed with nutritious vegetables and beans, and it's easy to make. With just a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. Serve it with your favorite toppings, such as shredded cheese, sour cream, and diced avocado, for a complete and satisfying meal.

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