Best 2 Squash And Chipotle Chili With Black Beans And Hominy Recipes

Embrace the bold flavors of Mexican cuisine with our tantalizing Squash and Chipotle Chili with Black Beans and Hominy. This hearty and flavorful dish combines the smoky heat of chipotle peppers with the sweetness of butternut squash, creating a symphony of flavors that will delight your taste buds. Accompany this satisfying chili with a selection of tantalizing recipes that complement its bold character. Indulge in the creamy richness of our Avocado Crema, adding a cooling touch to balance the chili's warmth. For a delightful textural contrast, prepare our crispy and golden Cornbread Muffins, perfect for dipping into the savory chili. Satisfy your sweet cravings with our delectable Churro Bites, a treat that adds a touch of Mexican flair to your meal. Dive into this culinary adventure and explore the vibrant flavors of Mexico, one bite at a time.

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SQUASH AND CHIPOTLE CHILI WITH BLACK BEANS AND HOMINY

Squash And Chipotle Chili With Black Beans And Hominy image

Provided by Regina Schrambling

Categories dinner, soups and stews, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

5 tablespoons olive oil
3 pounds beef chuck, cut in 1/2-inch cubes
2 large onions, diced
6 cloves garlic, minced
2 large jalapenos, seeded and diced
Salt to taste
3 cups beef broth
2 12-ounce bottles dark beer
2 tablespoons pure ground chili, preferably New Mexican
2 tablespoons ground cumin
2 teaspoons oregano, preferably Mexican
1 large buttercup, kabocha or butternut squash, or 1 large chunk of calabaza (about 4 pounds)
2 to 4 canned chipotle chilies in adobo sauce
2 15-ounce cans black beans, drained and rinsed
2 15-ounce cans hominy, drained and rinsed
Sour cream and chopped scallions for garnish

Steps:

Heat 2 tablespoons oil in Dutch oven or heavy kettle over high heat. Brown the beef, one quarter at a time, adding oil as needed. Transfer to a bowl with a slotted spoon.
Lower heat to medium-high, add remaining oil to pan and stir in onion, garlic and jalapenos. Season well with salt, and saute until softened, 5 to 10 minutes. Return beef to pan, and add broth, beer, chili powder and half the cumin and oregano. Bring to a boil, then reduce heat, and simmer, uncovered, until meat is very tender, 1 1/2 to 2 hours.
Meanwhile, heat oven to 350 degrees. Halve and seed squash, and lay cut side down on baking sheet. Bake until very soft, about 1 hour. Cool, then scrape out flesh and mash coarsely.
Add squash puree and remaining cumin and oregano to pot, and simmer 15 minutes. Add water if necessary to keep mixture moist. Chop 2 chipotles, and stir into pot with their sauce. Add black beans and hominy, and simmer 10 to 15 minutes longer. Chili should be stewlike rather than soupy. Taste, and add more chipotles and salt if desired. Serve in bowls garnished with sour cream and scallions.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 12 grams, Protein 40 grams, SaturatedFat 4 grams, Sodium 1616 milligrams, Sugar 8 grams, TransFat 0 grams

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.

Tips:

- To save time, use pre-cubed butternut squash or a combination of butternut squash and another type of squash, such as acorn or kabocha. - If you don't have chipotle peppers in adobo, you can use 1 teaspoon of chipotle powder or 1/4 teaspoon of cayenne pepper. - For a vegetarian chili, omit the ground beef. - To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the chili over medium heat until warmed through. - Serve the chili with your favorite toppings, such as sour cream, shredded cheese, avocado, or cilantro.

Conclusion:

This squash and chipotle chili is a hearty and flavorful dish that is perfect for a cold winter day. The combination of butternut squash, chipotle peppers, and black beans creates a complex and delicious flavor that is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give this chili a try.