BUTTERNUT SQUASH AND TURKEY CHILI RECIPE | FOOD NETWORK ...
This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds.
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
- Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.
Nutrition Facts : Calories 310 calorie, FatContent 12 grams, SaturatedFatContent 3 grams, CholesterolContent 55 milligrams, SodiumContent 770 milligrams, CarbohydrateContent 31 grams, FiberContent 10 grams, ProteinContent 22 grams, SugarContent 7 grams
GREEN CHILI MEXICAN MINI QUICHES RECIPE BY HANNAH CH…
Try baking this miniature version of a breakfast favorite and you'll have the perfect snack to put in lunch boxes and a delicious breakfast when you're rushing out the door for work. They're shareable, comforting and full of flavor, due to the melted cheese, assortment of spices, hearty meat and chili peppers.Recipe courtesy of Tiffany Accardi, Gals That Brunch
Provided by THEDAILYMEAL.COM
Total Time 44 minutes59S
Prep Time 19 minutes59S
Cook Time 24 minutes59S
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Unfold crust. Take a ½ cup and press into dough and start cutting circular pieces of your pie crust and Press crust a muffin tin. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.
- Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon.
- Beat half and half, eggs, cheese, chiles, salsa, bacon, and spices in medium bowl to mix and begin to pour into muffin tin.
- Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.
- Top with cut up avocado, additional salsa and sourcream.
Nutrition Facts : ServingSize 1 serving, Calories 188 calories, SugarContent 1 g, FatContent 15 g, CarbohydrateContent 8 g, CholesterolContent 103 mg, FiberContent 0.3 g, ProteinContent 6 g, SaturatedFatContent 8 g, SodiumContent 190 mg
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