Black Bean Butternut Squash Chili with Quinoa

Looking for an easy, healthy, and ghoulish stew? Give this recipe a try adapted from Epicurious. I made this for my company Halloween potluck. It was a hit! Fittingly themed as orange and black this is a low calorie dish that is great for a large crowd.

20131101-142118.jpgHalloween | Day of the Dead | All Saints Day| Chili

2 1/2 TB olive oil
2 sweet onion
8 garlic cloves
2 1/2 TB chili powder
1 TB ground coriander
1 Tsp dried oregano
2 14.5 oz cans crushed tomatoes with Italian seasonings
8 cups of water
1 8oz can diced mild green chili peppers
2 diced chipotle peppers
3 cans black beans (drained and rinsed)
3 cups raw, cubed butternut squash
1 medium diced red apple
1/2 cup quinoa
Salt and pepper to taste

Heat oil in a large stockpot and add diced onion.  Season with salt and pepper while cooking through to caramelize the onions.  Add garlic, chili powder and coriander, stirring for about one minute.  Stir in tomatoes, water, peppers, black beans and oregano.  Bring to a boil and let simmer for an hour.  If you’re making this ahead of time, let the soup cool after it’s simmer and refrigerate up to two days.

Add squash, apple and quinoa.  Intimidated by peeling and cubing the squash? Here is a nice tutorial via Simply Recipes.  Allow the additions to simmer for another 30 minutes before serving. Enjoy!

Advertisements

Fall Baked Stuffed Squash

The grocery is full of beautiful pumpkins, squash and gourds. Aside from using them for decor, they’re wonderful to cook with and have so much flavor! One of my favorite fall time meals is this stuffed squash. Before hopping to it, I find that for this meal’s prep, Halloween pumpkin carving tools are essential. Usually during the post-Halloween sales, I (my bargain hunter Dad) search for kits that are on mark-down just for their extreme aid in hallowing out, cutting, splitting and cubing squash or gourds.

This is a great make ahead meal. I decided to prep everything the night before to bake off the next day for a gal pal lunch.

Give this recipe a whirl! It’s rather dietetic (a low carb yet robust meal) and for those looking for ideas, it’s also gluten-free. With very few ingredients, this is packed with flavor and great for a cool fall evening.

Baked Stuffed Acorn Squash

2-3 Acorn squash
1 Pound extra lean ground beef
1 Sweet onion
1 Red bell pepper
2 Cloves garlic
2 TB butter
2 TB brown sugar
Olive oil
Salt
Pepper
Red pepper flakes (if desired)

With carving tools and a good grip, half each acorn squash lengthwise. Lightly season the insides with salt and pepper. Place face down on a parchment lined baking sheet. Bake at 350* for 20 minutes. Watch the squash closely. You’ll want them to be just fork tender. Set aside.

Baked Stuffed Acorn Squash

In a large skillet, heat just enough olive oil to coat the bottom of the pan. Sauté diced onion and bell pepper with salt and pepper until translucent. Add the ground beef, garlic and red pepper flakes. Cook thoroughly until meat is completely cooked through. If not using extra lean ground beef, drain any remaining grease.

Place a small pat of butter and 1 1/2 tsp brown sugar in the bottom of each squash. Fill the squash with the meat mixture baking at 350* for 30 minutes or until the tops have browned.

Let stand and serve. Be sure to enjoy all the squash and beef with forkful! Does this meal have the potential to make it on your table to fill up your trick-or-treaters before heading out?

Baked Stuffed Acorn Squash