DOUBLE BEAN & ROASTED PEPPER CHILLI
This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 16
Steps:
- Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
- Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
- Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
- At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.
Nutrition Facts : Calories 327 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
SUNNY'S EASY BEEFY TEXAS CHILI
Provided by Sunny Anderson
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
- In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.
- Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.
- Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.
DOUBLE-CHEESE CHILI WITH GROUND BEEF
Enjoy our Double-Cheese Chili with Ground Beef. Our Double-Cheese Chili with Ground Beef has a surprise ending: melted cheese at the bottom of each bowl!
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until crisp-tender.
- Add all remaining ingredients except cheese; mix well. Cover; simmer on low heat 30 min., stirring occasionally.
- Sprinkle 3 Tbsp. cheese into each of 6 soup bowls; top with chili and remaining cheese.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g
CHEESY DOUBLE-BEAN CHILI
Dinner ready in 30 minutes! Enjoy this cheesy chili made using two types of bean and cheese - a superb meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Melt margarine in 3-quart saucepan over medium heat. Cook onion and garlic in margarine, stirring occasionally, until onion is tender.
- Stir in remaining ingredients except cheeses, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
- Stir in Cheddar cheese and 1/2 cup of the Monterey Jack cheese. Heat over low heat, stirring occasionally, just until cheeses are melted. Sprinkle each serving with remaining Monterey Jack cheese.
Nutrition Facts : Calories 295, Carbohydrate 35 g, Cholesterol 30 mg, Fiber 10 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1000 mg
CHEESY CHILI
Steps:
- In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.
CHEESY CHILI
Yeah, this chili is cheesy. But it's also beefy and hearty, with a base of kidney beans and fire-roasted diced tomatoes.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Brown meat in large saucepan on medium heat; drain. Add peppers, onions and seasonings; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally.
- Add all remaining ingredients except cheese; mix well. Cover; simmer on low heat 30 min., stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 460 mg, Carbohydrate 21 g, Fiber 5 g, Sugar 6 g, Protein 24 g
CHEESY THREE BEAN CHILI
Add cheese to a classic with this three bean cheesy chili. Packed with tons of flavor, make this cheesy chili with KRAFT Mexican Style Shredded Four Cheese.
Provided by My Food and Family
Categories Home
Number Of Ingredients 16
Steps:
- Heat large soup pot over medium heat. Add ground beef, bell pepper, celery, onion and garlic. Cook over medium heat until beef has browned and the liquid from the vegetables has evaporated.
- Add beans, tomatoes and paste. Stir in spices. Mix well.
- Add beef stock and mix well. Bring to a boil and reduce to a simmer. Simmer for 45 minutes - 1 hour.
- Just before serving, stir in or top with cheese.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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