Fresh And Tasty Summer Chili Food

SUMMER VEGETARIAN CHILI

Summer Vegetarian Chili image

Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 tablespoons chili powder, or more to taste
2 teaspoons ground cumin
2 cups juicy chopped fresh tomatoes
1 (15 ounce) can no-salt-added black beans, drained
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernels
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
⅛ teaspoon cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste

Steps:

Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 27.8 g, Fat 5.8 g, Fiber 7.4 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 639.6 mg, Sugar 5.3 g

SUMMER VEGETABLE CHILI

Summer Vegetable Chili image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2 14-ounce cans no-salt-added pinto beans
1 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed

Steps:

Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.

FRESH AND TASTY SUMMER CHILI

FRESH AND TASTY SUMMER CHILI image

Categories Bean Beef Low Fat

Yield Serves 8

Number Of Ingredients 12

Ingredients

3 lbs. lean ground beef
1 medium spanish onion, chopped
3-5 cloves garlic, sent through press
2 16-oz cans kidney beans
2 32-oz cans whole peeled tomatoes, seeds removed, if possible, and chopped into 1" pieces
1/2 cup water
1/4 cup chopped cilantro
1 tbsp. cumin
1/2 tbsp. chili powder
1 jalapeno pepper, minced (seeds removed)
*dash chipolte pepper hot sauce to taste (also use when serving)- found at any mexican bodega
*dash sweet pepper relish (to taste)

Steps:

Saute ground beef and brown, then drain any fat and put aside. In same pan, saute onions until translucent, then garlic. Add onions, garlic and meat to a large stockpot, add tomatoes, beans, hot sauce and spices. Reserve cilantro for the last 10 minutes of cooking. Serve with tortilla chips, crema, sprinkle with cilantro and scallions and tada!

SUMMER VEGETARIAN CHILI

Summer Vegetarian Chili image

From EatSmart article in Parade Magazine with minor modifications by me. Delicious for lunch or dinner and quite versatile.

Provided by stacylu

Categories Peppers

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil
1 large chopped red onion
5 cloves garlic, crushed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 cups chopped fresh tomatoes
1 (7 3/4 ounce) can hot Mexican tomato sauce (I use el pato brand)
1 (15 ounce) can black beans, undrained
1 cup water or 1 cup red wine
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernel
1 cup chopped white mushroom
1 cup chopped fresh cilantro, packed
1/8 teaspoon cayenne pepper, to taste
salt and pepper

Steps:

Heat oil in medium pot.
Add onion, garlic, chili powder, and cumin.
Saute over medium heat until onion is soft (about 5 minutes).
Add remaining ingredients and stir.
Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft.
Add more liquid if needed.
Serve over brown rice, garnish with cheese, sourc cream and cilantro if desired.

Nutrition Facts : Calories 178.5, Fat 5.8, SaturatedFat 0.9, Sodium 37.5, Carbohydrate 27.6, Fiber 8, Sugar 4, Protein 7.6

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