THE BEST CHILI
This chili came about when we had an over-abundance of produce from our garden. Fresh tomatoes, carrots, peppers, and onions make for a delicious chili! Serve warm, topped with cheese, if desired.
Provided by Kim
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 1h15m
Yield 8
Number Of Ingredients 22
Steps:
- Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add ground venison and cook until browned, 5 to 7 minutes. Add bell peppers, carrots, and onion; cook until onion is translucent, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Cook for 1 to 2 minutes.
- Mix in tomato paste and cook, stirring constantly, for 2 minutes. Add ale; cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken broth, water, and molasses; stir to combine. Add beans and bay leaves.
- Bring chili to a simmer, stirring occasionally. Reduce heat to medium-low and cook until flavors blend, 30 to 45 minutes more. Taste, adjust seasonings, and discard bay leaves.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 25.7 g, Cholesterol 43.8 mg, Fat 5.6 g, Fiber 7.3 g, Protein 18.4 g, SaturatedFat 1.3 g, Sodium 736.7 mg, Sugar 10.2 g
CONTEST-WINNING GARDEN HARVEST CHILI
Meet the Cook: I started making my chili back when we lived near a huge farmers' market that sold all sorts of vegetables. Be as creative as you like with ingredients. My husband loves chili, and this is a nice change from the traditional type. I've always enjoyed cooking - I grew up in a family with five girls. These days, I can count on our own youngsters (they're 4 and 2) to help me out! -Judy Sloter, Charles City, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms and onion until tender. Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans, zucchini and corn. Simmer, uncovered, about 10 minutes or until zucchini is tender. Spoon into bowls; sprinkle with cheese if desired.
Nutrition Facts : Calories 252 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 675mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
CHILI WITH FRESH TOMATOES
No canned tomato used so it has very fresh flavor and dried cranberry enhances the taste a lot.
Provided by Hidemi Walsh
Categories Chili
Time 45m
Number Of Ingredients 14
Steps:
- 1. Mince onion and garlic cloves. Chop tomato.
- 2. In a frying pan, heat olive oil and cook garlic, onion and ground beef until tender and brown.
- 3. Add cinnamon powder, allspice and nutmeg. Cook for 2-3 minutes.
- 4. Add water, instant bouillon, kidney beans and dried cranberry. Bring to boil.
- 5. Reduce heat and simmer for 10-12 minutes. Then add chopped tomatoes, salt, pepper and chili powder. Stir well. Keep simmering for 10-15 minutes.
GARDEN FRESH TOMATO CHILI RECIPE
Make and share this Garden Fresh Tomato Chili Recipe recipe from Food.com.
Provided by Chef Reg Jones
Categories Lunch/Snacks
Time 1h25m
Yield 3 quarts, 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in large pot.
- Add onions and peppers,saute for 5 minutes.
- Add beef and garlic.Cook till beef is cooked.
- Add the beans and can of tomato sauce.
- Add remaining ingredients,and simmer for about an hour.
- Serve with your favorite cheese on top.Place a leaf of parsley as garnish.
- The smell is amazing -- You will be back for more -- Guaranteed !ENJOY -- '""".
Nutrition Facts : Calories 425.7, Fat 19.7, SaturatedFat 7.7, Cholesterol 80.5, Sodium 2220.8, Carbohydrate 37.3, Fiber 8.4, Sugar 17, Protein 29.1
GARDEN HARVEST CHILI
Meet the Cook: Anytime you're looking for a way to use up your zucchini and squash, this recipe gives a different taste sensation. My husband really enjoys it -and, except for the zucchini, our two daughters, ages 7 and 3, do as well! -Debbie Cosford, Bayfield, Ontario
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the red pepper, onion and garlic in oil until tender. Stir in the chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender. , Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through.
Nutrition Facts : Calories 193 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
FRESH TOMATO BEEF AND BLACK BEAN CHILI
If possible try to make this a day ahead and refrigerate, the flavors intensify strongly overnight --- ladle this in bowls and top with cheddar cheese
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large heavy pot.
- Add in ground beef; cook for 5 minutes.
- Add in the cubed sirloin, crushed red pepper flakes and fresh garlic and brown about 5 minutes.
- Add in 2 cups beer or water; bring to a boil.
- Add in cumin, ancho chili or chili powder, oregano, salt and cayenne pepper; reduce the heat, cover and simmer for about 15 minutes.
- Add in tomato paste and sugar; simmer for 5-6 minutes.
- Add in chopped tomatoes, onions and green peppers; simmer for about 50-60.
- Add in drained black beans, beef broth, starting with 2 cups adding in more to thin to desired consistancy; simmer for 20-25 minutes, stirring occasionally.
- Ladle into bowls and sprinkle with cheddar cheese.
Nutrition Facts : Calories 880.2, Fat 42.7, SaturatedFat 14.8, Cholesterol 174.5, Sodium 2228.8, Carbohydrate 58.6, Fiber 17.4, Sugar 17.6, Protein 68.6
FRESH TOMATO CHILI SAUCE
This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.
Provided by Janet Larsen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h35m
Yield 96
Number Of Ingredients 9
Steps:
- Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
- Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 76.6 mg, Sugar 6.1 g
TOMATO CHILI
This is a great recipe for using all the extra tomatoes from the garden along with any other vegetables on hand. Ground chicken, pork or sausage can be added to make the meal a little more substantial.
Provided by kwilson.epicure
Categories White Rice
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil with garlic over med-hi heat.
- (if using meat, add meat and brown. Drain excess grease).
- Add onions and cook 5 min.
- Add peppers and cook until soft.
- Add beans and corn and cook 1 min, just to warm.
- Add blended tomatoes, chicken stock, cilantro, and cooked rice.
- Season to taste with salt and pepper.
- Simmer 15-20 minutes, or until desired thickness is achieved.
- Serve topped with green onions, chopped cilantro and a dab of (fat free) sour cream.
Nutrition Facts : Calories 225.1, Fat 1.7, SaturatedFat 0.4, Cholesterol 1.8, Sodium 102.5, Carbohydrate 45.5, Fiber 7.3, Sugar 7.6, Protein 9.1
SPICY GARDEN CHILI
I love vegetarian meals, but my husband is just the opposite, so I like when I find a vegetarian meal that's hearty enough to please even my husband. This one fits the bill! I got this recipe from Cooking Light and changed it a little to suit our own tastes.
Provided by Cat Berner
Categories Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large Dutch oven over medium-high heat.
- Add first 7 ingredients(onion through to coriander) and saute 3 minutes, until onion is softened.
- Add remaining ingredients, reduce heat, and simmer 30 minutes.
- The longer the chili sits the thicker it will become due to the bulgur.
- Top individual bowls with sour cream and shredded cheese.
Nutrition Facts : Calories 382.6, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.2, Sodium 859.9, Carbohydrate 72.2, Fiber 19.4, Sugar 11.3, Protein 19.5
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