BEST SWEET CHILI RECIPE
Chili can be hit or miss with many kids. But this Sweet Chili Recipe is always a favorite with everyone who tries it!
Provided by Beth Gorden
Categories Main Course Soup
Time 40m
Number Of Ingredients 10
Steps:
- In a large stock pot cook 4-6 slices of cut up bacon over medium high heat until it looks about half way done - just about 2-3 minutes.
- Add a chopped pepper (any color) to the bacon and continue to cook another 3-4 minutes, stirring occasionally.
- Add 1 lb ground beef and continue to cook until book is thoroughly cooked.
- Now add the remaining ingredients and continue cooking until heated thoroughly, about 7-8 more minutes.
- Serve with cornbread or tortilla chips.
VEGETARIAN CHILI
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
- To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
Nutrition Facts : Calories 311 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Protein 13 grams, Sugar 15 grams
VEGETARIAN CHILI
Provided by Robin Miller : Food Network
Categories main-dish
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
- Just before serving, top each serving with shredded cheese and cilantro.
MEATLESS CHILI
"My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili," relates Eve Visser of South Bend, Indiana. "It's very quick and easy."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.
Nutrition Facts : Calories 318 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 1148mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 14g fiber), Protein 16g protein.
VEGETARIAN CHILI
They'll never know it's vegetarian!
Provided by julieliz
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.
Nutrition Facts : Calories 582.1 calories, Carbohydrate 74.2 g, Fat 4.9 g, Fiber 27.6 g, Protein 67.5 g, SaturatedFat 0.5 g, Sodium 2000.1 mg, Sugar 11.3 g
THE BEST VEGETARIAN CHILI EVER
This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Chili Dinner Gluten Free Grain Free Nut Free Vegan Vegetarian
Time 1h
Number Of Ingredients 27
Steps:
- Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
- Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
- Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
Nutrition Facts : ServingSize 1 serving about 1 1/2 cups, without toppings), Calories 260 kcal, Fat 3.1 g, SaturatedFat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 g
VEGETARIAN CHILI
Make and share this Vegetarian Chili recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In lg pot, saute zucchini, onion, peppers and garlic in oil until tender.
- Stir in all remaining ingredients.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
MEATIEST VEGETARIAN CHILI FROM YOUR SLOW COOKER
This is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family.
Provided by Simone
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 6h40m
Yield 8
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
- Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 58.2 g, Fat 18.2 g, Fiber 22 g, Protein 21.2 g, SaturatedFat 2.7 g, Sodium 1645.5 mg, Sugar 4.9 g
MEAT-LOVERS' VEGETARIAN CHILI
This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.
Provided by J. Phillips
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 6h55m
Yield 12
Number Of Ingredients 27
Steps:
- Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
- Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
- Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
- Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.7 g, Fat 9.1 g, Fiber 12.2 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1346.8 mg, Sugar 6.9 g
VERY VEGGIE AND BEEF CHILI
This is a very hearty and chunky chili with tons of vegetables and can be made with either ground beef or ground turkey breast.
Provided by STARBOARDJEN
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h10m
Yield 8
Number Of Ingredients 21
Steps:
- Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
- Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
- Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 38.1 g, Cholesterol 42.6 mg, Fat 13 g, Fiber 11.4 g, Protein 19.6 g, SaturatedFat 4.9 g, Sodium 718.9 mg, Sugar 5.8 g
VEGETARIAN CHILI
A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 232 g, Fat 6 g, Fiber 9 g, Protein 10 g
MEATY, MEAT-LESS CHILI
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
- Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
- Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
- To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
- Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.
KREE'S SWEET AND "MEATY" VEGETARIAN CHILI
A few years ago, I had the best chili I ever tasted at Earle Estates Meadery on Seneca Lake. I knew they had made it with honey, so I decided to experiment and see what I could come up with. I think this is just as fabulous, and it's so quick and easy. I bet even meat eaters would have trouble figuring out that it's made with TVP instead of beef. It's a very mild chili, so add some heat if that's the way you like it.
Provided by Kree6528
Categories Soy/Tofu
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the TVP, lukewarm water, and chili powder; allow to sit for about 10 minutes to rehydrate.
- Rinse the beans thoroughly to cut down on the sodium content.
- Combine the rehydrated TVP, beans, diced tomatoes, tomato paste, cinnamon, and honey in a large pot; turn heat to medium-low and simmer for about 10-15 minutes.
- You may need to add some broth if it gets too thick.
- Taste the chili and add more honey or spices as desired.
- Simmer an additional 10-15 minutes, or until it's nice and warm; the time is pretty flexible since you're just heating everything up.
- This is great served over a baked potato and sprinkled with shredded cheddar soy cheese!
- You can also serve it on rice or toast, or however you prefer.
Nutrition Facts : Calories 292.7, Fat 1.3, SaturatedFat 0.3, Sodium 358.4, Carbohydrate 56.2, Fiber 16.1, Sugar 10, Protein 18.1
SWEET AND SPICY VEGETARIAN CHILI
"Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chiles." - Recipe from "Delicious Living" magazine, February 2004.
Provided by Roosie
Categories Peppers
Time 50m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Heat the oil in a large saucepan or stockpot over medium-high heat.
- Add chopped onions, bell pepper, and garlic.
- Sauté until onion is translucent, about 5 minutes.
- Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
- Stir until veggies are evenly coated.
- Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
- Add remaining ingredients (except garnishes) and mix thoroughly.
- Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
- Serve hot with desired garnishes.
Nutrition Facts : Calories 166.7, Fat 2.4, SaturatedFat 0.3, Sodium 400.1, Carbohydrate 30.6, Fiber 8.8, Sugar 4.9, Protein 8.3
HEARTY AND SPICY CHILI WITH VEGETABLES AND MEAT
Make and share this Hearty and Spicy Chili With Vegetables and Meat recipe from Food.com.
Provided by highwaystar85
Categories < 60 Mins
Time 35m
Yield 15 serving(s)
Number Of Ingredients 26
Steps:
- saute peppers onions and mushrooms.
- once vegetables get sauce add red wine and let simmer a few minutes.
- brown meat in frying pan, breaking it up into small pieces.
- add meat to vegetables.
- add diced tomatos and tomato paste.
- add to pot the corn, carrots, beans and beans.
- season to taste.
- let simmer on medium low for 20+ minutes, stirring occasionally.
Nutrition Facts : Calories 402.9, Fat 12.4, SaturatedFat 4.7, Cholesterol 65, Sodium 781.9, Carbohydrate 43.2, Fiber 11.3, Sugar 11.8, Protein 27.1
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