Melanies Vegetable Bean Chili Food

MELANIE'S CHILI

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

VEGETARIAN BLACK BEAN CHILI

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
• Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

VEGETABLE & BEAN CHILLI

Steps:

• Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
• Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
• Add the sweetcorn and beans, and cook for a further 10 mins.

GELSON'S VEGETABLE CHILI

Steps:

• Cook beans according to package directions, or substitute with (2) 14 ounce cans of beans.
• Pour bulgar into a bowl and add one cup of boiling water; let soak for 30 minutes.
• Heat olive oil in a large saucepan. Saute onions and carrots 4 minutes.
• Add garlic and celery and saute until glazed.
• Add chili powder, cumin, cayenne, basil and oregano.
• Add diced tomatoes and simmer for 10 minutes.
• Add squash, zucchini, red and green peppers and mushrooms.
• Cook 4 minutes.
• Add bulgar and kidney beans with liquid.
• Simmer for 20 minutes to let flavors marry.
• Season to taste with salt and pepper.

VEGETABLE BEAN CHILI

Steps:

• In a 4-qt. kettle or Dutch oven, saute zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Add beans and olives; heat through. Garnish with cheese.

MELANIE'S WHITE BEAN CHICKEN CHILI

Steps:

• In larger pot, saute chicken with onion and garlic until chicken is not pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream right before serving.

VEGETARIAN HOMINY CHILI WITH BEANS

Steps:

• Saute garlic in the canola oil in a large sauce pan or small pot.
• Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
• If using TVP, add water if chili gets too thick as TVP will absorb liquid pretty quickly.
• Garnish with cilantro, shredded cheddar cheese, sour cream.

"MELANIE'S" CHICKEN CHILI

Steps:

• Heat a large stock pot to mediumheat with Olive Oil. Add Onion and Peppers. Season with a pinch of salt & pepper. Cook until softened - about 2-3 minutes.
• Add the Chicken. Season with a pinch of Salt and Pepper. Cook until white, and cooked through. About 3-4 minutes.
• Add the Tomatoes, Beans, Garlic, and Corn. Season with Salt and Pepper. Cook for 2-3 minutes.
• Add all of the spices and the Adobo Sauce.
• Add Chicken Stock. You may want more or less chicken stock depending on your desired consistency. I like mine fairly thick. Bring to a boil. Reduce to a rapid simmer. Simmer for about 30-60 minutes -- all up to you -- the longer and lower temperature the better.
• Add Corn Meal and Cheese to thicken a little at a time. Stir rapidly to avoid lumps. Simmer for another 15 minutes or so. You may need to add more corn meal and/or cheese to obtain your desired thickness.
• Check for seasoning -- you may want to add more salt and pepper to fit your taste. Also, add more Cayenne or Chili Powder for heat and depth.
• Once the desired thickness and seasoning is achieved, the chili is technically ready to serve. I often like to turn the heat down to low and cook longer -- anywhere from 15 minutes to hours. This continues to intensify the flavors and thicken the Chili.
• Serve in a bowl with a sprinkle of fresh cilantro, scallions, cheddar cheese, and a spoonful of sour cream. Fresh corn tortillas, cornbread, and garlic-jalapeno focaccia bread go well with this also
• You can vary this in any way - often I'll use shredded rotisserie chicken or different types of beans. Also, you can omit the tomatoes, adobo sauce and red powders all together and use roasted, seeded and peeled green chiles. If you like more of that east coat/midwestern style chili use ground chicken or turkey and add some tomato paste instead of the cheese/cornmeal to thicken. You can also omit the meat altogether and add extra beans & vegetables.
• This recipe also works well in the crock pot left cooking all day using dried & soaked beans - I like the health benefits of this myself.

VEGETABLE AND BEAN CHILI

Steps:

• Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.

THREE-BEAN VEGETARIAN CHILI

Steps:

• Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
• Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
• Top each serving with sour cream, cheese, and cilantro (if using).

MEAN LEAN VEGETABLE CHILI

Steps:

• In a 4- to 5-quart pan over high heat, combine carrots, onion, and 1/2 cup water.
• Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes.
• Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder.
• Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes.
• Ladle chili into wide bowls; add sour cream and crushed chilies to taste.