Southwest Vegetarian Chili Food

FLAVORFUL SOUTHWESTERN CHILI

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,

SOUTHWEST VEGETARIAN CHILI

Steps:

• In medium saucepan coated with cooking spray cook and stir onion and garlic over medium heat about 3 minutes or until tender.
• Stir in chili powder. Cook and stir for 30 seconds. Add undrained tomatoes, beans and tomato sauce. Bring to boiling. Reduce heat. Simmer, uncovered, for 3 to 5 minutes or until desired consistency. Ladle into bowls. Top with cheese (if desired), sour cream and onions.
• Southwestern Turkey Chili: Prepare as above, except cook 2 ounces extra lean ground turkey along with the onion and garlic about 3 minutes or until turkey is no longer pink. Drain off any fat. Continue with recipe as directed in step 2 above, except decrease kidney beans to 1/4 cup.
• MAKE IT A MEAL:.
• -24 Special K Multi-Grain Crackers.
• -1 container (6 ounces) low-fat peach yogurt topped with 2 to 4 tablespoons fresh blueberries.
• -Iced Tea.
• (Total Calories: 309).

SOUTHWEST VEGETARIAN CHILI

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer., Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.

SOUTHWESTERN CHILI

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

VEGETARIAN GREEN CHILI

Steps:

• In a large sauce pan, melt butter or margarine.
• Add garlic and onion and cook until onion is re-hydtrated.
• Add flour and stir to make a roux.
• Add tomatoes, green chili, salt and cilantro.
• Add water (enough to make a nice gravy).
• Simmer for 30 minutes.
• This can also be made in a crock pot.