SPICY VEGETARIAN CHILI
Provided by Food Network Kitchen
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
- Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.
SPICY VEGETABLE BEEF CHILI SOUP
A hearty blend of vegetables mixed in a mild spice of Rotel tomatoes and chili. Delicious and just the right amount of kick. If you don't like spicy things, I recommend using mild Rotel instead of the original.
Provided by carlyandlee
Categories Beans
Time 25m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef with onion and drain.
- Add all remaining ingredients.
- Simmer and serve!
Nutrition Facts : Calories 164.1, Fat 6.5, SaturatedFat 2.5, Cholesterol 23.8, Sodium 547.1, Carbohydrate 19, Fiber 3.4, Sugar 5.1, Protein 9.3
SPICY BEEF VEGETABLE SOUP
Spicy, wonderfully filling, had the neighbors ask me what smelled so good--ha ha. Do try it at least once!
Provided by Leona L.
Categories Meat
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Sauté meat in oil, till brown, add onions and garlic and then sauté till onion is cooked.
- In large pot add all other ingredients except the pasta.
- Bring to a boil, add your meat and onions.
- Reduce heat, cover and simmer for 1 hour.
- Add pasta and cook for 10 minutes or until pasta is cooked.
DIANN'S CHILI VEGETABLE SOUP
This recipe came about when I tried to make a cabbage soup similar to the one served at a local restaurant. It is now a family favorite. I make it in a large quantity to share and to freeze.
Provided by PICKS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 40
Number Of Ingredients 13
Steps:
- In a large soup pot, saute ground beef until brown. Drain excess fat.
- Add celery, onions, green bell peppers, cabbage, kidney beans, vegetable juice, tomato juice, corn, diced tomatoes and chili powder. Bring to a boil, then reduce heat to low. Cover pot and let simmer about one hour, or until celery is tender. Add garlic powder and salt and pepper to taste.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 15 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 7.3 g, SaturatedFat 2.5 g, Sodium 420.7 mg, Sugar 4.7 g
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
Steps:
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
CHILI BEEF SOUP
Make and share this Chili Beef Soup recipe from Food.com.
Provided by hungrykitten
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a soup pot, brown ground beef and onion over medium heat 5 to 7 minutes. Add remaining ingredients; mix thoroughly.
- Reduce heat to low and simmer, uncovered, for 30 minutes, or until thoroughly heated.
SPICY VEGETABLE BEEF SOUP
Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!
Provided by KATHY S
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
- Stir in pasta and cook 10 minutes more, until pasta is tender.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 28.6 g, Cholesterol 34.6 mg, Fat 12.6 g, Fiber 4.1 g, Protein 17.4 g, SaturatedFat 4 g, Sodium 337.4 mg, Sugar 3.4 g
SPICY CHILLI BEAN SOUP
There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
- Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
- Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Nutrition Facts : Calories 157 calories, Fat 4 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
SPICY GROUND BEEF AND VEGETABLE SOUP
This is a spicy soup - not hot spicy - but cloves and cinnamon - spicy. My family loves this delicious soup with rolls and an apple salad. It is great for busy families; just throw it together in the morning and dinner is ready when you get home. Don't let the long list of ingredients scare you away....they are all things you have on the shelf, in the freezer or in the fridge. It is from "Your Family Will Love It" by Rodale Press - healthy food in a bowl.
Provided by Acerast
Categories Low Cholesterol
Time 9h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet; brown ground beef, onions and garlic.
- Drain off any fat.
- Combine meat mixture and remaining ingredients in slow cooker.
- Stir to mix.
- Cook over low heat 7-9 hours.
TARA'S SPICY VEGETABLE BEEF SOUP
This is my Daughter Tara's receipe. She made this for me and my wife a month or so ago. We just love it!!! It's just what the title says, "Spicy Vegetable Beef Soup".
Provided by ArrowheadRay
Categories Vegetable
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- 1. Brown ground beef in 8 quart sauce pan and drain grease.
- 2. Whisk toghter 8 cups water and soup mix and ground beef.
- 3. Add corn, green beans, and tomato sauce.
- 4. Bring to a boil.
- 5. Reduce heat, cover pot and simmer for 30 minutes.
- 6. Add Tapatio Salsa Picante 15 to 20 shakes. (or to your taste).
- You're done. Serve it up and enjoy.
- For a healthier recepie my wife uses ground turkey instead of beef.
- I like to add some fresh sliced up corn tortillas to my bowl. It reminds me of chicken tortilla soup.
- Enjoy :).
Nutrition Facts : Calories 170.3, Fat 7.5, SaturatedFat 2.8, Cholesterol 30.8, Sodium 268.1, Carbohydrate 16.9, Fiber 3.3, Sugar 3.8, Protein 11.2
CHILI VEGETABLE SOUP
Make and share this Chili Vegetable Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, add the broth, tomatoes, tomato sauce, onion, celery, garlic, taco seasoning, thyme, and bay leaf.
- Bring to a boil; lower heat; simmer uncovered for 30 minutes, stir occasionally.
- Add in the beans, zucchini, and squash; let simmer 10-15 more minutes or until vegetables are tender.
- Season with salt and pepper to taste.
CHILI SOUP
This is a recipe we use for the Sioux Center Christian School soup supper. It is designed to be easy and relatively inexpensive.
Provided by Dirk Zwart
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 14
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.
Nutrition Facts : Calories 518.1 calories, Carbohydrate 43.1 g, Cholesterol 82.7 mg, Fat 27.8 g, Fiber 9.4 g, Protein 26 g, SaturatedFat 10.8 g, Sodium 829.5 mg, Sugar 12 g
SPICY VEGETABLE SOUP
A soup that hits the spot no matter what time of year. You can add as many types of vegetable as you like. Cooking the raw vegetables with the oil and spices before you add any type of broth intensifies the flavor of the soup. Store bought broth works fine. Need to consider salt content when using store bought broth.
Provided by LOUISE GOLDEN
Categories Stocks
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
- In a large stock pot saute onion in vegetable oil.
- Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
- Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
- corn, green beans, bay leaves and stock.
- Add water if needed.
- Bring to a boil and then simmer for two to three hours.
- The last hour simmer with a lid on stock pot.
Nutrition Facts : Calories 215.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 4.3, Sodium 803.9, Carbohydrate 39.7, Fiber 6.4, Sugar 6.4, Protein 8.9
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