THREE-BEAN CHILI WITH SPRING PESTO
Three-Bean Chili With Spring Pesto
Provided by Sara Quessenberry
Time 25m
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.
- Stir in the tomatoes and their liquid, 2 cups water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil.
- Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.
- Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl.
- Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.
Nutrition Facts : Calories 408 kcal, Carbohydrate 43 g, Protein 11 g, SaturatedFat 3 g, Sodium 1384 mg, Fat 22 g, UnsaturatedFat 0 g
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
SUMMER VEGETABLE CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
- Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
SPRING CHILI
I know there are thousands of recipes for chili out there, but this is how I like to make it when spring comes and I can use the first herbs and veggies of the season.
Provided by apelsinjuice
Categories Beef Organ Meats
Time 25m
Yield 1 pot of chili, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat up a dutch oven on medium heat.
- Melt 1 tablespoon of butter.
- Chop the green onion, green part included, and put into pot. Stir and let cook 2 minutes.
- Smash and peel one clove of garlic. Mince it very finely. Add to green onion.
- Chop yellow or white onion and add it to the pot. Cook this all for 5 minutes.
- Add ground beef. Cook, stirring occasionally, until browned.
- Chop and add parsley and celery. Cook for 1-2 more minutes.
- Add beans and tomatoes. Add 1/3 cup water if it's too thick.
- Add spices. Add salt and pepper to your taste and stir thoroughly. Turn heat up to high.
- Let it come to a boil and boil for 1 minute. Turn down heat and simmer, covered for 10 minutes.
- Enjoy!
Nutrition Facts : Calories 340.5, Fat 11, SaturatedFat 4.5, Cholesterol 41.8, Sodium 537.7, Carbohydrate 39.9, Fiber 8.2, Sugar 4.2, Protein 22.3
SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE
Steps:
- Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
- In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.
SPICY PUMPKIN CHILI
The pumpkin is a great surprise in this chili! It makes the whole house smell good and tastes great! Garnish with cheese and jalapenos if desired. This recipe can be made on stovetop too. Cooking time would be reduced to 30-45 minutes for chili to simmer.
Provided by Daisy K
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.
- While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.
- Cook on Low until the chili is hot, 1 to 2 hours.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 36 g, Cholesterol 28.4 mg, Fat 6.4 g, Fiber 11.2 g, Protein 18 g, SaturatedFat 2.4 g, Sodium 1040.7 mg, Sugar 6.5 g
SPAM SPRING CHILI
This recipe comes from my favorite cookbook. I was a bit aprehensive about making this one because I'm not a big Spam fan, but it's a wonderful soup. Even the kids think so!
Provided by Mindi Bunch
Categories Low Cholesterol
Time 32m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Coat large saucepan with nonstick cooking spray.
- Saute garlic over medium heat 1 minute.
- Add bell peppers, green onion, chilies, jalapenos, oregano, and cumin; saute 5 minutes.
- Stir in beans and broth.
- Bring to a boil and cover.
- Reduce heat and simmer for 10 minutes.
- Stir in Spam.
- Simmer 2 additional minutes.
Nutrition Facts : Calories 429.1, Fat 21.1, SaturatedFat 7.2, Cholesterol 48.3, Sodium 3053.6, Carbohydrate 37.3, Fiber 10.3, Sugar 8.2, Protein 25.1
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