Summer Chili Food

SUMMER VEGETABLE CHILI

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.

SUMMER VEGETARIAN CHILI

Steps:

• Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
• Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

SUMMER CHILI

Steps:

• Microwave frozen vegetables according to package directions. Meanwhile, coat a large nonstick skillet with cooking spray and preheat over medium heat. Add ground beef and cook until meat is browned, breaking up meat as it cooks.
• Add the cooked vegetables, beans, undrained diced tomatoes, chicken broth, and chipotle chile pepper. Cook over medium heat until bubbly. Stir in 1/2 cup of the shredded cheese.
• Serve topped with sour cream and the remaining shredded cheese.

INDIAN SUMMER TURKEY CHILI

Steps:

• Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
• Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
• Tidbit:
• To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
• Choose from any or all of the following for dipping and scooping into your chili:
• All of the above can be found on either snack aisle or natural foods snack section in your market.
• Choose from any or all of the following for topping your chili:
• Defrosted frozen corn or leftover corn on the cob, scraped from cob

EASY VEGETARIAN SUMMER CHILI

Steps:

• Cook the cubed summer squash and zucchini in the oil over medium-high heat in a stock pot for about 10 minutes (or until soft).
• Add in the diced tomatoes, tomato sauce, and broth, cooking for another 10 minutes.
• Add in the broccoli, chickpeas, corn, and spices.
• Continue cooking for another 10 minutes.
• Top with fresh basil (optional), serve, and enjoy!

SLOW COOKER SUMMER CHICKEN CHILI

Steps:

• Combine tomato sauce, pinto beans, black beans, corn, onion, bell pepper, garlic, jalapeno, tomatoes, chili powder, cumin, oregano, salt, and pepper in the basin of a large slow cooker. Place chicken breasts on top and close slow cooker.
• Cook on high for 4-6 hours or low for 8-10. Thirty minutes before serving, remove chicken and shred using two forks. Return to chili and stir well.
• Spoon chili over cooked brown rice, and top with your favorite chili toppings.

INDIAN SUMMER TURKEY CHILI

Steps:

• Heat a pot over medium to medium high heat.
• Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat.
• Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce.
• Break up the meat with the back of a wooden spoon into small crumbles.
• Chop the onion, reserving 1/4 of it for topping the chili.
• Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more.
• Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol.
• Add tomato sauce and barbecue sauce and bring to a bubble.
• It using corn kernels add them now.
• Let chili simmer 10 minutes.
• Adjust seasonings and heat level to your taste.
• Remove from heat and serve.
• TIDBIT: To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
• Dippers: Choose from any or all of the following for dipping and scooping into your chili: Pretzel Rods Yellow, Red or Blue Corn Tortilla Chips, any flavor Black Bean Tortilla Chips Polenta Chips, Plain or Guacamole flavor Pita Chips, Plain or Spicy flavors Yukon Gold, Red Bliss or Blue Potato Chips, any flavor All of the above can be found on either snack aisle or natural foods snack section in your market.
• Toppers: Choose from any or all of the following for topping your chili: Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack Sliced canned jalapenos, drained Salsas Sour cream Chopped raw onion Chopped green olives and pimentos Chopped cilantro leaves Diced tomatoes Defrosted frozen corn or leftover corn on the cob, scraped from cob.

SUMMER VEGETABLE CHILI

Steps:

• Add the olive oil to a large Dutch oven or stock pot set over medium-high heat. Add the bell peppers, poblano and jalapenos (if using), onion, garlic, and salt. Sauté for 4 minutes, just until the veggies begin to soften. Add the chili powder, oregano, cumin, and cayenne, and cook for 1 minute more.
• Add the zucchini, corn, beans, stock, and tomatoes to the pot. Stir to combine.
• Bring the mixture to a boil, then stir again and reduce the heat to medium-low. The chili should maintain a low simmer. Cook, stirring occasionally, until the veggies are tender and the chili thickens up, about 20 minutes.
• Give everything one more good stir to combine. Taste and add a pinch more salt, if desired. Ladle the chili into bowls and serve with a sprinkling of cilantro, sour cream, avocado, or other toppings as desired.

FRESH AND TASTY SUMMER CHILI

Steps:

• Saute ground beef and brown, then drain any fat and put aside. In same pan, saute onions until translucent, then garlic. Add onions, garlic and meat to a large stockpot, add tomatoes, beans, hot sauce and spices. Reserve cilantro for the last 10 minutes of cooking. Serve with tortilla chips, crema, sprinkle with cilantro and scallions and tada!

SUMMER CHILI

Steps:

• Warm olive oil in a large dutch oven (pot), chop onions into 1/4 to 1/2 inch squares and add to oil (saute). Finely chop garlic and add to dutch oven. Dice up the peppers into 1/2 - 3/4 inch squares, saute with others. Chop up jalapeno (remove seeds) into small chunks and add to dutch oven. Heat mixture (Ragu) slowly. Add red pepper, black pepper, and salt. Dice up carrot into small 1/4 inch chunks and add to ragu. After about 10 minutes the peppers and onions should start to soften nicely, add ground beef to the ragu. Add chili powders. Allow meat to brown within the mixture, stir often. Once browned, add wine to the ragu. Turn up the heat and let boil for around 3-5 minutes allowing the wine to evaporate. Continue to stir. Add in whole tomatoes and broth, stir. Add the rest of the ingredients, bring to boil, then turn down the heat and let simmer. Cut up the whole tomatoes in the dutch over with a large spoon. Strain and Rinse Beans ... Add. Add more broth if needed. Ready to eat in 30-45 minutes.

SUMMER CHILI

Steps:

• Heat a large dutch oven over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes. (See Note)
• Add the onion, zucchini, yellow squash, both bell peppers, and garlic; cook until the vegetables begin to soften, about 8-10 minutes.
• Next, add the diced tomatoes, tomato sauce, chicken stock, both beans, jalapeno, chili powder, and cumin. Season with salt and pepper, to taste. Cover and bring the chili to a simmer. Reduce heat to low and simmer, covered, for 30 minutes, or until the vegetables are tender.
• Stir in cilantro and taste for salt and pepper before serving. Just like with any other chili, this one tastes the best the longer it sits. So if possible let the chili stand for 15-20 minutes before serving. It tastes even better the next day!