Summer Vegetable Chili Food

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.

INSTANT POT VEGETARIAN CHILI WITH SUMMER VEGETABLES

Steps:

• Press the 'sauté' button on your instant pot. Add the olive oil and the onion. Cook for 1 minutes and then add the garlic. Cook for another 30 seconds and add the tomatoes, red pepper, zucchini, squash and corn.
• Cook vegetables until slightly softened, 2-3 minutes. Add the beans, broth and all the spices. Stir until combined and add the tomato paste right on top of everything. You don't need to stir it in. If you do, there is a chance it will be too thick and burn.
• Turn the sauté mode off. Securely fasten the lid on the instant pot and set the pressure valve to closed. Press the 'pressure cook' button and set it for 8 minutes.
• Once it's finished cooking, carefully turn the pressure valve to open and wait for all the steam to be released. Open your instant pot and give the chili a good stir before serving. Add your favorite toppings and enjoy!

SUMMER VEGETABLE CHILI

Steps:

• Heat olive oil in large soup pot. Add chopped onion, garlic, green pepper and saute until browned. Add spices and stir till slightly browned and thick. Add tomatoes, beans, chopped squashes, salt and pepper. Add just enough water so that it looks like a thick soup or a thin stew. Bring to a gentle boil, put on lid, turn down heat to low and simmer for 30 minutes. Add Tabasco sauce and serve.

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!

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!

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.

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 and stir.
• Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft.
• Add more liquid if needed.
• Serve over brown rice, garnish with cheese, sourc cream and cilantro if desired.

SUMMER VEGETABLE TURKEY CHILI

Steps:

• Cook turkey in a Dutch oven until no longer pink.
• Add tomatoes, soy beans, chiles, pepper, onion, water, chili powder, paprika, cumin and chicken bouillion powder. Cook on medium-low for 30 minutes.
• In the meantime, cut squash and zucchini lengthwise. Discard the seeds buy using a small spoon to scoop out. Chop and set aside.
• Add the squash and zucchini to the Dutch oven. Cook until the squash is tender-crisp.
• Serve with desired toppings.

30 MINUTE SUMMER VEGETABLE AND BEAN CHILI

Steps:

• In a large stock pot over medium high heat, add the olive oil, onion, garlic, jalapeno, and red and yellow peppers. Sauté for 6 to 8 minutes until the vegetables begin to soften and the onions are translucent.
• Add the yellow squash, zucchini, and corn and sauté for an additional 2 to 4 minutes.
• Add the cumin, chili powder, fire roasted diced tomatoes and 1 teaspoon koshersalt. Bring to a boil and then reduce heat and simmer for about 15 minutes.
• Stir in the both types of beans and chopped cilantro. Heat through.
• Season to taste with kosher salt and pepper.
• Serve with sour cream, shredded cheddar cheese, hot sauce, chopped onions, and additional chopped cilantro.

SUMMER VEGETABLE BLACK BEAN CHILI

Steps:

• In a large pot, heat 2 tablespoons olive oil. Add the eggplant and squash in batches and saute for about 5 to 6 minutes, or until lightly browned and softened, adding olive oil as needed. Using a slotted spoon, remove cooked squash/eggplant to a separate bowl and set aside.
• Add a couple more tablespoons olive oil and saute the onion, peppers, jalapeno, and garlic for about 5 minutes, or until softened.
• Add the broth, tomatoes, and spices to the pan with onion mixture. Bring to a boil then reduce heat and simmer for 20 minutes.
• Add beans and corn kernels and simmer for an additional 20 minutes. Stir in the cooked squash and eggplant and simmer for 10 minutes more. Adjust seasonings to taste.
• Serve with garnishes.

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 VEGETABLE QUINOA CHILI

Steps:

• In a large soup pot, add 2 tablespoons of olive oil over medium-high heat.
• Add onion and cook until starting to soften, about 5 minutes.
• Add additional tablespoon of olive oil along with zucchini, summer squash, corn, tomatoes, and garlic, and cook another 4-5 minutes, until squash is starting to soften.
• Season with salt, basil, chili powder, cumin, and paprika, and stir well to combine.
• Add kidney beans, broth, and quinoa.
• Bring to a boil, reduce heat to medium-low and let simmer for about 20 minutes, or until the quinoa has sprouted.
• Ladle into bowls and serve with toppings.
• Enjoy!

SUMMER VEGETARIAN CHILI

Steps:

• Heat oil in medium pot. Add cumin, garlic, onion, and chili powder. Sauté over medium heat until onions turn soft. Add remaining ingredients not including the garnishes and stir. Bring the pot to a boil. Lower the heat and let simmer for 20 minutes or until vegetables turn soft. Add more liquid as necessary. Serve alone or over rice (preferably brown). Garnish as desired with one of the following: fresh cilantro, guacamole, reduced-fat cheddar cheese, onion, and fat-free sour cream. Trivia The 4th Tuesday in February is National Chili Day.

VEGETARIAN SUMMER CHILI

Steps:

• Heat a >5 quart (4.73 liters) Dutch oven over medium-high heat. Add cooking oil and then white parts of green onions to heated oil with some salt. Saute for ~1 minute and then add the diced onions with a pinch of salt. Add in red peppers and zucchini / squash with another dash of salt. Saute for ~3 more minutes and then cover with beans, tomatoes, broth, cumin, coriander, paprika, and salt. Cover and bring to a boil and then simmer uncovered until vegetables are tender, ~10 to 15 minutes.
• Add in corn and then season to taste with salt, pepper, any of the spices, and / or hot sauce. Top with chopped green onions.

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.