CONTEST-WINNING VEGETARIAN CHILI
My husband and I love vegetarian Dutch oven recipes-and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. -Marilyn Barilleaux, Bothell, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 131 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
ZUCCHINI CHILI
The easiest Zucchini Chili to make and yet bursting with flavor! This zucchini chili is going to knock your socks off!
Provided by Janelle
Time 1h
Number Of Ingredients 17
Steps:
- In a large pot or Dutch oven, add 1 Tablespoon of oil and cook zucchini for about 5 minutes, until tender firm.
- Remove zucchini from the pan and set aside.
- In the same pan add ground beef, onion and green bell pepper.
- Cook until beef is cooked through and onion and pepper are soft.
- Add taco seasoning, coriander, oregano and tomato paste. Mix well.
- Add beef broth , salsa and green chilies. Bring to a simmer, cooking for 10 minutes.
- Add zucchini and simmer for additional 15 minutes to meld the flavors and cook the zucchini down more.
- If the mixture is too thick, add ½ cup of water (or more, depending on how thick you like your chili).
- Serve with cheese, sour cream, green onions and Fritos.
Nutrition Facts : Calories 236 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 621 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ZUCCHINI CHILI
This vegetarian chili features more than just zucchini, including beans, rice, spinach, herbs and spices and a variety of toppings.
Provided by Rachael Ray
Categories beans,comfort food,herbs,Main,rice and grain,tomatoes,vegetables,vegetarian
Time 1h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.
- Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.
- While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.
- To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.
- Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges.
VEGETARIAN ZUCCHINI CHILI
As written - this is also vegan. The recipe makes a lot. It freezes very well. If you eat dairy, garnishes such as sour cream and grated Parm cheese can be used. I love it served with a firm polenta wedge. Black beans can be subbed for the kidney beans. Recaito is an inexpensive, cilantro-based cooking sauce found in the Goya brand section of most grocery stores.
Provided by Kathy228
Categories One Dish Meal
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Heat the oil in a large chili pot.
- Sauté all zucchini, squash, celery and chopped onion til tender - about 9 minutes.
- To the pot, add the sauce ingredients to the zucchini mixture.
- Simmer slowly, uncovered, 1-1/2 hour. Stir occasionally.
- Add olives, kidney beans, mushrooms, chunked onion, optional pepper. Simmer 30 minutes.
- Serve over slabs of firm polenta or rice. Garnish with chopped cilantro.
ZUCCHINI BUFFALO CHILI
Last summer we were drowning in round French zucchini, and I wanted a way to use a lot of it in an interesting way while still staying low fat and low calorie. I found a "Fiery Buffalo Chili" recipe at wildoats.com and modified it to, among other things, use way way more zucchini and/or squash than the original. I vary the heat-producing ingredients to whim, often using combinations that include roasted peeled New Mexico peppers or habaneros (fresh or smoked).
Provided by Rainier Wolfcastle
Categories One Dish Meal
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large soup pot over medium heat. Add oil, onion, zucchini, squash, and garlic and sauté for 5 minutes, or until soft.
- Add buffalo, cook and stir until brown.
- Add diced tomatoes, tomato paste, beans, chili powder, cumin, cayenne and salt.
- If chili is too thick, add water or beer to achieve desired consistency. Simmer for at least 1 hour.
- Ladle into bowls and serve piping hot. Garnish with cilantro and/or whatever you usually like atop your chili.
Nutrition Facts : Calories 350, Fat 7.2, SaturatedFat 1.3, Cholesterol 52.2, Sodium 1606.8, Carbohydrate 42.5, Fiber 11.4, Sugar 15.6, Protein 33.5
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