AUTUMN PUMPKIN CHILI
We have this turkey pumpkin chili often because everyone loves it, even the most finicky grandchildren. It's a definite keeper in my book! -Kimberly Nagy, Port Hadlock, Washington
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and the green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink., Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.
Nutrition Facts : Calories 281 calories, Fat 13g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 468mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
AUTUMN VEGETABLE CHILI
Robust flavors of in-season autumnal vegetables and a rich texture make this chili a go-to favorite on a brisk fall evening. Have this one-pot meal on the table in under an hour.
Provided by admin
Categories Main Course Soup
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Heat pot on low heat and prep vegetables
- Wash, pat dry and chop the vegetables in 1/2-1" pieces. If you have a picky eater, consider mincing or running any of these veggies through the food processor to 'hide' its presence. That's what I do with the kale.
- Saute the carrots, brussels sprouts, red cabbage and celery in 1 tablespoon of oil at medium-high heat for 5 minutes. Stir occasionally. Omit this step if you are avoiding adding oil.
- Add the tomatoes, cooked beans, cumin, salt, water/broth and whole chilis. Cover the lid and bring to a boil on high heat. Set the timer for 5 minutes so you can keep an eye on this.
- Once the mixture comes to a boil, lower to medium heat and cook for 15 minutes.
- Add the yellow peppers and cook for another 5 minutes.
- Carefully remove the whole ancho and guajillo peppers (so as to leave them intact). Set them to the side.
- The chili is ready to serve to those who do not want a spicier chili. I usually remove 1 cup of chili for my son at this point. To maximize the flavor of the whole peppers, proceed to the next step.
- Remove 1 cup of chili and add to a blender with the peppers (de-seeded / de-stemmed) Puree. Mix the puree back into the chili.
- The chili now has the color and texture as described in this post. Add lime juice and serve!
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
VEGETARIAN CHILI WITH WINTER VEGETABLES
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the beans on top of the stove in a large soup pot or Dutch oven.
- Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
- Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
- Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams
RAINBOW VEGGIE CHILI
Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner.
Provided by theveggieone
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
- Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 33.8 g, Fat 5 g, Fiber 7.3 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 670.2 mg, Sugar 5.8 g
VEGETARIAN CHILI
A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 232 g, Fat 6 g, Fiber 9 g, Protein 10 g
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