Best Dutch Oven Chili Recipe Recipe For Zucchini

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CONTEST-WINNING VEGETARIAN CHILI



Contest-Winning Vegetarian Chili image

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

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

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

DUTCH OVEN CHILI COLORADO



Dutch Oven Chili Colorado image

No beans, no tomatoes. Dutch oven recipe for Chili Colorado (adapted from The Complete Meat Cookbook by Aidells and Kelly).

Provided by AllieGeekPi

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 3h5m

Yield 12

Number Of Ingredients 11

4 ancho chiles
4 pounds boneless beef chuck, trimmed and cut into 3/4-inch pieces
1 pinch salt and freshly ground black pepper to taste
2 medium onions, coarsely chopped
6 cloves garlic
¼ cup ground red chile pepper
2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon dried oregano
½ teaspoon ground coriander
1 cup Mexican beer, or more as needed

Steps:

  • Soak the ancho chiles in boiling hot water to cover for 1 hour.
  • While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
  • Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
  • Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
  • Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
  • Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 7.6 g, Cholesterol 68.7 mg, Fat 17.9 g, Fiber 2.9 g, Protein 19.1 g, SaturatedFat 6.8 g, Sodium 447.7 mg, Sugar 0.8 g

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