Chock Full Chili Recipes

SOUTH BEACH CHOCK-FULL-OF-VEGGIES CHILI

South Beach Chock-Full-Of-Veggies Chili image

Make and share this South Beach Chock-Full-Of-Veggies Chili recipe from Food.com.

Provided by mjmeissn

Categories Beans

Time 1h5m

Yield 4 2 cup servings, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
2 bell peppers, chopped
1 1/2 cups mushrooms, chopped
1 large onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon cumin
1/4 teaspoon salt
2 (15 ounce) cans pinto beans
1 (14 1/2 ounce) can no-salt-added diced tomatoes

Steps:

In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.

PUB-STYLE VEGETARIAN CHILI

Pub-Style Vegetarian Chili image

A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of our favorite microbrews.

Provided by sanzoe

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 55m

Yield 8

Number Of Ingredients 19

Ingredients

⅓ cup olive oil
2 cups sliced fresh mushrooms
1 cup finely chopped onion
1 cup chopped carrot
¾ cup chopped green bell pepper
¼ cup chopped celery
1 tablespoon minced garlic
1 tablespoon chili powder, or more to taste
1 tablespoon ground cumin
1 ⅛ teaspoons salt
¾ teaspoon ground black pepper
¾ teaspoon dried basil
¾ teaspoon dried oregano
1 (28 ounce) can whole peeled tomatoes with juice
3 cups black beans, undrained
½ (6 ounce) can tomato paste
¼ cup red wine
¾ teaspoon hot pepper sauce (such as Tabasco®)
2 cups water

Steps:

Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.
Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 27.2 g, Fat 10 g, Fiber 9.5 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 929.5 mg, Sugar 6.1 g

FULL O' BEANS CHILI

Full O' Beans Chili image

A stick-to-the-ribs-not-the-waistline chili. Great served with all the usual toppings: chopped red or green onions, chopped cilantro, shredded cheddar cheese (low-fat, of course) and nonfat yogurt.

Yield Serves 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
8 large garlic cloves, chopped
2 14 1/2-ounce cans Mexican-style stewed tomatoes
1 15-ounce can black beans, well drained
1 15-ounce can kidney beans, well drained
1 15-ounce can garbanzo beans (chick-peas), well drained
1 10-ounce package frozen large lima beans, thawed
3 tablespoons chili powder
1 tablespoon ground cumin
Cayenne pepper
1 teaspoon (or more) red wine vinegar

Steps:

Heat oil in heavy large saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add next 7 ingredients and bring to simmer. Cover, reduce heat to low and simmer until flavors are blended and lima beans are tender, about 30 minutes. Season to taste with salt, pepper and cayenne. Add vinegar to taste. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat chili gently before serving.)

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