Eat The Bowl Rainbow Chili Recipes
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
EAT-THE-BOWL RAINBOW CHILI
Make and share this Eat-the-bowl Rainbow Chili recipe from Food.com.
Provided by BrendaM
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a saucepan, heat oil over medium-high heat, then cook red and green peppers, carrots, celery, onion and garlic for about five minutes, stirring often, until softened.
- Add the meat (either ground turkey, chicken, or beef) and cook until no longer pink (about 3 minutes or so).
- Stir in tomatoes, corn, chili powder, salt, cumin, oregano and pepper and bring to a boil.
- Reduce heat, cover and simmer for 30 minutes, stirring every 10 minutes or so.
- Stir in beans and cook uncovered for 15 minutes, stirring every 5 minutes.
- Cut out wedge along the top of each roll and pull out some of the inside to hollow out a"bowl" with side at least 1/2" thick.
- Spoon chili in the"bowl" and sprinkle with your choice of cheese.
Nutrition Facts : Calories 690, Fat 25.4, SaturatedFat 7.1, Cholesterol 104.4, Sodium 1981.9, Carbohydrate 79.2, Fiber 13.9, Sugar 15.3, Protein 40
RAINBOW VEGGIE CHILI
This was created during my days on Phish tour..... I sold it on the lots to pay for my concert tickets and living expenses. Although the recipe is vegetarian, I've had many people tell me they don't even miss the meat. Great for a family dinner, potluck, or side dish. You can prepare and serve immediatly, or prepare, then transfer to cockpot for a slow simmer!
Provided by Visualize Whirled P
Categories Beans
Time 30m
Yield 1 large pot, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Dice peppers and onion. Saute peppers onion and garlic in small amount of olive oil until cooked (leave slightly crisp). Set aside.
- Open beans and corn. Empty into strainer and rinse.
- In large pot or crock pot, combine ALL ingrediants (except for optional topper and serving ingrediants). Simmer on low until heated and serve!
- Serve in bowl, or wrap in tortilla.
- **Recipe is vegan if not served with cheese or sour cream. Healthy, delicious, and full of protien!
Nutrition Facts : Calories 282.8, Fat 1.9, SaturatedFat 0.3, Sodium 528.7, Carbohydrate 55.9, Fiber 15.6, Sugar 7.8, Protein 15.1
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