Hippie Pepper Chili Stew Recipes

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CHICKPEA STEW



Chickpea Stew image

This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.

Provided by Food Network Kitchen

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons plus 2 teaspoons Hungarian paprika
4 teaspoons ground ginger
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1/2 cup olive oil, plus more for serving
3 cloves garlic, chopped
1 large onion, chopped
Kosher salt
2 carrots, peeled and cut on the bias into 1-inch pieces
1 small poblano pepper, stemmed, seeded and chopped
One 14-ounce can diced tomatoes, preferably fire-roasted
2/3 cup Castelvetrano olives, pitted
Two 15-ounce cans chickpeas, drained and chickpea liquid reserved
1 small bunch curly kale, stemmed and torn into 3-inch pieces
Serving suggestions: labneh, chopped fresh parsley, Aleppo pepper, lemon wedges and toasted pita

Steps:

  • Mix the paprika, ginger, pepper and turmeric in a small bowl until combined; set aside.
  • Heat 1/4 cup of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the garlic, onions and 1 tablespoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, about 15 minutes. Add the carrots and poblano and cook until the colors brighten but the vegetables are not yet tender, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are very fragrant, 1 to 2 minutes. Add the tomatoes, olives, all of the chickpea liquid, half of the chickpeas and 1 cup water and bring to a boil. Reduce the heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very soft, 35 to 45 minutes.
  • Meanwhile, position 2 oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
  • Toss the kale, 2 teaspoons salt and the remaining 1/4 cup olive oil, chickpeas and paprika mixture in a large bowl until combined. Divide the kale mixture between 2 rimmed baking sheets and roast, tossing once, until the kale is charred in places, 15 to 25 minutes.
  • Serve the stew with the roasted kale and chickpeas and top with labneh, parsley, a sprinkle of Aleppo pepper, a squeeze of lemon and toasted pita.

GREEN CHILI PORK STEW



Green Chili Pork Stew image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 21

1 pound tomatillos, husked
3 poblano peppers
1 jalapeno pepper, stemmed
1 serrano pepper, stemmed
2 tablespoons olive oil
2 pounds pork shoulder, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup vegetable oil
4 cloves garlic, minced
3 large carrots, chopped
2 yellow onions, chopped
1 tablespoon fresh oregano, minced
1 tablespoon ancho chile powder
2 1/2 cups vegetable stock, plus more as needed
2 bay leaves
1/4 cup chopped fresh cilantro, plus more for serving
1 lime, juiced, plus lime wedges, for serving
2 cups grated Cheddar
Sour cream, for serving
1 package corn or flour tortillas, for serving

Steps:

  • Preheat the broiler and line a baking sheet with foil.
  • Put the tomatillos, poblanos, jalapeno and serrano pepper on the prepared baking sheet and toss with the olive oil. Place under the broiler and cook, carefully removing the baking sheet and flipping once halfway, until the peppers are blistered and charred all over, 5 to 6 minutes. Allow to cool while you prepare the pork.
  • Season the pork with 1 tablespoon salt and 1 teaspoon pepper. Sprinkle over the flour and toss to coat. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add half the pork and cook until browned on all sides, 3 to 4 minutes; remove to a plate. Repeat with the remaining pork.
  • Lower the heat to medium and stir in the garlic, carrots, onions, oregano and chile powder. Cook, stirring occasionally, until the onions have softened, 4 to 5 minutes. Season with salt and pepper.
  • Meanwhile, peel and seed the poblanos. Chop the poblanos, jalapeno, serrano and tomatillos. Stir into the pot with the vegetables. Add the stock and bay leaves and return the seared pork. Bring to a boil, then lower to a gentle simmer. Cover and cook until the pork is extremely tender, about 1 hour. Check the pot occasionally, making sure there is enough liquid. Add a little more stock or water as needed.
  • Remove the bay leaves and stir in the cilantro and lime juice. Taste and adjust the seasoning as needed.
  • If serving immediately, spoon into bowls and top with the grated cheese, sour cream and cilantro. Serve with lime wedges and warmed tortillas
  • To freeze, allow the stew to cool completely. Transfer to a deep 9-by-13-inch foil pan and wrap tightly with foil and plastic wrap. Put the grated cheese in a labeled quart-size resealable plastic bag. Put the stew, cheese and a pack of tortillas onto a baking sheet and freeze.
  • To serve, remove the meal kit from the freezer. Preheat the oven to 375 degrees F.
  • Remove the foil and plastic wrap from the stew, then return the foil. Bake until heated through, 50 to 55 minutes. Let the tortillas and cheese thaw while the stew reheats, then remove the tortillas from the pack, wrap in foil and warm in the oven for the last 10 minutes while the stew is cooking.
  • Serve the stew in bowls with the fixins -- cheese, cilantro and tortillas alongside some sour cream and lime wedges.

PENNSYLTUCKY PEPPER STEW



Pennsyltucky Pepper Stew image

A delightful stew! Os it a soup? I don't know, I just kinda invented it -- but it's delicious! If you like peppers, onions, and garlic, then this is going to be your next favorite meal. Created and concocted by Christian Gloss, born and raised Marylander living and cooking in the heart of Pennsyltucky.

Provided by Retroantix

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h10m

Yield 6

Number Of Ingredients 17

1 ½ pounds lean ground beef
2 small garlic cloves, crushed
1 sweet onion cut into 1/2-inch slices
1 green bell pepper, chopped
1 Anaheim chile pepper, chopped
3 fresh red chili peppers, chopped
1 fresh jalapeno pepper, chopped
2 (10.5 ounce) cans condensed beef broth
1 (10.75 ounce) can condensed golden mushroom soup
1 (15 ounce) can tomato sauce
3 tablespoons Worcestershire sauce
1 (10 ounce) can white corn, drained
1 pinch ground cumin
1 pinch curry powder
1 ½ cups water
1 tablespoon salt
2 tablespoons ground black pepper

Steps:

  • Place the beef in a skillet over medium heat, and cook until evenly brown. Reserving juices in skillet, transfer cooked beef to a bowl, and mix in 1 clove crushed garlic. Stir remaining garlic, onion, green bell pepper, Anaheim chile pepper, red chili peppers, and jalapeno peppers into the skillet. Cook until tender; drain grease.
  • Transfer vegetables to a large pot over medium heat, and mix in broth, soup, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and mix in corn. Season with cumin and curry. Pour in water, and mix in cooked beef. Season with salt and pepper, and continue cooking 15 to 20 minutes over low heat.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 25.5 g, Cholesterol 76.4 mg, Fat 15.9 g, Fiber 4 g, Protein 29.9 g, SaturatedFat 6 g, Sodium 2664.1 mg, Sugar 8 g

CHILI BEEF STEW



Chili Beef Stew image

"Given to me by my mother, this spicy stew became a favorite with my own five children," writes Evelyn Bullington from Temple City, California. We've pared it down for a twosome. Tip: Leftover beef broth can be frozen for a future use.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 12

1/2 pound beef stew meat, cut into 1-inch cubes
2 teaspoons canola oil
3/4 cup chopped onion
2/3 cup chopped green pepper
1 cup canned diced tomatoes
1/2 cup beef broth
2 tablespoons minced fresh parsley
1-1/2 teaspoons chili powder
1 small garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/3 cup canned pinto beans, rinsed and drained

Steps:

  • In a large saucepan, brown meat in oil on all sides. Remove and set aside. In the same pan, saute onion and green pepper until tender. Return meat to the pan. , Stir in the tomatoes, broth, parsley, chili powder, garlic, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Stir in beans; heat through.

Nutrition Facts :

CHILI STEW



Chili Stew image

This thick zippy stew from Amy Short of Lesage, West Virginia is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans. Chili powder and green chilies season it just right.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 cans (16 ounces each) hot chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
2 tablespoons chili powder
1/2 teaspoon salt

Steps:

  • In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 263 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 812mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 10g fiber), Protein 19g protein. Diabetic Exchanges

HIPPIE PEPPER CHILI STEW



Hippie Pepper Chili Stew image

My quest to find a good vegetarian chili recipe ended with this. It's a combination of a couple of recipes plus some adjustments and additions of my own. My roommate says it is not chili--more like a stew--but still really good, if only I left out the bell peppers. I don't really measure or time my recipes, so this is a bit approximate. Season with salt and pepper every step or two. It's vegan as long as you don't top with the optional sour cream.

Provided by Ameliahead

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
1 large yellow onion, chopped
1 carrot, peeled and chopped
2 celery ribs, chopped
1 green bell pepper, chopped
1 jalapeno, minced, seeded if you like, depending on preferred heat level
2 garlic cloves, chopped
1 -2 tablespoon chili powder
1 dash cumin (to taste)
salt and pepper, to taste
1 zucchini, diced
0.5 (12 ounce) beer, whatever you like
2 (15 ounce) cans diced tomatoes with green chilies
1 (16 ounce) package lite extra-firm tofu, drained, patted dry, and large-diced
1 (15 ounce) can cannellini beans, drained and rinsed or 1 (15 ounce) can any other beans
sour cream (optional)
cilantro (optional)
pickled jalapeno pepper (optional)
tortilla (optional)
tortilla chips (optional)

Steps:

  • Add oil then onion to a large pot and saute a couple of minutes.
  • Add carrot and celery and saute a couple of minutes further.
  • Add green bell pepper, jalapeno, garlic, chili powder, and cumin. Saute a further 5 minutes or so.
  • Add zucchini, beer, and 1 can of tomatoes. Cook until heated through.
  • Add the other can of tomatoes, tofu, and beans.
  • Check for seasoning and simmer a few minutes before serving.
  • Garnish with whatever you like (I like a dollop of sour cream, chopped cilantro, and rough-chopped pickled jalapeno. I like to serve it with a few blue corn tortilla chips and a small warmed flour tortilla.).

Nutrition Facts : Calories 184.4, Fat 3, SaturatedFat 0.5, Sodium 609.1, Carbohydrate 31, Fiber 6.5, Sugar 3.2, Protein 9.2

AJIACO (BEEF AND PEPPER STEW)



Ajiaco (Beef and Pepper Stew) image

This is my take on the ubiquitous Latino stew, ajiaco. This version uses leftover roast beef, sweet red peppers, and creamy baby potatoes simmered together in a spicy broth.

Provided by damasio

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h

Yield 4

Number Of Ingredients 14

2 tablespoons canola oil
1 cup thickly sliced shallots
2 tablespoons minced garlic
2 red bell peppers, cut into 1 inch pieces
1 ½ teaspoons chipotle chile powder, or to taste
2 teaspoons ground cumin
3 cups cubed cooked roast beef
1 pound baby red potatoes, cut in half
2 cups water
1 quart beef broth
½ teaspoon dried oregano
Salt and pepper to taste
¼ cup chopped parsley
2 hard-cooked eggs, sliced 1/4 inch thick

Steps:

  • Heat the canola oil in a Dutch oven over medium heat. Stir in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, about 4 minutes. Sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant.
  • Add the roast beef and red potatoes, pour in the water and beef broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes. Stir in the oregano, and season to taste with salt and pepper.
  • Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg.

Nutrition Facts : Calories 578.9 calories, Carbohydrate 34.4 g, Cholesterol 221.1 mg, Fat 24.2 g, Fiber 4.4 g, Protein 53.8 g, SaturatedFat 6.6 g, Sodium 240.6 mg, Sugar 8.1 g

IDAHO CHILI STEW



Idaho Chili Stew image

A very yummy chili type stew that I grew up with. Nothing's better than delicous flavour in a short amount of time. The red lentils become part of the stew's base, in effect thickening it. This stew is excellent served with cornbread. Originally from "Fast Fixin' Kid's Recipes".

Provided by LUv 2 BaKE

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups tomato juice
1 (19 ounce) can garbanzo beans, undrained (chickpeas)
1 cup water
1 medium potato, peeled and chopped
1/2 cup dried red lentils, rinsed and drained
1 medium carrot, cut into 1 " strips
1 tablespoon minced dried onion
2 teaspoons chili powder
1 teaspoon beef bouillon or 1 teaspoon vegetarian beef bouillon powder

Steps:

  • Combine all ingredients in a large saucepan.
  • Bring to boil, reduce heat.
  • Cover and simmer 30 minutes, or till lentils are tender.
  • Stir occasionally.

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