Janes Chili Recipes

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JANE'S VEGETARIAN CHILI



Jane's Vegetarian Chili image

From myrecipes.com Calories:276 (11% from fat) Fat:3.5g (sat 0.3g,mono 1.3g,poly 1g) Protein:12.7g Carbohydrate:49.7g Fiber:14.7g Cholesterol:0.0mg Iron:4.2mg Sodium:587mg Calcium:107mg Everyone in my family liked this. My husband did complain about the lack of meat, but he said he liked it otherwise. I usually boil some kind of noodles separately...like spaghetti, elbow macaroni or penne...and add it to my chili. I've made this once, and wanted to stay true to the recipe, so I didn't add pasta to it, but I probably will next time. Altho it is good without it, that is just what we are used to. I made my grandma's cornbread to go with it and it was delicious and so easy to make.

Provided by heartless1

Categories     Beans

Time 25m

Yield 8 1-1/2 cups, 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
2 cups chopped onions
3 garlic cloves, minced
4 cups water, divided
2 tablespoons sugar
2 tablespoons chili powder
2 tablespoons vegetarian worcestershire sauce
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained
1 (6 ounce) can tomato paste
1/2 cup reduced-fat shredded cheddar cheese (optional)

Steps:

  • Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender.
  • Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
  • Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture.
  • Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
  • Ladle soup into bowls.
  • Top with cheese, if desired.
  • The prep time is estimated from how long it takes to chop 1-2 onions, open all those cans and mix up the tomato paste & water mixture.

Nutrition Facts : Calories 294.8, Fat 3.8, SaturatedFat 0.6, Sodium 702.5, Carbohydrate 53.8, Fiber 15.1, Sugar 12.3, Protein 14.5

JANE'S BEST CROCK POT CHILI



Jane's Best Crock Pot Chili image

This chili is the best I've ever had. My husband will eat it for 3 meals in a row (with the leftovers).

Provided by Jane11808

Categories     Beans

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2-2 lbs ground beef (you can use a leaner meat if you'd like)
1 (14 ounce) can pinto beans (drained)
1 (14 ounce) can can dark red kidney beans (drained)
1 (14 ounce) can can beef broth
1 (14 ounce) can can diced tomatoes (drained)
1 (4 ounce) can tomato paste
1 yellow onion
1 green pepper
1 jalapeno pepper (if you want more spice, add 2)
1 tablespoon chili powder
1 tablespoon oregano
2 tablespoons ground cumin
1 tablespoon olive oil

Steps:

  • Ground the beef in a pan until cooked through. Drain and add to the crock pot.
  • Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
  • Dice the onion, green pepper, jalapeno.
  • Heat a pan with the olive oil and add the onion, green pepper and jalapeno until the onion started to caramelize/brown.
  • Add the chili powder, oregano and cumin. Mix. Next add the tomato paste and mix. Add to the crock pot.
  • Cook for 4 hours on high, 6-7 hours on low.

JOHN'S CHILI



John's Chili image

Good chili from the great ol' state of TEXAS. Hope you enjoy this favorite of our family.

Provided by JOHN MITSCHKE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 5h45m

Yield 12

Number Of Ingredients 20

1 tablespoon olive oil
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 green bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 large red onion, finely chopped
1 stalk celery, chopped
2 pounds ground pork
2 pounds ground beef
8 serrano chile peppers, diced
3 (14.5 ounce) cans diced tomatoes
1 (4.5 ounce) can diced green chile peppers
3 (6 ounce) cans tomato paste
2 (15 ounce) cans kidney beans
6 tablespoons minced garlic
1 fluid ounce key lime juice
4 fluid ounces tequila
16 fluid ounces beer
2 ½ tablespoons chili powder
salt and pepper to taste

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
  • Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.

Nutrition Facts : Calories 484.7 calories, Carbohydrate 30.5 g, Cholesterol 95.1 mg, Fat 21.7 g, Fiber 8.6 g, Protein 33.9 g, SaturatedFat 7.8 g, Sodium 876.6 mg, Sugar 10.1 g

JAMES' CHILLI



James' Chilli image

Total comfort food, great with rice & pitta bread

Provided by hamsterx

Time 1h20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • fry the onions until golden
  • add the mince until brownws
  • add the peppers & fry for a further 2 minutes
  • then add the rest of the ingredients into the pan
  • simmer for mins-1 hours
  • you can have this ticking over on the stove all day, as with a curry the longer you cook it the better it is

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3.5/5 (47)
Calories 276 per serving
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  • Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
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