Mardi Gras Vegetable Chili Recipes

RAINBOW VEGGIE CHILI

Rainbow Veggie Chili image

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

Ingredients

2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 fresh jalapeno pepper, diced
4 cloves garlic, minced
1 onion, chopped
1 (28 ounce) can crushed tomatoes, with liquid
1 (6 ounce) can tomato paste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can chili beans in spicy sauce, undrained
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste

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

MARDI GRAS VEGETABLE CHILI

Mardi Gras Vegetable Chili image

Make and share this Mardi Gras Vegetable Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h47m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

6 large dried california chilies
4 cups canned vegetable broth
1 large eggplant, peeled and cut into 1-inch cubes
3 tablespoons olive oil
2 1/2 teaspoons salt
1 cup chopped onion
4 garlic cloves, minced
1 large red bell pepper, chopped
1/4 cup vegetable oil
2 teaspoons ground cumin
1 teaspoon ground allspice
2 teaspoons dried Mexican oregano
1 teaspoon fresh ground black pepper
1/2 tablespoon red jalapeno powder
1 (14 1/2 ounce) can diced tomatoes with garlic
1 (15 ounce) can yellow hominy, drained
1 (15 ounce) can white kidney beans, drained
1 cup chopped parsley
1 1/2 tablespoons sugar
1 tablespoon masa harina (dissolved in 1/2 cup warm water)

Steps:

Put the dried chiles in a large heatproof bowl and cover with boiling water; let stand 30 minutes, until soft; then seed and stem the peppers.
In a food processor or blender, puree the chiles with 2 cups vegetable broth; set aside.
Preheat oven to 350°; coat the eggplant with the oil and place in a single layer in a 14 x 11 inch baking pan.
Sprinkle with 2 teaspoons salt; bake for about 30 minutes, until tender.
Remove from the oven and set aside.
In a Dutch oven, saute the onions, garlic, and bell pepper in the vegetable oil.
When the veggies are soft, add in the chile puree and cooked eggplant along with the cumin, allspice, oregano, black pepper, the remaining ½ teaspoon salt, the jalapeno powder, tomatoes, hominy, beans, parsley, sugar, and remaining 2 cups broth.
Cook over low heat at a simmering boil for 15 minutes.
Add in the masa harina mixture; cook for 2 minutes.

Nutrition Facts : Calories 338.8, Fat 17.6, SaturatedFat 2.4, Sodium 1343.2, Carbohydrate 41.2, Fiber 10.5, Sugar 11.6, Protein 8

CHEESY VEGETABLE CHILI

Cheesy Vegetable Chili image

This is a mild vegetable chili that uses zucchini and mushrooms. Perfect for those cool nights during late summer right thru winter.

Provided by KelBel

Categories Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons oil
2 garlic cloves, minced
1 large green pepper, chopped
1/2 lb mushroom, sliced
1/2 cup onion, chopped
28 ounces diced tomatoes with juice
15 ounces tomato sauce
2 tablespoons chili powder
2 teaspoons cumin
1 1/2 cups zucchini, diced
1 (15 ounce) can kidney beans, drained and rinsed
1 (10 ounce) bag frozen corn
1 cup cheddar cheese, grated

Steps:

Heat oil in a large soup pot, add garlic, green pepper, mushrooms and onions. Cook until tenter, about 5 minutes.
Add diced tomatoes, tomato sauce, chili powder, and cumin. Heat to a boil. Reduce to low.
Add zucchini, kidney beans and corn. Simmer for 30 minutes.
Add grated chedder cheese, and stir until melted into chili.
Serve with rice or cornbread, more cheese, sour cream and onion.

Nutrition Facts : Calories 464, Fat 19.1, SaturatedFat 7.3, Cholesterol 29.7, Sodium 1533.6, Carbohydrate 61.3, Fiber 14.1, Sugar 17.9, Protein 21.3

VEGETABLE CHILI

Vegetable Chili image

This vegetarian chili was adapted from photographer Helen Norman's recipe.

Provided by Martha Stewart

Categories Pasta and Grains

Yield Makes 10 cups

Number Of Ingredients 22

Ingredients

1/2 cup dried chickpeas
3/4 cup dried kidney beans
2 tablespoons olive oil
2 cups chopped onion
2 carrots, cut into 1/4-inch dice
2 stalks celery, cut into 1/4-inch dice
1 garlic clove, minced
3 1/2 cups chopped white mushrooms (12 ounces)
1 red bell pepper, cut into 1/4-inch dice
1 fresh jalapeno chile, seeded and chopped
3 tablespoons tomato paste
1 teaspoon chili powder
1 teaspoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
Coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon Worcestershire sauce
1/3 cup dry red wine
1 can (28 ounces) crushed tomatoes
1/2 cup bulghur
Grated cheddar cheese, fresh cilantro, and sour cream, for serving

Steps:

Put chickpeas and kidney beans in separate bowls, and cover each with 3 cups cold water. Cover with plastic wrap; let soak overnight at room temperature.
Drain and rinse. Transfer chickpeas and kidney beans to separate medium saucepans. Cover with water by 1 1/2 inches. Bring to a boil. Reduce heat; simmer until tender, about 50 minutes for kidney beans and 1 hour for chickpeas. Drain.
Heat oil in a 6-quart stockpot over medium-high heat until hot but not smoking. Add onion, carrots, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 6 minutes. Add mushrooms, bell pepper, and chile. Cook until pepper and chile are just tender, about 8 minutes. Stir in tomato paste, spices, oregano, 2 teaspoons salt, the pepper, Worcestershire, and wine. Add crushed tomatoes, 3 1/2 cups water, chickpeas, kidney beans, and bulghur.
Bring to a simmer. Reduce heat; gently simmer until thick, about 30 minutes. Season with salt. Serve with cheese, cilantro, and sour cream.

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