Simple Summer Chili Recipes

SUMMER CHILI

Summer Chili image

This spicy chili gets southwestern flavors from chipotle peppers and fire-roasted tomatoes.

Provided by BHG Test Kitchen

Time 20m

Number Of Ingredients 9

Ingredients

1 11 ounce package frozen corn, black beans, and brown rice with southwestern-style sauce, such as Green Giant brand
Nonstick cooking spray
8 ounce extra-lean ground beef
1 15 ounce can no-salt-added cannellini beans, rinsed and drained, such as Eden Organic brand
1 14.5 ounce can no-salt-added fire roasted diced tomatoes, such as Muir Glen brand
1 cup reduced-sodium chicken broth, such as Swanson's Natural Goodness 33% Less Sodium Chicken Broth
0.25 - 0.5 teaspoon ground chipotle chile pepper
0.75 cup shredded reduced-fat sharp cheddar cheese
0.333 cup light sour cream

Steps:

Microwave frozen vegetables according to package directions. Meanwhile, coat a large nonstick skillet with cooking spray and preheat over medium heat. Add ground beef and cook until meat is browned, breaking up meat as it cooks.
Add the cooked vegetables, beans, undrained diced tomatoes, chicken broth, and chipotle chile pepper. Cook over medium heat until bubbly. Stir in 1/2 cup of the shredded cheese.
Serve topped with sour cream and the remaining shredded cheese.

Nutrition Facts : Calories 364 kcal, Carbohydrate 37 g, Cholesterol 57 mg, Protein 27 g, SaturatedFat 5 g, Sodium 602 mg, Sugar 5 g, Fat 12 g, ServingSize about 5 1/3 cups, UnsaturatedFat 2 g

SUMMER CHILI

Summer Chili image

Make and share this Summer Chili recipe from Food.com.

Provided by WalkingOnAire

Categories Vegetable

Time 1h45m

Yield 20 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup onion, chopped
1 1/2 garlic cloves, minced
1/2 teaspoon olive oil
10 1/2 ounces chicken broth
1 cup canned dark red kidney beans, drained and rinsed
1/4 cup celery, chopped
1/4 cup carrot, sliced
1 cup squash, chopped
1 cup zucchini, chopped
1 cup bell pepper, chopped
2 cups mushrooms, sliced
1/2 cup crushed tomatoes, chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
8 ounces tomato sauce
1 teaspoon honey

Steps:

1. In a large saucepan, cook onion and garlic, in oil until tender.
2. Add water, kidney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft.
3. Mix in chili powder, cumin, black pepper, salt, and cayenne until blended.
4. Simmer all ingredients about one hour, or until bubbly.

Nutrition Facts : Calories 30.2, Fat 0.4, SaturatedFat 0.1, Sodium 246.8, Carbohydrate 5.5, Fiber 1.5, Sugar 1.9, Protein 1.8

SUMMER VEGETABLE CHILI

Summer Vegetable Chili image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2 14-ounce cans no-salt-added pinto beans
1 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed

Steps:

Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.

EASY SUMMER CHICKEN CHILI

Easy Summer Chicken Chili image

Make and share this Easy Summer Chicken Chili recipe from Food.com.

Provided by nemokitty

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
1 zucchini, thinly sliced
1 jalapeno, seeded and minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups chicken broth
1 (15 ounce) can white beans, rinsed and drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, with juices
1 lb boneless chicken breast, cut into 1 inch cubes

Steps:

In a large saucepan, heat oil over medium high heat. Add onion, bell pepper, zucchini, jalapeno, chili powder and cumin; stir to coat. Cook, stirring occasionally, til vegetables have begun to soften, 5 minutes.
Stir in broth, beans and tomatoes and their juices; bring to a simmer and cook for 10 minutes.
Add chicken. Return to simmer and cook until chicken is cooked through, 5-7 minutes. Add salt or pepper if needed. Divide among 4 bowls and serve.

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