Spring Chili Recipes

SUMMER VEGETABLE CHILI

Summer Vegetable Chili image

Provided by Food Network Kitchen

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.

SPRING ROLLS WITH SWEET ASIAN CHILI DIPPING SAUCE

Spring Rolls With Sweet Asian Chili Dipping Sauce image

Just the sauce alone from this recipe is so good! These are so easy to make no pre-cooking just mix, fill the wrapppers then roll and fry and no cooking the sauce either! This recipe should make about 14-15 spring rolls, I strongly suggest to double the recipe, these are very good! To save time prepare the filling up to a day in advance and refrigerate.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h6m

Yield 15 spring rolls

Number Of Ingredients 21

Ingredients

1 (7 ounce) bottle hot chile sauce with garlic
1/2 cup water
1/2 cup rice wine vinegar
1/4 cup sugar
1/4 cup lemon juice
2 1/2 tablespoons chili paste
3/4 lb fresh shrimp (peeled, deveined and finely chopped)
1 large egg, lighty beaten
1/2 lb ground pork
1/4-1/2 teaspoon cayenne (optional add in only if you like spicy)
1 (8 ounce) can water chestnuts, well drained and minced
1 (8 ounce) can bamboo shoots, well drained and minced
1 tablespoon fresh minced garlic (can use a little more)
2 large green onions, finely chopped
2 tablespoons minced fresh ginger
1 1/2 tablespoons soy sauce
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 (12 ounce) package spring roll wrappers
1 egg, lightly beaten for brushing
vegetable oil (for frying)

Steps:

For the sweet chili sauce; in a glass bowl mix all ingredients until well blended and chill until ready to use.
For the spring rolls;In a bowl stir together the chopped shrimp, 1 egg, ground pork, chestnuts, bamboo shoots, garlic, onions, ginger and soy sauce; mix well and season with salt and pepper.
Place about 1 semi-heaping tablespoon down the center of each spring roll wrappper.
Fold the top corner of the wrapper over the filling (tucking the tip of the corner under the filling).
Fold the left and right corners over filling.
Lightly brush the remaining corner with the remaining egg.
Tightly roll the filled end toward remaining corner then press gently to seal.
Repeat using all the mixture and spring roll wrappers.
In a medium heavy saucepan, pour about 2-inches of oil inches.
Heat the oil to 350 degrees.
Carefully drop a few spring rolls in at a time and fry until golden (about 6 minutes) turning to brown and cook on all sides (don't fry more than 5-6 spring rolls at a time).
Place on paper towels to drain.
Serve with prepared chilled sweet chili sauce.

SPRING CHILI

Spring Chili image

I know there are thousands of recipes for chili out there, but this is how I like to make it when spring comes and I can use the first herbs and veggies of the season.

Provided by apelsinjuice

Categories Beef Organ Meats

Time 25m

Yield 1 pot of chili, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter
1 green onion, finely chopped
1 garlic clove, minced
1 tablespoon flat leaf parsley, finely chopped
1 lb ground sirloin
1/4 cup celery, chopped
1/4 cup white onion, diced
2 (16 ounce) cans chili beans
1 (28 ounce) can diced tomatoes
1/4 teaspoon cayenne pepper
2 tablespoons chili powder
salt and pepper

Steps:

Heat up a dutch oven on medium heat.
Melt 1 tablespoon of butter.
Chop the green onion, green part included, and put into pot. Stir and let cook 2 minutes.
Smash and peel one clove of garlic. Mince it very finely. Add to green onion.
Chop yellow or white onion and add it to the pot. Cook this all for 5 minutes.
Add ground beef. Cook, stirring occasionally, until browned.
Chop and add parsley and celery. Cook for 1-2 more minutes.
Add beans and tomatoes. Add 1/3 cup water if it's too thick.
Add spices. Add salt and pepper to your taste and stir thoroughly. Turn heat up to high.
Let it come to a boil and boil for 1 minute. Turn down heat and simmer, covered for 10 minutes.
Enjoy!

Nutrition Facts : Calories 340.5, Fat 11, SaturatedFat 4.5, Cholesterol 41.8, Sodium 537.7, Carbohydrate 39.9, Fiber 8.2, Sugar 4.2, Protein 22.3

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