Summer Chili Recipes

SUMMER CHILI

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.

SUMMER VEGETARIAN CHILI

Steps:

• Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
• Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

SUMMER CHILI

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.

SUMMER VEGETABLE CHILI

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.

INDIAN SUMMER TURKEY CHILI

Steps:

• Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
• Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
• Tidbit:
• To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
• Choose from any or all of the following for dipping and scooping into your chili:
• All of the above can be found on either snack aisle or natural foods snack section in your market.
• Choose from any or all of the following for topping your chili:
• Defrosted frozen corn or leftover corn on the cob, scraped from cob

SUMMER CHILI

Steps:

• Warm olive oil in a large dutch oven (pot), chop onions into 1/4 to 1/2 inch squares and add to oil (saute). Finely chop garlic and add to dutch oven. Dice up the peppers into 1/2 - 3/4 inch squares, saute with others. Chop up jalapeno (remove seeds) into small chunks and add to dutch oven. Heat mixture (Ragu) slowly. Add red pepper, black pepper, and salt. Dice up carrot into small 1/4 inch chunks and add to ragu. After about 10 minutes the peppers and onions should start to soften nicely, add ground beef to the ragu. Add chili powders. Allow meat to brown within the mixture, stir often. Once browned, add wine to the ragu. Turn up the heat and let boil for around 3-5 minutes allowing the wine to evaporate. Continue to stir. Add in whole tomatoes and broth, stir. Add the rest of the ingredients, bring to boil, then turn down the heat and let simmer. Cut up the whole tomatoes in the dutch over with a large spoon. Strain and Rinse Beans ... Add. Add more broth if needed. Ready to eat in 30-45 minutes.

EASY SUMMER CHICKEN CHILI

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.

FRESH AND TASTY SUMMER CHILI

Steps:

• Saute ground beef and brown, then drain any fat and put aside. In same pan, saute onions until translucent, then garlic. Add onions, garlic and meat to a large stockpot, add tomatoes, beans, hot sauce and spices. Reserve cilantro for the last 10 minutes of cooking. Serve with tortilla chips, crema, sprinkle with cilantro and scallions and tada!