Tomato Chili Recipes

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EASY TOMATO SOUP CHILI



Easy Tomato Soup Chili image

Make and share this Easy Tomato Soup Chili recipe from Food.com.

Provided by Joanne Smith

Categories     Meat

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 can tomato soup (Family Size)
2 (15 ounce) cans dark red kidney beans
1 small onion
2 teaspoons chili powder
salt and pepper

Steps:

  • Brown onion and ground beef in large stock pot.
  • Add the seasonings and bring to a boil.
  • Reduce heat and simmer.
  • I like to simmer this for at least an hour, then taste test.
  • The trick is to let it simmer to mix the flavors.

Nutrition Facts : Calories 585.7, Fat 18.9, SaturatedFat 7.1, Cholesterol 77.1, Sodium 647.3, Carbohydrate 64.5, Fiber 17.6, Sugar 9.7, Protein 41.5

FRESH TOMATO CHILI SAUCE



Fresh Tomato Chili Sauce image

This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.

Provided by Janet Larsen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 4h35m

Yield 96

Number Of Ingredients 9

35 fresh tomatoes, peeled, seeded and chopped
3 fresh hot chile peppers, seeded and chopped
4 red bell peppers, cored, seeded and cut into 2-inch pieces
1 large onion, chopped
2 cups apple cider vinegar
⅓ cup fresh lime juice, or amount to taste
1 cup white sugar
1 cup packed brown sugar
1 tablespoon salt, or amount to taste

Steps:

  • Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
  • Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

Nutrition Facts : Calories 30.5 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 76.6 mg, Sugar 6.1 g

BLACK BEAN-TOMATO CHILI



Black Bean-Tomato Chili image

My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. -Lisa Belcastro, Vineyard Haven, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

2 tablespoons olive oil
1 large onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
1 cup orange juice or juice from 3 medium oranges

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.

Nutrition Facts : Calories 232 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges

CLASSIC CHILI



Classic Chili image

Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1 medium green pepper, chopped
2 medium onions, chopped
1/2 cup chopped celery
1 tablespoon vegetable oil
2 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
1 to 2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
Tortilla chips, optional

Steps:

  • In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.

NO TOMATO CHILI



No Tomato Chili image

This chili has a great kick to it, and for those of you who don't like chunky tomatoes, this one's for you! (It's great if you like tomatoes too!)

Provided by GOZMURPH

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h5m

Yield 6

Number Of Ingredients 15

2 ½ pounds lean ground beef
salt to taste
1 medium onion, chopped
1 green bell pepper, seeded and chopped
3 cloves garlic, pressed
¼ cup Worcestershire sauce
5 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
2 (12 ounce) bottles chile sauce
1 (14 ounce) can beef broth
2 cups shredded Cheddar cheese
¼ cup chopped jalapeno pepper

Steps:

  • Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
  • Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.

Nutrition Facts : Calories 900.3 calories, Carbohydrate 40.8 g, Cholesterol 190.2 mg, Fat 56.4 g, Fiber 10.3 g, Protein 56.9 g, SaturatedFat 25.7 g, Sodium 1108.7 mg, Sugar 3.3 g

TOMATO CHILI



Tomato Chili image

This is a great recipe for using all the extra tomatoes from the garden along with any other vegetables on hand. Ground chicken, pork or sausage can be added to make the meal a little more substantial.

Provided by kwilson.epicure

Categories     White Rice

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

10 -12 fresh tomatoes, peeled & blended
olive oil
5 -6 garlic cloves
1 -2 lb pork (optional) or 1 -2 lb sausage (optional)
1 cup red onion, diced
2 -3 cups green peppers, diced
1 -2 jalapeno, diced
1 (14 ounce) can black beans, drained and rinsed
1 cup corn
2 cups chicken stock
1 cup white rice, cooked
1/2 bunch cilantro, roughly cut, some reserved for topping
2 green onions, diced
fat free sour cream

Steps:

  • Heat oil with garlic over med-hi heat.
  • (if using meat, add meat and brown. Drain excess grease).
  • Add onions and cook 5 min.
  • Add peppers and cook until soft.
  • Add beans and corn and cook 1 min, just to warm.
  • Add blended tomatoes, chicken stock, cilantro, and cooked rice.
  • Season to taste with salt and pepper.
  • Simmer 15-20 minutes, or until desired thickness is achieved.
  • Serve topped with green onions, chopped cilantro and a dab of (fat free) sour cream.

Nutrition Facts : Calories 225.1, Fat 1.7, SaturatedFat 0.4, Cholesterol 1.8, Sodium 102.5, Carbohydrate 45.5, Fiber 7.3, Sugar 7.6, Protein 9.1

BLACK BEAN AND TOMATO CHILI



Black Bean and Tomato Chili image

Serve this flavorful chili infused with garlic and spices over rice seasoned with turmeric for a colorful and satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 12

1 3/4 cups dried black beans
3 large or 4 small dried guajillo chiles
2 tablespoons olive oil
2 medium onions, finely chopped
8 cloves garlic, minced
4 teaspoons ground cumin
1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 pounds assorted ripe tomatoes, seeded and cut into 1-inch chunks
1/2 cup fresh basil leaves, roughly chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar

Steps:

  • Soak black beans in 3 cups water overnight. (Or place beans in a medium saucepan, and cover with 2 inches of water. Place lid on pan, and bring to a boil. Remove from heat, and let sit for 1 hour.) Drain beans in a colander, and set aside.
  • Set a small skillet over high heat. Place chiles in the pan; toast on both sides until browned and puffed, about 1 minute. Transfer chiles to a small bowl, and cover with 2/3 cup hot water. Let sit 10 minutes. Cut chiles in half, and remove the seeds and stems. Transfer the flesh, along with the poaching liquid, to the bowl of a food processor. Process until a puree forms.
  • Place a medium saucepan over medium heat. Add olive oil, and let warm. Add onions, 3/4 of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chile puree and cook 2 minutes more. Add stock and the reserved black beans. Cover, and cook until beans are soft, about 1 1/2 hours. If beans seem dry, add another 1/2 cup hot water.
  • In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more.
  • Divide the chili among 6 bowls. Top with remaining tomato mixture, and serve.

TOMATO CHILE JAM



Tomato Chile Jam image

If ketchup put on $300 Japanese cult-brand jeans, this is what it would taste like: global, hip, sexy. This formula - infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal - began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. It appears in her book "Forgotten Skills of Cooking," the first book anyone interested in craft cooking should read.

Provided by Julia Moskin

Categories     brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies

Time 1h15m

Number Of Ingredients 7

28-ounce can plum tomatoes, diced (look for best quality)
3 to 6 fresh red chile peppers
4 large garlic cloves, chopped
Fresh ginger, a 3-inch piece, peeled and chopped
1/4 cup fish sauce
1/2 cup vinegar (like rice, wine or cider)
1 cup sugar

Steps:

  • Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
  • Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
  • Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
  • When cool, transfer to containers or jars, and keep refrigerated.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 953 milligrams, Sugar 39 grams

TURKEY CHILI



Turkey Chili image

Rather than browning the meat first, which doesn't do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey's blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish's heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It's so great on its own, as well.

Provided by Eric Kim

Categories     dinner, easy, soups and stews, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1 large white onion, diced
1 (28-ounce) can whole peeled tomatoes
Salt
2 tablespoons chili powder
1 pound ground turkey
1 (7-ounce) can chipotle peppers in adobo sauce
Shredded extra-sharp Cheddar, sour cream and whole cilantro leaves, for serving (optional)

Steps:

  • In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
  • Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
  • Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
  • Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
  • Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.

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GREEN TOMATO RECIPES! TANGY GREEN TOMATO CHILI - ¡HOLA!
Add onion and cook, stirring occasionally, until translucent. Add garlic, poblano peppers, and jalapeños and continue cooking until browned, about 10 minutes. Add ground beef, chili powder, cumin, oregano, smoked paprika, and coriander and …
From holajalapeno.com
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CHUNKY BEEF 'N' TOMATO CHILI RECIPE | MYRECIPES
1 (14.5-ounce) can diced tomatoes with green peppers and onions ; 1 (14.5-ounce) can diced tomatoes with zesty mild green chiles ; 1 (10-ounce) can condensed beef broth ; 2 garlic cloves, pressed ; 3 tablespoons tomato paste ; 1 tablespoon chili powder ; 1 teaspoon ground cumin ; ½ teaspoon black pepper ; ½ teaspoon ground red pepper
From myrecipes.com
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PERFECT CHILI - CANNED TOMATOES, SAUCES & RECIPES
Instructions. Cook ground beef in a medium to large pot over medium heat until crumbled and no longer pink, drain. Stir in the chili beans, diced tomatoes, crushed tomatoes and tomato sauce. Bring to a boil, reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
From redgoldtomatoes.com
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HOW TO COOK CHILI USING TOMATO PASTE | LIVESTRONG
Like soup and stew, chili is a one-pot meal of endless variations. Ground beef, steak, pork, corn, kidney beans, bell peppers, hot peppers, onions, tomatoes, garlic, cumin, oregano, brown sugar and chili powder are common ingredients in many chili recipes, while chicken, mushrooms and zucchini are a little more out of the ordinary. Tomato paste ...
From livestrong.com
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Top Asked Questions

What is the best way to cook Tomatoes for chili?
Add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne. Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for a at least one hour, or up to 3 hours, stirring occasionally.
What is the best chili recipe?
Heat olive in a large soup pot. Add chopped onion and cook for 5 minutes. Add ground beef and break it apart with a wooden spoon. Cook for 6-7 minutes. Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined. Add diced tomatoes, kidney beans, beef broth, and tomato sauce.
What is your go-to chili recipe?
Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink. Drain fat and return to heat. Add chili powder, cumin, oregano, paprika, cayenne, and season with salt and pepper to taste.
How to cook ground beef chili with fresh tomatoes?
#1 The Classic Ground Beef Chili With Fresh Tomatoes. 1 1 tablespoon of olive oil. 2 2 chopped yellow onions. 3 4 minced garlic cloves. 4 1 pound of lean ground beef. 5 2 and 1/2 tbsps of chili powder. 6 2 tbsps of sugar. 7 2 tbsps of tomato paste. 8 2 tsps of ground cumin. 9 1 and 1/2 teaspoons of salt. 10 1/2 teaspoon of ground black pepper.

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