CHILI GARDENS RECIPES

GARDEN HARVEST CHILI RECIPE: HOW TO MAKE IT

Garden Harvest Chili Recipe: How to Make It image

Meet the Cook: Anytime you're looking for a way to use up your zucchini and squash, this recipe gives a different taste sensation. My husband really enjoys it -and, except for the zucchini, our two daughters, ages 7 and 3, do as well! -Debbie Cosford, Bayfield, Ontario

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 13

Ingredients

1 medium sweet red pepper, chopped
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups cubed peeled butternut squash
1 can (28 ounces) diced tomatoes, undrained
2 cups diced zucchini
1 can (15 ounces) black beans, rinsed and drained
1 can (8-3/4 ounces) whole kernel corn, drained
1/4 cup minced fresh parsley

Steps:

In a large saucepan, saute the red pepper, onion and garlic in oil until tender. Stir in the chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender. , Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through.

Nutrition Facts : Calories 193 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 167mg sodium, CarbohydrateContent 33g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 8g protein. Diabetic Exchanges 1-1/2 starch

SPICY GARDEN CHILI RECIPE | MYRECIPES

Spicy Garden Chili Recipe | MyRecipes image

This is best made the day of the party. It thickens over time because the bulgur absorbs some of the liquid. If the chili gets too thick, reheat over medium heat, adding water for desired consistency.

Provided by Jim Thorton

Yield 9 servings (serving size: 1 cup chili, 1 tablespoon monterey jack cheese, 1 tablespoon cheddar cheese and 1 tablespoon sour cream)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1?½ cups chopped onion
1 cup chopped green bell pepper
1 cup chopped mushrooms
3 tablespoons minced seeded jalapeño pepper
2 tablespoons chili powder
2 tablespoons chopped fresh oregano
1 teaspoon ground cumin
2 cups water
½ cup uncooked bulgur or cracked wheat
2 (14.5-ounce) cans diced tomatoes, undrained
1 (10 3/4-ounce) can tomato purée
1 cup frozen whole-kernel corn
1 (16-ounce) can cannellini beans or other white beans, drained
1 (16-ounce) can red beans, drained
9 tablespoons (2 1/4 ounces) shredded Monterey Jack cheese with jalapeño peppers
9 tablespoons (2 1/4 ounces) shredded reduced-fat sharp cheddar cheese
9 tablespoons low-fat sour cream

Steps:

Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (onion through cumin); sauté 3 minutes. Stir in water, bulgur, tomatoes, and tomato purée; bring to a boil. Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans; cook 5 minutes. Ladle chili into each of 9 bowls; top with cheeses and sour cream.

Nutrition Facts : Calories 267 calories, CarbohydrateContent 38.2 g, CholesterolContent 16 mg, FatContent 8.6 g, FiberContent 7 g, ProteinContent 13.4 g, SaturatedFatContent 3.7 g, SodiumContent 520 mg

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