CHILI WINNING RECIPE RECIPES

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QUICK CHILI MAC RECIPE: HOW TO MAKE IT - TASTE OF HOME



Quick Chili Mac Recipe: How to Make It - Taste of Home image

This combines chili with one of my favorite pasta dishes. I often serve it for company or potlucks and occasionally add taco seasoning or use beanless chili and add black beans. —Lee Steinmetz, Lansing, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 7

1 cup uncooked elbow macaroni
1 pound ground beef
1 small green pepper, chopped
1 small onion, chopped
2 cans (15 ounces each) chili with beans
1 can (11 ounces) whole kernel corn, drained
1 cup shredded cheddar cheese

Steps:

  • Cook macaroni according to package directions; drain. Meanwhile, in a large skillet, cook and crumble beef with pepper and onion over medium heat until no longer pink, 5-7 minutes; drain., Stir in chili, corn and macaroni; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 422 calories, FatContent 21g fat (9g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 898mg sodium, CarbohydrateContent 27g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 30g protein.

CONTEST-WINNING VEGETARIAN CHILI RECIPE: HOW TO MAKE IT



Contest-Winning Vegetarian Chili Recipe: How to Make It image

My husband and I love vegetarian Dutch oven recipes—and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. —Marilyn Barilleaux, Bothell, Washington

Provided by Taste of Home

Categories     Lunch

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 17

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 131 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 622mg sodium, CarbohydrateContent 18g carbohydrate (0 sugars, FiberContent 6g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch

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