PINTEREST CHILI RECIPES RECIPES

Name: Vegetarian Chili
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 to 8 servings
Ingredients: 2 tablespoons canola oil; 1 1/2 cups chopped yellow onions; 1 cup chopped red bell peppers; 2 tablespoons minced garlic; 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste; 1 medium zucchini, stem ends trimmed and cut into small dice; 2 cups fresh corn kernels (about 3 ears); 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed; 2 tablespoons chili powder; 1 tablespooon ground cumin; 1 1/4 teaspoons salt; 1/4 teaspoon cayenne; 4 large tomatoes, peeled, seeded and chopped; 3 cups cooked black beans, or canned beans, rinsed and drained; 1 (15-ounce) can tomato sauce; 1 cup vegetable stock, or water; 1/4 cup chopped fresh cilantro leaves; Cooked brown rice, accompaniment; Sour cream or strained plain yogurt, garnish; Diced avocado, garnish; Essence, recipe follows, garnish; Chopped green onions, garnish; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

VEGETARIAN CHILI RECIPE | FOOD NETWORK

Vegetarian Chili Recipe | Food Network image

Provided by Food Network

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 30

Ingredients

2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Essence, recipe follows, garnish
Chopped green onions, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

Nutrition Facts : Calories 311 calorie, FatContent 7 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 1 milligrams, ProteinContent 13 grams, SugarContent 15 grams

SAM'S NO.3 KICKIN' GREEN CHILI RECIPE | FOOD NETWORK

Sam's No.3 Kickin' Green Chili Recipe | Food Network image

Provided by Food Network

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 5 quarts

Number Of Ingredients 13

Ingredients

25 fresh Anaheim green chiles or five 4 1/2-ounce cans green chiles
3 sticks (12 ounces) butter or margarine, plus more for sauteing pork
3 pounds pork, cut into 1/2-inch cubes
2 large white onions, cut into 1/2-inch dice
1 tablespoon plus 1 teaspoon salt
1 3/4 teaspoons ground black pepper
1 3/4 tablespoons ground dry mustard powder
2 teaspoons dried oregano
2 teaspoons granulated garlic
6 large tomatoes, cut into 1/2-inch dice
Two 14 1/2-ounce cans diced tomatoes
3 fresh jalapenos, diced, optional for added heat
1 cup flour

Steps:

If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
Let stand 5 minutes and serve in a bowl or smothered!

Nutrition Facts : ServingSize 1 of 22 servings, Calories 298, FatContent 21g, SaturatedFatContent 11g, CarbohydrateContent 14g, FiberContent 3g, SugarContent 5g, ProteinContent 15g, CholesterolContent 72mg, SodiumContent 466mg

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