SUMMER CHILI RECIPE RECIPES

SUMMER CHILI | BETTER HOMES & GARDENS

Summer Chili | Better Homes & Gardens image

This spicy chili gets southwestern flavors from chipotle peppers and fire-roasted tomatoes.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 20 minutes

Yield about 5 1/3 cups

Number Of Ingredients 9

Ingredients

1 11 ounce package frozen corn, black beans, and brown rice with southwestern-style sauce, such as Green Giant brand
Nonstick cooking spray
8 ounces extra-lean ground beef
1 15 ounce can no-salt-added cannellini beans, rinsed and drained, such as Eden Organic brand
1 14.5 ounce can no-salt-added fire roasted diced tomatoes, such as Muir Glen brand
1 cup reduced-sodium chicken broth, such as Swanson's Natural Goodness 33% Less Sodium Chicken Broth
¼ - ½ teaspoon ground chipotle chile pepper
¾ cup shredded reduced-fat sharp cheddar cheese
? cup light sour cream

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.

Nutrition Facts : Calories 364 calories, CarbohydrateContent 37 g, CholesterolContent 57 mg, FatContent 12 g, ProteinContent 27 g, SaturatedFatContent 5 g, SodiumContent 602 mg, SugarContent 5 g

SUMMER VEGETARIAN CHILI RECIPE | ALLRECIPES

Summer Vegetarian Chili Recipe | Allrecipes image

Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 tablespoons chili powder, or more to taste
2 teaspoons ground cumin
2 cups juicy chopped fresh tomatoes
1 (15 ounce) can no-salt-added black beans, drained
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernels
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
? teaspoon cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste

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.

Nutrition Facts : Calories 177.6 calories, CarbohydrateContent 27.8 g, FatContent 5.8 g, FiberContent 7.4 g, ProteinContent 7.1 g, SaturatedFatContent 0.8 g, SodiumContent 639.6 mg, SugarContent 5.3 g

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SUMMER CHILI | BETTER HOMES & GARDENS

This spicy chili gets southwestern flavors from chipotle peppers and fire-roasted tomatoes.
From bhg.com
Reviews 3.5
Total Time 20 minutes
Category Recipes and Cooking
Calories 364 calories per serving

Serve topped with sour cream and the remaining shredded cheese.

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