Brendas Red White And Black Chili Recipes

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IMPOSSIBLY GOOD MEAT-FREE CHILI WITH BLACK AND RED BEANS

This is a crowd-pleasing solution to feed and warm-up a room and a crowd of meat lovers and meat-free eaters alike.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 27



Impossibly Good Meat-Free Chili with Black and Red Beans image

Steps:

  • For the chili: Heat a Dutch oven or soup pot over medium to medium-high heat with olive oil or safflower oil, 1 turn of the pan. Add onions, garlic and chopped peppers and stir a couple of minutes to soften. Add the plant-based meat and brown and crumble; season with salt. Stir in chipotle paste and stock. Add chili powder, cumin, coriander and pimenton or smoked sweet paprika and stir to combine. Add Worcestershire, light brown sugar, vinegar, tomato sauce or ketchup, tomatoes and red and black beans and simmer at low bubble 20 minutes. Add juice of 1 lime to serve.
  • Gather and prepare toppings of choice: Toasted pepitas, crumbled queso fresco or cotija cheese, chopped raw white onion, hot or mild pickled sliced jalapeno peppers, cilantro, and spicy corn chips.

1 tablespoon olive or safflower oil
1 onion, chopped
4 cloves garlic, grated or chopped
1 jalapeno or serrano pepper, seeded and chopped
1 Fresno chili, seeded and chopped
1 1/2 to 2 pounds plant-based meat (2 x 12-ounce packages; if you buy larger packages, use 2 pounds)
Salt
2 tablespoons chipotle paste or puree of chipotle in adobo
1 cup vegetable stock
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground pimenton or smoked sweet paprika
3 tablespoons Worcestershire or vegan Worcestershire
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
1 cup tomato sauce or ketchup
1 can (14 ounces) fire-roasted tomatoes
1 can (14 ounces) red kidney beans, drained
1 can (14 ounces) black beans, drained
Juice of 1 lime
Toasted pepitas
Crumbled queso fresco or cotija cheese
Chopped raw white onion
Pickled sliced jalapeno peppers, hot or mild
Cilantro
Spicy corn chips, such as Fritos

BLACK, WHITE AND RED BEAN CHILI WITH SAUSAGE

Categories     Soup/Stew     Bean     Tomato     Super Bowl     Quick & Easy     Sausage     Bell Pepper     Winter     Jalapeño     Bon Appétit

Yield Serves 4

Number Of Ingredients 15



Black, White and Red Bean Chili with Sausage image

Steps:

  • Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan and sauté 5 minutes. Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.)
  • Spoon chili into bowls. Top with sour cream and cilantro and serve.

1 tablespoon olive oil
1 1/4 pounds Italian sausages (turkey or pork)
1 large onion, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
2 jalapeño chilies, seeded, chopped
1 tablespoon plus 2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 28-ounce cans crushed tomatoes in puree
1 15 1/4-ounce kidney beans, drained, rinsed
1 15-ounce can cannellini (white kidney beans), drained, rinsed
1 15- to 16-ounce can black beans, drained, rinsed
1 tablespoon balsamic vinegar or red wine vinegar
Sour cream
Chopped fresh cilantro

RED, WHITE AND BLUE CHILI

Instead of the usual picnic fare, I surprised family and guests with this mild-flavored dish one Independence Day. They were delighted with the blue tortilla chips and colorful chili. -Dotty Parker, Christmas Valley, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 14



Red, White and Blue Chili image

Steps:

  • In a Dutch oven, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, chicken, beans, chili seasoning, brown sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Serve with tortilla chips.

Nutrition Facts : Calories 216 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 1260mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 7g fiber), Protein 18g protein.

1 medium green pepper, diced
1/4 cup diced onion
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cups shredded cooked chicken
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 envelope chili seasoning
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon pepper
Blue tortilla chips

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