MEGAN'S SLOW COOKER CHILI
I love chili in the winter, and I actually like this one a lot. Tastes great with corn chips or over rice. For two people this can make 4 or 5 meals for the week. Im also not big on a lot of sodium in my diet, so this recipe uses no salt tomatoes and only 1/2 packet of spices.
Provided by Crockpotgirl
Categories Poultry
Time 4h15m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Brown turkey in a pan. Add a few drops of olive oil, this seems to keep the turkey nice and moist and from sticking.
- Spray crock pot with cooking spray.
- Add entire ingredients except for shredded cheese, and stir.
- Cook for 4 hours on medium, stirring occasionally.
- In last 30 minutes or so, add shredded cheese, as much or as little as you desire.
- Eat and enjoy with Fritos, Tostitos, or over rice or a baked potato!
Nutrition Facts : Calories 576.7, Fat 20.7, SaturatedFat 9.2, Cholesterol 105.4, Sodium 1088.7, Carbohydrate 54.9, Fiber 14.9, Sugar 12.1, Protein 45.4
INSANELY EASY VEGETARIAN CHILI
This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.
Provided by Tia the Baker
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
- Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g
FABULOUS VEGETARIAN CHILI
A really great vegetarian chili, I like to add in 1 or 2 jalapeno peppers and/or crushed chili flakes
Provided by Kittencalrecipezazz
Categories Soy/Tofu
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a 5-qt Dutch oven.
- Add onions, green peppers and carrots; sauté over med heat until tender.
- Add fresh tomatoes, garlic, beans, crushed tomatoes, tofu, water, corn, salt, chili powder, cumin and cayenne pepper.
- Simmer for 45-60 minutes or until done, stirring often, adjusting all seasonings to suit taste.
- About halfway through cooking time season with black pepper and more salt if needed.
Nutrition Facts : Calories 398.4, Fat 9.7, SaturatedFat 1.6, Sodium 967.6, Carbohydrate 61.6, Fiber 17.3, Sugar 7, Protein 23
VEGETABLE CHILI
This is a hearty and flavorful soup that is good on its own or spooned over cooked rice or baked potatoes for a more substantial meal.
Provided by elisabeth the only
Categories Low Protein
Time 1h10m
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Brush the eggplant slices on 1 side with olive oil. Heat half the oil in a large, heavy skillet over medium-high heat. Add the eggplant slices, oiled side up, and cook for 5-6 minutes until browned on 1 side. Turn the slices over, cook on the other side until browned and then transfer to a plate. Cut the slices into bite size pieces.
- Heat the remaining oil in a large pan over medium heat. Add the onion, and bell peppers and cook, stirring occasionally, for 3-4 minutes uintil the onion is just softened, but not browned. Add the garlic and continue cooking for 2-3 minutes or until the onion just beginning to color.
- Add the tomatoes, chili powder, cumin, and oregano. Season to taste with salt and pepper. Bring just to a boil, reduce the heat, cover, and simmer gently for 1 minutes.
- Add the zucchini, eggplant pieces, and kidney beans. Stir in the water and tomato paste. Bring back to a boil, cover, and continue something for about 45 minutes or until the vegetables are tender. Take and adjust the seasoning if necessary, if you prefer a hotter dish, stir in a little more chili powder.
- Ladle into warmed bowls and top with scallions and cheese.
Nutrition Facts : Calories 281.5, Fat 11.8, SaturatedFat 5.4, Cholesterol 23.7, Sodium 438.5, Carbohydrate 34.6, Fiber 12, Sugar 12.5, Protein 14.3
WICKED GOOD VEGGIE CHILI
Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice.
Provided by Paulina
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h45m
Yield 8
Number Of Ingredients 19
Steps:
- Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
- Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
- Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 27.2 g, Cholesterol 12.5 mg, Fat 11.2 g, Fiber 8.7 g, Protein 13.3 g, SaturatedFat 4.4 g, Sodium 718.4 mg, Sugar 6.8 g
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