Pronto Chili Recipes

PRONTO CHILI

This chili may be simple, but the flavor is outstanding. One of the best things about preparing chili is that you can adjust it to suit your family's tastes. I sometimes substitute ground turkey for the beef.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Pronto Chili image

Steps:

In a saucepan, brown beef and onion. Drain fat. Stir in all remaining ingredients except cheese; cover and simmer 20 minutes. Top each serving with cheese if desired.

Nutrition Facts :

Ingredients

1 pound ground beef
1 small onion, chopped
1 can (6 ounces) tomato paste plus 2 cans water
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon cumin, optional
1/4 teaspoon pepper
1 to 2 tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and drained
Shredded cheddar cheese

PRONTO VEGETARIAN PEPPERS

In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. -Renee Hollobaugh, Altoona, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Pronto Vegetarian Peppers image

Steps:

Cut peppers in half lengthwise; remove seeds. Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high until tender, 3-4 minutes., Combine the tomatoes, rice and water in a small microwave-safe bowl. Cover and microwave on high until rice is tender, 5-6 minutes. Stir in the beans, corn, onions and pepper flakes; spoon into peppers., Sprinkle with cheeses. Microwave, uncovered, until heated through, 3-4 minutes.

Nutrition Facts : Calories 341 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 556mg sodium, Carbohydrate 56g carbohydrate (16g sugars, Fiber 11g fiber), Protein 19g protein.

Ingredients

2 large sweet red peppers
1 cup canned stewed tomatoes
1/3 cup instant brown rice
2 tablespoons hot water
3/4 cup canned kidney beans, rinsed and drained
1/2 cup frozen corn, thawed
2 green onions, thinly sliced
1/8 teaspoon crushed red pepper flakes
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

PRONTO BEEF CHILI

An easy way to make this classic favorite. Pre-cooked pot roast cuts the cooking time down to almost nothing in this simple chili recipe.

Provided by Allrecipes Member

Time 25m

Yield 6

Number Of Ingredients 7

Pronto Beef Chili image

Steps:

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir onion, garlic, and cumin seed until onion is limp, about 5 minutes. Add enchilada sauce and stir until simmering.
Discard any solidified fat from beef and sauce. Scrape sauce from meat and stir into enchilada sauce mixture. Cut beef into 3/4-inch cubes and add to pan; cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is hot, 5 to 8 minutes.
Spoon chili into bowls. Serve with sour cream and green onions to add to taste.

Nutrition Facts : Calories 382.7 calories, Carbohydrate 29.2 g, Cholesterol 81.6 mg, Fat 21.9 g, Fiber 5 g, Protein 18.6 g, SaturatedFat 9.8 g, Sodium 493.9 mg, Sugar 5.8 g

Ingredients

½ pound onion, peeled and chopped
2 cloves garlic, peeled and pressed or minced
1 teaspoon cumin seed
1 (19 ounce) can red enchilada sauce (also called red chili sauce)
1 (2 pound) package cooked boned beef pot roast with gravy
¾ cup Reduced fat sour cream
1 bunch Thinly sliced green onions (including tops)

MEXICAN DINNER PRONTO

This such an easy recipe using mostly canned products. It comes from an old Woman's Circle cookbook and is nice and spicy.

Provided by SooZee

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Mexican Dinner Pronto image

Steps:

In skillet heat oil; saute onion until tender.
Transfer to ovenproof baking dish.
Arrange half the tamales and gravy over onions.
Add the two cans of chili.
Sprinkle with oregano;top with remaining tamales.
Bake at 350 for 30 minutes, or until bubbling hot.
Remove from oven; sprinkle with cheese.
Bake 15 minutes more or until cheese has melted.

Nutrition Facts : Calories 493.3, Fat 26.4, SaturatedFat 9.6, Cholesterol 64.7, Sodium 1522.5, Carbohydrate 42.9, Fiber 9.8, Sugar 5.2, Protein 24.1

Ingredients

2 tablespoons vegetable oil
1 chopped onion
1 (15 ounce) can tamales, in chili gravy
1 (15 ounce) can chili without beans
1 (15 ounce) can chili with beans
1/4 teaspoon oregano
1/2 cup monterey jack cheese, shredded

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