Southwest Chipotle Chili Recipes

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SOUTHWEST CHIPOTLE SEASONING

This is a wonderful southwestern flavor for salads and meats. Perfect for the seasoning for my Flat Iron Steak Fajitas Recipe #162888. You can change the size and make just the amount you will need.

Provided by NcMysteryShopper

Categories     Southwestern U.S.

Time 5m

Yield 1 Cup

Number Of Ingredients 8



Southwest Chipotle Seasoning image

Steps:

  • Combine all in a medium bowl. Store in an airtight jar for up to 4 months.
  • Makes 1 cup seasoning.

Nutrition Facts : Calories 252.2, Fat 10.8, SaturatedFat 1.6, Sodium 454.3, Carbohydrate 44.6, Fiber 21.9, Sugar 6.8, Protein 11.1

1/3 cup chili powder
2 tablespoons dried cilantro
2 tablespoons cumin
2 tablespoons Mexican oregano, leaves
2 tablespoons dried sweet basil leaves
1 tablespoon garlic powder
1 tablespoon dried thyme leaves
1 tablespoon crushed chipotle pepper

SOUTHWESTERN CHIPOTLE CHILI WITH BLACK BEANS AND CORN

Clipped recipe from newspaper in 2007. Family favorite. I've used 1 lb of ground turkey or ground beef instead of the zucchini.

Provided by Cindy Rose

Categories     Black Beans

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16



Southwestern Chipotle Chili With Black Beans and Corn image

Steps:

  • Heat oil in 3 quart non-aluminum pot over medium high heat. Add onions, zucchini, cumin, chili powder, the chipotle puree and salt. Stir well and cook until softened, stirring often, about 7-10 minutes.
  • Add broth, corn, beans, tomatoes and tomato paste. Heat to boil, reduce heat; simmer, partially covered, stirring occasionally, 30 minutes. Simmer, uncovered, to reduce slightly, about 15 minutes.
  • Add water if chile is too thick.
  • Top with cilantro. Pass sour cream and sliced green onions separtely.

Nutrition Facts : Calories 189.8, Fat 3.1, SaturatedFat 0.5, Sodium 410, Carbohydrate 37.3, Fiber 8.1, Sugar 6.4, Protein 8.4

1 tablespoon olive oil
1 tablespoon garlic, minced
2 white onions, chopped
2 medium zucchini, diced
2 teaspoons ground cumin
2 teaspoons chili powder
2 1/2 teaspoons chipotle chiles in adobo, chopped
1 teaspoon kosher salt
5 cups vegetable broth (or chicken broth)
2 cups corn kernels (frozen, canned or off the cob)
1 (15 ounce) can black beans, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 tablespoons minced cilantro
light sour cream
sliced green onions with top

SOUTHWESTERN CHILI

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 16



Southwestern Chili image

Steps:

  • In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

2 large onions, chopped
2 green bell peppers, cored, seeded and chopped
2 tablespoons minced (3 large cloves) garlic
3 tablespoons vegetable oil
1/4 cup chili powder, or to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons tomato paste (recommend getting tube)
3 pounds boneless beef chuck, ground coarse
1 (28-ounce) can whole tomatoes, including liquid
1 to 1 1/2 cups beef broth
4 tablespoons cider vinegar
1-ounce unsweetened chocolate, chopped
1 (19-ounce) can kidney beans, rinsed and drained
Rice, as an accompaniment
Toppings: Tortilla chips; sour cream; grated cheddar; chopped red onions; chopped jalapenos; diced avocado; minced cilantro; etc.

SANTA FE CHIPOTLE CHILI

Sausage and ground beef make this spiced chili a meat lover's delight. I can freeze and reheat it later without sacrificing any of the flavor. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (3 quarts).

Number Of Ingredients 12



Santa Fe Chipotle Chili image

Steps:

  • In a 6-qt. stockpot, cook beef, sausage and onion over medium heat 8-10 minutes or until beef and sausage are no longer pink and onion is tender, breaking beef and sausage into crumbles; drain., Add tomatoes, tomato sauce, beans, corn, jalapeno peppers, chili powder, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until heated through. Serve with toppings as desired.

Nutrition Facts : Calories 419 calories, Fat 21g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 1646mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 11g fiber), Protein 27g protein.

1 pound ground beef
1 pound bulk pork sausage
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
1 cup frozen corn
1/4 cup canned diced jalapeno peppers
1/4 cup chili powder
1 chipotle pepper in adobo sauce, finely chopped
1 teaspoon salt
Optional toppings: Sour cream, shredded Monterey Jack cheese and crushed tortilla chips

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