Summer Chili Recipes

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.

Steps:

• Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
• Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.

Steps:

• 1. In a large saucepan, cook onion and garlic, in oil until tender.
• 2. Add water, kidney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft.
• 3. Mix in chili powder, cumin, black pepper, salt, and cayenne until blended.
• 4. Simmer all ingredients about one hour, or until bubbly.

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up the meat, until browned, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute.
• Add the tomatoes and the beans and their liquid to the pot; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes.
• Stir the squash into the pot. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 10 minutes (add up to ½ cup water if the chili is too thick). Season with salt. Top each serving of chili with the avocado and some cilantro.

Steps:

• Warm olive oil in a large dutch oven (pot), chop onions into 1/4 to 1/2 inch squares and add to oil (saute). Finely chop garlic and add to dutch oven. Dice up the peppers into 1/2 - 3/4 inch squares, saute with others. Chop up jalapeno (remove seeds) into small chunks and add to dutch oven. Heat mixture (Ragu) slowly. Add red pepper, black pepper, and salt. Dice up carrot into small 1/4 inch chunks and add to ragu. After about 10 minutes the peppers and onions should start to soften nicely, add ground beef to the ragu. Add chili powders. Allow meat to brown within the mixture, stir often. Once browned, add wine to the ragu. Turn up the heat and let boil for around 3-5 minutes allowing the wine to evaporate. Continue to stir. Add in whole tomatoes and broth, stir. Add the rest of the ingredients, bring to boil, then turn down the heat and let simmer. Cut up the whole tomatoes in the dutch over with a large spoon. Strain and Rinse Beans ... Add. Add more broth if needed. Ready to eat in 30-45 minutes.

Steps:

• In a large saucepan, heat oil over medium high heat. Add onion, bell pepper, zucchini, jalapeno, chili powder and cumin; stir to coat. Cook, stirring occasionally, til vegetables have begun to soften, 5 minutes.
• Stir in broth, beans and tomatoes and their juices; bring to a simmer and cook for 10 minutes.
• Add chicken. Return to simmer and cook until chicken is cooked through, 5-7 minutes. Add salt or pepper if needed. Divide among 4 bowls and serve.

Steps:

• Saute ground beef and brown, then drain any fat and put aside. In same pan, saute onions until translucent, then garlic. Add onions, garlic and meat to a large stockpot, add tomatoes, beans, hot sauce and spices. Reserve cilantro for the last 10 minutes of cooking. Serve with tortilla chips, crema, sprinkle with cilantro and scallions and tada!