THANKSGIVING MIXED BEAN CHILI WITH CORN AND PUMPKIN
A third riff on the Native American combination of beans, squash and corn for this week of vegetarian Thanksgiving main dish recipes. This is a straightforward vegetarian chili, one that is a favorite around my house throughout the year. You can turn up the heat if you wish, adding more chile, a chipotle, or fresh chopped chili peppers.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 2h15m
Yield Yield: Serves 6 generously
Number Of Ingredients 15
Steps:
- Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add crushed garlic and bay leaf, reduce heat, cover and simmer 30 minutes. Add salt and continue to simmer another 45 minutes to an hour. Using tongs or a slotted spoon, remove and discard onion and bay leaf.
- . Meanwhile, heat oil over medium heat in a heavy skillet and add chopped onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, stir in chopped garlic, stir together for 30 seconds to a minute, until fragrant, and add ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until mixture begins to stick to pan. Add chopped tomatoes with juice, pinch of sugar, and salt to taste. Bring to a simmer and cook, stirring often, until tomatoes have cooked down and mixture is beginning to stick to the pan, about 10 minutes. Stir in tomato paste dissolved in water and bring back to a simmer. Simmer, stirring often, for 10 minutes, until mixture is thick and fragrant.
- Stir tomato mixture into beans. Add winter squash and bring to a simmer. Taste and adjust salt. Simmer, stirring often so that the chili mixture doesn't settle and stick to the bottom of the pot, for 45 minutes. Add more water if chili seems too thick. Stir in corn and simmer for another 10 minutes. The beans should be very soft and the chili thick and fragrant. Taste and adjust seasonings.
- Shortly before serving stir in cilantro. Simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco. Serve with biscuits or cornbread.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 9 grams
CHILI WITH TURKEY AND BEANS
Ground turkey, stewed tomatoes, and four kinds of beans make this chili quick, light, and flavorful. It's great served in bowls and sprinkled with cheese for a fall lunch or supper.
Provided by The Lullaby League
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h
Yield 15
Number Of Ingredients 17
Steps:
- Cook turkey, onion, and green pepper in a large soup pot or Dutch oven over medium heat until turkey is no longer pink, about 10 minutes, stirring often; rain excess grease. Stir stewed tomatoes, chili beans, kidney beans, pinto beans, black beans, jalapeno pepper, garlic, chili powder, molasses, cumin, bouillon cube, oregano, salt, and cayenne pepper into turkey mixture.
- Bring chili to a boil, reduce heat to low, and cover pot. Simmer until vegetables are tender and flavors have blended, about 20 minutes.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 27.8 g, Cholesterol 44.8 mg, Fat 5.6 g, Fiber 8 g, Protein 19.3 g, SaturatedFat 1.3 g, Sodium 805.1 mg, Sugar 6.4 g
MIXED BEAN CHILI
Easy crockpot recipe. We think its really tasty. Can be served over rice, nacho chips or as a filler for tortillas. Or just serve it with bread.
Provided by HVLS1842
Categories One Dish Meal
Time 10h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak the dried beans overnight.
- heap a little oil in a large pan. Add onion and garlic and cook for about 5 minutes, until softened.
- Stir in cumin and chilli powder and cook, stirring, for about 1-2 minutes.
- Add the drained beans and stock and bring to the boil. Boil vigorously for about 10 minutes.
- Trnasfer the mixture to the crockpot. Cover and cook on low for 10 hours, until the beans are tender.
- About 20 minutes before serving, add the chopped yellow pepper and stir.
- Season with salt and pepper and stir in the sugar.
- Serve immediately.
Nutrition Facts : Calories 370, Fat 4.4, SaturatedFat 1, Cholesterol 7.2, Sodium 370.6, Carbohydrate 61.2, Fiber 13.4, Sugar 8.3, Protein 23.4
CORN AND BEAN CHILI
My family favors corn in a variety of dishes, including this one.-Mary Pitts, Powder Springs, Georgia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 14-16 servings (4 quarts).
Number Of Ingredients 8
Steps:
- In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the seasoning mix, beans, V8 juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in corn. Cook and stir over low heat for 15 minutes. Sprinkle with cheese.
Nutrition Facts : Calories 155 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 645mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
LEFTOVER THANKSGIVING TURKEY CHILI
A simple, wholesome chili recipe made with turkey stock from a leftover turkey cavity at Thanksgiving. Serve with tortilla chips or bread.
Provided by Michelle Slobodzian
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine leftover turkey, white beans, black beans, corn, and tomatoes in a large pot. Stir in turkey stock, chili powder, garlic powder, onion powder, and cayenne. Cook over high heat until boiling, stirring often, about 5 minutes. Reduce heat and let simmer for 30 minutes. Serve warm.
Nutrition Facts : Calories 468 calories, Carbohydrate 58.9 g, Cholesterol 63.1 mg, Fat 9.1 g, Fiber 14 g, Protein 39 g, SaturatedFat 2.6 g, Sodium 988 mg, Sugar 4.5 g
THANKSGIVING MIXED BEAN CHILI WITH PUMPKIN AND CORN
Number Of Ingredients 1
Steps:
- PREPARATION Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add crushed garlic and bay leaf, reduce heat, cover and simmer 30 minutes. Add salt and continue to simmer another 45 minutes to an hour. Using tongs or a slotted spoon, remove and discard onion and bay leaf. . Meanwhile, heat oil over medium heat in a heavy skillet and add chopped onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, stir in chopped garlic, stir together for 30 seconds to a minute, until fragrant, and add ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until mixture begins to stick to pan. Add chopped tomatoes with juice, pinch of sugar, and salt to taste. Bring to a simmer and cook, stirring often, until tomatoes have cooked down and mixture is beginning to stick to the pan, about 10 minutes. Stir in tomato paste dissolved in water and bring back to a simmer. Simmer, stirring often, for 10 minutes, until mixture is thick and fragrant. Stir tomato mixture into beans. Add winter squash and bring to a simmer. Taste and adjust salt. Simmer, stirring often so that the chili mixture doesn't settle and stick to the bottom of the pot, for 45 minutes. Add more water if chili seems too thick. Stir in corn and simmer for another 10 minutes. The beans should be very soft and the chili thick and fragrant. Taste and adjust seasonings. Shortly before serving stir in cilantro. Simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco. Serve with biscuits or cornbread. Tips Heirloom beans are available online from several sources. I use Rancho Gordo for my heirloom purchases. It is really worth getting to know these delicious, beautiful beans. Advance preparation: The beans can be simmered 3 or 4 days ahead through Step 1. The chili will keep for 3 or 4 days in the refrigerator. This freezes well.
ANYTIME TURKEY CHILI
I created this dish to grab the voters' attention at a chili contest we held in our backyard. With pumpkin, brown sugar and cooked turkey, it's like an entire Thanksgiving dinner in one bowl. -Brad Bailey of Cary, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a large saucepan, saute the onion, green pepper, oregano and cumin in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. If desired, top with cheddar cheese.
Nutrition Facts : Calories 241 calories, Fat 2g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 478mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 10g fiber), Protein 25g protein. Diabetic Exchanges
PORK MIXED BEAN CHILI
I am posting this because I don't want to forget this!!! It used up the leftover pork roast and everyone liked it even better than the original meal...go figure. :) I made it again later with leftover pork tenderloin, too. It's great with corn tortillas or cornbread. Best of all it was quick and easy and my four year old spice-o-phobic liked it. The can sizes I guessed; they're just the standard size. This froze beautifully, too. And it is six GENEROUS servings.
Provided by DeeCooks
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Saute onion in olive oil til soft and golden.
- Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
- Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
- Eat up!
Nutrition Facts : Calories 217.8, Fat 3.9, SaturatedFat 0.6, Sodium 737.1, Carbohydrate 37.7, Fiber 9.6, Sugar 4.2, Protein 10.2
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