VEGETABLE AND POTATO CHILI
This veggie-loaded chili makes it easy to add some fresh produce to your dinner routine, even in the dead of winter. Starchy potatoes, protein-packed chickpeas and filling black beans will keep you and your family full and satisfied-no meat needed! If that's not enough to make you want to start up your stove and whip up this zesty meal, the fact that this dish is ready in just 30 minutes will certainly seal the deal. So keep this recipe handy when you need a quick weeknight dinner or a dish to vegetarian guests.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 4-quart Dutch oven, heat all ingredients except zucchini to boiling, breaking up tomatoes and stirring occasionally. Reduce heat; cover and simmer 13 minutes.
- Stir in zucchini. Cover; simmer 5 to 7 minutes or until zucchini is tender.
Nutrition Facts : Calories 450, Carbohydrate 92 g, Cholesterol 0 mg, Fiber 21 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1250 mg
VERY VEGGIE AND BEEF CHILI
This is a very hearty and chunky chili with tons of vegetables and can be made with either ground beef or ground turkey breast.
Provided by STARBOARDJEN
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h10m
Yield 8
Number Of Ingredients 21
Steps:
- Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
- Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
- Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 38.1 g, Cholesterol 42.6 mg, Fat 13 g, Fiber 11.4 g, Protein 19.6 g, SaturatedFat 4.9 g, Sodium 718.9 mg, Sugar 5.8 g
BAKED POTATOES WITH VEGETARIAN CHILI
Less fat than potatoes loaded up with bacon and beef, this recipe is filled with good-for-you veggies.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h20m
Yield 6 loaded baked potatoes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Wash potatoes thoroughly and poke with a fork 4-5 times. Wrap in foil or place on a cookie sheet.
- Place in oven for 45-60 minutes or until soft.
- While potatoes are cooking, chop olives and green onions into small slices and grate carrots.
- Heat chili briefly in microwave or on stove top until warm.
- Place olives, carrots, onions, broccoli, cheddar cheese, yogurt or sour cream, chili and salsa out buffet-style to create your own potato bar!
- Carefully take out potatoes when finished cooking. Slice open and garnish with your favorite toppings.
- Serves 6.
Nutrition Facts : Calories 346, Fat 10.1, SaturatedFat 4.5, Cholesterol 20.5, Sodium 548.8, Carbohydrate 52.9, Fiber 9.4, Sugar 8.2, Protein 15
VEGETABLE CHILI
This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.
Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
QUICK VEGETARIAN CHILI
Aromatic ingredients, like onions, bell peppers, kidney beans, chickpeas, zucchini and potatoes, combine with zesty chili powder and ground cumin for a meatless chili that's guaranteed to get compliments from vegetarians and meat lovers alike. All of the mouthwatering ingredients simmer together in a matter of minutes, so you can have dinner on the table in record time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 4-quart Dutch oven, place all ingredients except zucchini; stir well. Heat to boiling over high heat, stirring occasionally; reduce heat. Cover; simmer 10 minutes.
- Stir in zucchini. Cover; cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with fork.
Nutrition Facts : Calories 280, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 12 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g
ROASTED VEGETABLE CHILI
Make and share this Roasted Vegetable Chili recipe from Food.com.
Provided by Tomorrow Never Knows
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Turn the oven to broil.
- Move one rack to the highest position.
- Put the red peppers on the cookie sheet and put it in the oven.
- Allow the skin to blister and turn completely black, turning the peppers as needed.
- (This step can also be done by putting the peppers on the grill or holding them over a gas burner set to high.) Once the peppers' skin is completely blackened, put them in a bowl and cover the top with plastic wrap or put them into a brown paper bag and fold the top over several times.
- Allow to sit for 10 minutes.
- Remove the skin by peeling it off with your fingers.
- Cut the top off, get rid of the seeds, and then dice.
- Put as much corn as will fit in a single layer of a lined cookie sheet.
- Put in the oven for a minute or two, rotating if necessary.
- Once most of the corn has turned golden, remove the cookie sheet, turn the kernels, and put back in the oven.
- Peel the sweet potatoes, slice into round slices of an even thickness (about ¼ inch), and place onto a cookie sheet, in a single layer, covered with parchment paper or aluminum foil.
- Put into the oven for about 1 min (you may want to rotate the cookie sheet after 30 seconds if one section is cooking much faster than the rest).
- Once the slices have become browned (but not black), remove the cookie sheet, flip the slices and repeat.
- Add olive oil to a large pot on med heat.
- Add garlic.
- Cook garlic for a minute, reduce heat, and then add tomatoes and roasted vegetables.
- Add spices, adjusting to you're your taste.
- Add beans.
- Allow to simmer for a while (20 minutes to an hour or two).
- Serve topped with grated cheddar, sour cream, chopped cilantro, or whatever you like.
Nutrition Facts : Calories 213, Fat 4.9, SaturatedFat 0.7, Sodium 32.5, Carbohydrate 39.1, Fiber 9.2, Sugar 7.9, Protein 8.1
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CHILI WITH POTATOES • RECIPE FOR PERFECTION
From recipeforperfection.com
5/5 (7)Total Time 40 minsCategory Main, Main CourseCalories 219 per serving
- Add the beans, tomatoes, chili powder, sugar, pepper, oregano, and cooked ground beef to a large pot. Stir, then bring to a gentle boil over medium heat.
- Dice the potato (you can peel it first if you want to, but it's perfectly fine to leave the skin on). Remove the stem and seeds from the bell pepper, then slice into thin slices. Add the diced potato and sliced bell pepper to the pot.
- Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the potatoes are soft and the bell pepper slices are tender. Let cool slightly before serving.
VEGETARIAN CHILI POTATO RECIPE | LIVESTRONG.COM
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Servings 1Calories 207 per servingTotal Time 8 mins
- 1. Pierce the potato with a fork several times. Microwave on high until cooked through, about 5 minutes.
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From jamieoliver.com
Servings 4Total Time 1 hrCategory Cheap & CheerfulCalories 369 per serving
- Preheat the oven to 200˚C/400˚F/gas 6.Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat.
- Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.Pick the coriander leaves, finely chopping the stalks.
- Deseed and finely chop the chillies.Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.Add the beans, juice and all.
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