Cheesy Vegetable Chili Recipes

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

CHEESY VEGETABLE CHILI

Steps:

• Heat oil in a large soup pot, add garlic, green pepper, mushrooms and onions. Cook until tenter, about 5 minutes.
• Add diced tomatoes, tomato sauce, chili powder, and cumin. Heat to a boil. Reduce to low.
• Add zucchini, kidney beans and corn. Simmer for 30 minutes.
• Add grated chedder cheese, and stir until melted into chili.
• Serve with rice or cornbread, more cheese, sour cream and onion.

CHEESY VEGETABLE CHILI SOUP

Steps:

• Bring all ingredients except cheese & sour cream to a boil in a medium saucepan.
• Reduce heat to low; simmer 25 minutes, or until veggies are in tender.
• Stir in 1/3 cup of the cheddar cheese.
• Sprinkle each bowl with remaining cheese and top with sour cream, if desired.

GELSON'S VEGETABLE CHILI

Steps:

• Cook beans according to package directions, or substitute with (2) 14 ounce cans of beans.
• Pour bulgar into a bowl and add one cup of boiling water; let soak for 30 minutes.
• Heat olive oil in a large saucepan. Saute onions and carrots 4 minutes.
• Add garlic and celery and saute until glazed.
• Add chili powder, cumin, cayenne, basil and oregano.
• Add diced tomatoes and simmer for 10 minutes.
• Add squash, zucchini, red and green peppers and mushrooms.
• Cook 4 minutes.
• Add bulgar and kidney beans with liquid.
• Simmer for 20 minutes to let flavors marry.
• Season to taste with salt and pepper.

CHILI CHEESE SOUP

Steps:

• In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.