Chili Con Carne With Vegetables Recipes

CHILI CON CARNE II

Steps:

• In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
• Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
• Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

CHILLI CON CARNE RECIPE

Steps:

• Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
• Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
• Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
• Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
• Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
• Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
• Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
• Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
• Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
• Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
• Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
• Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
• Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
• Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
• Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
• Serve with soured cream and plain boiled long grain rice.

CHILI CON CARNE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

VEGETABLE CHILI CON CARNE

Steps:

• Saute onion and garlic in oil in a large Dutch oven until softened.
• Add the meat, brown and crumble, drain excess fat.
• Add the tomatoes with their juice.
• Add all of the seasonings. Heat until bubbly, reduce heat, cover and simmer for 30 minutes.
• Add the beans and vegetables, cover and simmer about 20 minutes longer (until carrots are softened).
• Add the tomato sauce or juice if the chili is too dry.

CHILI CON CARNE WITH VEGETABLES

Steps:

• In a large, deep, Dutch oven, saute the onion and garlic in the oil until softened.
• Add the meat, and brown, stirring to break up pieces. Drain any excess fat.
• Add the tomatoes and their liquid and all of the seasonings. Heat until bubbly, reduce the heat, cover and simmer about 30 minutes.
• Add the beans and vegetables, simmer covered about 20 minutes longer.
• *if it's not soupy enough, add 1 or more small cans of tomato juice.
• *Can put it in a large crock pot after the meat is browned. Cook as long as you need it to, I've cooked it on low for 8 hours, the carrots were a little soft, but fine. You could probably cook it on High for 2 hours or so and it would be fine as well.
• *I have used venison in this recipe with good results.

SIMPLE VEGAN CHILLI CON CARNE RECIPE

Steps:

• Start by prepping the veg and beans. Finely chop the veggies - carrots, celery, bell peppers, garlic, onion and fresh chilli pepper.
• If using tinned kidney beans then you'll want the beans rinsed and drained. Alternatively, you can pre-soak some dry beans ( for at-least 4 hours, or overnight). Then cook these separately and these will be ready to go.
• Heat up the olive oil in a big saucepan over medium heat. Add the onion and garlic and fry until they are soft. Note: If you prefer the veggies (peppers, celery, carrots) very soft, add them at this point. I prefer them more crunchy so I add them later on.
• Add the spices, soy mince, and tomato purée/ passata ( tinned diced tomatoes also works). Cook for 3-4 minutes while stirring occasionally.
• Add the chopped tomatoes and the veggie stock. Stir well. Cook for another 3-4 minutes, and bring to a boil.
• When the mix starts bubbling, lower the heat and simmer for another 3-4 minutes.
• Add the chopped peppers, celery, and carrots. Stir well and cook for a few minutes. Note: I add the veggies at this stage, as I like them a little more crunchy. If you prefer them much softer, then add them right after the onion and garlic and skip this step.
• Finally, add the cooked red kidney beans. Mix well and simmer for a few further minutes, until the beans are completely heated through.
• Your soy chilli is then ready to serve immediately, or be portioned into meal-prep/ freezer-friendly containers. If you're storing some for later, just make sure that it has completely cooled down before moving to the fridge/freezer. Serve your chilli con Carne hot with sour cream ( or vegan yogurt), fresh herbs and lime. I like to pair mine with brown rice or quinoa, or even as a topping for a baked sweet potato.You can also use the chilli as tortilla filling and make delicious vegan burritos or serve with corn chips and dairy-free cheese for a nachos style dish.Keep in the fridge for 4-5 days or the freezer for up to three months.

CHILI CON CARNE WITH VEGETABLES

Steps:

• Splash vegetable oil in large pan on medium heat, and saute onions and garlic for about 3 minutes. Add meat and brown for about 5 minutes. Add and mix to the meat the tomoto sauce, boullion cube, ground cloves, chile powder, chile peppers (or red pepper), mushrooms, brocolli, bay leaves, flour, salt, pepper, and cook until the meat is entirely browned (about 10-15 minutes). Add the stewed or diced tomatoes and kidney beans to the mixture, and simmer for 20 minutes. Spinkle grated cheese to top of individual bowls, and serve with tortilla chips.