One Recipe Two Meals Southwest Style Chili

SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY

Southwestern-style Quinoa Salad Recipe by Tasty image

Here's what you need: vegetable oil, garlic, jalapeño, black beans, corn, roma tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro

Provided by Merle O'Neal

Categories Lunch

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
3 cloves garlic, minced
1 jalapeño, minced
15 oz black beans
15 oz corn
3 roma tomatoes, diced
1 cup quinoa, rinsed
2 cups vegetable stock
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
1 avocado, cubed
1 lime, juiced
fresh cilantro, to garnish

Steps:

Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
Enjoy!

Nutrition Facts : Calories 1804 calories, Carbohydrate 204 grams, Fat 96 grams, Fiber 35 grams, Protein 35 grams, Sugar 31 grams

FLAVORFUL SOUTHWESTERN CHILI

Flavorful Southwestern Chili image

"This filling, hearty recipe comes from my grandmother," writes Jenny Greear from Huntington, West Virginia. "It's full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side." JENNY'S TIP: "If I'm feeding a crowd, I increase the pinto beans to four cans to make the meat go farther."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

2 pounds lean ground beef (90% lean)
1-1/2 cups chopped onions
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 package (10 ounces) frozen corn, thawed
1 cup salsa
3/4 cup water
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Steps:

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,

Nutrition Facts : Calories 245 calories, Fat 7g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 580mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

SOUTHWESTERN-STYLE LIME CHILI

Southwestern-Style Lime Chili image

I came up with this recipe the first week of October, when I was participating in a chili cook-off in Mountain Home, ID. Came out great and every judge and taster enjoyed it. It will have the authentic chili flavor with a little 'twist.' This recipe should be started the night before you wish to serve it.

Provided by bakerandahalf

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 14h50m

Yield 12

Number Of Ingredients 16

Ingredients

3 tablespoons cooking oil
1 large green bell pepper, chopped
1 onion, chopped
2 tablespoons minced garlic
2 pounds sirloin roast, cut into 1/2-inch cubes
3 (15 ounce) cans chili beans
2 (15 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
3 cups water
2 tablespoons mild chili powder
3 tablespoons ground cumin
½ teaspoon ground nutmeg, or more to taste
2 tablespoons salt
1 tablespoon ground black pepper
lime, juiced
6 drops Worcestershire sauce

Steps:

Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes.
Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight.
Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 28.4 g, Cholesterol 33.1 mg, Fat 9.3 g, Fiber 7.4 g, Protein 20.9 g, SaturatedFat 2.3 g, Sodium 2000.1 mg, Sugar 8 g

SOUTHWESTERN CHILI

Southwestern Chili image

Make and share this Southwestern Chili recipe from Food.com.

Provided by Cleanfreshcuisine

Categories Low Cholesterol

Time 2h25m

Yield 12 , 12 serving(s)

Number Of Ingredients 19

Ingredients

4 lbs lean ground beef
1/4 cup butter
1 sweet onion, chopped
1 habanero pepper, minced
2 cherry hot peppers, minced
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
2 tablespoons oregano
1/3 cup honey
4 tablespoons horseradish
1/2 cup dry red wine
1/4 cup lemon juice
2 (16 ounce) cans kidney beans, undrained
2 (16 ounce) cans black beans, undrained
2 (16 ounce) cans mild chili beans, undrained
2 (16 ounce) cans whole kernel corn, drained
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste

Steps:

In a large skillet, saute the ground beef until browned and no longer pink. Transfer to a large stockpot and set aside.
In the skillet, melt the butter and add the diced peppers and chopped onion. Cook, stirring frequently, until tender.
Add cooked peppers and onion to the meat. Add the rest of the ingredients. Bring to a rolling boil over medium high heat. Stir frequently so that the chili doesn't stick.
Turn heat to low and let simmer for 2 hours, stirring occasionally.
Serve with a green salad and corn bread or crackers.

Nutrition Facts : Calories 695.1, Fat 21.6, SaturatedFat 9.1, Cholesterol 108.5, Sodium 949.8, Carbohydrate 77.7, Fiber 17.2, Sugar 16.5, Protein 50.1

SOUTHWESTERN STYLE CHICKEN CHILI

Southwestern Style Chicken Chili image

From another cooking class I took at a local community college. Garnish with sour cream, red onions and fresh cilantro. Can be made in slow cooker!

Provided by QueenChefTC

Categories Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
2 large onions, diced
4 large garlic cloves, minced
1 large red pepper, diced
1 1/2-2 lbs boneless skinless chicken breasts, cubed
2 large jalapeno peppers, seeded, finely chopped
1 teaspoon ground coriander
1 teaspoon chili powder
1 tablespoon ground cumin
3 (14 1/2 ounce) cans fire roasted diced tomatoes with juice
3 (16 ounce) cans great northern beans, drained and rinsed
1 (4 -8 ounce) can smokey chili peppers
2 tablespoons fresh lime juice
2 cups frozen corn kernels, thawed
salt, to taste
pepper, to taste
1/2 cup sour cream
1/4 cup red onion, finely chopped
3 tablespoons fresh cilantro, chopped

Steps:

Heat oil in large pot over medium/high heat and add onions, cook for about 5 minutes, stirring.
Add garlic and red peppers, cook for 2 minutes more.
Add chicken and brown on all sides and then add the spices and stir to coat the chicken evenly.
Add tomatoes, beans, canned chilies, lime juice, and corn and bring to a boil.
Reduce the heat and simmer for 30 minutes.
Taste and adjust the seasoning with salt and pepper.
Ladle into bowls and top with sour cream, onion and cilantro.
**This can be made in the slow cooker!

Nutrition Facts : Calories 427.9, Fat 9.1, SaturatedFat 2.9, Cholesterol 55.7, Sodium 410, Carbohydrate 56, Fiber 14, Sugar 9.4, Protein 34.9

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