Sweet And Spicy Vegetarian Chili Recipes

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WAYNE'S SWEET AND SPICY BEEF CHILI



Wayne's Sweet and Spicy Beef Chili image

This spicy beef chili is a recipe I whipped together after getting bored with the soup-like chilis that are all too common among our friends and families. The style is spicy, yet sweet and mildly thick. The ingredients should be easily found in any supermarket. Serve with French bread and butter.

Provided by Wayne Mowery

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

Time 1h25m

Yield 8

Number Of Ingredients 15

4 tablespoons olive oil
3 large onions, diced
2 large yellow bell peppers, chopped
2 large red bell peppers, chopped
2 serrano chile peppers, diced
1 (1.25 ounce) package hot chili seasoning (such as McCormick®)
1 pound 80% lean ground beef
2 (16 ounce) cans light red kidney beans (such as Bush's®), rinsed and drained
1 (16 ounce) can great Northern beans (such as Bush's®), rinsed and drained
1 (15 ounce) can tomato puree (such as Contadina™)
1 (14.5 ounce) can diced tomatoes (such as Hunt's®)
2 cups ketchup (such as Hunt's®), or as needed
1 habanero pepper, diced
3 tablespoons white sugar
4 cups shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Steps:

  • Heat oil in a large skillet over medium heat. Add onions and saute until translucent, 6 to 9 minutes. Add bell peppers. Saute until soft, stirring occasionally, 6 to 9 minutes. Stir in serrano peppers and hot chili seasoning; continue mixing for another 3 to 6 minutes. Transfer onions and peppers to a large pot.
  • Heat the same skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 6 to 9 minutes. Transfer to the large pot.
  • Pour kidney beans, Northern beans, tomato puree, and diced tomatoes into the pot. Add ketchup in order to achieve desired consistency. Stir in habanero pepper and sugar. Simmer chili over medium heat, stirring occasionally, about 36 minutes. Top with Mexican cheese blend.

Nutrition Facts : Calories 757.5 calories, Carbohydrate 70.8 g, Cholesterol 104.2 mg, Fat 36.9 g, Fiber 14.1 g, Protein 40.2 g, SaturatedFat 18.9 g, Sodium 1926.2 mg, Sugar 27.5 g

SWEET AND SPICY GROUND BEEF CHILI



Sweet and Spicy Ground Beef Chili image

A meaty, sweet and spicy ground beef chili, great for fall football tailgates and parties. This recipe makes a lot so be prepared to use a big pot! Serve with Tostitos® Scoops® chips!

Provided by John Neely

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

Time 2h

Yield 26

Number Of Ingredients 16

6 ½ pounds ground beef
salt and ground black pepper to taste
3 (12 ounce) cans stewed tomatoes
1 (12 ounce) can tomato paste
2 ½ tablespoons chili powder
2 tablespoons white sugar
2 teaspoons garlic salt
1 tablespoon olive oil
1 bunch celery, chopped
1 ½ yellow onions, finely chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
4 jalapeno peppers, seeded and chopped
2 tablespoons minced garlic
1 (29 ounce) can light red kidney beans, undrained
1 (29 ounce) can dark red kidney beans, undrained

Steps:

  • Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
  • While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
  • Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.

Nutrition Facts : Calories 341.2 calories, Carbohydrate 19.6 g, Cholesterol 69.7 mg, Fat 18.8 g, Fiber 6 g, Protein 23.7 g, SaturatedFat 7.1 g, Sodium 591.1 mg, Sugar 5.8 g

SPICY VEGAN CHILI



Spicy Vegan Chili image

Made this by tweaking a family recipe to make it vegan. Great on Cinco de Mayo or football Sunday! Cornbread is a great addition to this dish.

Provided by karkar

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h

Yield 8

Number Of Ingredients 15

1 tablespoon canola oil
1 large green bell pepper, diced
1 large onion, diced
2 jalapeno peppers, chopped
¼ cup chili powder
1 ½ teaspoons salt
½ teaspoon ground cumin
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans
1 ½ cups water
1 cup rinsed, uncooked white rice
1 (15 ounce) can corn
½ teaspoon ground black pepper
1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)

Steps:

  • Heat oil in a pot over medium-high heat. Saute bell pepper, onion, and jalapeno peppers until tender, about 3 minutes. Add chili powder, salt, cumin, and garlic. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn.
  • Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check every 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.
  • Stir corn and pepper into the chili and cook until heated through, about 5 minutes. Serve with vegan cheese.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 52.8 g, Fat 11.1 g, Fiber 9 g, Protein 11.8 g, SaturatedFat 5 g, Sodium 1405.2 mg, Sugar 3.3 g

SWEET AND SPICY VEGETARIAN CHILI



Sweet and Spicy Vegetarian Chili image

"Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chiles." - Recipe from "Delicious Living" magazine, February 2004.

Provided by Roosie

Categories     Peppers

Time 50m

Yield 8 serving(s)

Number Of Ingredients 23

2 teaspoons canola oil
2 onions, finely chopped
1 orange bell pepper, chopped
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon oregano
1 bay leaf
1 (4 1/2 ounce) can diced green chilies
1 teaspoon salt (optional)
3/4 cup vegetable broth
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can kidney beans, undrained
1 (14 1/2 ounce) can black beans, undrained
1 cup frozen corn
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons barley malt
1/2 tablespoon unsweetened cocoa
black pepper, to taste
cubed avocado, for garnish
grated monterey jack cheese or cheddar cheese, for garnish
sour cream, for garnish

Steps:

  • Heat the oil in a large saucepan or stockpot over medium-high heat.
  • Add chopped onions, bell pepper, and garlic.
  • Sauté until onion is translucent, about 5 minutes.
  • Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
  • Stir until veggies are evenly coated.
  • Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
  • Add remaining ingredients (except garnishes) and mix thoroughly.
  • Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
  • Serve hot with desired garnishes.

Nutrition Facts : Calories 166.7, Fat 2.4, SaturatedFat 0.3, Sodium 400.1, Carbohydrate 30.6, Fiber 8.8, Sugar 4.9, Protein 8.3

CHILI - SWEET AND SPICY



Chili - Sweet and Spicy image

I found this recipe on Yumsugar. I don't know who he is, but this recipe belongs to one Jason Miller of Primehouse NY. It was exactly the type of Chili recipe I have been searching for. I have made many pots of chili, some from this site, some from other sites, but for me, none as delicious as this. I hope someone will try it.

Provided by Magpower

Categories     One Dish Meal

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 24

2 tablespoons vegetable oil
16 ounces coarse ground beef
12 ounces sirloin, cubed into 1/4 in. chunks (prime grade is best)
2 medium yellow onions, chopped into 1/4 in. dice
1 shallot, diced fine
2 tablespoons finely chopped garlic
1 red bell pepper, diced 1/4 in
1 green bell pepper, diced 1/4 in
1 cup tomato paste
1/2 teaspoon fine-ground instant espresso
1 cup dark brown sugar
4 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1/4 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon kosher salt
3 (15 ounce) cans kidney beans
2 cups beef stock
1 (28 ounce) can peeled plum tomatoes, chopped (drained, but reserve juice)
12 ounces dark beer (Guinness recommended)
3 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped

Steps:

  • Heat oil in a heavy-bottomed stock pot over medium-high heat. Add ground beef and cook until browned thoroughly about 8 minutes. Drain off excess fat.
  • Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 12 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables.
  • Add the tomato paste, espresso, dried seasonings, and sugar. Saute and thoroughly mix over medium heat for 10 minutes.
  • Add beans, stock, tomatoes, beer, and hot peppers and let simmer for one hour over medium-low heat, stirring the mixture every 10 minutes.
  • Reduce heat to low and continue to simmer for additional one hour, using the reserved drained tomato juice to thin if needed.
  • Serve hot with the garnish of your choice: cheddar cheese, sour cream, green onions, etc.

SWEET AND SPICY VEGETARIAN STUFFING



Sweet and Spicy Vegetarian Stuffing image

Make and share this Sweet and Spicy Vegetarian Stuffing recipe from Food.com.

Provided by yewoinfamilycooking

Categories     Apple

Time 45m

Yield 10 serving(s)

Number Of Ingredients 15

6 cups cornbread cubes
4 -5 tablespoons olive oil or 4 -5 tablespoons vegetable oil
1 red onion (peeled, diced)
1 red potatoes (peeled, diced)
1 carrot (peeled, diced)
1 apple (peeled, diced)
1 leek (diced)
1 bell pepper (seeded, diced)
1 stalk celery (diced)
1/2 teaspoon garlic powder
1 teaspoon chili powder (berbere)
2 cups vegetable stock
1 cup apple juice
1/2 cup orange juice
salt and black pepper

Steps:

  • With four tablespoons of water, sauté the onion, leek, apples and bell peppers until soft; add the olive oil, vegetable stock, chili powder (berbere) and garlic. Cook it for 10 minutes.
  • In a bowl, place bread cubes; mix with the cooked vegetable.
  • In a lower heat warm the apple juice and orange juice.
  • Pour the juice gradually to the stuffing and mix it well.
  • Season stuffing with salt and pepper; if it is dry, add vegetable stock.
  • Heat the oven to 350 degree.
  • Place the stuffing in a baking dish; cover it with foil. Bake the stuffing for 20-25 minutes.
  • Uncover and bake for five minutes. Serve it warm.

Nutrition Facts : Calories 104.3, Fat 5.6, SaturatedFat 0.8, Sodium 14.9, Carbohydrate 13.3, Fiber 1.6, Sugar 6.9, Protein 1

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