Vermont Style Chili Recipes

VEGAN CHILI

Vegan Chili image

Provided by Tracey Medeiros

Categories Soup/Stew Bean Tomato Super Bowl Vegetarian Kid-Friendly Winter Tailgating Healthy Vegan Bulgur Atlanta Georgia Small Plates

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

1 tablespoon sunflower oil
1 medium yellow onion, diced
1 cup shredded carrots
1-2 jalapeño peppers, stemmed, seeded, and minced
3 garlic cloves, minced
1/2 cup bulgur, rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
1 1/2 cups tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 1/2 (15-ounce) cans black beans, drained and rinsed
1 1/2 teaspoons kosher salt, or to taste
Chopped fresh cilantro

Steps:

1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.

VERMONT STYLE CHILI

Vermont Style Chili image

This chili has lots of veggies, making it a colorful & healthy meal. Adding maple syrup to the recipe balances the spicy chili flavor very well. Top with grated cheddar and serve with warm homemade bread!

Provided by Stephanie Z.

Categories Poultry

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean ground turkey
1 tablespoon olive oil
1 medium onion, chopped
1 jalapeno, diced
2 bell peppers, chopped (I like to use green and orange for more color)
48 ounces diced tomatoes
1 medium zucchini, sliced
1 medium carrot, chopped
1 (16 ounce) can black beans, drained
1 (16 ounce) can dark red kidney beans, drained
1 (16 ounce) can corn, drained
1 (16 ounce) can peas, drained
1/2 cup maple syrup
chili seasoning mix (try Chili Seasoning Mix)

Steps:

In skillet, brown turkey.
Meanwhile, in a large saucepan, saute onion and pepper in olive oil for 5-10 minutes.
Drain turkey and add to onion and pepper.
Add in all of the remaining ingredients, mixing well.
Reduce heat to low, cover, and simmer for at least an hour. I like to simmer all day!

Nutrition Facts : Calories 450.4, Fat 8.2, SaturatedFat 1.8, Cholesterol 44.8, Sodium 446.2, Carbohydrate 74.4, Fiber 16.1, Sugar 25.8, Protein 25.5

CAROL'S VERMONT CHILI

Carol's Vermont Chili image

Not for the faint of heart. This hearty chili strives to excite all the taste buds. Each bite is at first sweet, and then 'blossoms' into a slow burn that begs for the next bite. Use coarsely sliced jalapeno, so that the less adventuresome can easily identify and scoop them out. Serve with fresh grated sharp process white Cheddar and warm garlic bread. Serve leftovers on hot dogs - yes, beans and all.

Provided by Carol Hammond

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

Time 1h45m

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cloves minced garlic
1 large onion, coarsely chopped
1 red bell pepper, coarsely chopped
2 jalapeno peppers, seeded and sliced
1 (15 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
¾ cup maple syrup
1 (40 ounce) can kidney beans, drained
1 tablespoon coarse ground black pepper
2 tablespoons chili powder
4 pounds ground beef chuck
salt to taste
2 (12 ounce) bottles beer (such as Heineken®), or as needed

Steps:

Heat the olive oil in a large pot over medium heat. Stir in the garlic, onion, red bell pepper, and jalapeno peppers. Cook and stir until the onion is tender, about 7 minutes. Add the tomato sauce, crushed tomatoes, maple syrup, and kidney beans. Season with black pepper and chili powder. Bring to a boil, then reduce heat to a simmer.
Meanwhile, heat a large skillet over medium-high heat and stir in the ground beef. Sprinkle beef with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir into the chili along with 1 beer. Cook and stir for 1 hour, stirring frequently. Season to taste with salt, and thin to desired consistency with 1 beer before serving.

Nutrition Facts : Calories 740.8 calories, Carbohydrate 59.2 g, Cholesterol 142 mg, Fat 32.2 g, Fiber 12.8 g, Protein 49.3 g, SaturatedFat 11.4 g, Sodium 865 mg, Sugar 21.3 g

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