WINTER VEGETABLE CHILI RECIPE BY TASTY
Here's what you need: olive oil, medium white onion, kosher salt, garlic, parsnip, butternut squash, paprika, dried oregano, ground cumin, allspice, chipotle powder, cannellini bean, fresh cilantro, vegetable broth, shredded cheddar cheese
Provided by Isabel Castillo
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a large, heavy-bottomed pot, heat a drizzle of olive oil over medium heat. Add the onion, season with salt, and cook until the onion starts to sweat and become translucent, 3 minutes. Add the garlic and cook until fragrant, 2 minutes more.
- Add the parsnips and butternut squash and season with salt, paprika, oregano, cumin, allspice, and chipotle powder. Stir to coat the vegetables with the spices. Cover and cook for 20 minutes, stirring occasionally to prevent sticking, until the vegetables begin to soften.
- Add the cannellini beans, cilantro, and vegetable broth. Increase the heat to medium-high and bring to a boil for 2 minutes. Reduce the heat to medium-low and simmer for 15 minutes, until the chili is thickened and the vegetables are cooked through.
- Ladle the chili into bowls and top with cilantro and cheddar cheese.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 67 grams, Fat 58 grams, Fiber 9 grams, Protein 11 grams, Sugar 12 grams
VEGETARIAN CHILI WITH WINTER VEGETABLES
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the beans on top of the stove in a large soup pot or Dutch oven.
- Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
- Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
- Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams
WINTER VEGETABLE CHILI
Make and share this Winter Vegetable Chili recipe from Food.com.
Provided by Mercy
Categories Black Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven over medium-high heat, heat 2 teaspoons olive oil.
- Add butternut squash and cook, stirring occasionally, until golden; remove.
- In same pan heat 2 more teaspoons olive oil; cook carrots and onion until well browned.
- Stir in chili powder; cook 1 minute, stirring.
- Add tomatoes with their liquid, chiles with their liquid, vegetable broth, and salt; over high heat, heat to boiling.
- Reduce heat to low; cover and simmer 30 minutes, stirring occasionally with spoon to break up tomatoes.
- Stir in black beans and butternut squash; over high heat, heat to boiling.
- Reduce heat to low; cover and simmer 15 minutes or until squash is tender and chili thickens.
- Stir in cilantro.
- Serve with sour cream, if desired.
Nutrition Facts : Calories 323.5, Fat 6.4, SaturatedFat 1.8, Cholesterol 3.5, Sodium 170.6, Carbohydrate 59.6, Fiber 16.7, Sugar 10.6, Protein 13.6
More about "winter vegetable chili recipes"
WINTER ROOT VEGETABLE CHILI | LODGE CAST IRON
From lodgecastiron.com
Servings 8Author Sheri Castle
- Gradually heat the oil in a 3 Quart Enameled Cast Iron Dutch Oven over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic, bell peppers, parsnips, carrots, sweet potato, and salt and cook, stirring often, until the vegetables begin to soften, about 8 minutes.
- Add the ground chile, cumin, coriander, cinnamon, and paprika and cook, stirring constantly, for 3 minutes. Reduce the heat if the spices begin to scorch.
- Add the ale and vegetable juice. Stir to scrape up the browned glaze from the bottom of the pot. Bring to a boil, reduce the heat, partially cover the pot, and simmer until the vegetables are almost tender, about 8 minutes, stirring occasionally.
WINTER VEGETABLE CHILI RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
5/5 Total Time 45 minsAuthor Grace Parisi
- In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chile powder and cumin and season with salt. Cook for 1 minute.
- In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until very smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Season with salt. Serve with rice, red onions, cilantro, sour cream and chips.
CHILI WITH WINTER VEGETABLES | RECIPES | ONE DISH DINNERS
From onedishdinners.com
WINTER VEGETABLE CHILLI WITH BEANS - WAITROSE
From waitrose.com
WINTER VEGETABLE CHILI RECIPE | RECIPES.NET
From recipes.net
WINTER VEGETABLE CHILI RECIPE | RECIPE | WINE RECIPES, VEGETABLE …
From pinterest.ca
RECIPE: WHITE BEAN AND CHICKEN CHILI WITH WINTER VEGETABLES
From paindoctor.com
WHITE BEAN CHILI WITH WINTER VEGETABLES RECIPE | BON APPéTIT
From bonappetit.com
VEGETABLE CHILI CON CARNE | RECIPE | MAYO CLINIC DIET
From diet.mayoclinic.org
25 BEST WINTER VEGETARIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
WINTER VEGETABLE CHILI RECIPE - RECIPETIPS.COM
From recipetips.com
WINTER VEGETABLE CHILI - GOOD HOUSEKEEPING
From goodhousekeeping.com
WINTER VEGETABLE CHILI | RECIPE | HOT MEALS, VEGETARIAN RECIPES …
From pinterest.com
WINTER VEGETABLE CHILI RECIPE | RECIPE | VEGETABLE CHILI RECIPE, BEST ...
From pinterest.com
WINTER VEGETABLE CHILI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love