Winter Vegetable Chili Recipe By Tasty

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WINTERTIME CHILI



Wintertime Chili image

This is a low fat, delicious & vegetarian if you use vegetable broth chili that is very tasty. I got the recipe from my neighbors' sister-in-law, Michele in Texas, and we have been enjoying it ever since.

Provided by Babs in Toyland

Categories     Black Beans

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 -2 tablespoon olive oil (I used 2)
1 butternut squash, peeled and seeded chopped into 1" pieces
2 medium red peppers, thinly sliced
2 small onions, thinly sliced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can black beans, drained
1 (16 ounce) package frozen white shoepeg corn
1 (14 1/2 ounce) can chicken broth
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
shredded monterey jack cheese (, to garnish)

Steps:

  • Heat oil in large stockpot and add first 5 ingredients.
  • Saute for about 10 minutes.
  • Add the rest of the ingredients (except the cheese) and bring to a boil, reduce heat, cover and simmer for 1 hour.
  • Serve with a little cheese sprinkled on top.

VEGETARIAN CHILI WITH WINTER VEGETABLES



Vegetarian Chili With Winter Vegetables image

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

1 recipe simmered pintos or 3 (14-ounce) cans
2 tablespoons grapeseed, sunflower or canola oil
1 onion, finely chopped
1 large or 2 medium carrots, cut in small dice
1 red pepper, diced (optional)
2 large garlic cloves, minced
3 tablespoons mild ground chili (or use hot, or use more)
1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes
1 teaspoon dried oregano, preferably Mexican oregano
2 tablespoons tomato paste dissolved in 1 cup water
2 cups diced winter squash (about 3/4 pound)
Salt to taste
1/2 cup chopped cilantro
Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)

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 RECIPE BY TASTY



Winter Vegetable Chili Recipe by Tasty image

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

olive oil, to taste
1 medium white onion, diced
kosher salt, to taste
3 cloves garlic, minced
2 cups parsnip, peeled and diced
3 cups butternut squash, peeled and diced
1 teaspoon paprika
2 teaspoons dried oregano
2 teaspoons ground cumin
¼ teaspoon allspice
1 ½ teaspoons chipotle powder
28 oz cannellini bean, drained
¼ cup fresh cilantro, chopped, plus more for garnish
4 cups vegetable broth
shredded cheddar cheese, for garnish

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

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