Chili Con Carne With Vegetables Recipes

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CHILI CON CARNE



Chili con Carne image

At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h50m

Yield 10 servings ( 2 1/2 qt.)

Number Of Ingredients 16

2 pounds ground beef
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 medium green pepper, chopped
1-1/2 teaspoons salt
2 tablespoons chili powder
3 teaspoons beef bouillon granules
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup water
1 can (16 ounces) kidney beans, rinsed and drained
Optional: Sour cream and jalapeno slices

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.

VERY VEGGIE AND BEEF CHILI



Very Veggie and Beef Chili image

This is a very hearty and chunky chili with tons of vegetables and can be made with either ground beef or ground turkey breast.

Provided by STARBOARDJEN

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

Time 1h10m

Yield 8

Number Of Ingredients 21

1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 carrot, diced
1 zucchini, diced
1 yellow squash, diced
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can black beans, rinsed and drained
1 (15 ounce) can diced tomatoes
1 cup frozen white corn kernels
1 tablespoon minced garlic
1 ¼ tablespoons chili powder
1 tablespoon brown sugar
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
  • Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
  • Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 38.1 g, Cholesterol 42.6 mg, Fat 13 g, Fiber 11.4 g, Protein 19.6 g, SaturatedFat 4.9 g, Sodium 718.9 mg, Sugar 5.8 g

VEGETABLE CHILI CON CARNE



Vegetable Chili Con Carne image

Adapted from Jane Brody's Good Food Book - I added some smoked paprika and chipotle chili powder and removed the cloves and allspice. Sometimes I add cocoa powder. The seasoning mix is the key to this chili's flavor, it's deep and rich without being super spicy. If you want it more spicy, use more chipotle chili powder and less regular chili powder, you can also add a jalapeno pepper when you saute the vegetables.

Provided by QueenOf1211

Categories     < 4 Hours

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 cup chopped onion
2 teaspoons minced garlic
2 teaspoons vegetable oil
1 lb lean ground beef
1 (28 ounce) can tomatoes
8 ounces tomato sauce (optional) or 8 ounces juice (optional)
2 1/2 cups cooked beans, drained and rinse
1 cup diced green pepper
1 cup sliced carrot
1 cup corn kernel
5 teaspoons brown sugar
4 teaspoons mild chili powder
1 teaspoon dried chipotle powder
1 tablespoon ground cumin
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon coriander
1/2 teaspoon smoked paprika (optional)

Steps:

  • Saute onion and garlic in oil in a large Dutch oven until softened.
  • Add the meat, brown and crumble, drain excess fat.
  • Add the tomatoes with their juice.
  • Add all of the seasonings. Heat until bubbly, reduce heat, cover and simmer for 30 minutes.
  • Add the beans and vegetables, cover and simmer about 20 minutes longer (until carrots are softened).
  • Add the tomato sauce or juice if the chili is too dry.

Nutrition Facts : Calories 452.5, Fat 19.7, SaturatedFat 5.1, Cholesterol 49.1, Sodium 1566, Carbohydrate 60.3, Fiber 27.9, Sugar 14.8, Protein 27.9

CHILI CON CARNE WITH VEGETABLES



Chili Con Carne With Vegetables image

This recipe is adapted from Jane Brody's "Good Food Book". I have been making my version for years. I've tried others, but my family always asks me to go back to this one. It has TONS of flavor! This makes a large recipe, it can be cooked in a large crock pot after you brown the meat, onions and garlic.

Provided by QueenOf1211

Categories     Beans

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 18

2 cups onions, finely chopped
4 teaspoons garlic, minced
4 teaspoons vegetable oil
2 lbs extra lean ground beef
2 (28 ounce) cans chopped tomatoes
1 (5 1/2 ounce) can tomato juice (optional)
3 (15 1/2 ounce) cans kidney beans, drained and rinsed
2 cups green peppers, diced
2 cups carrots, sliced
2 cups celery, diced
2 cups frozen corn, thawed
3 tablespoons brown sugar
1 tablespoon cocoa powder (unsweetened)
3 tablespoons mild chili powder
2 tablespoons ground cumin
2 tablespoons oregano
1 teaspoon coriander
1 teaspoon salt

Steps:

  • In a large, deep, Dutch oven, saute the onion and garlic in the oil until softened.
  • Add the meat, and brown, stirring to break up pieces. Drain any excess fat.
  • Add the tomatoes and their liquid and all of the seasonings. Heat until bubbly, reduce the heat, cover and simmer about 30 minutes.
  • Add the beans and vegetables, simmer covered about 20 minutes longer.
  • *if it's not soupy enough, add 1 or more small cans of tomato juice.
  • *Can put it in a large crock pot after the meat is browned. Cook as long as you need it to, I've cooked it on low for 8 hours, the carrots were a little soft, but fine. You could probably cook it on High for 2 hours or so and it would be fine as well.
  • *I have used venison in this recipe with good results.

Nutrition Facts : Calories 400.4, Fat 8.8, SaturatedFat 2.8, Cholesterol 56.2, Sodium 771.5, Carbohydrate 53.1, Fiber 13.8, Sugar 14.5, Protein 31.4

CHILI CON CARNE II



Chili con Carne II image

This Recipe can easily be multiplied and freezes well.

Provided by BUBBLE

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

Time 1h5m

Yield 10

Number Of Ingredients 15

5 tablespoons vegetable oil
2 large onions, chopped
1 chile pepper, chopped
5 cloves garlic, chopped
2 pounds lean ground beef
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 ½ tablespoons ground cumin
½ tablespoon chili powder
2 tablespoons paprika
2 tablespoons dried oregano
2 cinnamon sticks
6 whole cloves
2 (15.25 ounce) cans red kidney beans, rinsed and drained

Steps:

  • In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
  • Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
  • Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

Nutrition Facts : Calories 397 calories, Carbohydrate 32.5 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 7.3 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 916.8 mg, Sugar 11.3 g

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