Chili Con Carne With Vegetables Recipes

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

Ingredients

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.

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

Ingredients

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

Ingredients

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

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