Gelsons Vegetable Chili Recipes

GELSON'S VEGETABLE CHILI

Gelson's Vegetable Chili image

This popular chili is sold in the deli section of Gelson's Market, and the recipe has been published in the LA Times. I've been making it for years because it's delicious; however it's also healthy. I suggest serving it with cornbread.

Provided by lynnski LA

Categories Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1 cup dried kidney beans
1/2 cup Bulgar wheat
1/2 cup olive oil
1 small red onion, chopped
1 small white onion, chopped
1 1/2 tablespoons minced garlic
1/2 cup cubed celery
1/2 cup cubed carrot
2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon cayenne pepper
3 teaspoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 yellow squash, cubed
1 zucchini, cubed
1 green bell pepper, cubed
1 red bell pepper, cubed
1 cup mushroom
1 (28 ounce) can diced tomatoes
salt
pepper

Steps:

Cook beans according to package directions, or substitute with (2) 14 ounce cans of beans.
Pour bulgar into a bowl and add one cup of boiling water; let soak for 30 minutes.
Heat olive oil in a large saucepan. Saute onions and carrots 4 minutes.
Add garlic and celery and saute until glazed.
Add chili powder, cumin, cayenne, basil and oregano.
Add diced tomatoes and simmer for 10 minutes.
Add squash, zucchini, red and green peppers and mushrooms.
Cook 4 minutes.
Add bulgar and kidney beans with liquid.
Simmer for 20 minutes to let flavors marry.
Season to taste with salt and pepper.

Nutrition Facts : Calories 196.8, Fat 14.8, SaturatedFat 2.1, Sodium 59.5, Carbohydrate 15.2, Fiber 4.4, Sugar 6.5, Protein 4.3

EASY TURKEY VEGETABLE CHILI

Easy Turkey Vegetable Chili image

Hearty and healthy chili recipe. Great for after the game or an easy weeknight meal. Adapted from 58636

Provided by wirkwoman1

Categories Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
1 bell pepper, chopped
1 onion, chopped
1 1/2 stalks celery, chopped
1/3 cup carrot, shredded
2 garlic cloves, pressed
1/2 lb ground turkey
1 (15 1/4 ounce) can corn, drained
1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can diced tomatoes
3 (8 ounce) cans tomato sauce
1 1/2 tablespoons chili powder
1 1/2 teaspoons sugar
1 1/2 teaspoons basil
1/2 teaspoon salt
1 1/2 tablespoons cider vinegar
1/2 teaspoon chili paste, to taste
1/2 cup water
tortilla chips (optional)
sour cream (optional)

Steps:

Heat oil in large skillet. Add pepper, onion, celery, carrot and garlic and saute over medium high heat until soft but not brown.
Add remaining ingredients.
Cover and simmer 15 minutes, stirring occasionally.
Serve hot in soup bowls. Garnish with chips and sour cream. Enjoy!

Nutrition Facts : Calories 429.2, Fat 8.5, SaturatedFat 1.6, Cholesterol 26.1, Sodium 1303.8, Carbohydrate 69.3, Fiber 17.1, Sugar 14.3, Protein 25.1

NIF'S VEGETABLE CHILI

Nif's Vegetable Chili image

Tasty, rich and no meat - oh my! I am a meat-eater and I like this chili. You can sprinkle cheddar cheese on top if you prefer. (Don't tell the vegetarians, but you can also add browned ground beef too....). Enjoy!

Provided by Nif_H

Categories One Dish Meal

Time 1h25m

Yield 12 cups, 8-10 serving(s)

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
2 celery ribs, cut lengthwise and sliced into 1/4 slices
2 carrots, chopped
1 red pepper, chopped
2 medium sweet potatoes, diced into 1/4 inch cubes
1 cup mushroom, sliced (fresh preferred but canned will do)
1 (28 ounce) can tomatoes with juice, diced
1 (28 ounce) can kidney beans, rinsed
1 cup corn (frozen preferred, canned will do)
2 tablespoons chili powder
2 tablespoons lemon juice, fresh preferred
2 teaspoons cumin
chile, crushed, to taste (optional)
hot sauce (optional)

Steps:

Saute first ingredients in oil in a large saucepan for 5-10 minutes, until vegetables are slightly softened.
Add other ingredients and simmer for approximately one hour. Stir occasionally.
Serve with a crusty roll or freeze for future meals.

CHEESY VEGETABLE CHILI

Cheesy Vegetable Chili image

This is a mild vegetable chili that uses zucchini and mushrooms. Perfect for those cool nights during late summer right thru winter.

Provided by KelBel

Categories Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons oil
2 garlic cloves, minced
1 large green pepper, chopped
1/2 lb mushroom, sliced
1/2 cup onion, chopped
28 ounces diced tomatoes with juice
15 ounces tomato sauce
2 tablespoons chili powder
2 teaspoons cumin
1 1/2 cups zucchini, diced
1 (15 ounce) can kidney beans, drained and rinsed
1 (10 ounce) bag frozen corn
1 cup cheddar cheese, grated

Steps:

Heat oil in a large soup pot, add garlic, green pepper, mushrooms and onions. Cook until tenter, about 5 minutes.
Add diced tomatoes, tomato sauce, chili powder, and cumin. Heat to a boil. Reduce to low.
Add zucchini, kidney beans and corn. Simmer for 30 minutes.
Add grated chedder cheese, and stir until melted into chili.
Serve with rice or cornbread, more cheese, sour cream and onion.

Nutrition Facts : Calories 464, Fat 19.1, SaturatedFat 7.3, Cholesterol 29.7, Sodium 1533.6, Carbohydrate 61.3, Fiber 14.1, Sugar 17.9, Protein 21.3

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