Meat And Veggie Chili Recipes

MEAT AND VEGGIE CHILI

Steps:

• In 3 1/2- or 4-quart Dutch oven or 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Stir in remaining ingredients; heat to boiling. Reduce heat to medium-low; simmer 10 minutes, stirring frequently.

VERY VEGGIE AND BEEF CHILI

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.

MEAT-LOVERS' VEGETARIAN CHILI

Steps:

• Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
• Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
• Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
• Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

HEARTY AND SPICY CHILI WITH VEGETABLES AND MEAT

Steps:

• saute peppers onions and mushrooms.
• once vegetables get sauce add red wine and let simmer a few minutes.
• brown meat in frying pan, breaking it up into small pieces.
• add meat to vegetables.
• add diced tomatos and tomato paste.
• add to pot the corn, carrots, beans and beans.
• season to taste.
• let simmer on medium low for 20+ minutes, stirring occasionally.

VEGGIE CHILI

Steps:

• Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
• Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
• Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
• Ladle the chili into bowls and top with the desired toppings.

VEGETABLE BEEF CHILI

Steps:

• In a 5-qt. Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, green peppers, onions and garlic. Cook over medium-low heat for 20-30 minutes or until vegetables are tender, stirring occasionally. , Add beans and seasonings; mix well. Simmer, uncovered, for 45-50 minutes or until thickened, stirring occasionally.

VEGGIE BEEF CHILI

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the zucchini, yellow squash and red pepper; cook and stir until crisp-tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.

BEEF AND VEGGIE CHILI

Steps:

• Put in a bowl 1 pound ground beef, 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp chili powder, 1 dash poultry seasoning,1 dash thyme, 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp paprika, 1/2 tsp rosemary and 2 cups of cranberry juice. Mix all together and marinade in fridge for 4-6 hours, and make sure that plastic wrap is covering bowl.
• Brown the ground beef, and strain out all the grease and fat, before putting into crock pot.
• Put into crock pot, all diced tomatoes,green peppers, green onions, carrots, celery and broccoli,.
• Stir beef and vegetables together.
• Strain and wash 2 cans of 6 bean medley, and mix in with beef and vegetables. Stir well.
• Add remainder of all spices, and garlic, stir together.
• Add the hot peppers if desired.
• Cook on high for 4-5 hours, or on low for 10-12 hours, stirring once an hour (if possible).

VEGETARIAN CHILI

Steps:

• In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.