Zippy Vegetable Chili Recipes

ZIPPY THREE-BEAN CHILI

Zippy Three-Bean Chili image

Agnes Hamilton of Scott Depot, West Virginia uses convenient canned pinto, black and great northern beans to speed up preparation of her hearty chili. The one-dish meal has a stew-like consistency and a peppy Tex-Mex flavor.

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
1/2 cup chopped onion
1 cup chopped fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1 envelope reduced-sodium taco seasoning
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
8 tablespoons shredded reduced-fat cheddar cheese, divided

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add mushrooms and peppers; cook and stir 3 minutes longer or until vegetables are almost tender. Add garlic; cook 1 minute longer. Stir in the water, tomatoes and taco seasoning. , Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts : Calories 269 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 738mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

ZIPPY VEGETABLE CHILI

Zippy Vegetable Chili image

Make and share this Zippy Vegetable Chili recipe from Food.com.

Provided by AmyZoe

Categories Peppers

Time 40m

Yield 7 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups chopped onions
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
14 1/2 ounces vegetable broth
20 ounces diced tomatoes and green chilies
1/2 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
15 ounces pinto beans, rinsed and drained
1 cup corn (fresh or frozen)
1 cup cheddar cheese

Steps:

In a large saucepan, bring onions, peppers, and broth to a boil.
Reduce heat and cover. Simmer for 5 minutes.
Add tomatoes, salsa, and seasonings and return to a boil.
Reduce heat, simmer uncovered for 12 to 15 minutes.
Add beans and corn. Simmer 5 minutes longer or until heated through, stirring occasionally.
Garnish each serving with cheese.

Nutrition Facts : Calories 220.7, Fat 6.5, SaturatedFat 3.6, Cholesterol 16.9, Sodium 553.8, Carbohydrate 32, Fiber 7.9, Sugar 4.3, Protein 11.9

ZIPPY VEGETABLE CHILI

Zippy Vegetable Chili image

Pinto beans lend protein while vegetables provide homegrown goodness and pretty color to this chunky chili recipe from Patricia Gibson of Ferguson, North Carolina. Green chilies and salsa add a spicy kick to the broth.

Provided by Allrecipes Member

Time 30m

Yield 7

Number Of Ingredients 12

Ingredients

1 ½ cups chopped onions
¾ cup chopped sweet red pepper
¾ cup chopped green pepper
1 (14.5 ounce) can vegetable broth
2 (10 ounce) cans diced tomatoes and green chiles
½ cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
¾ teaspoon garlic powder
1 (15 ounce) can pinto beans, rinsed and drained
1 cup fresh or frozen corn
1 cup shredded reduced-fat Cheddar cheese

Steps:

In a large saucepan, bring onions, peppers and broth to a boil. Reduce heat; cover and simmer for 5 minutes. Add tomatoes, salsa and seasonings; return to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes. Add beans and corn; simmer 5 minutes longer or until heated through, stirring occasionally. Garnish each serving with cheese.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 22.4 g, Cholesterol 4 mg, Fat 2.5 g, Fiber 5.6 g, Protein 9.4 g, SaturatedFat 1 g, Sodium 809.4 mg, Sugar 5 g

VEGETABLE BEAN CHILI

Vegetable Bean Chili image

Meet the Cook: Because it is so hearty, no one misses the meat in this chili. Both family - my husband and I have three daughters and one grandchild - and friends ask for it. -Rene Fry, Hampstead, Maryland

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 15

Ingredients

1 medium zucchini, sliced 1/4 inch thick
1 medium green pepper, chopped
1 cup chopped onion
1 cup shredded carrots
1/2 cup finely chopped celery
2 garlic cloves, minced
1/4 cup olive oil
1 can (28 ounces) diced tomatoes, undrained
1 jar (8 ounces) picante sauce
1 teaspoon beef bouillon granules
1-1/2 teaspoons ground cumin
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese

Steps:

In a 4-qt. kettle or Dutch oven, saute zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Add beans and olives; heat through. Garnish with cheese.

Nutrition Facts : Calories 250 calories, Fat 10g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 863mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

ZIPPY CHILI

Zippy Chili image

Make and share this Zippy Chili recipe from Food.com.

Provided by SweetySJD

Categories Beans

Time 1h30m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean ground beef
1/2 cup onion, chopped
1 cup fresh mushrooms, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1 garlic clove, minced
2 cups water
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
1 (1 1/4 ounce) package taco seasoning
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
8 tablespoons cheddar cheese, shredded

Steps:

In a large saucepan, cook beef and onion over medium heat until no longer pink.
Add mushrooms, peppers and garlic, cook and stir 3 minutes, until vegetables are almost tender.
Stir in water, tomatoes and taco seasoning.
Bring to a boil, reduce heat and simmer, uncovered, 30 minutes.
Add beans, simmer 30 minutes longer.
Top with cheese to serve.

Nutrition Facts : Calories 342.9, Fat 9, SaturatedFat 4, Cholesterol 44.3, Sodium 291.7, Carbohydrate 39.8, Fiber 12.9, Sugar 1.4, Protein 27

ZIPPY'S CHILI

Zippy's Chili image

This is definitely a different and tasty chili. It's a takeoff of Zippy's Chili, which is renown in Hawaii. Over there it's being re-sold at Pizza Hut and Taco Bell.

Provided by Jo in Arlington

Categories Pork

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb ground top round beef
1 medium onion, chopped
1/4 lb bacon, cooked and diced
1 can red kidney beans, drained
1 pinch paprika
1/4 teaspoon oregano
1 teaspoon msg (like Accent)
1/2 cup chopped green pepper
1/2 teaspoon sugar
2 teaspoons red wine
1 teaspoon chicken bouillon powder
1/4 teaspoon ground ginger
1 bay leaf, crushed
1 teaspoon chili powder
1 pinch ground cumin or 1 pinch cumin seed
1/2 cup chopped celery
3 -5 dashes Worcestershire sauce
1 (28 ounce) can tomato sauce (I used crushed tomatoes)

Steps:

Brown beef, onion and bacon – drain.
In large pot combine beef mixture with rest of ingredients.
Simmer at least 30 minutes.
NOTE: I simmered for a couple hours…and of course it’s better the next day!

Nutrition Facts : Calories 371, Fat 16.5, SaturatedFat 5.8, Cholesterol 59, Sodium 971, Carbohydrate 29.9, Fiber 8.1, Sugar 7.6, Protein 26.9

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