Best Chock Full Chili Recipes

South Beach Chock-Full-Of-Veggies Chili image

Provided by mjmeissn

Categories Beans

Time 1h5m

Yield 4 2 cup servings, 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
2 bell peppers, chopped
1 1/2 cups mushrooms, chopped
1 large onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon cumin
1/4 teaspoon salt
2 (15 ounce) cans pinto beans
1 (14 1/2 ounce) can no-salt-added diced tomatoes

Steps:

In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.

SB CHOCK-FULL-OF-VEGGIES CHILI image

Categories Bean

Yield 4 2-cup servings

Number Of Ingredients 12

1 tblsp extra-virgin olive oil
2 bell peppers (any color), chopped
1 1/2 cups chopped mushrooms
1 large onion, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tblsp chili powder
1 tblsp dried oregano
1 tsp ground cumin
3/4 tsp salt
2 (15-oz) cans pinto beans
1 (14.5 oz) can no-salt-added diced tomatoes, with juices

Steps:

In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion, celery, and garlic; cook, stirring, until vegetables begin to soften, about 7 minutes. Add chili powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more. Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25 to 30 minutes. Serve warm.

Chock-Full Chili image

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 19

1-1/2 pounds ground beef
1 small onion, divided
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15-1/2 ounces each) pork and beans
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (15-1/2 ounces) lima beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
3 medium carrots, chopped
3 celery ribs, chopped
1 small green pepper, chopped
8 fresh mushrooms, chopped
3 tablespoons chili powder
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 teaspoon each salt, pepper and paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 cup medium shell pasta, cooked and drained

Steps:

In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add vegetables and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50 minutes, stirring occasionally. Add the pasta; simmer 10 minutes longer or until heated through.

Nutrition Facts :

CHOCK FULL OF VEGGIS CHILI image

Yield 4 cup servings

Number Of Ingredients 11

1 tbsp extra-vergin olive oil
2 bell peppers (any color, chopped)1 c chopped jicama
1 lg onion, chopped
2 celery stalks, chopped
3 garlic clothes, minced
1 tbsp chili powder
1 tbsp dried oregano
1 tsp ground cumin
1/4 tsp salt
2 (15-oz)cans pinto beans
1 (14.5 oz)can no salt added diced tomatos, w juices

Steps:

In a lg saucepan, heat oil over medium heat. Add peppers,jicama, onion, celery and garlic; cook, stirring, until vegetables begin to soften, about 7 min. Add chili powder, oregano, cumin and salt; cook, stirring occasionally, 5 min more. Add beans and tomatos with thier juices. Bring to a gentle simmer and cook, stirring occasionally until chili is fragrant and slightly thickened, 25 - 30 min. Serve warm