Best Eat The Bowl Rainbow Chili Recipes

RAINBOW VEGGIE CHILI

Rainbow Veggie Chili image

Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner.

Provided by theveggieone

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h35m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 fresh jalapeno pepper, diced
4 cloves garlic, minced
1 onion, chopped
1 (28 ounce) can crushed tomatoes, with liquid
1 (6 ounce) can tomato paste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can chili beans in spicy sauce, undrained
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste

Steps:

Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 33.8 g, Fat 5 g, Fiber 7.3 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 670.2 mg, Sugar 5.8 g

EAT-THE-BOWL RAINBOW CHILI

Eat-the-bowl Rainbow Chili image

Make and share this Eat-the-bowl Rainbow Chili recipe from Food.com.

Provided by BrendaM

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons oil (for frying, I use olive oil)
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 carrots, peeled or scrubbed,sliced thin
2 stalks celery, sliced thin
1 onion, chopped
2 cloves garlic, minced
1 lb lean ground turkey, ground chicken or 1 lb ground beef
1 (28 ounce) can diced tomatoes
3/4 cup frozen corn or 3/4 cup canned corn
4 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 (19 ounce) can white kidney beans or 1 (19 ounce) can red kidney beans (drained and rinsed)
4 large crusty rolls
1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese

Steps:

In a saucepan, heat oil over medium-high heat, then cook red and green peppers, carrots, celery, onion and garlic for about five minutes, stirring often, until softened.
Add the meat (either ground turkey, chicken, or beef) and cook until no longer pink (about 3 minutes or so).
Stir in tomatoes, corn, chili powder, salt, cumin, oregano and pepper and bring to a boil.
Reduce heat, cover and simmer for 30 minutes, stirring every 10 minutes or so.
Stir in beans and cook uncovered for 15 minutes, stirring every 5 minutes.
Cut out wedge along the top of each roll and pull out some of the inside to hollow out a"bowl" with side at least 1/2" thick.
Spoon chili in the"bowl" and sprinkle with your choice of cheese.

Nutrition Facts : Calories 690, Fat 25.4, SaturatedFat 7.1, Cholesterol 104.4, Sodium 1981.9, Carbohydrate 79.2, Fiber 13.9, Sugar 15.3, Protein 40

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