Best Garden Harvest Chili Recipes

CONTEST-WINNING GARDEN HARVEST CHILI

Contest-Winning Garden Harvest Chili image

Meet the Cook: I started making my chili back when we lived near a huge farmers' market that sold all sorts of vegetables. Be as creative as you like with ingredients. My husband loves chili, and this is a nice change from the traditional type. I've always enjoyed cooking - I grew up in a family with five girls. These days, I can count on our own youngsters (they're 4 and 2) to help me out! -Judy Sloter, Charles City, Iowa

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, minced
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
2 tablespoons chili powder
2 teaspoons sugar
1 teaspoon ground cumin
1 can (16 ounces) kidney beans, rinsed and drained
2 cups sliced zucchini
2 cups frozen sweet corn, thawed
1-1/2 cups shredded cheddar cheese, optional

Steps:

In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms and onion until tender. Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans, zucchini and corn. Simmer, uncovered, about 10 minutes or until zucchini is tender. Spoon into bowls; sprinkle with cheese if desired.

Nutrition Facts : Calories 252 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 675mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

GARDEN HARVEST CHILI

Garden Harvest Chili image

Meet the Cook: Anytime you're looking for a way to use up your zucchini and squash, this recipe gives a different taste sensation. My husband really enjoys it -and, except for the zucchini, our two daughters, ages 7 and 3, do as well! -Debbie Cosford, Bayfield, Ontario

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 13

Ingredients

1 medium sweet red pepper, chopped
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups cubed peeled butternut squash
1 can (28 ounces) diced tomatoes, undrained
2 cups diced zucchini
1 can (15 ounces) black beans, rinsed and drained
1 can (8-3/4 ounces) whole kernel corn, drained
1/4 cup minced fresh parsley

Steps:

In a large saucepan, saute the red pepper, onion and garlic in oil until tender. Stir in the chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender. , Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through.

Nutrition Facts : Calories 193 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges