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Soups & Stuff / Chili |
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| Recipe | Rating |
| Wintry Brown Rice Chili
Ladle into bowls and if desired, serve with fresh bread and a tossed salad. NOTES : Calories: 308.2 (9.1% from fat) Fat: 3.2g Cholesterol: 0mg Carbohydrate: 58.7g Fiber: 14.4g Sodium: 259mg Recipe by: vegetarian times magazine 02/97 Posted to EAT-LF Digest by "Wildrose" |
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| Win Deed's Chili
thoroughly 20 minutes just to blend flavors. Makes 6 servings. Posted to MM-Recipes Digest by Magda |
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| White Chili
until tender. Stir in tomatoes and next 6 ingredients (tomatoes thorugh cummin). Bring to a boil; reduce heat, and simmer 20 minutes. Add chicken and beans; cook 5 minutes or until thoroughly heated. Stir in lime juice and pepper. Laddle into bowls; top with cheese. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| White Beans with Tomatoes And Chilies
Bon Appetit April 1995 Per serving: 132 Calories (kcal); 14g Total Fat; (90% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| White Bean Chicken Chili
Mix all ingredients in large saucepan on mediumhigh heat. Bring to a boil; reduce heat to low. Simmer 10 minutes. Makes 8 (1 cup) servings. ----- ---------- |
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| Venison Chili
stock and mix well. 3. Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer for two hours, stirring occasionally. 4. Add kidney beans and simmer for another 30 minutes. Remove bay leaf and serve hot. Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, v2.0l. ----- ---------- |
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| Veggie Chili
corn, water, rice, chili powder, salt, cumin, and black pepper; bring to a boil. 2. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection |
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| Vegetarian El Paso Chili
grain will still be very firm, almost crunchy. In a separate skillet, sauté the peppers, garlic and onions in the olive oil until tender, but not browned. Add these to the partially-cooked barley, along with the kidney beans (rinsed lightly and drained) and the spices. Coarsely break up the whole tomatoes, then add them and the crushed tomatoes to the barley and vegetables in a large sauce pot. Mix thoroughly, then simmer, covered, over low heat for at least 3 hours. Posted to bbq-digest by "James Hedrick" |
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| Vegetarian Chili
2. Add carrots, squash, zucchini, eggplant, canned tomatoes, chicken stock and bay leaf. Cover and simmer for 25-35 min., until carrots are softened. Stir occasionally, remove bay leaf and add peas and corn. Season to taste and simmer for 6 min. Garn ish with sour cream and chopped cilantro and serve with corn bread. Copyright credit: 1996 by Lauren Deen © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ---------- |
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| Vegetarian Chili
onions, green peppers, and garlic in saute medium of your choice. Add spices and saute them as well - be careful not to burn the spices (sauteing the spices now instead of adding them later makes a BIG difference in the taste). Break up the tomatoes and add them, along with any juice, to the vegetables. Add carrots, corn, herbs and other seasonings. Add the cooked beans. Simmer (covered) until it's done (it tastes much better after it's been simmering for an hour or so. I usually make it ahead, then reheat before serving). Before serving, add the vinegar a little at a time, tasting between additions. Add beer if desired to thin the chili (I omit the vinegar if using the beer -- they both serve to lighten and enhance the flavors). Garnish with nuts (these really add something for the family members who aren't trying to lose weight) and/or sour cream, grated cheese. Serve with corn bread (let me know if you want a fat free recipe) or rice. Posted to fatfree digest by Barbara Heller |
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| Vegetarian Chili
tomato mixture, along with the paprika and chili powder. 3. Simmer for 15 minutes, adding the bean water as needed for consistency. Season with salt, pepper, and sugar. Garnish with fresh parsley and serve. Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, v2.0l. ----- ---------- |
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| Vegetarian Chili
chili powder, cumin, oregano, and dried peppers. Cook for about a minute more. Add tomatoes, broth, hominy, and kidney and black beans and bring the mixture to a boil. Reduce heat to low and simmer, partially covered, for about 25 minutes. Season with salt and pepper to taste. Remove from the heat. Scoop the solids out of the soup pot and mash in a flat bowl with a fork. Return the mixture to the pot and continue to simmer for about 10 minutes. To serve, ladle the chili into bowls and garnish with a dab of sour cream and a sprinkle of cilantro. Serve with lime wedges for garnish. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Vegetarian Black Bean Chili
peppers, and continue cooking for about 10 minutes more, or until all the vegetables are nicely softened. Add the garlic and cook for about 2 minutes, until the aroma is released. Add 3 cups of the reserved bean-cooking liquid, half of the parsley, the vinegar, and the spices. Cover the pan and simmer for about 30 minutes, stirring occasionally. Add the drained black beans, tomatoes, corn, and lemon juice and cook for 15 minutes more. Stir in the remaining parsley and serve in heated bowls, garnishing each one with a little Crema or sour cream, grated cheese, and green onion. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6237 broadcast 04-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Vegetarian Black Bean Chili
cook until the beans are tender, 15 to 20 minutes. Add ancho peppers, cumin, coriander, basil, and cilantro and allow to simmer for a few minutes. Season with salt and black pepper. Serve with salsa, sour cream, and green onions. Serves 6 Per serving: 3229 Calories (kcal); 69g Total Fat; (18% calories from fat); 146g Protein; 531g Carbohydrate; 20mg Cholesterol; 14199mg Sodium Food Exchanges: 31 Grain(Starch); 4 1/2 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Vegetable Chili, Thick And Hearty
Add the vinegar and cilantro to taste. Simmer briefly. Serve garnished with the sour cream. Per serving: 290 Calories; 5g Fat (16% calories from fat); 16g Protein; 50g Carbohydrate; 0mg Cholesterol; 909mg Sodium Food Exchanges: 2 Starch/Bread; 1/2 Lean Meat; 3 1/2 Vegetable; 1 Fat Recipe by: Lowfat Living, Cooper & Cooper Posted to EAT-LF Digest by "Ellen C." |
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| Vegetable Chili with Pumpkin-Seed Pesto
PUMPKIN-SEED PESTO 1. Place pumpkin-seed kernels and garlic in a food processor; process 30 seconds or until finely chopped. Add cilantro and parsley. Pulse 5 to 6 times or until coarsely chopped. With processor on, pour broth and oil through food chute, and process for 3 seconds or until blended. Spoon into a small bowl; stir in Parmesan cheese and remaining ingredients. Yield: 1 cup (Serving size: 2 tablespoons.). Calories 72 (78% from fat); FAT 6.2g; PROTEIN 2.6g; FIBER 0.8 g; CHOL 2mg; IRON 1.7 mg; SODIUM 140 mg: CALC 60 mg. CALORIES 308 (22% from far); FAT 7.5g (sat 1.6g, mono 3.6g, poly 1.8g); PROTEIN 13.3g; CARB 53.1g; FIBER 8g; CHOL 16mg; IRON 7mg; SODIUM 526mg; CALC 209mg Recipe by: The Best of Cooking Light: Classics, 1998, page 112 Posted to MasterCook Digest by Kathleen |
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| Vegetable Chili with Cornmeal Dumplings
Mix the cornmeal and water. Add the remaining ingredients. Form into 1-inch balls. Add dumplings to stew, stirring gently to submerge. Simmer until dumplings are cook through, 10 -12 minutes. Per serving: 126 Calories; 1g Fat (10% calories from fat); 7g Protein; 23g Carbohydrate; 10mg Cholesterol; 550mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable Recipe by: Vegetarian Times, September 1998 Posted to EAT-LF Digest by "Ellen C." |
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| Vegetable Chili
1. In a 4-quart electric slow cooker, mix together the zucchini, bell peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili powder, cumin, and salsa. 2. Cover and cook on the low heat setting about 8 hours, or until the vegetables are almost tender. 3. Stir in the tomato paste. Season with salt and pepper to taste. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton ----- ---------- |
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| Two-Bean Turkey Chili
3. Add brown sugar, tomatoes with their liquid, and remaining seasoning mixture; reduce heat and simmer, uncovered, until mixture thickens slightly, about 15 minutes. Add beans and turkey; cook 10 minutes longer. Stir in cilantro. Per serving: 299.5 calories; 7.4 g fat (21.6% calories from fat); 23.4 g protein; 37.4 g carbohydrate; 35 mg cholesterol; 925 mg sodium Recipe by: Chicago Tribune (modified) Posted to EAT-LF Digest by Joanne McAndrews |
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| Two-Bean Chili with Vegetables
until vegetables are tender, about 1 hour. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes. Serves 6. Bon Appetit December 1991 ----- ---------- |
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| Turkey Chili
frequently, about 30 minutes. Add turkey and simmer until heated through, about 3 minutes. Season with salt, pepper and additional red chili pepper, if desired. Makes about 8 cups. Bon Appetit November 1992 ----- ---------- |
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| Turkey Chili
with a slotted spoon to a plate and let them cool until they can be handled. Stir the bell peppers and the beans into the chili, add the turkey meat, discarding the skin and bones, and simmer the chili, stirring occasionally, for 40 minutes, or until the bell peppers are tender. The chili may be in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 minutes. Serve the chili topped with the Cheddar. Makes about 12 cups, serving 8. Gourmet November 1990 ----- ---------- |
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| Turkey Chili
NETWORK - (Show # EE-006 broadcast 11-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-18-1997 Recipe by: Emeril Lagasse ----- ---------- |
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| Turkey Black Bean Chili with Ancho Vinaigrette
and stir together for 2 to 3 minutes, or until the aromas are released. Add the black beans and chicken stock and simmer, uncovered, for 30 to 40 minutes, or until the flavors have blended and chile has thickened. Serve in warm bowls with a dollop of the ancho chile salsa on top. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6180 broadcast 02-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Turkey And Pinto Bean Chili
Makes 6 to 8 servings. Bon Appetit November 1999 Per serving: 3614 Calories (kcal); 95g Total Fat; (23% calories from fat); 286g Protein; 416g Carbohydrate; 717mg Cholesterol; 1154mg Sodium Food Exchanges: 25 1/2 Grain(Starch); 28 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates ----- ---------- |
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| Tuna Chili Slice
accompanied by crusty bread and salad. Makes 24. Recipe by: Super Food Ideas (Aussie Magazine) ----- ---------- |
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| Tomatillo Chili
onion and garlic in oil until tender. Add tomatillos stirring until soft. Add cumin, salt and cayenne. Add tomatillos to beef. Slow boil for 30 minutes. Add nopalitos, chiles and cilantro just before serving. Pork roast would be a good alternative here instead of beef. Either would benefit from a few hours on the smoker first. Posted to CHILE-HEADS DIGEST by Kit Anderson |
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| Tom Wopat's Chili
© 1997 Tom Wopat © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ---------- |
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| Tofu Chili
found in Vegetarian Times, April 1998 Recipe by: Nasoya advertisement ----- ---------- |
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| Tigua Hot Chili
refrigerated overnight, then reheated. NOTE: While it is not necessary to use the pods themselves when brewing chili, it is essential that the chile powder be PURE POWDERED CHILE, not the diluted chili powder you find on the spice rack in supermarkets. If you can't find a specialty store that sells powdered chile, you can mail order good stuff from: Josie's Best Mexican Foods, P.O. Box 5525, Santa Fe, NM, 87501, (505) 983-6520 Posted to bbq-digest by "Harry Jones" |
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