Vegetarian Chili
Turkey Chili [Crockpot]
1981 Winning Recipe Chili [with Beer]
Terrific Turkey Chili
White Chili (Crockpot)



Vegetarian Chili
http://online-cookbook.com

Source: Lisa
Serves/Makes:6

1 medium-size eggplant, unpeeled, cut into 1/2 inch cubes
1 Tbsp (15 ml) coarse (kosher) salt
3/4 cup (175 ml) (or as needed) best-quality olive oil
2 medium-size yellow onions, cut into 1/4-inch dice
4 cloves garlic, finely chopped
2 large green bell peppers, cored, seeded, and cut into 1/4 inch dice
1 35 oz (980 grm). can Italian plum tomatoes
1-1/2 lbs (.7 kg). fresh ripe Italian plum tomatoes, cut into 1 inch cubes
2 Tbsp (30 ml) chili powder
1 Tbsp (15 ml) ground cumin
1 Tbsp (15 ml) dried oregano
1 Tbsp (15 ml) dried basil
2 tsp (10 ml) freshly ground black pepper
1 tsp (5 ml) salt
1 tsp (5 ml) fennel seeds
1/2 cup (125 ml) chopped fresh Italian parsley
1 cup (225 ml) canned dark red kidney beans, drained
1 cup (225 ml) canned chick-peas (garbanzos) drained
1/2 cup (125 ml) chopped fresh dill
2 Tbsp (30 ml) fresh lemon juice
cooked brown rice
shredded cheddar cheese

Place the eggplant in a colander and sprinkle with the coarse salt. Let
stand for 1 hour. Pat dry with paper towels.
Heat 1/2 cup (125 ml) of the oil in a large skillet over medium heat.
Add the eggplant and saute until almost tender, adding a bit more oil if
necessary.
Remove the eggplant to a casserole or Dutch oven.
Heat the remaining 1/4 cup (60 ml) oil in the same skillet over low heat.
Add the onions, garlic and green peppers and saute just until softened,
about 10 minutes.
Add onions to the casserole with any oil.
Place the casserole over low heat and add the canned tomatoes with their
liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt,
fennel, and parsley.
Cook uncovered, stirring frequently, for 30 minutes.
Stir in the kidney beans, chick-peas, dill and lemon juice and cook for
another 15 minutes. The eggplant peel should be tender.
Stir well and taste and adjust seasonings.
Serve immediately with brown rice and lots of shredded cheddar cheese.

Comments
>From the Silver Palate Good Times Cookbook which says, We ve made a
vegetable chili that is just as lush and spicy as those with lots of beef
and pork.




Turkey Chili [Crockpot]


Orlando Sentinel

Servings: 8 to 10.

Note: Betty Crocker doesn't miss a trend or a new appliance. This chili,
which uses a combination of fresh and canned ingredients, is from "Betty
Crocker's More Slow Cooker Recipes."

2 1/2 pounds ground turkey
2 cups chopped onion (about 2 large)
1 1/2 cups chopped green bell pepper (1 large)
1 (28-ounce) can diced tomatoes, undrained
2 (15 1/2-ounce) cans pinto beans, undrained
1 (14-ounce) can seasoned chicken broth with roasted garlic
2 (4 1/2-ounce) cans diced green chiles, undrained
1/3 cup cornmeal
1 Tbsp. chili powder
1 Tbsp. dried oregano leaves
2 tsps. ground cumin
1 tsp. salt

Cook turkey in 12-inch skillet over medium-high heat for 5 to 8 minutes,
stirring frequently, until no longer pink; drain.
Mix turkey, onions, bell pepper, tomatoes, pinto beans, broth and chiles
in 5- to 6-quart slow cooker. Mix remaining ingredients in small bowl; stir
into turkey mixture.
Cover and cook on a low heat setting 7 to 8 hours, or until the chili is
thickened and bubbling. Chili will hold on a low heat setting up to 4 hours.
If chili becomes too thick while holding, stir in up to 1/2 cup hot water to
thin.


SOURCE: [Let's Cook]
Posted By: "Sandy U." >



1981 Winning Recipe Chili [with Beer]


2 1/2 lb Beef brisket, 1" cubes
1 lb Lean pork, ground
Large onion, chopped fine
2 Tbsp Wesson oil
3 Garlic cloves, minced
2 Tbsp Diced green chilies
8 oz Tomato sauce
Salt and pepper to taste
Beef bouillon cube
12 oz Budweiser beer
1 1/4 cup Water
6 Tbsp Chili powder
2 1/2 Tbsp Ground cumin
1/8 tsp Dry mustard
1/8 tsp Brown sugar
Oregano, pinch

In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot
Wesson Oil. Add
Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and
simmer 3 to 4
hours, until meat is tender and Chili is thick and bubbly. Stir
occasionally.




Terrific Turkey Chili

Using some fresh and some canned ingredients, this chili
is a snap to throw together and will keep you craving it
for days. Chunky zucchini, fresh green onion, sour cream,
and - what the heck - shredded Cheddar cheese, are sure to
make this your favorite chili recipe. If you like beans in
your chili, garbanzos right out of the can are great in
this.

Prep Time: approx. 15 Minutes. Cook Time: approx. 55
Minutes. Ready in: approx. 1 Hour 10 Minutes. Makes 6 servings.
Printed from Allrecipes, Submitted by Bueno

3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes,
or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese


Heat 1 tablespoon of oil in a large stock pot over
medium-high heat. Crumble turkey into the pot, stirring with a
wooden spoon to break apart as much as possible. Season with
taco seasoning mix, coriander, oregano, chili flakes, and
tomato paste, and mix until meat is evenly coated with
seasonings. Continue cooking, reducing heat if necessary, until
turkey is well browned.
Pour in beef broth, and simmer to reduce liquid
slightly, about 5 minutes. Add salsa, tomatoes, and green
chilies, and continue cooking at a moderate simmer for ten
minutes. Adjust the thickness at any time you feel necessary by
adding water.
While chili is still cooking, heat one tablespoon of
oil in a large skillet over medium-high heat. Cook onion
and green bell pepper, stirring occasionally for 5
minutes, or until onion is translucent and bell pepper is
lightly browned. Add onion and bell pepper to the chili, and
continue cooking at a very low simmer.
In the same skillet, heat the remaining tablespoon of
oil over medium-high heat. Add the zucchini, and cook
stirring occasionally, for 5 minutes, or until lightly browned.
Add the zucchini to the chili, reduce heat, and continue
cooking 15 minutes more. Again, adjust the consistency with
water as needed.
Ladle chili into serving bowls. Top with sour cream,
green onion, and cheddar cheese, and serve.


SOURCE: Soups-N-Stews Digest
Posted By: Jamie R >




White Chili (Crockpot)
Tampa Tribune

1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
1 tablespoon flour
1 tablespoon minced garlic
1 tablespoon cumin
1 tablespoon dried oregano
1 to 2 teaspoons black pepper
1/2 teaspoon white pepper
Pinch crushed red peppers
2 (4-ounce) cans drained chopped green chilies
1/4 cup minced fresh jalapeno peppers
1 pound rinsed dried navy beans
5 cups hot fat-free chicken broth
3/4 cup chopped onion
Salt and pepper to taste
1/2 bunch chopped cilantro leaves, divided

Preparation time: about 15 minutes
Cooking time: 8 to 9 hours on low

In a 4-quart or larger slow cooker, toss the chicken with the flour until
evenly coated. In a small bowl, mix together the garlic, cumin, oregano,
black and white peppers, and crushed red peppers; add to slow cooker and mix
well. Add the green chilies, jalapeno peppers, beans, hot broth and onion.
Cover and cook on low 8 to 9 hours or until beans are tender. Salt and
pepper to taste. Stir in half the cilantro. Ladle into bowls and garnish
with remaining cilantro.
Makes about 8 cups.

Per cup: 290 calories, 28 grams protein, 2 grams fat (6 percent calories
from fat), 0.4 grams saturated fat, 41 grams carbohydrate, 33 milligrams
cholesterol, 394 milligrams sodium, 16 grams fiber


Source: Cd Kitchen Digest
Posted By: "Sandy U." >
From Ann In Fla



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