Best 4 False Alarm Vegetable Chili Recipes
Are you looking for a delicious and hearty vegetarian chili recipe? Look no further than false alarm vegetable chili. This flavorful and satisfying dish is packed with fresh vegetables, hearty beans, and a rich, smoky broth. It's the perfect meal for a cold night or a casual get-together with friends. With its easy-to-follow steps and simple ingredients, this recipe is perfect for both beginner and experienced cooks alike. So, gather your vegetables, spices, and beans and get ready to create a culinary masterpiece that will warm your heart and satisfy your taste buds.
Here are our top 4 tried and tested recipes!
FOUR-ALARM RIB-EYE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
- Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.
FALSE ALARM VEGETABLE CHILI
This is one of Joe Bonanno's most popular firehouse dishes. Choose a chili powder that suits your taste for heat. Leave the pot uncovered during simmering to allow excess water to evaporate and the chili to thicken.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 17
Steps:
- In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrot, jalapeno pepper, and garlic. Cook until the vegetables soften, about 5 minutes. Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chili powder, cumin, and crushed red-pepper flakes.
- Bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes. If the chili starts to dry out, add hot water as needed. Season with salt and pepper, and serve immediately.
2-BEAN 4-ALARM VEGETARIAN BEER-BASE CHILI
The possibilities for this recipe are endless, depending on what kind of beans you like and carnivorous types checking out this recipe who want to use traditional refried beans, or vegetarian and/or fat-free refried beans. I was looking at various vegetarian chili recipes, and was always disappointed with all the non-bean "chunks" I kept picking up with the fork, or thought these chilis were too sweet. Yes, I love veggies but was always grossed out by tomato chunks (in spite of loving tomato sauces and my special tomato soup.) If you want to make this vegi-chili "con corn", a can of 15-oz La Fe corn is the BEST for this recipe, but I wanted to keep the posting simple so I left it out. 1-2 tbsp garlic powder works if you don't have chopped garlic at hand. All kinds of beer suffice for this recipe but I found that Coors Light and Corona really worked the best. All kinds of refried beans can be used-- I like using a can of vegetarian refried pinto beans with chipotles for this recipe, it's what makes it 4-alarm!
Provided by the80srule
Categories Beans
Time 35m
Yield 54 oz, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the two cans of beans and put them aside.
- In a large pot, slowly heat the olive oil and beer.
- When the beer starts bubbling, add the garlic and onion powder and mix for a few minutes.
- Add the rinsed beans and stir well to absorb all the garlic.
- Add the tomato paste and meld it well with the beans.
- Add cumin, chili powder, paprika, cayenne, and salt. Meld the spices with the mixture.
- Stir in the refried beans to thicken the chili to a nice pasty consistency devoid of icky tomato chunks. Be sure to really stir thoroughly.
- Reduce to low heat and let simmer for 5-10 minutes.
Nutrition Facts : Calories 431.6, Fat 6.7, SaturatedFat 1, Sodium 825.2, Carbohydrate 71.9, Fiber 20, Sugar 5.1, Protein 22.7
7 ALARM CHILI
I love the heat associated with chili and when I think chili, I think an immense amount of heat, equally balanced with flavor. This can all be done in a Crock Pot, which is my actual recommendation, but you need to par cook or sear the meats before placing them into the Crock Pot. You'll need a large Crock Pot for this chili, which contains beef chuck, ground beef, hot Italian sausage and bacon, plus canned beans and plenty of hotness from chiles.
Provided by Eric 32
Categories Beans
Time 38m
Yield 15 serving(s)
Number Of Ingredients 19
Steps:
- Par cook and/or sear the meats.
- In a 6-Qt. Crock Pot layer as follows: onions, garlic, jalapenos, habaneros, kidney beans, black beans, chipotle peppers, crushed tomatoes, ground beef, chopped bacon, hot Italian sausage & beef chuck.
- In a blender, combine the beef broth with the mole sauce and pour the mixture over top.
- Mix together all the spices and set aside.
- Cook everything but the spices in the Crock Pot at low setting for 8 hours.
- Five hours into cooking add the spices and cover with juices from the mixture.
- When done cooking, carefully mix together in the Crock Pot, or transfer contents to a 7.5-qt stock pot and mix everything together.
- Serve and enjoy.
Nutrition Facts : Calories 597.9, Fat 36.4, SaturatedFat 11.9, Cholesterol 90.1, Sodium 939.9, Carbohydrate 34.2, Fiber 10.2, Sugar 4.9, Protein 34.7
Tips:
- Use a variety of vegetables to create a flavorful and nutritious chili. Some good options include onions, bell peppers, carrots, corn, and zucchini.
- Choose your spices carefully. Chili powder, cumin, and oregano are all classic chili spices, but you can also add other spices to taste, such as cayenne pepper, smoked paprika, or chipotle powder.
- Don't be afraid to experiment with different types of beans. Black beans, kidney beans, and pinto beans are all popular choices for chili, but you can also try using white beans, navy beans, or chickpeas.
- If you want a thicker chili, add a can of tomato paste or a cup of pureed vegetables.
- Serve your chili with your favorite toppings, such as sour cream, cheese, avocado, or cilantro.
Conclusion:
Vegetable chili is a delicious and versatile dish that can be enjoyed all year round. It's a great way to use up leftover vegetables, and it's also a healthy and affordable meal option. So next time you're looking for a quick and easy meal, give this false alarm vegetable chili a try.
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