Eat-the-bowl Rainbow Chili Recipe

Name: Eat-the-bowl Rainbow Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil (for frying, I use olive oil); ½ cup chopped sweet red pepper; ½ 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; ¾ cup frozen corn or ¾ cup canned corn; 4 teaspoons chili powder; 1 teaspoon salt; ½ teaspoon ground cumin; ½ teaspoon dried oregano; ½ teaspoon pepper; 1 (19 ounce) can white kidney beans or 1 (19 ounce) can red kidney beans (drained and rinsed); 4 large crusty rolls; ½ cup shredded cheddar cheese or ½ cup monterey jack cheese

Servings: persons

2 tablespoons oil (for frying, I use olive oil)
½ cup chopped sweet red pepper
½ 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
¾ cup frozen corn or ¾ cup canned corn
4 teaspoons chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon pepper
1 (19 ounce) can white kidney beans or 1 (19 ounce) can red kidney beans (drained and rinsed)
4 large crusty rolls
½ cup shredded cheddar cheese or ½ cup monterey jack cheese

1
["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."]

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons oil (for frying, I use olive oil), ½ cup chopped sweet red pepper, ½ cup chopped green pepper, 2 carrots, peeled or scrubbed,sliced thin, and more.

Yes, Eat-the-bowl Rainbow Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eat-the-bowl Rainbow Chili

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