Best Spicy Vegetable Chili Recipes

SPICY VEGETABLE BEEF CHILI SOUP

Spicy Vegetable Beef Chili Soup image

A hearty blend of vegetables mixed in a mild spice of Rotel tomatoes and chili. Delicious and just the right amount of kick. If you don't like spicy things, I recommend using mild Rotel instead of the original.

Provided by carlyandlee

Categories Beans

Time 25m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) can corn
1 (10 ounce) can vegetable soup
1 (10 ounce) can tomato soup
1 (15 ounce) can Veg-All
1 (15 ounce) can chili with beans
1 (10 ounce) can rotel
1 (15 ounce) can diced tomatoes
1 lb ground beef
1 onion (chopped)

Steps:

Brown ground beef with onion and drain.
Add all remaining ingredients.
Simmer and serve!

Nutrition Facts : Calories 164.1, Fat 6.5, SaturatedFat 2.5, Cholesterol 23.8, Sodium 547.1, Carbohydrate 19, Fiber 3.4, Sugar 5.1, Protein 9.3

SPICY VEGETABLE CHILI

Spicy Vegetable Chili image

This chili makes a great comforting meal on cool autumn nights. I love dipping oat bran bread into it. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 18

Ingredients

1 medium onion, chopped
1 medium carrot, thinly sliced
1 medium green pepper, chopped
1/2 pound sliced fresh mushrooms
1 small zucchini, sliced
1 tablespoon olive oil
4 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (4 ounces) chopped green chilies
3 tablespoons chili powder
3 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon crushed red pepper flakes
1 tablespoon white wine vinegar
Minced fresh cilantro and fat-free sour cream, optional

Steps:

In a Dutch oven, saute the onion, carrot, pepper, mushrooms and zucchini in oil until tender. Add garlic; cook 1 minute longer., Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally., Stir in vinegar. Serve in soup bowls; garnish each with cilantro and sour cream if desired.

Nutrition Facts : Calories 195 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 423mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 11g fiber), Protein 10g protein. Diabetic Exchanges

ROASTED VEGETABLE SANDWICHES WITH SPICY GREEN CHILI DRESSING

Roasted Vegetable Sandwiches With Spicy Green Chili Dressing image

Make and share this Roasted Vegetable Sandwiches With Spicy Green Chili Dressing recipe from Food.com.

Provided by Boca Pat

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (4 1/2 ounce) can chopped green chilies, reserving 1 tbsp for dressing
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon dried basil leaves
1/2 teaspoon black pepper
1 small red bell pepper, seeded, cut into 1-inch pieces
1 small zucchini, cut into 1/4 inch thick slices
1 small sweet potato, peeled, cut into 1/8 inch thick slices
1 small red onion, cut into wedges
1/4 cup cream cheese (nonfat, low fat ok)
2 tablespoons buttermilk
1 tablespoon reserved green chili
1/8 teaspoon salt
4 large French rolls (about 6 inches long) or 4 large hoagie rolls (about 6 inches long)

Steps:

Heat oven to 450°F.
In large bowl, combine all vinaigrette ingredients; mix well.
Add vegetables to vinaigrette; toss to coat; let stand at room temp 15 minutes to marinate.
Using slotted spoon, remove vegetables from vinaigrette; place on ungreased 15X10X1 inch baking pan; discard vinaigrette; bake vegetables at 450°F for 25 minutes, stirring occasionally.
Meanwhile, in small bowl, beat cream cheese until smooth; add remaining dressing ingredients; mix well; cover, refrigerate.
To assemble sandwiches, spoon 1 1/2 tbsp dressing into each roll; top each with 1/4 of vegetable mixture.

Nutrition Facts : Calories 280.6, Fat 13.8, SaturatedFat 4.6, Cholesterol 16.2, Sodium 379.7, Carbohydrate 34.4, Fiber 4.2, Sugar 5.7, Protein 6.7