Rachel Ray's Autumn Harvest Chili (Modified)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 197.3
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 323.6 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 6.7 g
- Protein: 8.1 g
View full nutritional breakdown of Rachel Ray's Autumn Harvest Chili (Modified) calories by ingredient
Number of Servings: 6
Ingredients
-
227g Cremini Mushrooms
2 tbsp. Olive Oil
1 Med. Onion
2 Cloves Garlic
1 Med. Red Bell Pepper
2 Small Zucchini
Quarter Handful Oregano (dried or fresh)
Half Handful (Smoked) Paprika
Handful Chili Powder
285g Frozen or Fresh Corn Kernels (just over 1 cup)
1 540ml Can Black Beans
3 tbsp. Tomato Paste
1 tbsp. Honey
250ml Beer (preferably a Dunkel Brau, but any beer will do)
2 c. Vegetable Stock
Directions
Makes 6 Servings, 1 cup each.
1. Quarter Mushrooms
2. Put a dutch oven, or deep soup pot, over medium-high heat.
3. Drizzle olive oil on the base of the dutch oven.
4. Toss mushrooms in the dutch oven and allow to cook, uncovered, for about five minutes, stirring occasionally in order to brown the mushrooms.
5. In the mean time, chop the onion, mince the garlic, chop the bell pepper, and chop the zucchini. Try and make all the pieces (except the garlic) the same size.
6. Once the mushrooms have been on for about 5 minutes, add the other vegetables from Step 5, above, and cook for about 10 minutes or until soft but not mushy.
7. Add the oregano, paprika, and chili powder, and stir vegetables to coat.
8. Add the corn, black beans, and tomato paste, stir to incorporate.
9. Add honey, beer, and stock, stir well.
10. Bring to a boil and then simmer until ready to serve. If serving immediately at least bring it to boil.
Servings will be somewhat "soupy" (lots of liquid), the longer you simmer it uncovered the less "soupy" it will be.
Number of Servings: 6
Recipe submitted by SparkPeople user AJOKIC.
1. Quarter Mushrooms
2. Put a dutch oven, or deep soup pot, over medium-high heat.
3. Drizzle olive oil on the base of the dutch oven.
4. Toss mushrooms in the dutch oven and allow to cook, uncovered, for about five minutes, stirring occasionally in order to brown the mushrooms.
5. In the mean time, chop the onion, mince the garlic, chop the bell pepper, and chop the zucchini. Try and make all the pieces (except the garlic) the same size.
6. Once the mushrooms have been on for about 5 minutes, add the other vegetables from Step 5, above, and cook for about 10 minutes or until soft but not mushy.
7. Add the oregano, paprika, and chili powder, and stir vegetables to coat.
8. Add the corn, black beans, and tomato paste, stir to incorporate.
9. Add honey, beer, and stock, stir well.
10. Bring to a boil and then simmer until ready to serve. If serving immediately at least bring it to boil.
Servings will be somewhat "soupy" (lots of liquid), the longer you simmer it uncovered the less "soupy" it will be.
Number of Servings: 6
Recipe submitted by SparkPeople user AJOKIC.