Vegetarian Or Not Red Chili Sauce Recipes
VEGETARIAN RED BEAN CHILI
For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great. It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else. I top bowls with shredded cheddar cheese.-Connie Barnett, Athens, Georgia
Provided by Taste of Home
Categories Lunch
Time 5h10m
Yield 6 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with sour cream and cheddar cheese if desired.
Nutrition Facts : Calories 201 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1035mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.
GARLICKY RED CHILI HOT SAUCE
Provided by Melissa Clark
Categories easy, quick, condiments
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
- Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 5 grams
VEGETARIAN (OR NOT) RED CHILI SAUCE
This is a great recipe, that I got from a wonderful book, The Rancho de Chimayo Cookbook, which features traditional, (Northern) New Mexico cuisine. I am posting this in response to another member's search for Mexican side dishes.
Provided by Panakanic
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Into a large, heavy saucepan, measure the chile, onion, garlic, salt and pepper.
- Slowly add the broth or water, stirring carefully. Break up any lumps of chile.
- Cook the mixture over medium heat until warmed through, and add the cornstarch.
- Bring the sauce to a boil, then reduce the heat to a simmer.
- Cook for about 10 minutes, stirring occasionally.
- The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch.
- Serve the sauce warm with enchiladas, burritos or other dishes.
- For a "meat" sauce, crumble and brown 1/2 pound of ground beef in pan first, then proceed with recipe.
Nutrition Facts : Calories 59, Fat 2.5, SaturatedFat 0.4, Sodium 345.8, Carbohydrate 11, Fiber 5.2, Sugar 1.1, Protein 1.9
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