The Crazy Suburban Mom: The recipe I made at the Test Kitchen - Vegged-Out Chili Bowls

Friday, September 24, 2010

The recipe I made at the Test Kitchen - Vegged-Out Chili Bowls

I love the Chili I cooked at the Unilever Test Kitchen and  plan to make again which almost never happens!  It's got tons of veggies, so many that I am sure you could leave out the turkey and not miss it at all.  For real.

We made lots of other recipes, Unfried Fried Ice Cream...  Turkey Caesar Sandwich....Moo Shu Pork... Tosdadas with Crab meat salad... I'm thinking of printing them all for you if you guys are interested?  

And (loved this)  I learned to make little 'serving' bowls out of soft tortillas - So easy.  All it takes is a microwave and a bowl so read on!

test kitchens


VEGGED-OUT CHILI BOWLS
6 servings

Prep Time: 10 minutes     Cook Time: 20 minutes    

1 Tbsp. olive oil
1 medium onion, chopped
1-1/4 lbs. ground turkey or ground beef
1 jar (1 lb. 10 oz.) Ragu® Old World Style® Pasta Sauce
2 packages (16 oz. ea.) frozen mixed vegetables, thawed
1 can (15 oz.) red kidney beans, rinsed and drained
2 Tbsp. chili powder
6 (10-in.) burrito size whole wheat, spinach or tomato tortillas*

In 5-quart sauce pot, heat olive oil over medium-high heat and cook onion, stirring occasionally, 3 minutes. Stir in ground turkey and brown. (I salt and peppered here, it was not in the recipe) Stir in Pasta Sauce, vegetables, beans and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until vegetables are tender.
Meanwhile, in 4-cup microwave-safe bowl, gently press 1 tortilla to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.

To serve, spoon chili into tortilla bowls. Garnish, if desired, with shredded cheddar cheese and sour cream.


*Or...serve over hot cooked rice instead of tortilla bowls.

Tip: This chili is all about the veggies so feel free to add any leftovers you have in the fridge.

veggie chile

That's a cell phone picture, sorry it's just awful but the Chili put together in the little cupped shell is so much fun I couldn't resist.

The one thing I will say about the recipe is that I doubled it and I found I had to leave out some of the veggies because omg, there were just so many.  If you want to double it you can but you might have to leave out some of the veggies OR add more Ragu Sauce. 



6 Comments:

The Coupon Goddess 9/24/10, 9:15 AM  

That looks so good! I just love chili!!

Vonlipi 9/24/10, 11:19 AM  

That looks real good! And I'm happy to learn how to make tortila bowl wthout frying them! Such a good idea for salads as well!

Maureen 9/24/10, 1:08 PM  

So I'm guessing the microwave makes the tortilla crispy?

The Crazy Suburban Mom 9/24/10, 1:30 PM  

Maureen,

It does, it sort of does to them what it does to bread I think. If you nuke bread past a point it gets hard. Ditto the shells. You need to leave them in the bowl to cool so it works best to use two bowls but even though I was using microwave safe bowls they got pretty hot.

I would be careful with the bowls

Lynette 9/24/10, 3:49 PM  

Moo Shu Chicken is my all time favorite chinese food. So please print it here or email it to me. I would so love this. Does it tell you how to make the rice pancakes? I can get the plum sauce. And if I am in DFW area can get the tigerlillies that actually get cooked with it.

jenn 9/25/10, 4:02 AM  

I love the "bowl" ideas! I have always bought the kits to make the bowls in the oven. It never occurred to be that i could use regular tortillas.

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