Best 2 Snap Pea Chili Recipes

Indulge in the symphony of flavors with our delightful Snap Pea Chili, a vibrant and hearty dish that tantalizes the taste buds. This plant-based chili boasts an array of textures and colors, featuring crisp snap peas, tender bell peppers, and succulent tomatoes, all simmered in a rich and flavorful chili sauce. Experience the perfect balance of heat and spice, complemented by a touch of sweetness from the natural ingredients. The Snap Pea Chili is not only a culinary delight but also a nutritious meal, packed with essential vitamins, minerals, and antioxidants. Additionally, discover a collection of equally enticing recipes in this article, including a flavorful Falafel Salad with Tahini Dressing, a refreshing Mango Salsa, and tempting Vegan Chocolate Chip Cookies. Embark on a culinary adventure and satisfy your cravings with these delectable dishes.

Let's cook with our recipes!

SALMON WITH SWEET CHILI GLAZE, SUGAR SNAP PEAS, AND PEA TENDRILS

Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils image

Provided by Ivy Manning

Categories Fish Vegetable Broil Marinate Stir-Fry Dinner Seafood Salmon Legume Pea Spring Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

Nonstick vegetable oil spray
1/4 cup Asian sweet chili sauce*
3 tablespoons soy sauce, divided
2 tablespoons finely grated peeled fresh ginger, divided
6 6-ounce salmon fillets with skin
2 tablespoons vegetable oil
3 garlic cloves, minced
8 ounces sugar snap peas, trimmed
1 1/2 tablespoons Chinese rice wine or dry Sherry
3 cups pea tendrils or pea sprouts (about 6 ounces)
1 teaspoon Asian sesame oil

Steps:

Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.
Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.
Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil.
Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.
Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.
** Available at natural foods stores, farmers' markets, and Asian markets.

SNAP PEA CHILI

Snap Pea Chili image

Tried making a soup, turned into a chili. Gotta love delicious mistakes! I recommend serving it in an Italian bread bowl (search this site) with a dollop of sour cream and some mild Cheddar cheese.

Provided by jkat

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 8h30m

Yield 6

Number Of Ingredients 11

Ingredients

6 cups chicken stock
4 cups water
1 ½ pounds yellow snap peas, halved
1 (16 ounce) package cooked ham, diced
3 stalks celery, chopped
1 onion, diced
2 carrots, diced
1 cup dried chile peppers
2 tablespoons ground black pepper
1 tablespoon salt
2 tablespoons cornstarch

Steps:

Combine chicken stock, water, yellow snap peas, ham, celery, onion, carrots, chile peppers, black pepper, and salt in a slow cooker.
Cook on High, stirring occasionally, until flavors combine, 8 to 10 hours.
Strain 3 to 4 cups of cooking liquid into a bowl; stir in cornstarch until dissolved. Mash snap pea mixture in the slow cooker; stir in cornstarch mixture. Simmer until thickened, 5 to 10 minutes.

Nutrition Facts : Calories 297.6 calories, Carbohydrate 21.1 g, Cholesterol 43.1 mg, Fat 15.1 g, Fiber 5.8 g, Protein 18.6 g, SaturatedFat 5.3 g, Sodium 2848.2 mg, Sugar 1.6 g

Tips:

Use fresh snap peas. Fresh snap peas are the best choice for this chili because they are sweet and crisp. If you can't find fresh snap peas, you can use frozen snap peas, but be sure to thaw them before using.
Don't overcook the snap peas. Snap peas should be cooked until they are tender-crisp, but not mushy. Overcooked snap peas will lose their flavor and texture.
Use a variety of beans. This chili uses a combination of black beans, kidney beans, and pinto beans. You can use any type of beans you like, but be sure to use a variety of colors and textures for a more interesting chili.
Add your favorite chili toppings. This chili is delicious served with sour cream, shredded cheese, chopped cilantro, and diced avocado. You can also add a dollop of Greek yogurt or guacamole for a healthy twist.

Conclusion:

Snap pea chili is a delicious and easy-to-make vegetarian chili that is perfect for a quick and healthy meal. It is packed with flavor and nutrition, and it is a great way to use up leftover snap peas. This chili can be served with a variety of toppings, so everyone can customize it to their own liking. So next time you are looking for a tasty and healthy vegetarian meal, give snap pea chili a try.