Turkey Chili

This is where the multicooker shine! Cook your beans under pressure, sauté your veg and meat and then bring them all together to slow cook for one tasty chili!

  • 1 lb dried pinto beans
  • Salt
  • Bay leaf
  • 1 lb ground turkey
  • 2 onions, sliced thin
  • 2 poblano, diced
  • 2 red bell peppers, diced
  • 2 jalapenos, diced
  • 5 cloves garlic, minced
  • 4 tbsp Chile powder
  • 2 tsp oregano
  • 2 tsp ground cumin
  • 1 tsp black pepper
  • 1/2 tsp coriander
  • 1 larger beer
  • 28 oz diced tomatoes with chilies

Place beans, 6 c water, 1 tsp salt and bay leaf in the multicooker. Cook on high pressure for 30 minutes and allow to release. Drain and remove the bay leaves.

Turn you multicooker to sauté. Add turkey and cook until browned, breaking up with a spoon. Remove from cooker. Add onions, peppers and garlic and sauté until soft. Add spices, Turkey, beer and tomatoes, cook for 5 min. Stir in beans and cook in slow cooker mode on low for 6 hours.

Garnish with cheese, sour cream, salsa and/or hot sauce.

Serves 8 – 10

Veggie Chili

This vegan chili is so good and chock full of veggies!

  • 2 tbsp cumin
  • 2 tbsp olive oil
  • 1 onion, sliced thin
  • 3 cloves garlic, minced
  • 2 jalapeños, chopped fine
  • 2 tbsp chili powder
  • 1 tempeh bar, crumbled
  • 1 zucchini, diced
  • 1 sweet potato diced
  • 2 15 oz cans black beans, rinsed
  • 1 28 oz can crushed tomatoes
  • 2 c water
  • Salt and pepper
  • 1 diced avocado
  • 1 bunch green onions, chopped
  • 1/2 c shredded vegan cheese

In a large pot heat oil over medium heat. Add onions, garlic and jalapeños and cook until onion is soft.

Add the spices, Zuks and potato and cook for 3 – 4 minutes. Add beans, tomatoes and water and bring to a boil, then simmer for 30 minutes.

Serve topped with avocado, onions and cheese.

Serves 8.

Butternut Squash Chili

It does not get easier than this Chili! It’s vegan too!

  • 14 oz diced tomatoes
  • 14 oz tomato sauce
  • 1 c veggie broth
  • 4 cloves garlic, minced
  • 1 – 2 chipotle chilies, chopped
  • 2 tbsp Adobo sauce
  • 1 tsp ancho chili powder
  • 1 tbsp cumin
  • 1/2 tsp salt
  • Pepper
  • 4 c cubed butternut squash
  • 1 can black beans, rinsed
  • 12 – 16 oz frozen corn
  • 1 tbsp lime juice

Toppings:

  • 1 avocado, sliced
  • 1/ c chopped green onions
  • Chopped cilantro
  • Vegan Cashew Creme

Place all chili ingredients in a slow cooker, stir well and cook on low for 6 – 8 hours.

Serves with toppings.

Serves 6 – 8.

Beef Chili

I toasted my chilies before soaking – smokey and oh so good.

  • 6 ancho chilies
  • 2 guajillo chilies
  • 2 Pasilla chilies
  • 2 tbsp olive oil
  • 2 lb beef chuck, cut knot bite size pieces
  • Salt and pepper
  • 2 onions, sliced thin
  • 6 cloves garlic, minced
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • 2 14 oz cans fire roasted tomatoes
  • 2 tsp Apple cider vinegar

Heat a large pot over medium heat, toast peppers and then place in a bowl and cover with 3 c boiling water. Set aside for 30 minutes. Remove stems and place in a blender and purée.

Heat oil in pot, add onions and cook till soft, stir in beef and garlic cook until meat is browned add remaining ingredients and chili purée, stir. Cook for 2 hours over low, add more water 1/2 c at a time if needed.

Top with grated cheese, sliced jalapeños, sliced red onions, sour cream, diced avocado or what ever else you like on your chili.

Serves 6.

Slow Cooker Spicy Pork and Black Bean Chili

Nothing says fall like slow cooked chili. I love mine topped with green onions, cheddar and a little sour cream.

  • 2 tbsp oil
  • 1 onion, diced
  • 2 poblano chili, diced
  • 1 lb ground pork
  • Salt and pepper
  • 1 tbsp dried oregano
  • 1 tbsp minced fresh sage
  • 2 tbsp chili powder
  • 2 cloves garlic
  • 1 – 28 oz can diced tomatoes
  • 2 – 15 oz can black beans, drained and rinsed
  • 1 beer – Negra Modelo or lager style
  • Grated cheese
  • Sliced scallions
  • Sour cream
  • Limes

Sauté onions, poblanos and oil over medium heat until soft. Add pork and cook until browned, breaking up with a spoon. Add spices and cook for 1 minutes. Add garlic, tomatoes, beans and beer. Cover and cook on low for 6 – 8 hours.

Serves topped with cheese, onions and sour cream, squeeze a little lime on top.

Serve 6.

Turkey Pumpkin Chili

This slow cooker chili is easy and oh so tasty! 

Ingredinets:
1 lb ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
2 tsp chili powder
2 bay leaves
1 tbsp cumin
2 tsp oregano
2 (15 oz cans) white northern, rinsed and drained
15 oz can pumpkin puree
2 4.5 oz canned chopped green chile
2 c chicken broth
Cilantro
Green onions, chopped
Cheddar cheese, grated
Salt and pepper to taste
Sour cream for topping

Place multicooker on sauté, add oil, turkey, onions and garlic, cook until meat is brown and onions are soft. Add chili, cumin and oregano, stir and cook for two minutes. Add bay leaf, pumpkin, broth and bay leaves. Cook on high for 4 hours or low for 8 hours.

Serve with cheese, Cilantro, green onions, etc.

Serves 6 – 8.

Taco Chili 

This one is adapted from Skinny Taste – super easy just dump stir and slow cook! Top with favorite taco toppings and voila!

Ingredients:
1 small onion, chopped
2 cans black beans, drained
10 oz package frozen corn kernels
2 cans diced tomatoes w/chilies
4 oz can chopped green chili peppers
2 packet taco seasoning (I use TJ’s)
2 lb boneless skinless chicken thighs
1/4 cup chopped fresh cilantro
grated cheese of choice

Dump all ingredients except chicken, cilantro and cheese into multicooker – stir. Place chicken on top. Cover and cook on high 6 hours, low 10 hours.

Shred the chicken and serve with your favorite taco toppings.

Serve 6.