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

Advertisement

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.

Slow Cooker Beef Chili

Another winner from Skinny Taste, with a few modifications. My slow cooker is my BFF now that our weekends involve so many activities. 

Ingredients:
2 lb beef
Salt and pepper to taste
1 tbsp tomato paste
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 cans black beans, rinsed
1 15 oz can diced tomToes with mild chiles
1 15 oz can tomato sauce
2 tsp chili powder
2 tsp paprika
1 tsp garlic powder
2 bay leaves
Grated cheese
Sliced japalenos
Sliced green onions

Turn the slow cooker on sauté, add the meat and cook, breaking up until browned, add onions, bell peppers and garlic and cook until softened, about 4 minutes. Add black beans, tomatoes, tomato sauce, spices and bay leaf. Cook on night 5 hours, low on 8 – 10.

Serve with jalapeños,  cheese, onions and whatever else you like on your chili.

Serves 8.

Stout and Chipotle Chili

  

This chili is perfect on a cold rainy winter day – the heat from peppers will warm you from the inside out. I love to top mine with lots of fresh veggies and a little sour cream. I whipped up some skillet corn bread to go with it – mmm mmmm good!

Ingredients:
1 tbsp olive oil
½ large onion, chopped
4 cloves garlic, minced
1 lb ground beef
1 can (28 oz) diced tomatoes
1 can (15.5 oz) black beans
2 chipotle peppers in adobo, diced
12 oz stout beer
1 tsp adobo sauce from chipotle peppers
1 tbsp brown sugar
1 tsp black pepper
1 tsp paprika
1 tsp cumin
1/4 tsp how pepper flakes
1 tsp salt

Topping:
1/2 c shredded jack and cheddar cheese
1/2 avocado, diced
4 green onions, sliced thin
1 tomato, diced
Sour cream
Cilantro
Jalapenos, sliced thin

Turn your slow cooker on yhe saute or break out a pan. Add the olive oil the pot over medium heat. Add the onion, saute 4-5 minutes, then add the garlic. Saute 1 minute, then add the ground beef and cook through.

Add the diced tomatoes, black beans, adobo sauce, brown sugar, black pepper, paprika, cumin, pepper flakes, salt and chipotle peppers and set to low.
Stir everything together, cover, and cook on low for 6-8 hours, or on high for 3-4 hours.

Serves topped with cheese, diced tomatoes, sliced green onions, sour cream and avocado.

  

Beef Chili

So the rain has finally come, and it’s chili time!! This was loosely inspired by a recipe from Food52. The secret to great chili is to let is simmer all day! The addition of coffee and chocolate make this one very unique and complex. Take a chance and try it you won’t regret it.

Ingredients:
1 lb ground beef
1 diced onion
2 diced bell peppers
4 cloves minced garlic
2 – 3 diced chipotle peppers in Adobo sauce
1 28 oz can tomatoes
1 16 oz can diced tomatoes with chiles
16 oz stout beer
2-3 dried bay leaves
1 TBSP ground cumin
2 TBSP chili powder
1 TBSP cayenne red pepper
1 TBSP salt
2 TBSP finely chopped dark chocolate (I use 70% cocoa)
2 TBSP instant coffee grounds

Garnish:
Sour cream
Chopped green onions
Shredded cheese

In a large pot, brown the beef over medium heat, remove. Add onions and peppers, cook 4 minutes until soft. Add garlic and chipolte peppers cook for an additional 30 seconds, add spices and cook 1 minute, stirring. Add remaining ingredients except garnish and stir to combine, stir in beef and cook partially covered over the lowest possible heat for several hours.

To serve top with with sour cream, cheese, green onions and what ever else you might fancy.

Serves 4 – 6.