HEALTHY SLOW COOKER CHIPOTLE BEAN CHILI
Nothing beats slowly simmered chili on a cold October day!
Provided by Tieghan Gerard
Time 4h20m
Number Of Ingredients 22
Steps:
- 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Remove from the heat and add to the bowl of your crockpot.2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
- 1. Set the instant pot to sauté. Add the olive oil, onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Turn the instant pot off.2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on high pressure for 10 minutes. Once done cooking, use the quick release and release the steam. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
- 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Cook another 5 minutes. 2. Pour in 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
Nutrition Facts : Calories 86 kcal, ServingSize 1 serving
MEXICAN BAKED EGGS
Eggs baked in spicy black bean and tomato sauce topped with melted cheese.
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a pan over medium heat.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
- Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil.
- Reduce heat and simmer until the sauce thickens, about 20 minutes.
- Remove from heat and stir in the cilantro.
- Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
- Bake in a preheated 350F/180C oven until the eggs just start to set, about 5-8 minutes.
- Top with the cheese and broil until it melts, no more than a minute or so.
BAKED BEAN CHILLI
A really quick and easy meal, proper comfort food for a cold evening.
Provided by marieheinsen
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a large frying pan. Fry the mince and the onion over a medium to high heat until browned
- Add the chilli and spice powder and stir
- Add the baked beans and simmer for approx 10-15min until the onion is soft.
- Season with salt & pepper to taste. Serve with boiled rice or in a wrap.
CHIPOTLE-BLACK BEAN CHILI
This thick slow-cooked chili is special to me because it cooks itself while I'm at work. My family and friends love it. It's really nice served with corn bread. -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 7h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 772mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.
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