BEAN CHILI RECIPE SLOW COOKER RECIPES

RECIPE: SLOW COOKER BLACK BEAN CHILI - KITCHN

Recipe: Slow Cooker Black Bean Chili - Kitchn image

One bite into this ultra-hearty slow cooker chili and you just might question if it's really vegan after all.

Provided by Kelli Foster

Categories Main dish Lunch Dinner Chili Soup

Total Time 0S

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 medium red bell pepper, cored, seeded, and diced
3 cloves garlic, minced
2 tablespoons unsweetened natural cocoa powder
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 pound dried black beans
1 (28-ounce) can diced fire-roasted tomatoes
5 cups (40 ounces) low-sodium vegetable broth
Green onions, green parts only, thinly sliced
Chopped fresh cilantro

Steps:

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, cocoa powder, chili powder, cumin, salt, pepper, and cayenne. Stir until combined and cook for 2 minutes. Transfer to a 6-quart or larger slow cooker.
Add the beans, tomatoes and their liquid, and broth, and stir to combine. Cover, and cook on the LOW setting until the beans are tender, 8 to 10 hours. Stir to combine. Ladle into bowls, and top with scallions and cilantro.

Nutrition Facts : SaturatedFatContent 0.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 44.2 g, SugarContent 5.5 g, ServingSize Serves 8, ProteinContent 14.2 g, FatContent 5.2 g, Calories 266 cal, SodiumContent 436.3 mg, FiberContent 12.8 g, CholesterolContent 0 mg

SLOW COOKER CHILI RECIPE - NYT COOKING

Slow Cooker Chili Recipe - NYT Cooking image

A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.

Provided by Sarah DiGregorio

Total Time 4 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 27

Ingredients

2 tablespoons olive oil
1 large yellow or red onion, finely chopped
Kosher salt
2 pounds ground beef, 80 percent lean, 20 percent fat
8 garlic cloves, finely chopped
1 (6-ounce) can tomato paste
1 tablespoon sweet paprika
2 teaspoons chipotle powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
2 teaspoons hot smoked paprika
1/2 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial
1 (14-ounce) can diced or crushed tomatoes in juice
1/4 cup cider vinegar
2 tablespoons maple syrup or dark brown sugar
2 tablespoons soy sauce
2 teaspoons beef stock bouillon paste, such as Better Than Bouillon
1 1/2 teaspoons unsweetened cocoa powder
2 (14-ounce) cans kidney beans, drained and rinsed
2 (14-ounce) cans pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Steps:

Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

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SLOW COOKER CHILI RECIPE - NYT COOKING

A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.
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