SLOW COOKER CHILI VEGAN RECIPES

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SLOW COOKER CACTUS CHILI RECIPE | ALLRECIPES



Slow Cooker Cactus Chili Recipe | Allrecipes image

A savory Southwestern chili.

Provided by Denise D

Categories     Beef Chili

Total Time 4 hours 15 minutes

Prep Time 10 minutes

Cook Time 4 hours 5 minutes

Yield 10 servings

Number Of Ingredients 14

2 pounds ground beef
1 large onion, chopped
2 (28 ounce) cans diced tomatoes
2 (15.25 ounce) cans black beans, drained
2 (15.25 ounce) cans yellow corn, drained
1 (30 ounce) jar diced nopales (cactus)
1 (8 ounce) can tomato paste
3 tablespoons chili powder
2 tablespoons white sugar
1 chipotle pepper, chopped
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Combine ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes.
  • Transfer beef and onion to a slow cooker. Stir in diced tomatoes, black beans, corn, nopales, tomato paste, chili powder, sugar, chipotle pepper, garlic powder, cumin, salt, and pepper.
  • Cook on Low until flavors combine, about 4 hours.

Nutrition Facts : Calories 400.2 calories, CarbohydrateContent 48.7 g, CholesterolContent 55.1 mg, FatContent 12.4 g, FiberContent 13 g, ProteinContent 26.6 g, SaturatedFatContent 4.5 g, SodiumContent 1346.8 mg, SugarContent 12.7 g

SLOW COOKER WHITE CHICKEN CHILI RECIPE - NYT COOKING



Slow Cooker White Chicken Chili Recipe - NYT Cooking image

This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.

Provided by Sarah DiGregorio

Total Time 6 hours

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt
10 garlic cloves, finely chopped
1 jalapeño, minced
3 (4-ounce) cans chopped green chiles, hot, mild or a combination
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon dried oregano
1/2 teaspoon ground cayenne
2 pounds boneless, skinless chicken thighs
3 cups chicken stock
2 (14-ounce) cans great Northern beans, drained and rinsed
1 1/2 cups frozen corn
1 cup finely chopped fresh cilantro (about 1 small bunch), optional
1 lime, juiced (about 2 tablespoons)
Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

Steps:

  • In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
  • Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
  • Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Nutrition Facts : @context http//schema.org, Calories 370, UnsaturatedFatContent 5 grams, CarbohydrateContent 35 grams, FatContent 11 grams, FiberContent 7 grams, ProteinContent 34 grams, SaturatedFatContent 4 grams, SodiumContent 935 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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SLOW COOKER CHILI RECIPE - MCCORMICK
You only need 5 ingredients for this slow cooker chili recipe, and it’s a snap to prepare. Made with our Slow Cookers Chili Seasoning, this warm chili is perfect for any occasion. If you need something faster than our slow cooker chili recipe for a weeknight meal, try McCormick’s easy chili recipe that you can make on the stove.
From mccormick.com
Cuisine Deep South,
Calories 282 per serving
  • Cook 8 hours on LOW or 4 hours on HIGH. Stir before serving.
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SLOW COOKER WHITE CHICKEN CHILI RECIPE - NYT COOKING
This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.
From cooking.nytimes.com
Reviews 5
Total Time 6 hours
Cuisine american
Calories 370 per serving
  • Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
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