SLOWCOOKER CHILI RECIPE RECIPES

BLACK BEAN AND BUTTERNUT SQUASH CHILI RECIPE | MYRECIP…

Black Bean and Butternut Squash Chili Recipe | MyRecip… image

This easy black bean and butternut squash chili will fill your kitchen with wonderful aromas while it simmers in the slow-cooker all day. Serve with cornbread and your favorite toppings.

Provided by MyRecipes

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours 0 minutes

Yield Serves 8

Number Of Ingredients 13

Ingredients

¼ cup olive oil
3 onions, chopped
4 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeños, seeded and minced
4 15-oz. cans black beans, rinsed and drained
2 14.5-oz. cans diced fire-roasted tomatoes
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon dried oregano
4 cups butternut squash (about 2 lb.), peeled, seeded and cut into 1/2-inch dice
Salt and pepper

Steps:

Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add bell peppers and jalapeños; sauté until tender, about 3 minutes.
Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours.
Season chili with salt and pepper. Serve with sour cream, salsa and other accompaniments, if desired.

Nutrition Facts : Calories 276 calories, CarbohydrateContent 50 g, FatContent 8 g, FiberContent 16 g, ProteinContent 11 g, SaturatedFatContent 1 g, SodiumContent 1190 mg

VEGETARIAN CHILI RECIPE | ROBIN MILLER | FOOD NETWORK

Vegetarian Chili Recipe | Robin Miller | Food Network image

Provided by Robin Miller : Food Network

Categories main-dish

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 (28-ounce) can diced tomatoes
4 cups reduced-sodium vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced pickled jalapeno (from can or jar)
2 tablespoons chili powder
2 tablespoons dried Mexican oregano or regular oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons hot sauce
1/3 cup couscous
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

Steps:

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
Just before serving, top each serving with shredded cheese and cilantro.

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