Slow-Cooker Vegetarian Chili With Sweet Potatoes

Don’t let the ingredient list scare you!  Most of the items are spices that you already had or canned products.  This slow-cooker vegetarian chili will warm you up on our first Monday in December. Recipe serves 4.

What you’ll need:

  • 1 medium red onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons cocoa powder
  • 1/4 teaspoon cinnamon
  • salt
  • pepper
  • 1 28-ounce can of fire-roasted diced tomatoes
  • 1 15.5 ounce can of black beans, drained and rinsed
  • 1 15.5 ounce can kidney beans, drained and rinsed
  • 1 medium sweet potato, cut into 1/2-inch pieces
  • sour cream, green onions, tortilla chips (for serving)

What you’ll do:

  • In a slow-cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa powder, cinnamon, 1 teaspoon of salt and 1/4 teaspoon pepper.
  • Add the tomatoes (and their liquid), beans, sweet potato and 1 cup of water.
  • Cover and cook on low for 8 hours or high for 4 hours.
  • Serve the chili with the sour cream, green onions and tortilla chips.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!

 

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Southwestern Beef Chili with Corn

Using both ground beef and beans means you get the flavor of chili without all the added fat.  Plus beans add lots of healthy fiber to this chili.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1/2 pound lean ground beef
  • 2 tablespoons tomato paste
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 tablespoon chili powder
  • salt
  • pepper
  • 1/2 cup corn kernels
  • 1/2 cup grated cheddar cheese
  • 2 green onions, sliced

What you’ll do:

  • Heat the oil in a large saucepan over medium-high heat.
  • Add the carrots, onion and bell pepper and cook, stirring, for 3 minutes.
  • Add the beef and cook, breaking it up with a spoon, until no longer pink (about 3-5 minutes).
  • Add the tomato paste and cook, stirring, until darkened, 1 minute.
  • Stir in the beans, chili powder,  3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Simmer over medium heat until the veggies are tender, 8-10 minutes.
  • Stir in the corn.
  • Top with cheese and green onions before serving.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table.

Cincinnati Chili

Serve this hearty chili over spaghetti noodles for a true Cincinnati-feel.  This recipe serves 10.  So make the whole recipe and freeze some or cut the recipe in half.

What you’ll need:

  • 2 pounds lean ground beef
  • 1 6-ounce can tomato paste
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cayenne pepper
  • 1 (15-ounce) can kidney beans, rinsed and drained.

What you’ll do:

  • In a large skillet, cook the ground beef along with 1/2 teaspoon of salt over medium-high heat, breaking up the beef with a spoon.  Cook about 8 minutes.  Drain excess fat.
  • Add meat to a slow-cooker along with 2 cups of water, tomato paste and spices.
  • Cover and cook on low 5 to 7 hours.
  • Add beans and cook 1 hour more, stirring in another 1/2 cup water if it looks dry.

Recipe and image from All You.

So what are you waiting for…Get dinner on the table.

 

Red Bean Chili

Slow-cooker to the rescue!  Once you’ve cooked the lean ground beef and onions, throw the remaining ingredients in your slow-cooker and it do all the work.  Serve with cornbread on the side and a sprinkle of cheese on top.

What you’ll need:

  • 2 pounds lean (93/7) ground beef
  • 1 large onion, chopped
  • 2 (15-ounce) cans light red kidney beans, rinsed and drained
  • 1 (12-ounce) can tomato juice
  • 1 (10 3/4-ounce) can tomato soup
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

What you’ll do:

  • Cook the beef and onion over medium-high heat 10-12 minutes or until the beef is no longer pink.
  • Combine the beef and onion mixture along with the beans, tomato juice, tomato soup, chili powder, salt and pepper to the slow cooker.
  • Cover and cook on high for 5 hours.

Recipe and image from Southern Living.

So what are you waiting for…Get dinner on the table.

Chicken-Corn Chili

Warm up with this easy and flavorful chili on a cool night.  Serve with sliced jalapenos, sour cream, avocado and/or corn bread.  Makes 4 servings and is easily doubled.

What you’ll need:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 large jalapeno pepper (1/2 chopped, 1/2 sliced; remove the seeds for less heat)
  • 1 4-ounce can green chiles, drained
  • 1 teaspoon ground cumin
  • 2 cups chicken broth
  • 2 cups shredded rotisserie chicken
  • 2 15-ounce cans large white beans or pinto beans (one undrained, one drained and rinsed)
  • 1 cup frozen corn, thawed
  • 1/2 cup chopped fresh cilantro
  • 1 cup shredded cheese (monterey jack or white cheddar)
  • sour cream, cornbread, avocado (optional)

What you’ll do:

  • Heat the olive oil in a large pot over  medium heat.
  • Add the onion and cook, stirring, until slightly soft, about 3 minutes.
  • Add the garlic, chopped jalapeno, green chiles and cumin.  Cook about 2 minutes, or until the cumin is toasted.
  • Stir in the chicken broth, chicken and beans (remember to add one of the cans of beans with the liquid from the can).
  • Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 15 minutes.
  • Using a potato masher, mash the chili until about half of the beans are broken up.
  • Stir in the corn, cilantro and 1/2 cup cheese.
  • Serve with the remaining cheese, jalapeno slices and/or cornbread.

Recipe and image from Food Network Magazine.

So what are you waiting for…Get dinner on the table!

 

Three-Bean Vegetarian Chili

You won’t miss the meat in this hearty Meatless Monday chili.  Serve with tortilla chips and a sprinkle of cheese.  This recipe makes 6 1-1/2 cup servings.

What you’ll need:

  • 2 red bell peppers (yellow or orange would work, too)
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 4 garlic cloves, thinly sliced
  • 2 cups vegetable broth
  • 1-1/2 cups peeled, cubed butternut squash
  • 1 (28-ounce) can tomatoes, undrained and chopped
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can white beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1/2 cup thinly sliced green onions

What you’ll do:

  • Preheat broiler.
  • Cut bell peppers in half and remove seeds/membrane.
  • Places the peppers, skin sides up, on a foil-lined baking sheet.  Broil 15 minutes or until blackened.
  • Place in zip-lock bags, seal and let stand for 15 minutes.
  • Peel and chop the peppers.
  • Heat a large Dutch-oven (or deep skillet/pot) over medium-low heat.
  • Add the oil to pan.
  • Add onion and cook 15 minutes, stirring occasionally.
  • Stir in the cumin, crushed red pepper, paprika, salt and garlic.
  • Cook 2 minutes, stirring frequently.
  • Add bell peppers, broth, squash and tomatoes; bring to a simmer.
  • Cook 20 minutes, stirring occasionally.
  • Add beans, simmer for 25 minutes or until slightly thick.
  • Sprinkle with green onions.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Turkey and Bean Chili

Fall is here!  Chili is the perfect fall dinner and this recipe comes together in 20 minutes.  Serve this one-pot dinner with corn bread.  This recipe makes 6 – 1 cup servings.

What you’ll need:

  • 1 cup chopped red onion
  • 1  chopped poblano pepper (seeds removed)
  • 1 teaspoon minced garlic (about one clove)
  • 1 1/4 pounds ground turkey
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (19 ounces) cannellini beans, rinsed and drained (or any white bean)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (14 ounces) fat-free, lower-sodium chicken broth
  • 1/2 cup cilantro
  • 6 lime wedges
What you’ll do:
  • Heat a large saucepan over medium heat.
  • Add the red onion, pepper, garlic and ground turkey.  Cook for about 6 minutes or until the turkey is cooked through.  Stir frequently to crumble
  • Stir in chili powder, tomato paste, oregano, cumin, salt and pepper, beans, tomatoes and broth.  Bring to a boil.
  • Reduce the heat and simmer for 10 minutes.
  • Stir in the cilantro.  Serve with lime wedges.
Recipe and imagine from Cooking Light.
So what are you waiting for…Get dinner on the table!