HEART-HEALTHY SLOW COOKER CHILI
Steps:
- Brown beef and drain off fat.
- Add onion, peppers and garlic. Cook until veggies are tender.
- Transfer to slow cooker.
- Add remaining ingredients, stir once and cover.
- Cook on low 6-8 hours.
Nutrition Facts : Calories 178 kcal, Carbohydrate 16 g, Protein 19 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 46 mg, Sodium 484 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
HEARTY VEGAN SLOW-COOKER CHILI
Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )
Provided by Grete
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 5h55m
Yield 15
Number Of Ingredients 23
Steps:
- Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
- Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.8 g, Fat 2.4 g, Fiber 7.3 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 616.7 mg, Sugar 7.1 g
SLOW COOKER CHILI
Provided by Alex Guarnaschelli
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Brown the meat: In a large saute pan heat 1 tablespoon of the oil over medium heat. When the oil begins to smoke lightly, add the beef and season with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, about 5 minutes. Transfer beef to a large mixing bowl.
- Brown the vegetables: In the same pan, stir in the onions and the remaining oil. Add the garlic, chiles, bell pepper, tomato paste, and a generous pinch of salt. Cook until the vegetables start to brown, about 5 minutes.
- Cook the chili: While the vegetables are cooking, to the slow cooker add the tomatoes, chili powder, bay leaf, cumin, allspice, red pepper flakes, and 2 cups of water; stir to combine. Add the vegetables to the bowl of meat and stir to combine, then add to the slow cooker. Stir in the vinegar. Cover and set the cooker to low; cook for about 8 hours. Check after a couple of hours. Stir and taste for seasoning. Thirty minutes or so before serving, turn the slow cooker to high and stir in the black beans and cook for an additional 30 minutes.
- Serve: Allow it to "rest" for about 15 minutes before serving. Stir in the scallions. Taste for seasoning. Serve with any or all of the following: cheddar, sour cream, avocado, scallions, lime wedges, and tortilla chips.
HEALTHY SLOW COOKER CHILI
Provided by Food Network
Categories main-dish
Time 4h50m
Yield 5 to 6 servings (about 4 quarts)
Number Of Ingredients 20
Steps:
- Place the chicken and turkey in a large saucepan over medium heat and cook until slightly browned. Add to a 4-quart slow cooker along with the beans, broth, tomato sauce, stewed tomatoes, lime juice, celery, corn, bell peppers, jalapeno, onions, cilantro, garlic, chili powder and cumin. You can cook on high for a faster chili that will be ready in 3 hours. Or you cook on low for 6 hours. Set the dial, enjoy your day and come home to a healthy meal.
Nutrition Facts : Calories 218 calorie, Fat 3.5 grams, SaturatedFat 0.5 grams, Cholesterol 39 milligrams, Sodium 302 milligrams, Carbohydrate 24 grams, Fiber 6 grams, Protein 26 grams, Sugar 6 grams
HEALTHY CROCK POT CHILI
Make and share this Healthy Crock Pot Chili recipe from Food.com.
Provided by julie monical
Categories Chicken Breast
Time 5h25m
Yield 10-12 cups, 10 serving(s)
Number Of Ingredients 9
Steps:
- Chop peppers, onion and chicken into bite size pieces.
- Saute the above with spices until vegetables are soft and chicken is no longer pink.
- Dump chicken mixture into crock pot with green chilis (drained), corn, tomatoes and only one can of beans (drained).
- Puree remaining can of beans in it's own liquid with hand blender or food processor.
- Add to crock pot and cook for 4-6 hours on low.
Nutrition Facts : Calories 291.2, Fat 9.1, SaturatedFat 2.6, Cholesterol 58.1, Sodium 281.9, Carbohydrate 28, Fiber 7, Sugar 4.8, Protein 25.9
SLOW COOKER CHILLI
Batch-cook this chilli and freeze for healthy dinners when you're pushed for time. It'll soon become a family favourite with hidden vegetables to nourish fussy eaters
Provided by Caroline Hire - Food writer
Categories Dinner
Time 7h25m
Yield Serves 4 adults + 2 - 4 children
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy-based pan. Cook the onion for 10 mins until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins.
- Transfer to a slow cooker, along with the diced vegetables, mince, chopped tomatoes, stock cube and tomato purée. Stir well. Cook on low for 6-7 hours. About half an hour before serving, take off the lid and use a stick blender to blend in the vegetables (if your children aren't keen to eat veg) or leave chunky. Stir through the lentils and flageolet beans. Replace the lid and heat through for a further half hour. Stir and serve with rice or tacos, soured cream, grated cheese and sliced avocado.
Nutrition Facts : Calories 251 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.73 milligram of sodium
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- Add onions and garlic to skillet and sauté over medium heat until softened, about 3-4 minutes. Stir in tomato paste and all spices and cook for another 30 seconds, then stir in beef broth, scraping any browned bits off the bottom of the pan. Transfer to slow cooker.
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- Heat a large skillet over medium-high heat. Once the skillet is hot, add in a drizzle of oil and then add the ground beef. Brown the beef, breaking it up as it cooks and then drain any excess fat.
- Add the diced onion and minced garlic and cook for four to six more minutes until the onion is tender.
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