SWEET AND SPICY SLOW COOKER CHILI
Steps:
- In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan.
- Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.
- Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine.
- Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.
- Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos...just to name a few.
Nutrition Facts : ServingSize 1 g, Calories 255 kcal, Carbohydrate 14 g, Protein 14 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 79 mg, Fiber 1 g, Sugar 10 g
SWEET AND SPICY VEGETARIAN CHILI
"Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chiles." - Recipe from "Delicious Living" magazine, February 2004.
Provided by Roosie
Categories Peppers
Time 50m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Heat the oil in a large saucepan or stockpot over medium-high heat.
- Add chopped onions, bell pepper, and garlic.
- Sauté until onion is translucent, about 5 minutes.
- Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
- Stir until veggies are evenly coated.
- Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
- Add remaining ingredients (except garnishes) and mix thoroughly.
- Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
- Serve hot with desired garnishes.
Nutrition Facts : Calories 166.7, Fat 2.4, SaturatedFat 0.3, Sodium 400.1, Carbohydrate 30.6, Fiber 8.8, Sugar 4.9, Protein 8.3
EASY LOW-FAT CHILI
"This zesty chili really hits the spot on cool fall days," confirms Janet Moore of Ogdensburg, New York.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
SPICY VEGETARIAN CHOCOLATE CHILI (CROCK POT - IF DESIRED)
This is a slightly sweet, yet pretty spicy chili that is sure to please even the non-vegetarian chili lover! I challenge anyone who says "EWWWW! Chocolate and Chili??" to try this! It is delicious! You can make it not so spicy by using cutting back chilies. To crock pot you can make the chili a day or two in advance and refrigerate until you are ready to start the crock pot. You can make serving this more fun, by buying individual sized bread bowls or large crusty French rolls. Cut out wedge along top of the bread, hollow out the middle; put bread on a plate and spoon in the chili. Top with desired toppings and serve.
Provided by Sooz Cooks
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Cook the onions in the oil in a Dutch oven or heavy soup pot for 15 minutes.
- Sprinkle the onions with the cumin, oregano, cinnamon, coriander, chili powder, pepper, salt, and garlic and stir. Cook - stirring constantly to make sure the spices don't stick and burn - for an additional 5 minutes.
- Add the diced tomatoes and jalapenos, and chipotle peppers and bring the mixture to a boil, scraping up any bits stuck to the bottom of the pan and incorporating the bits into the sauce.
- Stir in the tomato paste and beer (or water) until smooth.
- Lower the heat, cover and let simmer, for 45 minutes.
- Stir in the beans, and lime juice and simmer for an additional 15 minutes.
- Add chocolate and stir until melted.
- Serve immediately if desired but to enhance the flavor store in the refrigerator up to 3 days, transfer to a crockpot and cook on low for up to 4 hours (or just reheat if desired). If cooking in the crock pot longer than 4 hours, add 1/2 cup water prior to cooking and stir well.
- Ladle into a bowl and serve with desired toppings.
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