The best chili recipes for your Crock-Pot

recipes courtesy of Crock-Pot.com - Home of the Original and #1 Brand Slow Cooker


Bean and Corn Chili

Ingredients:
2 medium onions, finely chopped
5 cloves garlic, minced
1/2 tsp olive oil
2 Tbs red wine
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely choppd
2 stalks celery, finely sliced
6 Roma tomatoes, chopped
2 15-oz cans kidney beans, rinsed and drained
1 6-oz can tomato paste
8-oz frozen corn kernels
1 tsp salt
1 tsp chili powder
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp ground coriander
1 1/2 cups nonfat chicken or vegetable broth

Directions:
In a medium skillet, saute the onions and garlic in the olive oil and red wine. Add the skillet contents and the remaining ingredients to the slow cooker. Mix thoroughly. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
©2006 Jarden Consumer Solutions. All Rights Reserved.




Chicken Chili

Ingredients:
6 15-oz cans cannelloni beans, drained
4 c. cooked chicken, cubed
2 onions chopped
4 red peppers, chopped
2 4-oz cans green chilies, diced
6 tsp minced garlic
7 c. chicken broth
1 Tbs + 1 tsp cumin
1 tsp salt
1 tsp oregano

Directions:
Combine all ingredients in slow cooker. Cover; cook on Low 8-10 hours or High 4-5 hours.
©2006 Jarden Consumer Solutions. All Rights Reserved.




Mexican Chile Verde

Ingredients:
2 green bell peppers
2 poblano peppers
2 tablespoons olive oil
1 large Spanish onion, finely chopped
2 garlic cloves, minced
2 pounds tomatillos, husked and roughly chopped
1-2 jalapeno peppers, finely chopped (optional)
½ pound pinto beans, soaked overnight
¾ cup corn kernels
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 ½ cups water

Directions:
Place the green and poblano peppers on a baking sheet and place under the broiler, turning the peppers as they char on each side. Remove and place in a brown paper bag to let steam for 5 minutes. Remove the skins from each pepper, deseed and roughly chop each.
In a large skillet over medium heat, add the oil and onions and sauté for 6-7 minutes until onions are soft. Add garlic and sauté one minute more. Remove from heat.
Place all ingredients, including roasted peppers and onions, into the Crock Pot. Cook on High for 3-4 hours or on Low for 6-8 hours.
©2006 Jarden Consumer Solutions. All Rights Reserved.




Spicy Tex-Mex Bowl

Ingredients:
1/3 cup lentils, uncooked
1 1/3 cups water
5 strips bacon
1 onion, chopped
1 can (16 ounces) pinto beans, undrained
1 can (16 ounces) red kidney beans, undrained
1 can (15 ounces) diced tomatoes, undrained
3 tablespoons ketchup
3 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon red pepper flakes
1 bay leaf

Directions:
Boil lentils in water 20 to 30 minutes in large saucepan; drain.
Cook bacon until crisp in small skillet; drain and crumble bacon. In same skillet, cook onion in bacon drippings until soft.
Combine lentils, bacon, onion, beans with juice, tomatoes with juice, ketchup, garlic, chili powder, cumin, pepper flakes and bay leaf in Crock-Pot® slow cooker. Cook on Low for 5 to 6 hours or on High for 3 to 4 hours or until done. Remove bay leaf before serving.
©2006 Jarden Consumer Solutions. All Rights Reserved.

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