Last weekend, we turned back our clocks for Daylight Savings Time. The evening's are darker. And the weather is chillier. What could go better with chilly weather?
A bowl of chili, of course!
Recently, Klymit's employees had a chili cook-off, which resulted in a hard choice for the #1 spot. Each chili recipe was very distinct, with it's own flavors and ingredients.
First up, we have the classic recipe. The chili beans, the tomato sauce, the savory spices. It's a great go-to for chili dogs, chili fries, or chili burgers. Even while upholding the typical ingredients and recipe, it's anything but ordinary with a flavor that will make you keep coming back
Second, we have a new twist on the popular bean soup. Instead of the red tomato base, we switch to a white cream sauce. We also swap out the usual ground beef with shredded chicken, as well as some green chilis to add in some spice and compliment the creamy texture.
Lastly, we have an option for vegans and vegetarians. Protein packed with a variety of beans, quinoa, and lentils, the plant-based chili recipe satisfies both vegans and meat-eaters alike. With other simple vegetarian/vegan friendly ingredients, this recipe can be made for every guest at the dinner table.
We invite you to try all of these easy-to-make slow cooker recipes, and see which one is YOUR favorite.
Slow Cooker Chili
Original Recipe: Cooking Classy
Servings: 8 servings
Ready In: 6 hours 25 minutes
Prep 15 minutes
Cook 6 hours 10 minutes
Ingredients
- 1 Tbsp olive oil
- 2 lbs lean ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely minced
- 2 (14.5 oz) cans diced tomatoes with green chilies*
- 3 (8 oz) cans tomato sauce
- 1/2 cup beef broth
- 2 Tbsp chili powder
- 2 1/2 tsp ground cumin
- 2 tsp paprika
- 2 tsp unsweetened cocoa powder
- 1 tsp granulated sugar
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can light red kidney beans, drained and rinsed
- Shredded cheddar cheese, for serving
Instructions
- Heat olive oil in a large and deep non-stick skillet over medium-high heat.
- Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer.
- Pour onions into a 6 or 7 quart slow cooker
- Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
- Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer).
- Pour browned beef into slow cooker.
- Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
- Cover with lid and cook on low heat for 5 - 6 hours.
- Stir in dark and light red kidney beans and allow to heat through, about 2 minutes.
- Serve warm with desired toppings.
Chicken Chili
Recipe Courtesy of Amie Coburn
Servings: 6 servings
Ready In: 8 hours 15 minutes
Prep: 15 minutes
Cook: 8 hours
Ingredients
- 1 lb Canned Chicken (or you can use 8 to 9 chicken tenders, or 4 chicken breasts, or 2 chicken breasts and 2 thighs, they will need to either be shredded or cut into pieces and returned to pot once cooked through)
- 2 15 oz cans Great Northern Beans
- 1 14oz can chicken broth
- 2 4oz cans chopped green chilis
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1 cup sour cream
- 1/2 cup whipping cream
Instructions
- Combine all ingredients in a slow cooker, except the sour cream and whipping cream
- Once thoroughly cooked, shred the chicken and place back into slow cooker
- Simmer for 30 minutes
- 5 minutes before serving, add in sour cream and whipping cream
- Serve with desired toppings
Vegan Lentil Chili
Servings: 8 servings
Ready In: 8 hours 15 minutes
Prep: 15 minutes
Cook: 8 hours
Ingredients
- 1 cup of dry black beans
- 1 cup of dry navy beans
- 1/2 cup of quinoa
- 1/2 cup of lentils
- 3 Roma tomatoes
- 1/2 jalapeno
- 1/2 red bell pepper
- 4 garlic cloves
- 3 cups of water
- 2 tbsp of olive oil
- 1 tbsp nutritional yeast
- 2 tsp salt
- 1 tsp paprika
- 1 tsp pepper
- 1/4 tsp cayenne pepper
- Fresh green onions for serving
- Hot sauce to taste
Instructions
- Soak beans and lentils in water overnight
- Quarter the tomatoes, and add in blender with jalapenos, bell peppers, and fresh garlic. Blend until smooth.
- Combine tomato mixture, beans, lentils, quinoa, and seasonings into slow cooker
- Let cook for 8 hours
- Serve with fresh green onions and a sprinkle of nutritional yeast.
Which chili recipe will you try next?
