Smoky Chipotle Chicken Chili

This Smoky Chipotle Chicken Chili brings together a medley of flavors with a hint of smokiness and just the right amount of heat.

Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 can (28 oz) crushed tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • Salt and pepper to taste

Cooking Method:

  1. Place chicken thighs in the slow cooker.
  2. Add black beans, corn, chipotle peppers, crushed tomatoes, onion, and garlic.
  3. Sprinkle with cumin, and season with salt and pepper.
  4. Cover and cook on low for 6-8 hours.
  5. Shred chicken with two forks before serving.

White Bean Turkey Chili

White Bean Turkey Chili is a healthier twist on the classic dish, packed with lean protein and creamy beans.

Ingredients:

  • 1 lb ground turkey
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste

Cooking Method:

  1. Brown ground turkey in a skillet over medium heat.
  2. Transfer to slow cooker and add white beans, onion, garlic, and green chilies.
  3. Stir in chili powder and cumin, and season with salt and pepper.
  4. Cook on low for 5-7 hours.

Sweet Potato Black Bean Chili

Sweet Potato Black Bean Chili is a vegetarian favorite with robust flavors and a hint of sweetness.

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper to taste

Cooking Method:

  1. Combine sweet potatoes, black beans, tomatoes, onion, and garlic in the slow cooker.
  2. Sprinkle with chili powder and cumin, and season with salt and pepper.
  3. Stir well and cook on low for 6-8 hours.

Beef and Espresso Chili

Beef and Espresso Chili offers a rich and bold flavor profile that will intrigue and satisfy.

Ingredients:

  • 2 lbs beef chuck, cubed
  • 1 shot espresso
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • Salt and pepper to taste

Cooking Method:

  1. Brown beef in a skillet over medium heat.
  2. Add to slow cooker along with espresso, kidney beans, crushed tomatoes, onion, and garlic.
  3. Mix in chili powder, and season with salt and pepper.
  4. Cover and cook on low for 8-10 hours.

Pumpkin and Black Bean Chili

Pumpkin and Black Bean Chili is a seasonal delight, perfect for a cozy fall evening.

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cinnamon
  • Salt and pepper to taste

Cooking Method:

  1. Mix pumpkin puree, black beans, tomatoes, onion, and garlic in the slow cooker.
  2. Stir in chili powder and cinnamon, and season with salt and pepper.
  3. Cook on low for 6-7 hours.

Spicy Sausage and Lentil Chili

This Spicy Sausage and Lentil Chili brings a hearty twist with the addition of protein-rich lentils and flavorful sausage.

Ingredients:

  • 1 lb spicy sausage, sliced
  • 1 cup lentils
  • 1 can (28 oz) crushed tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Cooking Method:

  1. Brown sausage in a skillet over medium heat.
  2. Transfer to slow cooker and add lentils, crushed tomatoes, onion, and garlic.
  3. Add chili powder and smoked paprika, and season with salt and pepper.
  4. Cook on low for 7-8 hours.

Quinoa Chili

Quinoa Chili is a protein-packed vegetarian chili, featuring the superfood quinoa for an extra nutritional boost.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • Salt and pepper to taste

Cooking Method:

  1. Combine quinoa, black beans, diced tomatoes, bell pepper, onion, and garlic in the slow cooker.
  2. Stir in chili powder, and season with salt and pepper.
  3. Cook on low for 7-8 hours.

Coconut Chicken Curry Chili

Coconut Chicken Curry Chili blends the richness of coconut milk with spicy curry powder for a unique chili experience.

Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 can (15 oz) coconut milk
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp curry powder
  • Salt and pepper to taste

Cooking Method:

  1. Place chicken breasts in the slow cooker.
  2. Add coconut milk, chickpeas, onion, and garlic.
  3. Stir in curry powder, and season with salt and pepper.
  4. Cook on low for 6-8 hours.
  5. Shred chicken before serving.

Bison Chili with Red Wine

Bison Chili with Red Wine delivers a rich, full-bodied flavor that's sure to impress.

Ingredients:

  • 2 lbs ground bison
  • 1 cup red wine
  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • Salt and pepper to taste

Cooking Method:

  1. Brown bison in a skillet over medium heat.
  2. Transfer to slow cooker and add red wine, pinto beans, crushed tomatoes, onion, and garlic.
  3. Stir in chili powder, and season with salt and pepper.
  4. Cook on low for 8-10 hours.

Barbecue Brisket Chili

Barbecue Brisket Chili combines the comfort of brisket with a touch of barbecue sauce for a smoky delight.

Ingredients:

  • 2 lbs beef brisket, trimmed and cubed
  • 1 cup barbecue sauce
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • Salt and pepper to taste

Cooking Method:

  1. Brown brisket in a skillet over medium heat.
  2. Add to slow cooker along with barbecue sauce, kidney beans, onion, and garlic.
  3. Stir in chili powder, and season with salt and pepper.
  4. Cover and cook on low for 8-10 hours.

As a mom, dreamer, and adventurer at heart, I've embarked on the most thrilling expedition of all – raising my energetic little ones. From the early morning giggles to the late-night cuddles, each moment with my children is a treasure I hold dear. Parenthood has been my greatest teacher, shaping me into the resilient, creative, and compassionate woman I am today.

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