halfbakedharvest4.3
Healthy Slow Cooker Chipotle Bean Chili
Nothing beats slowly simmered chili on a cold October day!
👥 8 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 20 min🔥 Cook: 4h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●skillet
- ●bowl
- ●pot
- ●stove
📝 Preparation Steps
1
Slow Cooker
2
1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook ⏱️ 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Remove from the heat and add to the bowl of your crockpot.2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on low for ⏱️ 6-7 hours or high for ⏱️ 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
garlic, minced or grated4 cloveschili powder2 tablespoonschipotle chili powder (use more or less to your taste)1 tablespoondried oregano1 tablespoonground cumin2 teaspoonstomato paste1 (6 ounce) cancarrots, chopped3Worcestershire sauce2 tablespoonsyogurt, cheddar cheese, avocado, green onions, and cilantro, for serving
3
Instant Pot
4
1. Set the instant pot to sauté. Add the olive oil, onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook ⏱️ 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Turn the instant pot off.2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on high pressure for ⏱️ 10 minutes. Once done cooking, use the quick release and release the steam. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
garlic, minced or grated4 cloveschili powder2 tablespoonschipotle chili powder (use more or less to your taste)1 tablespoondried oregano1 tablespoonground cumin2 teaspoonstomato paste1 (6 ounce) cancarrots, chopped3Worcestershire sauce2 tablespoonsyogurt, cheddar cheese, avocado, green onions, and cilantro, for serving
5
Stove-Top
6
1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook ⏱️ 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Cook another ⏱️ 5 minutes. 2. Pour in 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for ⏱️ 1 hour. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
garlic, minced or grated4 cloveschili powder2 tablespoonschipotle chili powder (use more or less to your taste)1 tablespoondried oregano1 tablespoonground cumin2 teaspoonstomato paste1 (6 ounce) cancarrots, chopped3Worcestershire sauce2 tablespoonsyogurt, cheddar cheese, avocado, green onions, and cilantro, for serving
Nutrition Facts
calories
618 kcal
serving Size
1 serving
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