Black White Vegetarian Chipotle Chili Crock Pot Recipes

BLACK & WHITE VEGETARIAN CHIPOTLE CHILI (CROCK POT)

This is medium-spicy, but like any chili recipe, you can modify this for your own taste by adjusting the amount of chipotle and chili powder used, and the type of canned tomatoes with peppers you use. I used Del Monte's Diced Tomatoes with Zesty Jalapenos, which I think is kickier than the typical tomatoes & green chilis. I brown ground beef on the side for my husband to put into his portion. I usually use cooked dried beans instead of canned.

Provided by Vino Girl

Categories Black Beans

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

Black & White Vegetarian Chipotle Chili (Crock Pot) image

Steps:

Stir everything together in a 4 1/2 quart or larger slow cooker.
Set power to low and cook for 6 hours or longer (we usually let this cook for 10 hours).
Serve with cheese or sour cream if you wish.

Nutrition Facts : Calories 323.8, Fat 2.2, SaturatedFat 0.4, Sodium 739.1, Carbohydrate 62, Fiber 21.9, Sugar 5.3, Protein 18.7

Ingredients

1 (15 ounce) can black beans, drained and rinsed (or 1 1/2 - 2 cups cooked beans)
1 (15 ounce) can navy beans, drained and rinsed (or 1 1/2 - 2 cups cooked beans)
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can diced tomatoes and green chilies or 1 (14 1/2 ounce) can diced tomatoes with jalapenos
1 cup onion, chopped
6 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon sweet Hungarian paprika
1 tablespoon dried cilantro (optional)
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon chipotle chile, minced

VEGETARIAN WHITE CHILI

This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 11

Vegetarian White Chili image

Steps:

In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.

Nutrition Facts : Calories 410, Carbohydrate 71 g, Cholesterol 0 mg, Fat 1/2, Fiber 15 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 0 g

Ingredients

1 tablespoon olive oil
2 cups diced white onion
1 tablespoon ground cumin
1 tablespoon ground coriander
1 can (11 oz) white shoepeg whole kernel corn
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
4 cups low-sodium vegetable broth
4 teaspoons tomatillo salsa
Low-fat sour cream or plain yogurt, if desired
Chopped fresh cilantro, if desired

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

Slow Cooker Spicy Black Bean and Sweet Potato Chili image

Steps:

In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

Ingredients

1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
3/4 cup orange juice
1/4 cup coconut oil or vegetable oil
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
2 packed tablespoons light brown sugar
Juice of 1 lime (about 1 1/2 tablespoons)
6 garlic cloves, smashed and roughly chopped
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and black pepper
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

SLOW COOKER CHIPOTLE CHILI

My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do.

Provided by duboo

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 6h35m

Yield 12

Number Of Ingredients 19

Slow Cooker Chipotle Chili image

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

Nutrition Facts : Calories 401.8 calories, Carbohydrate 33.7 g, Cholesterol 65 mg, Fat 18.3 g, Fiber 9.5 g, Protein 28.1 g, SaturatedFat 6.4 g, Sodium 1257.1 mg, Sugar 6.3 g

Ingredients

2 pounds ground beef
1 pound bulk Italian sausage
1 large onion, diced
1 tablespoon minced garlic
2 (16 ounce) cans kidney beans, rinsed and drained
2 (16 ounce) cans chili beans, undrained
2 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
2 ribs celery, chopped
1 green bell pepper, coarsely chopped
½ red bell pepper, chopped
½ (7 ounce) can chipotle chiles in adobo sauce, finely chopped
½ (3 ounce) package bacon bits
1 tablespoon chili sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chili powder
2 teaspoons brown sugar
¼ teaspoon ground cumin
¼ teaspoon salt

VEGETARIAN CHIPOTLE CHILI

Make and share this Vegetarian Chipotle Chili recipe from Food.com.

Provided by dka6061

Categories Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Vegetarian Chipotle Chili image

Steps:

Heat olive oil in large saucepan over medium heat.
Add carrots, bell peppers, onion, and garlic. Cook until light golden brown, about 10 minutes. Season with salt and pepper to taste.
Add chili powder and cumin and cook, stirring frequently, 2 minutes.
Add tomatoes, beans, and chipotle peppers. Heat to near boiling.
Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes.
Add water if mixture is too thick, and add additional salt and pepper to taste.
Serve in warm bowls with warm tortillas.

Nutrition Facts : Calories 528.4, Fat 5.9, SaturatedFat 0.9, Sodium 492.5, Carbohydrate 95.6, Fiber 27.9, Sugar 14.3, Protein 29.9

Ingredients

1 tablespoon olive oil
1 1/2 cups carrots, chopped
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 cup onion, chopped
2 teaspoons garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 (28 ounce) can plum tomatoes with juice, chopped
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 -2 tablespoon canned chipotle chile in adobo, chopped

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HEALTHY SLOW COOKER CHIPOTLE BEAN CHILI. - HALF BAKED …

Web Oct 8, 2020 Remove from the heat and add to the bowl of your crockpot. 2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, …
From halfbakedharvest.com
4.2/5 (553)
Total Time 4 hrs 20 mins
Servings 8
Calories 618 per serving

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.
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.
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.

Black White Vegetarian Chipotle Chili Crock Pot Recipes

BLACK & WHITE VEGETARIAN CHIPOTLE CHILI (CROCK POT)

VEGETARIAN WHITE CHILI

This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa.

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

SLOW COOKER CHIPOTLE CHILI

My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do.

VEGETARIAN CHIPOTLE CHILI

Make and share this Vegetarian Chipotle Chili recipe from Food.com.

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