Crock Pot Chipotle Chili Recipe
Description
Chili is a classic dish that can be enjoyed all year long. This Crock Pot Chipotle Chili recipe takes the traditional flavors of chili to the next level with the addition of smoky chipotle peppers. The combination of beans, vegetables, and spices make this a hearty and flavorful meal that’s sure to satisfy. The best part? This chili can be made in the slow cooker so you can set it and forget it while you go about your day. Serve the chili with tortilla chips, shredded cheese, and sour cream for an easy and delicious meal.
Prep Time
This Crock Pot Chipotle Chili recipe takes about 10 minutes of prep time. You’ll need to gather all of the ingredients and chop the vegetables. Once you have all the ingredients prepped and ready, you can assemble the chili in the slow cooker and let it do the work.
Cook Time
Once the chili is assembled in the slow cooker, it will need to cook for 4-6 hours on low or 2-3 hours on high. You can check the chili periodically to make sure it’s cooking evenly and stir it as needed. The chili is done when the vegetables are tender and the flavors are blended.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can red beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 (4-ounce) can diced green chiles
- 2 chipotle peppers in adobo sauce, diced
- 1/4 cup vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, cilantro, diced tomatoes, diced onions, tortilla chips
Instructions
1. Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the chili powder, cumin, paprika, oregano, coriander, and cinnamon and cook, stirring constantly, until fragrant, about 1 minute.
3. Transfer the mixture to a 6-quart slow cooker. Add the black beans, red beans, diced tomatoes, green chiles, chipotle peppers, and vegetable broth and stir to combine. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
4. Once the chili is cooked, season with salt and pepper to taste. Serve with desired toppings.
Equipment
- Large skillet
- 6-quart slow cooker
Notes
This chili can be made in the slow cooker or on the stovetop. To make the chili on the stovetop, heat the oil in a large pot over medium-high heat. Proceed with the recipe as directed. The chili will need to simmer for about 1 hour before it’s ready.
Nutrition: Per Serving
- Calories: 224
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 678mg
- Carbohydrates: 37g
- Dietary Fiber: 9g
- Sugar: 5g
- Protein: 8g
Recipe Tips
This Crock Pot Chipotle Chili is a great recipe to make ahead of time and reheat for a quick and easy dinner. You can store the chili in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave.
If you like your chili to be spicier, feel free to add additional chipotle peppers to the chili. You can also add a few teaspoons of adobo sauce for an extra kick. Make sure to taste the chili before serving to adjust the seasoning as needed.
This chili is also great served over brown rice or quinoa for a complete meal. You can also use it as a topping for nachos, tacos, or burritos.
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