Slow Cooker Italian Beer & Beef Chili

 

Chili is a wonderful meal to make for any occasion as it is high in fiber, filling and goes a long way. I chose to make this version using Italian beer as the base; as well as a lean ground beef (90/10), but you can also substitute ground turkey or chicken in it's place.

Black Bean and Turkey Chili

I know it's not quite chili weather, but that doesn't mean you can't make an all-in-one meal year round! Especially if you're like my family and you're already running ragged with the kids activities.

Pork Chili (Slow Cooker)

I had made a pork loin roast over the holidays and we had quite a bit of meat leftover.  I wrapped it tight and put it in the freezer in hopes of making something with it when I had a little more time. I decided to pull it out last week, since the craziness of sports practices was in full swing and experimented with a chili. I figured it would make a quick weeknight meal and it certainly was. Since the meat was already cooked, I used the slow cooker for this one so it had time to sit and absorb all of the flavors. I've never made a chili using meat other than ground before and it was really very good, almost more like a stew. The family loved it, which is always a good thing. You can serve this on it's own or pour over rice or egg noodles. 

Pork Chili (Slow Cooker)
4 c. Center Cut Pork Loin, cooked and chopped
3 Garlic Cloves, chopped
1 Onion, chopped
2 Scallions, chopped
1/2 c. Scotch Whiskey
2 1/2 c. Tomato Puree (I used Hunts)
1/4 c. Water
2-15oz. Cans Red Kidney Beans, rinsed
2 tbsp. Chili Powder

Directions:
1. Add all of the ingredients to your slow cooker; mix well. 
2. Cook on high 2-3 hours; low 4-6 hours or warm 6-8 hours. 
Serves 8. 

*Nutritional Information per Serving: Calories 274, Carbs 27g, Fat 5.5g, Protein 20.4g, Fiber 10g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 

*If you aren't using leftover meat, cut the pork into 1" cubes and lightly brown on all sides in a saute pan with a little oil before adding it to your slow cooker. 



Enjoy! 

Roasted Fennel & 3 Bean Chili

I know I've mentioned this before, but I'm always looking for new ways to prepare some of our favorite meals, like my latest version of this vegetarian chili with roasted fennel and three types of beans. And since tomorrow is Halloween and you'll either be busy handing out candy or Trick or Treating, I'm sure your time will be limited in the kitchen. This dish takes only 15 minutes to prepare, then plug in the 'ol slow cooker and let it do the rest of the work for you! This chili was loaded with flavor and smelled even better while cooking away all day in my kitchen. 

Roasted Fennel & 3 Bean Chili (Slow Cooker)
1 Fennel Bulb, chopped
1/2 Red Onion, chopped
2 Garlic Cloves, chopped
1 tbsp. Extra Virgin Olive Oil
2 - 15oz. Cans Black Beans
2 - 15oz. Cans Chick Peas
2 - 15oz. Cans Kidney Beans
1/2 c. Red Wine
28oz. Crushed Tomatoes (I used Hunts)
1 tsp. Chili Powder (more if you like it spicy)
1 tsp. Dried Oregano
1 c. Vegetable Broth
1 tsp. Kosher Salt

Directions:
1. Mix together the fennel, onion, garlic and oil, then place on a baking sheet. Bake at 425 for 10-15 minutes, then remove from oven and add to your slow cooker. 
2. While the fennel is roasting, rinse all of your beans and add to the slow cooker. 
3. Next, add in your wine, tomatoes, chili powder, oregano, salt and vegetable broth. 
4. Mix all ingredients together and cook for 4-6 hours on low or 6-8 hours on warm. Serves 8. 

*Nutritional Information per Serving: Calories 434, Carbs 76.9g, Fat 4.1g, Protein 22.6g, Fiber 22.7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

3 Bean Chicken Chili

There are several things that I like about chili. One. It's very versatile. You can use just about any type of meat or no meat at all for that matter. Two. It's VERY easy to prepare. The prep time on chili is usually only about 10-15 minutes. Three. You can season it any way you like. Me...I like mine mild but add a little more chili powder and you can create one with a little more kick. Four. You can prepare it the night before if you wish then let it cook on warm/low all day in your slow cooker for a ready made meal after a long day away from home. Whatever your preference, chili is a healthy, filling meal that our family loves. I made this one on Superbowl Sunday and it was so good I served it all on it's own. 

3 Bean Chicken Chili
2 lb. Ground Chicken
1 tbsp. Canola Oil
1/2 c. Red Onion, chopped
2 Cloves Garlic, chopped
1-28oz. Can Crushed Tomatoes
3 tsp. Chili Powder
1-15oz. Can Black Beans
1-15oz. Can Red Kidney Beans
1-15oz. Can White Northern Beans
Kosher Salt, to taste

In a Dutch oven or large saucepan, heat the oil and add in the onions and garlic. Saute about 5 minutes, then add in the ground chicken. Stir until the chicken turns white and is cooked through then add in the crushed tomatoes, chili powder and beans. Let simmer for 1-1 1/2 hours over low heat, stirring every 20 minutes. Serve alone or over rice. Serves 8. 

Points+=9pts

Enjoy! 


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Black Bean, Chicken & Spinach Chili

Well it's a week before Christmas and all through the house, not a creature was stirring, not even a mouse. Oops, wrong story! Sorry, I'm just excited for one of my favorite holidays. Though I do love waking up to a really quiet house and just enjoying my cup of tea before everyone else gets up. The tree is lit. It's quiet and peaceful. Today I'm going to finish my holiday baking but wanted to share with you this great new chili recipe I made last week. And, if you're in the part of the country where the temperatures keep dropping, this will make the perfect, cozy meal for any day of the week to warm your spirits. 


I know what you're thinking. That this sounds like an odd combination. But TRUST me when I say it was incredible! I had purchased some black beans a while ago and forgot I had them in my pantry. When I picked up some ground chicken on sale recently, I figured I'd make something using the two ingredients. So I kind of mimicked my Fiesta Chicken Spinach Dip recipe a little bit and made it into a chili form. Now I made this in my Dutch oven but you could certainly get this ready the night before or in the morning and cook it in a Slow Cooker on warm/low for the day while your out. Serve it over some rice or noodles (we used brown rice) or make a tossed salad and dinner is served!

Black Bean, Chicken & Spinach Chili
2 lb. Ground Chicken
2 tbsp. Canola Oil
1/4 c. Red Onion, chopped
2 Cloves Garlic, chopped
2 tsp. Chili Powder (we don't like our chili too hot but you could certainly use more if you like extra heat)
1-15oz. Can Black Beans, rinsed
1-10oz. Pkg. Frozen Spinach, defrosted and drained
3 Plum Tomatoes, chopped
1-6oz. Can Tomato Paste (I use Hunts)
1 c. Water


In a Dutch oven, add the oil and brown the chicken until it is cooked through and there is no pink. Add the onions, garlic and chili powder and stir for about 2-3 minutes. Add in the beans, tomatoes, spinach, tomato paste and water and mix well. Reduce heat to low and simmer covered for 2 hours, stirring every 30 minutes or so to make sure it's not sticking to the bottom. Serves 6. 


Points+=10pts (without the rice)



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