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Slow Cooker Sunday: Warm, comforting chili made 3 ways

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

These slow cooker chili recipes are effortless and delicious

What is more ideal in the cold winter months than curling up with a hot bowl of homemade chili? Even though chili is such a perfect meal, not everyone has the same taste when it comes to making it. In my house, some of us like spicy, while others only eat vegetarian. Here are three takes on basic chili, all made easily in the slow cooker with delicious ingredients.

Chili is such a versatile meal that practically anything you dream up can go into a batch. Since I love Mexican food, I came up with a chicken taco-inspired chili. For the vegetarians in the house, it's spicy three-bean quinoa chili, and for the meat eaters, it's a rustic black bean version loaded with sliced sausage. These recipes make great leftovers and freeze well if you want to save some for later.

These slow cooker chili recipes are effortless and delicious

3-Bean vegetable quinoa slow cooker chili recipe

Perfect for the vegetarians in your life, this chili is full of three types of beans as well as quinoa for a healthy, plant-based protein kick.

Serves 8

Prep time: 15 minutes | Cook time: 6 hours | Total time: 6 hours 15 minutes

Ingredients:

  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can white beans, drained
  • 1 (15 ounce) can red kidney beans, drained
  • 1 cup uncooked quiona
  • 1 (28 ounce) can diced tomatoes with juices
  • 1 cup vegetable broth
  • 1 large sweet onion, diced
  • 1 large red bell pepper, diced
  • 1 cup corn kernels
  • 4 garlic cloves, minced
  • 1 envelope spicy chili mix
  • 1 tablespoon dried cumin
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey
  • Sour cream, for garnish (optional)
  • Fresh parsley, for garnish (optional)

Directions:

  1. To the bowl of the slow cooker, add all the ingredients except for the garnishes (sour cream and parsley).
  2. Mix well, and cover with the lid.
  3. Set the slow cooker to low for 6 hours, and stir occasionally.
  4. Spoon the chili into bowls, and garnish with sour cream and chopped fresh parsley.
  5. Best served warm.

These slow cooker chili recipes are effortless and delicious

Black bean and sausage slow cooker chili recipe

This rustic chili is full of black beans and sliced cheddar turkey sausage and is garnished with tart sour cream, cilantro, diced tomatoes and jalapeño slices.

Serves 8-10

Prep time: 15 minutes | Cook time: 8 hours | Total time: 8 hours 15 minutes

Ingredients:

  • 2 (15 ounce) cans black beans, drained and rinsed
  • 4 links cheddar turkey sausage, sliced ( I used Johnsonville brand)
  • 1 (28 ounce) can diced tomatoes with juices
  • 1 lime, juiced
  • 1 large sweet onion, diced
  • 1 tablespoon dried cumin
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • Sour cream, for garnish (optional)
  • Fresh cilantro, for garnish (optional)
  • Fresh diced tomatoes, for garnish (optional)
  • Jalapeño slices, for garnish (optional)

Directions:

  1. To the bowl of the slow cooker, add all the ingredients except for the garnishes (sour cream, cilantro, tomatoes and jalapeño slices), and mix well.
  2. Cover the slow cooker, and set to cook for 8 hours on low.
  3. Once the chili has cooked, spoon into bowls, and garnish with sour cream, cilantro, tomatoes and jalapeño slices. Best served warm.

These slow cooker chili recipes are effortless and delicious

Slow cooker chicken taco chili recipe

This Mexican-inspired chili is loaded with ground chicken, taco seasonings and vegetables, topped off with creamy sour cream, cheese, jalapeño slices and lime wedges and served with tortilla chips.

Serves 8

Prep time: 15 minutes | Cook time: 8 hours | Total time: 8 hours 15 minutes

Ingredients:

  • 1 pound ground chicken
  • 1 (28 ounce) can diced tomatoes with juices
  • 1 (8 ounce) can tomato sauce
  • 1 (15-1/2 ounce) can black beans
  • 1/2 cup uncooked rice
  • 1 large sweet onion, diced
  • 2 jalapeño peppers, seeds removed, sliced, plus extra for garnish (optional)
  • 1 red bell pepper, diced
  • 1 envelope taco seasoning
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)
  • Shredded cheese, for garnish (optional)
  • Fresh lime wedges, for garnish (optional)
  • Tortilla chips, for serving

Directions:

  1. To the bowl of the slow cooker, add all the ingredients except for the garnishes (cilantro, shredded cheese, some jalapeño slices and lime wedges).
  2. Mix the chili well, and place the lid on the slow cooker.
  3. Set the cooker to cook on low for 8  hours, and mix occasionally.
  4. Once the chili is done cooking, spoon it into serving bowls.
  5. Garnish with fresh cilantro, shredded cheese, jalapeño slices and lime wedges. Best served warm with tortilla chips.

More delicious chili recipes

Vegan wheat berry and black bean chili
Wendy’s copycat chili
Individual chili cornbread casseroles

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