CARIBBEAN PORK CHILI

1 1/2 lbs boneless pork loin roast, cut into 1-inch cubes

1 tbsp chili powder

2 cloves garlic, minced

1/2 tsp ground chipotle chili pepper, optional

1.2 tsp ground cumin

1/4 tsp salt

1 tbsp canola oil

2 (14.5-oz ea) cans no-salt-added diced tomatoes, undrained

1 can (15-oz) no-salt-added black beans, rinsed and drained

1 can (8-oz) no-salt-added tomato sauce

1 cup frozen whole kernel corn

1 medium mango, halved, seeded, peeled and chopped

1/4 cup snipped fresh cilantro

1/4 cup red onion slivers (optional)

In a medium bowl, combine pork, chili powder, garlic, ground chili pepper (if using), cumin and salt; toss to coat meat.

In a large nonstick skillet, heat oil over medium-high heat. Cook half the pork in hot oil until browned on all sides, stirring occasionally. Transfer to a slow cooker. Repeat with the remaining pork.

Add tomatoes, beans, tomato sauce and corn to the cooker. Cover and cook on low setting 4 to 5 hours or high setting2 to 2 1/2 hours. 

Top each serving with the mango, cilantro and onion slivers, if using.

Yield: 6 servings Per serving: 315 cal, 7g fat (2g sat), 246 mg sodium, 32g carbs, 32g pro,8g fiber

SLOW COOKER SWEET CHICKEN CHILI

This is a recipe I got from another recipe blog.  It is a good slow cooker recipe but is also a recipe I recommend for diabetics.  Don't remember for sure but I think I got this from All Recipes.com

 6 skinless, boneless chicken breast halves

1 (15 ounce) can dark red kidney beans, undrained

1 (15 ounce) can pinto beans, undrained

1 (15 ounce) can black beans, undrained

2 onions, cut into chunks

1 green bell pepper, coarsely chopped

1 (6 ounce) can tomato paste

1/3 cup brown sugar

2 tablespoons seasoned rice vinegar

1 tablespoon Asian chili black bean sauce

1/2 teaspoon sea salt

1/2 cup shredded Cheddar cheese

 

Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients and set the cooker to High. Cook for 1 hour; stir again and set the cooker to Low. Cook for 4 more hours.

 

Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili.
sprinkle top of the chili with Cheddar cheese and serve.

CHUNKY PORK CHILI

2 lbs pork stew meat, cut into bite-size pieces

salt to taste
freshly ground black pepper to taste
1 can (15-oz) kidney beans, drained
1 can (15-oz) chili beans, do not drain
2 cans (14-oz each) chili-ready diced tomatoes
1 cup chopped onion
2 pkts (1 1/4-oz each) mild chili seasoning
2 tbsp instant coffee granules
2 tbsp brown sugar

Sprinkle pork with salt and pepper to season; place in slow cooker or crockpot.  Add the rest of the ingredients and stir to blend well.

Place lid on cooker and cook on high 4 to 6 hours. 

 

Yield: 8 servings

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HEALTHY CHUNKY VEGETABLE CHILI

2 cans (15-oz each) great northern beans, rinsed and drained

1 cup frozen corn
1 medium yellow onion, chopped
2 celery ribs, diced
1 can (6-oz) tomato paste
1 can (4-oz) diced mild green chilies, undrained
1 large carrot, diced
3 garlic cloves, minced
1 tbsp chili powder
2 tsp oregano
1 tsp salt
1 cup water

In a slow cooker or crockpot combine the beans, corn, onion, celery, green chilies, carrot, garlic, chili powder, oregano, salt, and tomato paste.  Stir to combine well.  Add the water and stir in.  Place lid on cooker, turn setting to low and cook approximately 6 hours.
This is a healthy dish.  Serve with an assortment of whole-grain crackers to keep it healthy.

 

 File Photo for Reference

CROCKPOT WHITE CHICKEN CHILI

2 to 3-lb boneless chicken breasts

8-oz sour cream

48-oz jar great northern beans

10-oz can fat-free cream of chicken soup

Chili powder to taste

1/2 regular size can of evaporated milk

1 cup frozen corn kernels, optional

Salt and pepper to taste

Cook chicken and cut into bite-size pieces. Place in a crockpot that has been lightly sprayed with cooking spray. 

Cover the chicken with remaining ingredients, except sour cream. Cook 2 to 3 hours, adding the sour cream last 30 minutes of cooking.

To serve, ladle into serving bowls and garnish as desired. Garnish ideas, sour cream, peppers, grated cheese, tortilla chips, etc.

 

file photo for reference

WHITE CHICKEN CHILI

2 to3 lbs boneless chicken breasts

8-oz low-fat sour cream

48-oz jar great northern beans

10-oz fat-free cream of chicken soup

Chili powder to taste

1/2 can regular-size Milnot

Salt and Pepper to taste

Cook chicken and cut into bite-size pieces. Place in a crock-pot that has been sprayed with olive oil spray. Cover with the beans, soup, Milnot and chili powder. Cook on low 3 to 4 hours. Add the sour cream last half hour of cooking time. Season with salt and pepper to suit taste.

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CHUNKY CHILI

1 lb lean ground beef

1 medium onion, chopped
1 tbsp chili powder
1 1/2 tsp ground cumin
2 cans 16-oz each) diced chili-ready tomatoes, do not drain
1 can (15-16-oz) chili beans, do not drain
1/2 cup jarred salsa
salt and pepper to taste
1/2 cup shredded Cheddar cheese for garnish, if desired
sour cream for garnish, if desired
4 tsp sliced black olives for garnish, if desired

In a large skillet over medium heat, cook the ground beef and onion together until the beef is browned and the onion is translucent.  Drain off any excess fat.

Place the beef/onion mixture in a slow cooker or crockpot.  Add the chili powder, tomatoes, beans, salsa, salt and pepper.  Stir to blend well.  Place cover on the cooker and cook for 5 to 6 hours on low setting or until the chili is bubbly. 

Ladle into soup bowls and top with the cheese, sour cream and/or olives, if desired.

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SOUTHWESTERN-STYLE 3-BEAN CHILI

1 can (15-oz) garbanzo beans, rinsed and drained

1 can (15-oz) red kidney beans, rinsed and drained
1 can (15-oz) black beans, rinsed and drained
1 cup chicken broth
4 minced garlic cloves
1 1/2 cups frozen corn
2 medium or 1 large green bell pepper, seeded and chopped
1 can (16-oz) tomato sauce
1 can (14.5-oz) Mexican-style stewed tomatoes, do not drain
3 tbsp chili powder
1 tbsp unsweetened cocoa powder
1 tsp ground cumin
1/2 tsp salt
Hot cooked brown rice (to serve chili over)
Optional garnishes: shredded cheese, ripe olives, sour cream, avocado slices, sliced green onion

Combine the beans, chicken broth, garlic, corn, bell pepper, tomato sauce, tomatoes with their juice, chili powder, cocoa powder, cumin and salt in the slow cooker or crock-pot.  Place the lid on the cooker and cook on low setting for 6 to 7 hours.

To serve, spoon the hot rice into bowls and top with chili.  Top with condiments as desired.

Yield: 8 to 10 servings.

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TURKEY CHILI MAC

3/4 to 1 lb ground turkey breast

1 can black beans
1 can Mexican-style stewed tomatoes
1 can diced tomatoes
1 cup whole-kernel corn (drained, if canned)
1/2 cup chopped onion
2 garlic cloves, minced
1 tsp chili powder
1/2 cup raw elbow macaroni
sour cream, for garnish, if desired

In a large skillet sprayed with nonstick cooking spray, cook the turkey with the onion until turkey is browned lightly.  Combine the turkey/onion mixture in a slow cooker or crockpot along with the beans, stewed tomatoes including the juice, diced tomatoes including the juice, corn, garlic, and chili powder.  Place lid on cooker and cook 4 to 6 hours on low setting.

Stir the macaroni into the cooker, replace lid and cook for 10 minutes.  Remove the lid and stir the chili well.  Replace lid and cook approximately another half hour or until the macaroni is tender.

To serve, ladle into soup bowl and garnish with a dollop of sour cream, if desired.

Yield: 4 to 6 servings

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CHICKEN CHILI VERDE

4 to 5 chicken breasts

1/4 cup chopped yellow onion
1 small can (8 tbsp) diced green chilies
1 cup green enchilada sauce

Set crock-pot or slow cooker at low setting.  Combine the chicken, onion, green chilies, and enchilada sauce in the cooker.  After 6 hours of cooking on low, remove chicken to a cutting board and allow to cool then shred.  Return the chicken to the cooker and cook for another hour or two.

This can be served alone or as a filler in burritos, tacos, on salads, etc. 

 This is a file photo.

PORK CHILI

2 cans (14.5-oz each) chicken broth

2 cans chili-ready diced tomatoes, undrained
1 can (15.5-oz) kidney beans, drained
1 can (15-oz) black beans, drained
1 large onion, chopped
2 tbsp chili powder
2 tsp ground cumin
1 (2 1/2 lb) boneless pork shoulder roast
8-oz shredded Cheddar cheese for topping
1 1/4 cups sour cream for topping

In a crockpot or slow cooker combine the chicken broth, tomatoes, kidney beans, black beans, onion, chili powder, and cumin.  Stir mixture to combine well.  Add the pork, place lid on cooker and cook on low heat setting for 10 to 12 hours or on high setting approximately 7 hours.

Remove the meat from the cooker and shred.  Return to the cooker and stir to blend meat in.
To serve, spoon the chili into bowls and top with Cheddar cheese and sour cream, if desired.

File photo.

VEGGIE AND BEAN CHIPOTLE CHILI

1 can pinto beans

1 can diced tomatoes with juice

1 can (8-oz) tomato sauce

1 pkg (8-oz) fresh mushrooms, large chopped

2 large yellow bell peppers, diced

1 large onion, diced

2 1/2 tablespoons chipotle chili powder

1 tablespoon brown sugar

1/2 teaspoon salt

1 lb zucchini, chunked

2 tablespoons cornmeal

1/4 cup sour cream (or yogurt), if desired

In a 5 or 6-quart slow cooker or crockpot combine the beans, tomatoes with juice, tomato sauce, mushrooms, bell peppers, onion, chili powder, brown sugar, and salt. Press the vegetables down into the mixture to form a layer; Top with the zucchini. Place lid on cooker and cook on low for 8 hours or on high for 4 hours.

Approximately 20 minutes before serving, gradually stir in the cornmeal until well blended. Replace lid and and cook on high setting until the chili simmers and thickens. This will take about 15 minutes.

To serve, top each bowl with a dollop of sour cream, if desired.

NOTE: This is good as a topping over a baked potato, too.

 

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MEXI-STYLE CHILI

2 cans (15 1/2-oz each) red kidney beans

1 can (28-oz) tomatoes, cut up
1 1/2 cups chopped celery
1 cup chopped onion
1 can (6-oz) tomato paste
1/2 cup chopped green bell pepper
1 can (4-oz) green chili peppers, drained, seeded, and chopped
2 tbsp sugar
1 bay leaf
1 tsp salt
1 tsp dried marjoram
1/2 tsp garlic powder
dash of black pepper
1 lb ground beef

In a crock-pot or slow cooker combine the kidney beans, tomatoes with their juice, celery, onion, tomato paste, bell pepper, green chili peppers, sugar, bay leaf, salt, marjoram, garlic powder, and black pepper.

Brown the ground beef in a skillet and drain well. Stir the drained beef into the mixture in the cooker. Place lid on cooker and cook on low setting for 8 to 10 hours. Remove the bay leaf before serving.

Yield: approximately 10 servings

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CREAM CHEESE CHICKEN CHILI

One of my facebook friends posted this some time back. If you follow my blogs you know I don't eat chicken but everyone else loves this

2 chicken breasts

1 can (15-oz) black beans

1 can (15 1/4-oz) can corn

1 tsp onion powder

1 can (14oz) diced tomatoes

1 tbsp chili powder

1 packet Ranch Salad Dressing mix

1 tsp cumin

1/2 of an 8-oz block of lite cream cheese

Place chicken in the bottom of the cooker and top with the beans, corn, and tomatoes. Top with the onion powder, chili powder, dressing mix, and cumin; stir together and place cream cheese on top.

Place lid on cooker and cook on low 6 to 8 hours.

Using two forks, shred the chicken and stir chicken and cream cheese into the chili. Replace lid and cook another 30 minutes.

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EASY TURKEY CHILI

vegetable cooking spray

2 lbs ground turkey (read label for ground without skin)
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 can (16-oz) stewed tomatoes, undrained
1 can (10-oz) tomatoes with green chilies, undrained
2 cups tomato juice
1 1/2 tablespoons chili powder
1 tablespoon prepared mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (15 to 16-oz) chili beans

Coat a large skillet with nonstick cooking spray. Add the turkey, onion, bell pepper, and garlic; sauté over medium-high heat until the turkey loses pink color. Transfer mixture to the slow cooker or crock-pot. Stir in the remaining ingredients. Add cover to pot and cook on low heat for 3 to 4 hours.

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DIABETIC LIVING'S WHITE CHICKEN CHILI

This recipe and photo are from a diabetic magazine. The nutritional information they provided appears at the end of the recipe. I have copied this from my diabetic blog.

3 (15-oz) cans Great Northern Beans, rinsed and drained
4 cups reduced-sodium chicken broth
1 lb skinless, boneless chicken breast halves
2 cups finely chopped onion
1 1/2 cup chopped sweet peppers of your desired color/s
2 (4-oz) cans diced green chile peppers, undrained
4 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp cayenne pepper
1 1/2 cups shredded Monterey Jack cheese, optional
Plain fat-free Greek Yogurt, optional
Fresh cilantro leaves, optional

In a 4 to 5-quart slow cooker, combine the first 11 ingredients (beans through cayenne pepper). Cover and cook on low 4 to 5 hours or high 2 to 3 hours.

Remove chicken; shred using two forks. Return to cooker. To serve, top with your choice of any or all the optional ingredients listed.

Yield: 8 servings of 1 1/2 cups
Per serving: 239 calories, 3 g (0) g sat) fat, 41 mg cholesterol, 582 mg sodium, 32 g carbs (10 g fiber, 5 g sugar), 22 g protein

BEAN AND SALSA TURKEY CHILI

1 tbsp canola oil

1/2 lb ground turkey*
1 can (28-oz) diced tomatoes, undrained
1 jar (16-oz) chunky salsa
1 can (15-oz) black beans
1 can (15-oz) kidney beans
1 can (15-oz) chili beans
1 tsp chili powder
1 tsp ground cumin
shredded cheddar cheese for topping

Heat canola oil in a medium skillet, add turkey and cook over medium-high heat until no longer pink.  This will probably take about 10 minutes.  Stir occasionally during the cooking process.

Transfer the turkey to a crockpot or slow cooker and add the tomatoes, salsa, black beans, kidney beans, chili beans, chili powder, and cumin.  Stir to blend well.

Place lid on cooker and cook on high setting 3 to 4 hours or on low setting approximately 6 hours.

To serve, ladle into individual bowls and top with cheddar cheese as desired.

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*Be aware when buying ground turkey (or chicken).  Read the label and be sure mixture does not contain skin which really ups the fat in the meat.

BBQ BEEF CHILI

1 tsp canola oil

1 lb lean ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 small butternut squash, peeled and cubed
2 cans (15-oz) pinto or black beans, rinsed and drained
2 cups chicken broth or water
1 can diced chili-ready tomatoes
2/3 cup chipotle barbecue sauce
1/2 tsp salt
2 tbsp chopped cilantro
1/2 cup shredded cheddar cheese

Heat the oil over medium heat in a large nonstick skillet. Add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, stirring to break beef apart; drain.

Place the beef mixture into a 5 to 6 quart slow cooker or crock-pot. Stir in the squash, beans, broth or water, tomatoes, barbecue sauce and salt. Place lid on cooker and cook 4 to 5 hours on high or 8 to 10 hours on low. Before serving, stir the cilantro into the chili. Top bowls with the shredded cheese.

File photo for reference only.

LOW-FAT MEXICAN-AMERICAN CHILI

1 lb pinto beans, washed and soaked overnight

1/2 lb lean pork, cut into bite-size cubes
7 cups water
1/2 cup chopped onion
1/2 tsp garlic powder
1 tsp salt
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 can (4-oz) chopped green chilies, drained

Drain the pinto beans and place into a slow cooker or crockpot.

Add the remaining ingredients, place lid on cooker and cook on high setting for 5 hours or start on high for 1 hour then lower to low heat for 8 to 10 hours.

When serving, top with chopped green onions, shredded cheese, diced avocado, sour cream, etc. of your choice.

Yield: 8 servings

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SPICY CHILI CON CARNE

1 lb fresh chorizo

1 bell pepper, seeded and diced

1 onion, diced

1 can (14.5-oz) diced tomatoes

1 can (8-oz) tomato sauce

1 tbsp chili powder

2 tsp diced jalapenos 

2 cans black beans

In a skillet, cook chorizo, bell pepper and onion together over medium heat for 10 minutes. Place in a slow cooker that has been turned on high. Stir in the tomatoes, tomato sauce, chili powder, jalapenos and beans.

Turn cooker on low and cook 2 to 3 hours until heated through and flavors have blended.

Tip: Serve in taco bowls with cheese sprinkled over the top. Add other garnishes as desired.

Idea for recipe and the photo from First for women