Happy Football Friday All Y’all! Did y’all save last weeks Treats on a Stick in honor of state fair season? Which one was your favorite? As Fall finally arrives tailgate is a getting chillier as the weeks fly by. So this week we are tackling crock pot chilis. So many flavors that you can cook the day before in your crock pot. We all know that chili tastes better the second day because all the flavors have had a chance to blend PERFECTLY! We hope you enjoy these tasty and fun chili options. Have a great weekend of football, Y’all!
Tasty Tailgate Treats A Cornucopia of Crock Pot Chilis
White Chicken Chili
- 1 lb chicken breasts (~2 large chicken breasts)
- 15 oz can great northern beans, drained and rinsed
- 4 oz can chopped green chiles
- 1 – 2 fresh jalapenos, seeded then minced (use 1 made for a mild chili)
- 1 shallot or 1/2 onion, chopped
- 2 cloves garlic, minced
- 1-1/2 teaspoons cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- big pinch dried oregano
- 2 cups chicken broth
- juice of 1/2 small lime
- 1/4 cup milk, any kind
- 1 Tablespoon flour (gluten free all-purpose if you need it!)
Toppings:
- green Tabasco sauce
- Verde sauce
- lime wedges
- tortilla chips
- shredded cheese
- sour cream
Directions:
- Add first 12 ingredients — chicken breasts through lime juice — into a 6-quart crock pot then stir to combine.
- Cover and cook on LOW for 4 hours or until chicken shreds easily.
- Remove chicken then shred and place in the refrigerator.
- Whisk flour and milk together in a small dish then drizzle into chili and stir to combine.
- Cover then cook on high for 30 minutes.
- Stir shredded chicken back into chili then scoop into bowls and serve with toppings.
Crockpot Vegetarian Chili
Ingredients:
- 1 cup diced yellow onion
- 1 cup diced red bell pepper
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 (15-oz) can no-sugar added tomato sauce
- 1 (15-oz) can diced fire-roasted tomatoes
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can kidney beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed
- 2 tsp kosher salt, divided
- 1 tsp granulated garlic powder
- 1 tsp ground cumin
- 1 tsp mild chili powder
- 1 tsp smoked paprika
- 1 tbsp fresh lime juice
- 2 tbsp hot sauce (optional)
Directions:
- In a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, garlic powder, cumin, chili powder, 1 ½ teaspoons salt, and smoked paprika, stirring to combine.
- Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.
- Uncover, stir in the lime juice and hot sauce, if using.
- Taste and add the remaining salt if desired.
- Serve as is or with any toppings you like.
Butternut Squash Chickpea Chili
Ingredients:
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 2 cups butternut squash cubed
- 30 oz. chickpeas 2 cans, drained and rinsed
- 14 oz. diced tomatoes 1 can, fire roasted
- ¼ cup tomato sauce I used marinara
- 2 tablespoon adobo sauce*
- 2 cups vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
Directions:
- Place all ingredients in your slow cooker, stir then cook on high for 4 hours.
- Scoop chili into bowl and serve with a side of mac and cheese (totally optional but SO good).
Slow Cooker Buffalo Chicken Chili
Ingredients:
- 1 tablespoon olive oil
- 1 sweet onion diced
- 1/2 cup diced celery
- 1 14 ounce jar roasted red peppers, drained and chopped
- 4 garlic cloves minced
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked and shredded or ground chicken
- 1/2 cup beer of your choice
- 1 28 ounce can crushed tomatoes
- 1 14 ounce can fire roasted diced tomatoes
- 3/4 cup buffalo wing sauce
- 2 14 ounce cans pinto beans, drained and rinsed
- 1 14 ounce can cannellini beans, drained and rinsed
For Topping:
- extra wing sauce
- grated sharp cheddar
- crumbled blue cheese
- sliced green onions
- freshly sliced chives
- lime wedges for spritzing
- avocado slices
Directions:
- Sauté the veggies in another pot on the stove, or just add everything into the slow cooker together and don’t worry about sauteing the veg!
- Heat the olive oil in your slow cooker or in a saucepan over medium heat. Add the onions, celery, red peppers and garlic and stir.
- Stir in the paprika, chili powder, cumin, salt and pepper.
- Cook until the veggies soften slightly. Stir in the cooked, shredded chicken.
- Add in the beer and let it simmer until it reduces by about half.
- At this point, either transfer the mixture to your slow cooker or turn your slow cooker to the low setting.
- Add the crushed tomatoes, fire roasted tomatoes, wing sauce, pinto beans and cannellini beans.
- Cover and cook on low for however long you need – since the chicken is cooked, this chili is technically “done,” but letting it cook for a few hours will deepen the flavor!
- I like to cook it for about 4 hours on low, but you can cook it for 2 hours or even 8 hours – whatever you have.
- I would just keep it on the low.
- When it comes time to serve, serve in bowls with toppings of extra wing sauce, grated cheddar cheese, crumbled blue cheese, green onions, chives, avocado and lime wedges.
Crock Pot Chili Mac and Cheese
Ingredients:
- 1 cup chopped onions
- 1/2 cup chopped red peppers
- 1/2 cup chopped green peppers
- 3 garlic cloves Minced
- 1 pound ground beef or ground turkey
- 2 cups elbow macaroni
- 15 oz fire roasted tomatoes
- 15 oz canned black beans Drained. You can use any canned beans you like.
- 15 oz canned chili beans Drained.
- 1 cup beef broth
- 1 cup shredded cheddar cheese I use sharp.
- 1 cup shredded Monterey jack cheese
Homemade Chili Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano Dried or ground.
- 1 teaspoon cayenne pepper Optional for spicy. Adjust to taste.
- salt and pepper to taste
Directions:
-
Heat a skillet on medium-high heat.
-
Add the ground beef and the chili seasoning. Break down the ground beef with a meat chopper.
-
Stir and cook until the beef is no longer pink. Drain any excess fat from the beef if necessary.
-
Add in the red peppers, green peppers, onions, and garlic. Cook until the vegetables are soft.
-
Add the cooked beef and vegetables to the slow cooker along with the remaining ingredients (with the exception of the cheese). I use a 7 quart.
-
Cook on Low for 3 to 3 1/2 hours or on High for 1 1/2 to 2 hours. Check in periodically. It has finished cooking when the pasta is soft.
-
About 10-15 minutes prior to serving, add the cheese to the cooker. Sprinkle it throughout the top.
-
Allow 10-15 minutes for the cheese to melt.
-
Cool before serving.
- NOTE: I do not recommend preparing this as a “Keep Warm” recipe. Most slow cookers are still pretty hot when on the “Keep Warm” setting. You risk the pasta turning mushy. If you plan to let the dish sit, add your pasta at the end when the dish is done.
On The Menu
Next week we will have even more tasty tailgate treats for you to make and enjoy. Maybe its about that time in the season we take on some tasty beverages hot, cold, and just plain delicious! We wall need something to wash down these tasty treats with. Have a great weekend watching football, y’all!
