How to Make the Best Chili
Slow cookers were basically invented for chili. Using one, like the Crock-Pot® 6.5-Quart Slow Cooker featuring Smart Cook™ Technology, allows all of the flavors to slowly be extracted from the beans and spices. It's the optimal choice for spicy food lovers who refuse to settle for mediocre chili. Next time you're preparing a batch, follow one of the following recipes to truly nail the art of soupy, hearty goodness.
Spicy Vegetarian Chili
What this chili lacks in meat, it makes up for in spices. If you're feeling daring, follow this recipe as is and enjoy the strong punch it packs in its layers. If you'd rather it be more tame, simply cut out the jalapeno or remove its seeds before including it. You can also scale back on the chili powder.
- 1 3/4 cups organic vegetable broth
- 1 cup chopped onion
- 1/4 cup chopped seeded jalapeno pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 2 15-ounce cans no-salt-added black beans, rinsed and drained
- 2 14.5-ounce cans diced tomatoes, undrained
- 1 15-ounce can no-salt-added pinto beans, rinsed and drained
- 1 15-ounce can no-salt-added kidney beans, rinsed and drained
- 1/2 cup reduced-fat sour cream
- 2 ounces shredded Monterey Jack cheese with jalapeno peppers
- 1/4 cup chopped fresh cilantro.
Coat pan with vegetable oil, then place the ingredients in your slow cooker and cover with lid. Cook on low for 8 hours. Keep mixture in slow cooker until ready to enjoy, and serve with sour cream, scallions, radishes and tortilla chips.