White Bean Chicken Chili

• Makes: 6 servings
• Yield: servings
• Prep: 15 mins
• Slow Cook: on HIGH for 3 hours or LOW for 5 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 2 cups chicken broth
• 2 Cubanelle peppers, seeded and sliced
• 1 jalapeno, seeded and chopped
• 2 teaspoons ancho chile powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (15 oz each) white shoepeg corn, drained
• 2 tablespoons lime juice
• 1/2 cup cilantro leaves
• Cornbread (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat oil in a large skillet over medium-high heat. Add chicken, onion and garlic. Cook 10 minutes, stirring occasionally, until lightly browned. Add to slow cooker.
3. Stir in broth, Cubanelle peppers, jalapeno, ancho chile powder, oregano, cumin and salt. Mash 1 can of the beans and stir in with remaining can of beans and the corn.
4. Cover and cook on HIGH for 3 hours or LOW for 5 hours.
5. Stir in lime juice and cilantro. Serve with cornbread, if using.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for White Bean Chicken Chili

Servings Per Recipe: 6
PER SERVING: 440 cal., 15 g total fat (3 g sat. fat), 147 mg chol., 1020 mg sodium, 39 g carb. (11 g fiber), 40 g pro.

Game Day Double Beef Chili

• Makes: 12 servings
• Yield: servings
• Prep: 20 mins
• Cook: 18 mins
• Slow Cook: on HIGH for 5 hours or LOW for 8 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds ground beef
• 2 large onions, chopped
• 8 cloves garlic, roughly chopped
• 2 pounds beef brisket, cut into 1-inch pieces
• 2 large green bell peppers, seeded and diced
• 1 can (28 oz) fire-roasted diced tomatoes
• 2 cans (8 oz each) tomato sauce
• 1/4 cup chili powder
• 1 tablespoon sweet paprika
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 6 cups cooked Texmati rice
• 1 1/2 cups shredded Cotija cheese
• Chopped scallion and red onion for garnish (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add ground beef, onions and garlic; cook 8 minutes, stirring occasionally. Place in slow cooker. Add remaining 1 tbsp oil and the brisket to skillet; cook 4 to 5 minutes per side, until browned. Place in slow cooker.
3. Stir in green peppers, tomatoes, tomato sauce, chili powder, paprika, cumin, salt and cayenne.
4. Cover and cook on HIGH for 5 hours or LOW for 8 hours.
5. Serve with rice and Cotija. Garnish with scallion and onion, if using.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Game Day Double Beef Chili

Servings Per Recipe: 12
PER SERVING: 451 cal., 14 g total fat (6 g sat. fat), 92 mg chol., 865 mg sodium, 38 g carb. (4 g fiber), 41 g pro.

Spicy Vegetable and Barley Chili

• Makes: 6 servings
• Yield: servings
• Prep: 20 mins
• Slow Cook: on HIGH for 4 hours or LOW for 6 hours

Ingredients

• 4 cups low-sodium spicy vegetable juice
• 2 tablespoons chili powder
• 1 1/4 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 onion, chopped
• 4 cloves garlic, chopped
• 4 cups cauliflower florets (about half a head)
• 2 cups frozen corn, thawed
• 1 zucchini, cut into 1-inch dice
• 1 large summer squash, cut into 1-inch dice
• 1 sweet orange pepper, seeded and cut into 1-inch dice
• 2 ribs celery, sliced
• 1 cup pearled barley
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 pkg frozen chopped spinach, thawed
• 1/4 cup cilantro, chopped

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Stir in 3 cups of the vegetable juice, the chili powder, salt, oregano, cumin, onion and garlic. Stir in cauliflower, corn, zucchini, squash, sweet pepper, celery and barley.
3. Cover and cook on HIGH for 4 hours or LOW for 6 hours. During last 30 minutes of cooking time, stir in remaining 1 cup vegetable juice, the beans and spinach. Garnish with cilantro and serve.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Spicy Vegetable and Barley Chili

Servings Per Recipe: 6
PER SERVING: 341 cal., 2 g total fat 791 mg sodium, 72 g carb. (19 g fiber), 15 g pro.

Caribbean Pork and Mango Chili

• Makes: 6 servings
• Yield: servings
• Prep: 20 mins
• Cook: 10 mins
• Slow Cook: on HIGH for 5 1/2 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds pork shoulder, cut into 1 1/2-inch pieces
• 2 cups seeded and diced plum tomatoes (about 6)
• 1 can (8 oz) tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 can (15 oz) black beans, drained and rinsed
• 1 mango, peeled and diced
• Lime wedges and additional diced mango, for garnish (optional)
• Coconut Rice (optional; see Notes)

Directions

Chili

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 10 minutes, stirring occasionally, until lightly browned. Cook in 2 batches, if necessary. Drain and add to slow cooker.
3. Stir in tomatoes, tomato sauce, chili powder, cumin, salt, paprika, cinnamon and allspice.
4. Cover and cook on HIGH for 5 1/2 hours. Stir in beans and mango during last 15 minutes.
5. Garnish with lime and mango, if using. Serve with Coconut Rice, if using.

Coconut Rice

1. In a medium saucepan, combine 2 cups rice, 1 can (13 1/2 oz) coconut milk, 1 1/2 cups water, 1/2 tsp sugar and 1/4 tsp salt. Bring to a boil and cover. Simmer over low heat 15 minutes, until liquid is absorbed. Makes 6 cups.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Caribbean Pork and Mango Chili

Servings Per Recipe: 6
PER SERVING: 350 cal., 14 g total fat (3 g sat. fat), 91 mg chol., 629 mg sodium, 21 g carb. (6 g fiber), 34 g pro.