Recipe: Crock Pot 3-Bean Chipotle and Collards Chili
Make a batch of this outstanding chili and freeze half for a hectic weeknight. If you’re watching your sodium, then be sure to buy no sodium added canned beans or rinse them to remove up to 40-percent of the sodium.
Skill level: Beginner
Start to Finish: 6-8 hours
Prep: 15 minutes
Cook: 6-8 hours
1 dried chipotle pepper
2-3 garlic cloves, minced to yield about 1 tablespoon
½ large yellow onion, diced
1 red, yellow, and green bell pepper, diced
1 bunch collard green, stems & leaves, finely chopped
1 (28 oz) can fire roasted diced tomatoes
2 tablespoons chili powder
1 (15 oz) can each: black beans, kidney beans, pinto beans (drained and rinsed)
Salt and pepper to taste
Sliced avocado (optional for garnish)
Shredded Jack cheese (optional for garnish)
1. Bring a small pot of 3 cups of water to a simmer. Once simmering, remove from heat and place the dehydrated chipotle pepper in the water and top with a lid. Let steam until the pepper is rehydrated, about 3 minutes.
2. Remove the stem from the rehydrated chipotle pepper, as well as the seeds (reserve a few if you prefer more heat in your chili). Place the chipotle in a blender with 2-3 cups of the steam water and blend until smooth, adding seeds as desired (be sure to taste test so it doesn’t become too spicy for your taste).
3. Add chopped veggies (garlic, onion, bell pepper, chard) to crock pot, along with the pureed chili mixture. Add the fire roasted diced tomatoes, chili powder, and drained beans.
4. Set crock pot on low for 6-8 hours or on high for 4-6. When ready to eat, you may add water or stock as needed, until it reaches your desired consistency.
5. Season with extra chili powder and salt and pepper to taste. Top with sliced avocado and shredded Jack cheese, or your desired garnishes.
Nutrition Information (per serving, not including optional garnishes)
Calories: 254; Total Fat: 1 gram; Saturated Fat: 0 grams; Protein: 15 grams: Carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 16 grams; Cholesterol: 0 milligrams; Sodium: 1050 milligrams
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