Best Sweetpeas Chili Recipes

SPICY SLOW COOKER CHICKPEA CHILI (+ INSTANT POT)

Spicy Slow Cooker Chickpea Chili (+ Instant Pot) image

An easy and delicious 8-10 hour slow cooker chilli packed with chickpeas and sweet potato, and flavored with chipotle and lime. Ready when you walk in the door from work!

Provided by Denise Bustard

Time 10h30m

Number Of Ingredients 17

Ingredients

28 oz diced tomatoes ((828 mL))
13.5 oz tomato sauce ((400 mL))
4 tablespoons adobo sauce ((see note *) + 1 chopped chipotle pepper (for spicy))
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 cup stock
5 cups sweet potato cubes ((cut into 1.5-2 inch cubes 1 large or 2-3 small sweet potatoes))
4 cloves garlic ((minced))
2 small onions ((diced))
2 carrots ((peeled and sliced))
2 19 oz cans of chickpeas ((drained and rinsed))
Juice of half a lime
Avocado
Cilantro leaves
Sour cream or Greek yogurt
Tortilla chips

Steps:

Add all ingredients to the base of a 5 quart slow cooker. Mix with a spatula until completely combined.
Cook on lowest setting for 8-10 hours.
Before serving, stir in the lime juice.
Serve with avocado, cilantro, yogurt/sour cream, and tortilla chips.
*You need to halve the recipe for a 6 quart Instant Pot, as it fills above the ⅔ full limit. Or make a full batch and freeze half the uncooked recipe for later*
Toss all ingredients (of a half batch) into the Instant Pot, and stir until completely combined.
Cook on high pressure for 10 minutes, followed by a natural release (I unplugged my IP and let it sit for 10-15 minutes, then released remaining pressure).
After cooking, this chili may be stored in the fridge for up to 4 days or the freezer for up to 3 months.
Assemble all ingredients in a large freezer bag, reusable silicone bag, or meal prep container. Squeeze out air and freeze for up to 3 months.
When ready to cook, thaw completely before cooking as indicated above.

Nutrition Facts : ServingSize 1 /8 of batch, Calories 215 kcal, Carbohydrate 37 g, Protein 9 g, Fat 4 g, Sodium 645 mg, Fiber 9 g, Sugar 11 g

SPICY BLACK BEAN AND SWEET POTATO CHILI

Spicy Black Bean and Sweet Potato Chili image

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

EASY SWEET CHILI

Easy Sweet Chili image

I wanted to make a delicious Crockpot® chili that didn't take an hour to prepare. This one, you just open cans and dump them in! You can let this cook all day or it's ready after a couple of hours.

Provided by tmwood86

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 8h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound ground beef
6 cloves garlic, finely chopped - or more to taste
2 tablespoons dried oregano
2 teaspoons chili powder
1 tablespoon dried basil
2 (15 ounce) cans light red kidney beans, drained and rinsed
2 (15 ounce) cans dark red kidney beans, drained and rinsed
3 (14.5 ounce) cans diced tomatoes
2 (15 ounce) cans corn
3 tablespoons white sugar
salt and ground black pepper to taste

Steps:

Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.

Nutrition Facts : Calories 566.9 calories, Carbohydrate 85.3 g, Cholesterol 47.3 mg, Fat 11.8 g, Fiber 22.9 g, Protein 33.8 g, SaturatedFat 3.9 g, Sodium 1392.5 mg, Sugar 15.7 g

SWEETPEA'S CHILI

Sweetpea's Chili image

This chili recipe took me two years to perfect. It's just a basic beef chili, but it's really good! Try substituting ground turkey--it works great too. Doubling or tripling this recipe is no problem. I always do so I can freeze some. It reheats amazingly well! Fair warning--this chili is pretty spicy! You can lower the spice by using milder peppers instead of the jalapenos. It's also easy to increase the heat--we add a another teaspoon of red pepper and a whole cascabel pepper (remove before serving) with the rest of the spices. Additional diced jalapenos or some habaneros also work great.

Provided by SweetPeaNC

Categories Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 lbs ground beef
3 green jalapeno peppers, chopped
1 onion, chopped
3 garlic cloves, pressed or minced
1/2 large green bell peppers or 1/2 large red bell pepper, chopped
2 tablespoons chili powder
1 tablespoon dried chipotle powder
1 tablespoon cumin
1/2 tablespoon dried celery flakes
1 teaspoon ground red pepper
1/2 tablespoon salt
1 beef bouillon cube
3/4 cup beer
1 (29 ounce) can tomato sauce
1 (27 ounce) can kidney beans, drained
1 (27 ounce) can pinto beans, drained
1 (14 ounce) can of petite diced tomatoes with juice
2 cups water
black pepper
shredded cheddar cheese (optional)
sour cream (optional)

Steps:

In skillet, brown and drain ground beef.
In large pot, combine the beer, water, tomato sauce, diced tomatoes, and the beans.
Add the peppers, garlic, and onion. Heat thoroughly.
Add the beef and all of the spices.
Cook for about an hour to allow the flavors to combine.
Garnish with the cheese and sour cream if desired.

Nutrition Facts : Calories 621.4, Fat 19.9, SaturatedFat 7.2, Cholesterol 77.2, Sodium 2095.7, Carbohydrate 68.9, Fiber 23.2, Sugar 12.2, Protein 43