Slow Cooker Sunday: Warm, comforting chili made 3 ways

What is more ideal in the cold winter months than curling up with a hot bowl of homemade chili? Even though chili is such a perfect meal, not everyone has the same taste when it comes to making it. In my house, some of us like spicy, while others only eat vegetarian. Here are three takes on basic chili, all made easily in the slow cooker with delicious ingredients.

Chili is such a versatile meal that practically anything you dream up can go into a batch. Since I love Mexican food, I came up with a chicken taco-inspired chili. For the vegetarians in the house, it’s spicy three-bean quinoa chili, and for the meat eaters, it’s a rustic black bean version loaded with sliced sausage. These recipes make great leftovers and freeze well if you want to save some for later.

3-Bean vegetable quinoa slow cooker chili recipe

Perfect for the vegetarians in your life, this chili is full of three types of beans as well as quinoa for a healthy, plant-based protein kick.

Serves 8

Prep time: 15 minutes | Cook time: 6 hours | Total time: 6 hours 15 minutes

Ingredients:

• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can white beans, drained
• 1 (15 ounce) can red kidney beans, drained
• 1 cup uncooked quiona
• 1 (28 ounce) can diced tomatoes with juices
• 1 cup vegetable broth
• 1 large sweet onion, diced
• 1 large red bell pepper, diced
• 1 cup corn kernels
• 4 garlic cloves, minced
• 1 envelope spicy chili mix
• 1 tablespoon dried cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon honey
• Sour cream, for garnish (optional)
• Fresh parsley, for garnish (optional)

Directions:

1. To the bowl of the slow cooker, add all the ingredients except for the garnishes (sour cream and parsley).
2. Mix well, and cover with the lid.
3. Set the slow cooker to low for 6 hours, and stir occasionally.
4. Spoon the chili into bowls, and garnish with sour cream and chopped fresh parsley.
5. Best served warm.

Black bean and sausage slow cooker chili recipe

This rustic chili is full of black beans and sliced cheddar turkey sausage and is garnished with tart sour cream, cilantro, diced tomatoes and jalapeño slices.

Serves 8-10

Prep time: 15 minutes | Cook time: 8 hours | Total time: 8 hours 15 minutes

Ingredients:

• 2 (15 ounce) cans black beans, drained and rinsed
• 4 links cheddar turkey sausage, sliced ( I used Johnsonville brand)
• 1 (28 ounce) can diced tomatoes with juices
• 1 lime, juiced
• 1 large sweet onion, diced
• 1 tablespoon dried cumin
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Sour cream, for garnish (optional)
• Fresh cilantro, for garnish (optional)
• Fresh diced tomatoes, for garnish (optional)
• Jalapeño slices, for garnish (optional)

Directions:

1. To the bowl of the slow cooker, add all the ingredients except for the garnishes (sour cream, cilantro, tomatoes and jalapeño slices), and mix well.
2. Cover the slow cooker, and set to cook for 8 hours on low.
3. Once the chili has cooked, spoon into bowls, and garnish with sour cream, cilantro, tomatoes and jalapeño slices. Best served warm.

More delicious chili recipes

Vegan wheat berry and black bean chili
Wendy’s copycat chili
Individual chili cornbread casseroles