10 – 12 Servings
For Chili Seasoning Mix:
- 4 Tbls Chili powder
- 2 Tbls Chipotle Chili powder
- 1 Tbls dried cumin
- 1 tsp dried oregano
- 1 tsp dried cilantro
- 1 tsp garlic flakes
- 1 tsp onion flakes
- 1 tsp red pepper flakes (more or less depending on the heat desired)
- 1 tsp salt
- 1 tsp pepper
Mix all together and store in an airtight jar. I often double or triple the recipe to have on hand for chili and tacos. The seasoning will keep for 3 – 6 months.
- 3 – 5 Tbl Chili Seasoning Mix (see above)
- 1 Tbl olive oil
- 1 large can (28 oz) diced tomatoes
- 1 can (8 oz tomato) or vegetable juice (I use V-8)
- 1 cup (more or less) vegetable broth, adjust for thickness of chili desired
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can 4 oz chopped green chili peppers, drained and rinsed
- 1 bag (16 oz) frozen corn
- 1 large onion, chopped
- 6 cloves garlic, minced
- 2 jalapeno peppers, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 8 oz. mushrooms, sliced
- 1 bag baby spinach, chopped
- 1 zucchini or yellow squash, chopped
Keep in mind that amounts are approximate and you can adapt and substitute depending on your veggie preferences.
- In the Ninja Cooker I was able to heat the olive oil on the highest setting, adding the chopped onions, pepper, and garlic to sauté until soft and onions translucent. If you are using a regular slow cooker, you can sauté the veggies on the stovetop.
- I then turned the setting to low and added the rest of the ingredients along with 4 tablespoons of the chili seasoning (you can use more or less, depending on the depth of heat and flavor you desire). Stir together and cover, cooking low and slow for 4 – 6 hours.