Cold evenings beg for chili! And busy evenings beg for you to pull out your crock pot! Today we have a fantastic slow cooker chili recipe that will become your go-to all Winter long. Don’t be fooled though, this crock pot chili is no ordinary comfort food. It’s jam-packed full of veggies, including colorful peppers, collard greens, and onions. Plus, the assortment of beans adds lots of protein and will keep you satisfied.
Throwing it together is a no-brainer. Once all the ingredients are in the slow cooker, there are no worries! Dinner will be ready when you are and your house will fill with the smell of the season! This chili certainly brings the heat to the table with chili powder and chipotle peppers. Add as much or as little as you like! If you want to make this paleo, omit the beans and sub with grass-fed ground beef, turkey or bison (brown the meat before putting into the crock pot).
Whip up some gluten-free corn muffins for a delicious way to soak up your steaming bowl of chili. Viola! Dinner is served.
Crock Pot 3 Bean, Chipotle & Collards Chili
- 1 dried chipotle pepper
- 2-3 garlic cloves, minced to yield ~1 Tbsp
- 1/2 large yellow onion
- 1 each red, yellow, and green bell pepper, diced
- 1 bunch collard green stems and leaves, finely chopped
- 1 28 oz can fire roasted diced tomatoes
- 2 Tbsp chili powder*
- 1 15 oz can each black beans, kidney beans, pinto beans
- Salt and pepper to taste
- Sliced avocado (optional)
- Shredded jack cheese (optional)
- 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.
- 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).
- Mince 2-3 garlic cloves and dice 1/2 large onion and 3 bell peppers. Finely chop 1 bunch of collard greens (stems and leaves).
- Add veggies to a crock pot, along with the pureed chili mixture. Add the 28 oz can of fire roasted diced tomatoes, 2T chili powder, and 3 cans of drained beans.
- 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.
- Season with extra chili powder and salt and pepper to taste. Top with sliced avocado and shredded Jack cheese, or your desired garnishes.