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Crock Pot 3-Bean Chipotle Chili Recipe w/ Collards

Dec 29, 2015 | Recipes | 0 comments

Chipotle Chili Recipe

This Chipotle chili recipe makes the perfect healthy Fall or Winter dinner. This version is gluten free, vegetarian and nutrient packed!

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.

Slow Cooker Chili
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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.


*Note: Check all ingredients to avoid added msg, gluten, salt or sugar.

What's the nutrition like in this Chipotle Chili Recipe?

  • Chili Peppers: Chili peppers are very high in vitamin C and are also a good source of vitamin A, vitamin B6, potassium and copper. Of course since you won't generally consume large quantities of chili peppers, their contribution to your overall nutrition is limited.
  • Garlic: Garlic has been used in homeopathic remedies for thousands of years and is thought to reduce the risk of heart disease, high cholesterol and some types of cancer.
  • Onion: Did you know that the humble onion is actually packed with antioxidants? Onions also have vitamin C, vitamin B6, folate and potassium.
  • Bell Peppers: Loaded with vitamin A, vitamin C, potassium, folic acid and fiber, bell peppers are a great addition to healthy family meals.
  • Collard Greens: Did you know that collard greens are very high in calcium? 1 cup contains almost 30% of the daily recommended amount! They're also full of fiber and antioxidants.
  • Tomatoes: Packed with antioxidants, tomatoes may help reduce the risk of several kinds of cancer. Furthermore, they contain vitamin A, vitamin C, vitamin E and potassium, many of which most people don't get enough of.
  • Beans: High in folate, protein and fiber, beans are super filling and nutritious. If beans don't agree with your stomach, try soaking and cooking them yourself rather than buying canned, as soaking can aid in digestion.

What are some other healthy comfort food recipes?

If you want healthy comfort food, you've come to the right place! I love crafting healthier versions of the foods people love. Here are a few of my favorites:

Healthy Sloppy Joes

Dairy Free Chicken Pot Pie Soup

Paleo Peach Cobbler

What is your favorite way to make chili? Do you like it spicy? Share your ideas and pictures on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.

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