#chililovers

A hearty and flavorful Jamaican jerk chicken chili made in a slow cooker with a touch of Caribbean spices. It is served with plantain chips that are crispy. This gluten-free dish is great for a cozy dinner or having people over.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 red bell pepper, diced. 1 onion, diced. 3 cloves garlic, minced. 2 tablespoons Jamaican jerk seasoning. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1 teaspoon dried thyme. 1/2 teaspoon ground allspice. 1/4 teaspoon cayenne pepper. Salt and black pepper to taste. 2 cups chicken broth. 2 ripe plantains, thinly sliced. 2 tablespoons olive oil. Salt to taste.

Instructions: In a slow cooker, combine diced chicken, black beans, kidney beans, diced tomatoes, bell pepper, onion, garlic, Jamaican jerk seasoning, cumin, paprika, thyme, allspice, cayenne pepper, salt, and black pepper. Pour chicken broth over the ingredients in the slow cooker and stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the flavors are well blended. About 30 minutes before serving, preheat the oven to 400F 200C. Arrange the thinly sliced plantains in a single layer on a baking sheet lined with parchment paper. Drizzle olive oil over the plantains and sprinkle with salt. Bake in the preheated oven for 15-20 minutes, or until the plantain chips are crispy and golden brown. Serve the Jamaican jerk chicken chili hot, garnished with plantain chips. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

This Salt and Chili Chicken with Chili Noodles recipe combines tender chicken slices with a spicy kick from chilies, balanced with savory soy sauce and fragrant sesame oil. Perfect for those craving a flavorful and fiery dish!

Ingredients: 400g chicken breast, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon cornstarch. 1 tablespoon vegetable oil. 3 cloves garlic, minced. 1 red chili, thinly sliced. 1 green chili, thinly sliced. 1 teaspoon salt. 200g noodles. 1 tablespoon sesame oil. 2 spring onions, chopped. 1 tablespoon chili flakes. 1 tablespoon sesame seeds, toasted.

Instructions: In a bowl, mix soy sauce and cornstarch. Add chicken slices and marinate for 15 minutes. Heat vegetable oil in a pan over medium heat. Add garlic, red chili, and green chili. Saut for 1-2 minutes. Add chicken slices and salt. Stir-fry until chicken is cooked through. In a separate pot, cook noodles according to package instructions. Drain and toss with sesame oil. Serve the salt and chili chicken over chili noodles, garnished with spring onions, chili flakes, and toasted sesame seeds.

Prep Time: 20 minutes

Cook Time: 15 minutes

This Chili Beef and Noodles dish is a delicious combination of tender beef, flavorful vegetables, and savory chili sauce, served over a bed of noodles. It's quick and easy to make, perfect for a satisfying weeknight dinner.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1 onion, chopped. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 cup beef broth. 1/4 cup soy sauce. 2 tbsp chili paste. 1 tbsp brown sugar. 8 oz cooked noodles. Salt and pepper to taste. Green onions, chopped for garnish.

Instructions: Heat oil in a large skillet over medium-high heat. Add sliced beef and cook until browned, then remove from skillet and set aside. In the same skillet, saut garlic, onion, and bell peppers until softened. Return beef to the skillet. In a small bowl, mix together beef broth, soy sauce, chili paste, and brown sugar. Pour over beef and vegetables. Simmer for 5-7 minutes until sauce thickens slightly. Stir in cooked noodles and toss until well coated. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Instant Pot Chili No Beans recipe is gluten-free and perfect for those who prefer a beanless chili. It's packed with flavorful spices and can be customized with your favorite toppings.

Ingredients: 1 pound ground beef or ground turkey. 1 onion, chopped. 1 red bell pepper, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 6 oz tomato paste. 1 can 4 oz chopped green chilies. 2 cups beef or vegetable broth. 2 tablespoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon oregano. 1/4 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional, for garnish. Sliced avocado, sour cream, or shredded cheese for topping optional.

Instructions: Set your Instant Pot to saut mode and add the ground beef or turkey. Cook until browned, breaking it into smaller pieces as it cooks. Add chopped onion, red bell pepper, and minced garlic. Saut for a few minutes until the vegetables are softened. Stir in diced tomatoes, tomato paste, chopped green chilies, beef or vegetable broth, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper. Lock the Instant Pot lid in place, set the valve to 'sealing,' and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick release of any remaining pressure. Open the Instant Pot, and give the chili a good stir. Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro and your choice of sliced avocado, sour cream, or shredded cheese. Enjoy your delicious gluten-free Instant Pot chili with no beans!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Crock Pot Chili is hearty and full of flavor. It simmers until it's just right, making it a great dish for busy days. This chili will warm you up because it has ground beef, beans, and a mix of spices.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 can 6 oz tomato paste. 1 cup beef broth. 1/4 cup chili powder. 1 teaspoon cumin. 1 teaspoon oregano. 1/2 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: In a skillet, brown the ground beef over medium-high heat. Add chopped onion and minced garlic to the skillet; cook until onion is translucent. Transfer the beef mixture to the crock pot. Add kidney beans, black beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, oregano, cayenne pepper, salt, and pepper to the crock pot; stir well to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, and chopped green onions.

Prep Time: 15 minutes

Cook Time: 360 minutes

A hearty and flavorful chili that's low in carbs and perfect for those following a keto diet. Packed with protein and healthy fats, it's a satisfying meal for any occasion.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can diced tomatoes. 2 tbsp tomato paste. 2 cups beef broth. 1 tbsp chili powder. 1 tsp cumin. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. Optional toppings: avocado, shredded cheese, sour cream, cilantro.

Instructions: In a large pot, brown ground beef over medium heat. Add diced onion, garlic, and bell pepper. Cook until vegetables are tender. Stir in diced tomatoes, tomato paste, beef broth, and spices. Simmer on low heat for 20-30 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste. Serve hot with optional toppings.

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty and flavorful chili featuring the sweetness of sweet potatoes, the creaminess of white beans, and the earthy aroma of sage. Perfect for a cozy and nutritious meal.

Ingredients: 1 lb sweet potatoes, peeled and diced. 2 cans white beans, drained and rinsed. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can diced tomatoes. 4 cups vegetable broth. 2 tsp ground cumin. 1 tsp smoked paprika. 1/2 tsp cayenne pepper. 1 tsp dried sage. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened. Add minced garlic and cook for another 30 seconds. Stir in sweet potatoes, bell pepper, cumin, smoked paprika, cayenne pepper, and dried sage. Pour in diced tomatoes and vegetable broth, then add white beans. Bring the chili to a boil, then reduce heat and let it simmer until sweet potatoes are tender about 20-25 minutes. Season with salt and pepper to taste. Serve hot, garnished with fresh sage leaves if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes