Archive for the ‘Soups, Stews, Chili – Slow Cooker’ Category
15 Bean Slow Cooker Chili
This is excellent chili! Easy and flavorful. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 bag 15 Bean Soup, with Ham flavor packet, Shortcut
- 500 grams ground beef, or ground pork, (1 lb)
- 1 onion, diced
- 1 green bell pepper, diced
- 1 can diced tomatoes, (14.5 oz / 411 g)
- 1 can green chilies, drained, (4 oz / 113 g)
- 1 can tomato paste, (6 oz / 170 g)
- 2 quarts beef broth, (8 cups)
- 1 packet chili seasoning mix, Shortcut
- salt and pepper, to taste, as desired
Instructions
- Heat a non stick pan and brown the ground beef, drain, and add the beef to your slow cooker.
- Rinse the beans and add those to your slow cooker.
- Add the diced onion and bell pepper, bean seasoning packet, and 1/2 of the chili seasoning packet.
- Add the broth and stir to mix. Set on High setting and let cook for 5 hours.
- At the 5 hour mark, check if the beans are tender, if not, cook for another hour.
- If the beans are tender, add the can of diced tomatoes, green chilies, tomato paste, and the rest of the chili seasoning packet.
- Stir, taste, and season with salt and pepper as desired, cook for another 30 minutes.
- Serve and enjoy with your favorite chili toppings.
Notes
Low cost per serving.
Shortcuts: Chili Seasoning Mix, 11 Bean Soup Mix.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Meatball Stew I (Slow Cooker)
This sounds like a great stew. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 680 grams frozen Italian meatballs, (24 oz), Shortcut
- 5 medium potatoes, peeled, cubed
- 500 grams fresh carrots, peeled, sliced
- 1 onion, halved, sliced
- 1 can tomato sauce, (15 oz / 425 g), Shortcut
- 3 cups beef broth, fresh or from powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons all purpose flour
- 1/2 cup beef broth, cold
Instructions
- To your slow cooker, add the tomato sauce, 3 cups of broth, garlic powder, and pepper. Stir together to mix.
- Add the meatballs, potatoes, carrots, and onion to the slow cooker and mix together.
- Cover and place on Low setting for 6 hours or until the potatoes and carrots are tender.
- When the potatoes and carrots are tender, stir together the flour and 1/2 cup broth in a measuring cup. Slowly stir the flour mixture into the stew. Set the slow cooker to high for 30 minutes or until the stew is thickened.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Tomato Sauce, Italian Meatballs.
Variant: 1. Add 1 can sliced and drained mushrooms (4 oz / 113 g) or fresh sliced mushrooms.
Adapted from an internet recipe.
4 Bean Chili (Slow Cooker)
You will need a bag of my beans to prepare this and that is listed as a Shortcut in the Recipe Notes section. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 bag 4 Bean Chili Mix, Shortcut
- 7 cups beef broth, or water
- 500 grams ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, smashed and minced
- 1 can diced tomatoes, (14.5 oz / 411 g can)
- 1 can tomato paste, (6 oz / 170 g can)
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Rinse the beans, drain, and place in your slow cooker.
- In a non stick pan on medium heat, brown the ground beef, breaking it up with your spatula as it cooks, until no or very little pink is visible (it gets cooked more). Drain the beef.
- Add the beef, onion, bell pepper, garlic, cumin, chili powder, black pepper, and salt to the slow cooker.
- Pour in the beef stock, stir, then cover and set the slow cooker to High setting for 4 hours or Low for 8 hours.
- At either the 4 or 8 hour mark, check the beans, if they are tender, stir in the diced tomatoes and tomato paste. Taste and adjust cumin and chili powder to your preference. Turn the slow cooker to Low and cook for another 30 minutes. Remove the lid during the 30 minutes of cooking for a thicker chili if desired.
- Chili will keep well for several hours on Keep Warm setting and will thicken more and the flavors will blend further.
- Serve with crackers and or cornbread, enjoy.
Notes
Low cost per serving.
Shortcut: 4 Bean Chili Mix.
Variants: 1. Use ground pork or chicken in place of beef. 2. Use a can of whole tomatoes, drained, and chopped, in place of diced tomatoes. 3. Omit the seasoning stated and use your favorite store bought chili seasoning mix.
My creation from my 4 bean mix and the seasoning for my basic chili I have been making for years, Lee Thayer.
United States.
United States.
11 Bean Soup I (Slow Cooker)
This is my first try at making a tailored bean soup combination based on the types and ratios of beans in a bag of Hurst's 15 Bean Soup. You will need a bag of my beans to prepare this and that is listed as a Shortcut in the Recipe Notes section. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 bag 11 Bean Soup Mix I, Shortcut
- 4 cups water
- 4 cups chicken broth, Shortcut
- 500 grams smoked sausage, sliced, (1 lb) (optional)
- 1 large onion, diced
- 1 clove garlic, smashed and minced
- 1 teaspoon chili powder
- 1 can diced tomatoes, drained, (14.5 oz / 411 g can)
- 2 tablespoons lemon juice
- 1 tablespoon pork broth powder
Instructions
- Rinse the beans, drain, and place in your slow cooker.
- To the slow cooker, add the onion, garlic, chili powder, and sausage if using that.
- Add the water and broth, stir to mix, cover, and set the slow cooker to High setting and cook for at least 5 hours, without lifting the cover.
- At the 5 hour mark, check the beans for tenderness. If the beans are not tender, continue cooking, checking again each hour until tender. (Mine were done, and perfect right at the 5 hour mark.)
- When the beans are tender, stir in the tomatoes and lemon juice. Turn the slow cooker to Low setting and cook for another 30 minutes.
- You can leave on Keep Warm for several more hours if needed, and this blends the flavors as well.
- Just before serving, open and stir in the pork broth powder.
- Serve with bread, biscuits, or even over rice. Enjoy.
Notes
Low cost per serving.
Shortcuts: 11 Bean Soup Mix I, Chicken Broth (Pressure Cooker).
Variants: 1. You can use pork broth in place of chicken broth or simply use water. 2. Use chicken stock powder in place of pork stock powder. 3. Use fresh tomatoes diced in place of canned.
Adapted from the 15 Bean Soup recipe on the Hurst Beans website.
15 Bean Soup (Slow Cooker)
I prepared this on 21 Nov 2019, and used a variant and added some meat and broth, result is hands down, delicious! I will be taking several bags of these beans back to Thailand with me.
Ingredients
- 1 bag 15 Bean Soup, (20 oz / 567 g)
- 8 cups water
- 500 grams smoked sausage, sliced, (1 lb) (optional)
- 1 large onion, diced
- 1 clove garlic, smashed and minced
- 1 teaspoon chili powder, (optional)
- 1 can diced tomatoes, drained, (14.5 oz / 411 g can)
- 2 tablespoons lemon juice
Instructions
- Sort the beans and remove any debris or stones, and remove the Seasoning Packet and set that aside for use later, then rinse the beans.
- Place the beans, onion, sausage, garlic, and chili powder in the slow cooker. (I went overboard with the meat addition, I added smoked sausage, Andouille sausage, and smoked ham, about 1 kilo / 2 lbs.)
- Add the water or broth, stir to mix, cover, and set the slow cooker to High setting and cook for at least 5 hours, without lifting the cover.
- At the 5 hour mark, check the beans for tenderness. If the beans are not tender, continue cooking, checking again each hour until tender. (Mine were done, and perfect right at the 5 hour mark.)
- When the beans are tender, stir in the tomatoes and lemon juice. Turn the slow cooker to Low setting and cook for another 30 minutes.
- You can leave on Keep Warm for several more hours if needed, and this blends the flavors as well.
- Just before serving, open and stir in the seasoning packet that came with the beans.
- Serve with bread, biscuits, or even over rice. Enjoy.
Notes
Low cost per serving.
Variants: 1. Omit the sausage for a meat free dish. 2. Substitute the sausage with ham, ham bone, or ham hocks. 3. Increase the amount of sausage or other meat to 1 kilo (2 lbs). 4. Replace half the water with chicken, beef, or vegetable broth.
Adapted from the 15 Bean Soup recipe on the Hurst Beans website.
Beef & Noodle Soup (Slow Cooker)
This comes from a good friend, and sounds delicious! This is the original slow cooker recipe, I have also written a pressure cooker recipe for this and that is in the Recipes Notes section. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1-1 1/2 kilos beef, cut into cubes, (2-3 lbs)
- 2 small onions, sliced into rings
- 1/4 cup all purpose flour
- salt and pepper, as desired
- 2-3 tablespoons cooking oil
- 1 packet dry onion soup mix, Shortcut
- 6 1/2 cups beef broth, fresh or from powder
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 3 cups dry egg noodles
Instructions
- Sprinkle the beef cubes with salt and pepper as desired, roll in flour to coat evenly.
- Heat a non stick pan with the 2-3 tablespoons of oil. Add the beef and onions, stir often, and brown the beef on all sides.
- While the beef is browning, add the dry soup mix, beef broth, tomato paste, and Worcestershire sauce to your slow cooker. Whisk to mix together.
- When the beef is browned, drain, and carefully add to your slow cooker. Use a large slotted spoon for this step.
- Cover and set the cooker to Low setting for 5 to 6 hours. Time depending on the toughness of the beef.
- About 30 minutes before the beef is ready, go ahead and heat a pot of salted water to boiling, then cook the egg noodles to just tender. Drain.
- Add the egg noodles to the slow cooker and cook 30 minutes more.
- Ladle into bowls, serve.
Notes
I will price this next time I get beef. For now I will say Fair cost per serving.
Shortcut: Onion Soup Mix.
Recipe adapted from Just A Pinch Recipe Club, Amy Herald, and the original recipe is here.
United States.
United States.
Easy Taco Soup (Slow Cooker)
Sounds like an excellent soup in a slow cooker, and there is two shortcuts to make if you want as well to reduce costs. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, (1 lb)
- 1 onion, diced
- 2 bell peppers, diced, any color
- 2 cans kidney beans, with liquid, 15 oz cans, or 4 cups cooked, (Shortcut)
- 1 can corn, with liquid, 15 oz can, or 2 cups cooked, (Shortcut)
- 2 cans diced tomatoes, 15 oz cans
- 1 can diced green chilies, 4 oz can
- 1 can tomato paste, 8 oz can, (~220 grams)
- 1 packet taco seasoning mix, (Shortcut)
- 2 cups beef broth, or water
Instructions
- Heat a non stick pan on medium high heat, when hot, add the ground beef and onion, brown the beef, breaking it up with a spatula as it browns. No need to cook it through, just browned is ok.
- While the beef is cooking, add the remaining ingredients to your slow cooker and mix together.
- When the beef is browned, drain off any fat, and add the beef to the slow cooker and stir in. Cover and set to Low setting for 6 to 8 hours, or High setting for 3 1/2 to 4 hours.
- Serve and enjoy.
Notes
Low cost per serving. Using the shortcuts will same you some money as well.
Shortcuts: Red Kidney Beans (Pressure Cooker), Fresh Corn (Pressure Cooker), Taco Seasoning Mix.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
Creamy Hamburger Vegetable Soup (Slow Cooker)
This is absolutely delicious delicious soup. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 750 grams ground beef, (1 1/2 lb)
- 2 1/2 cups frozen mixed vegetables
- 2 1/2 cups potatoes, diced
- 4 cups chicken broth, fresh or from powder, (Shortcut)
- 1 can evaporated milk
- 2 cups Cheddar cheese, shredded
- 2 teaspoons garlic powder
- salt and pepper, as desired, to taste
- 2 tablespoons corn starch
- 1/4 cup cold water
Instructions
- Brown the ground beef in a large non stick pan, drain off excess fat then add to the slow cooker. Add the mixed vegetables, potatoes, and broth to the slow cooker, give it a quick stir then cover and set to Low for 5 hours or High for 2 1/2 hours.
- Stir the soup, turn the setting to High, and slowly stir in the evaporated milk, garlic powder, salt and pepper as desired, then the cheese. Place lid back on the slow cooker.
- Mix together the corn starch and the cold water until no lumps remain to make a slurry. When the cheese has melted in the soup, stir in the slurry, cover the slow cooker and keep on the High setting. Cook for another 20-30 minutes to thicken the soup a little.
- Taste and adjust salt and pepper to your liking.
- Ladle into bowls and serve. A salad or rolls on the side would make a perfect meal.
Notes
I will price this when I order beef again. For now this probably low cost per serving based on 6 servings.
Shortcut: Chicken Broth (Pressure Cooker).
Variant: 1. Use bean broth in place of chicken stock if you are making beans (Great Northern, Pinto, and Chickpeas make great broth) a few days before making this.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
Aush (Afghani Chili) (Slow Cooker)
This to me, sounds delicious, interesting use of ingredients. This uses the stove top, a slow cooker, and if you are cooking the chickpeas from dry, a pressure cooker may be used as well. On my to cook list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 500 grams ground beef, (1 lb)
- 1 onion, diced large
- 1 can whole peeled tomatoes, diced plus juice
- 4 cloves garlic, smashed and minced
- 1 teaspoon crushed red pepper flakes
- 1½ tablespoons ground cumin
- 2 teaspoons chili powder
- 1½ tablespoons dried mint
- 2 tablespoons garam masala, Shortcut
- 1 can chickpeas, drained, (15 oz / 425 g), or 1½ cups cooked, Shortcut
- 1 package frozen spinach, thawed, chopped, drained, (10 oz / 283 g)
- 500 grams dry Fettuccine pasta, broken in half, (1 lb)
- 1 cup sour cream, Shortcut
Instructions
- Heat a non stick pan on medium heat and add the ground beef. Cook the beef, breaking it up with the spatula until browned and no pink remains, use a slotted spoon and remove the beef to your slow cooker. Leave the beef fat in the pan.
- To the same pan, add the onion and cook, stirring often until golden brown, remove with a slotted spoon and add to the slow cooker. Discard the fat in the pan.
- To the slow cooker, add the remaining ingredients except the pasta and sour cream. Stir and set on Low setting for 3-6 hours. Stir once an hour. The longer you simmer it, the longer the flavors blend together.
- About 20 minutes before serving, cook the pasta in a pot of boiling salted water until just tender. Drain, then stir into the chili then stir in the sour cream.
- Serve.
Notes
Low cost if using the shortcuts.
Shortcuts: Garam Masala, Chickpeas (Pressure Cooker), Sour Cream.
Black Bean Chili (Slow Cooker)
I created this using pressure cooked seasoned black beans. The beans were first used as a side dish and they are tasty, so I took the leftover beans, and there is a lot, and made some chili with what I had on hand. The seasoned beans add a lot of flavor to the chili as opposed to just plain cooked beans. The use of the slow cooker allows the chili to be simmered without burning, letting the flavors blend. I made this on 28 Aug 2018 and will be a regular now. For the beans, feel free to use your own recipe or use my shortcut for pressure cooker beans, or even used canned if you like. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, (1 lb)
- 1 onion, diced
- 2 cloves garlic, smashed and minced
- 1 packet chili mix, your preferred brand
- 3-4 cups tomato juice, (Shortcut)
- 4 cups seasoned black beans, (Shortcut)
- olive oil, as needed
Instructions
- In a large non stick pan on medium heat, add a splash of olive oil. When hot add the onion and garlic. Cook until the onion is soft and translucent.
- Add the beef, breaking it up with your spatula,
- Cook the beef until no longer pink.
- Add the chili seasoning packet and stir that in.
- Add the beef mixture and beans to your slow cooker. Add tomato juice to just cover the beans. Stir everything together. Cover and set the slow cooker to Low and let simmer away for 4-6 hours.
- Remove the cover and stir.
- Serve and enjoy with toppings of your choice for chili.
Notes
Low cost.
Shortcuts: Seasoned Black Beans (Pressure Cooker), Seasoned Black Beans (Stove Top), Tomato Juice.
Variant: 1. In place of ground beef, use Andouille or Spanish Chorizo.
I just threw this together and it worked well, Lee Thayer. Thailand.
Variant 1 provided by viewer, Martin Duke. United States.
