Chili Recipes – If It’s A Chili, You’ll Find It Here! Over 60 Different Chili Recipes!
Chili Recipes – If It’s A Chili, You’ll Find It Here! 59 Different Chili Recipes!
FOR WORD 47 PAGES
Scroll Down!! The recipes follow the last listing! Scroll down!!
The recipes follow the last listing! Scroll down!
* Photo and recipe provided in the photo files.
Beer Bacon Chocolate Chili*, By: Chad Stewart Marsh, November 3, 2019
Chili*, By: Manda Lee Brown, November 16, 2019
Chili*, By: Allana Alla Robinson, October 28, 2017
Chili*, By: Tammie Balla-Monette, January 16, 2017
Chili*, By: Randall McGouirk, October 15, 2015
Chili*, By: Linda Marie, March 29, 2015
Chili*, By: Heather Helsley Paris, December 29, 2014
Chili, By: Jim Tremaine, December 23, 2014
Chili, By: Lanette Lin, December 13, 2014
Chili*, By: Barbara Callahan, November 16, 2014
Chili, By: Lori Rowe Dethlefs
Chili, By: Michele Panzer-Evans, November 7, 2014
Chili & Macaroni Throw Together*, By: Allana Alla Sverbil, May 11, 2015
Chili - Boilermaker Tailgate, By: Jeff Hudson & Aurelia Dougan McCollom, October 4, 2017
Chili Cheese Potato Casserole*, By: Tammy Ludwig Baughcum, June 16, 2014, - Cross Posted in Casseroles
Chili Chicken
Chili Con Carne* - Homemade Beef Chili, By: Bill Morrison
Chili Con Carne*, By: Petra Webb van Loosbroek, October 31, 2014
Chili - David's Ultimate Game Day Chili, By: David Venabel
Chili - Dragon’s Breath Chili, By: Shelley Ragano, January 22, 2018
Chili (Easy), By: Dolly Schwartz, August 22, 2018
Chili – My Favorite*, By: Polly Fravel, December 11, 2016
Chili – Kidney Beans, Pinto Beans & Split Peas*, By: Julie Landsiedel
Chili Mac*, By: Tammy Grim D'Itri, January 26, 2015
Chili Mac*, By: Paula De Lira, January 12, 2015
Chili Mac & Cheese Twist*, By: Allana Alla Robinson, May 11, 2016
Chili Macaroni Casserole*, By: Allana Alla Sverbil, May 24, 2015
Chili Macaroni, - Ninja Style!*, By: Pam Lajoie, June 4, 2014
Chili, Mark's DC, By: Mark Cobb, January 17, 2015
Chili – Makes Half- A-Pot!*, By: Aurelia Dougan McCollom, September 29, 2019
Chili – Medium Heat*, By: Michael Mignogno, October 23, 2016
Chili Paula*, By: De Lira, December 24, 2014
Chili Pepper Twist on the Traditional Tortilla Soup*, By: Allana Alla Sverbil, June 14, 2015
Chili-Soup*, By: Allana Alla Sverbil, October 5, 2015
Chili – Super Easy!, By: Teri Hout Klinger, March 26, 2017
Chili – Texas Chili Mix*, By: Ed Whetstone, November 10, 2018
Chili, Texas Style*, By: Jana Taylor, May 5, 2018
Chili - Throw Together*, By: Tammy Ullrich, January 7, 2017
Chili with Corn Bread Crust Recipe, Ninja Recipe Book
Chili with Kidney Beans*, By: Jessica Conol
Chili; Val's Awesome, By: Valerie Rowley, December 26, 2014
Chili's Chicken Enchilada Soup*, By: Cassie Lyons, October 1, 2015
Cincinnati Chili*, By: Jenny Behr, March 29, 2016
Cincinnati Style Chili*, By: Missy Perkins Shaffer, January 26, 2019
Colorado Chili*, By: Tammy Mullin Marsh, February 23, 2016
Corn & Green Chili Chowder*, By: Joan Jardine, February 11, 2014
Cream Cheese Chicken Chili*, By: Tammy Bellamy Bybee, January 26, 2016
Cream Cheese Chicken Chili, By: Monica Ann Penrod
Wendy's Chili, By: Aurelia Dougan McCollom
Wendy's Chili, My Combined Version!, By: Aurelia McCollom
Wendy's Copycat Chili, By: Lori Widdison Walker, January 11, 2015
'Whatcha Got' Chili*, By: Marie Mastracci
White Bean Chicken Chili*, By: Tommie Garmon Christian, September 8, 2014
White Beans – Creamy & Very Flavorful!*, By: Angie Neil, July 10, 2016
White Chicken Chili*, By: Joanna Tuttle Hatten, January 8, 2017
White Chicken Chili*, By: Tanya Harkper, November 22, 2016
White Chicken Chili*, By: Chad Stewart Marsh, January 24, 2016
White Chicken Chili*, By: Anne Wood Conrad, January 20, 2015
White Chicken Chili, By: Linda Morgan Johnson, September 19, 2014 – Cross posted in WW
White Chicken Chili*, By: Kevin Flanagan, January 15, 2015
White Chicken Chili, By: Carol Cole DuLac Orme
White Chicken Chili*, By: Kathleen Sanden
Winter Time Chili with Fun Shape Pasta*, By: Suzan Altizer Pafford, October 15, 2014
Beer Bacon Chocolate Chili*, By: Chad Stewart Marsh, November 3, 2019
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serves: 8
Ingredients:
¼ lb. bacon, chopped
1.5 lb. sirloin tips, chopped into bite sized pieces
1 poblano pepper, seeded and chopped
1 fresh Fresno pepper, seeded and chopped - Feel free to sub your favorite pepper
1 large onion, chopped
28 ounce can crushed tomatoes
28 ounce can diced tomatoes
2- 14.5 oz. your choice beans such as cannelloni, kidney beans, black beans, etc.
¼ cup chili powder
¼ cup brown sugar
1- 12 ounce bottle dark beer (I used Sweet Baby Jesus Chocolate Peanut Butter to add another flavor)
1 ounce unsweetened baker’s chocolate, chopped finely
Salt, to taste
tomato paste – to thicken if necessary
diced onions, shredded cheese, or sour cream – for garnish
Directions:
Turn the Ninja to Stove Top High. Dice the bacon and crisp. Once bacon is crispy, remove with a slotted spoon. Drain on paper towels.
Continue using Stove Top High to brown the meat in the bacon drippings. (You may need to drain the meat in the middle of browning.) When browned, remove and set aside.
Add the peppers to the Ninja and cook until they start to brown, approximately 3-5 minutes.
Add the onions to the peppers and continue to brown until the onions just start to become translucent.
Add the meat and bacon to the onions and peppers. Heat for an additional 5-8 minutes.
Add the diced tomatoes to the mixture and stir well.
Cook until mixture begins to boil.
Add the beans and cook until it just starts to boil again.
Add the crushed tomatoes and cook, again, until it just starts to boil.
Add the beer, mix well, and bring to a boil, allow to boil for 30 seconds.
Stir in the chili powder and brown sugar.
When the mixture begins to boil again, stir in the shaved chocolate.
Turn to Stove Top Low and allow a slow boil. Salt to taste. Make sure not to over-salt, as flavors will develop as the chili simmers.
The thickness of your chili depends on your ingredients, if your chili is too thin, add a teaspoon of tomato paste. Stir, test thickness and repeat if needed.
Continue with Stove Top Low to simmer. Keep uncovered and let simmer (stirring occasionally) for approximately 2 hours.
Ladle chili into a bowl and sprinkle with your favorite toppings such as diced onions, shredded cheese, or sour cream.
****
Chili*, By: Manda Lee Brown, November 16, 2019
Chili for dinner in my 4 in 1. Finally, it’s cool in Florida! Gus is my sous Chef.
Ingredients:
1-1½ pounds of ground beef - I usually use very lean ground beef, but turkey or ground Italian sausage is a good substitute
2 cans diced tomatoes
1 can tomato sauce
2 cans kidney beans-drained and rinsed
season with:
salt and pepper - to taste
Good amount of garlic powder -thoroughly cover the top
lightly cover the top with oregano and basil
red pepper flakes - to taste
chili powder - to taste (1-2 tsps. makes a mild chili as a starting point)
onion flakes - good amount.
Directions:
Turn the Ninja to Stove Top High. Add the meat to begin browning. Season as desired. Drain excess grease. Add the canned ingredients and season. Turn to Slow Cook Low for 6 hours. After a couple hours of cooking time, taste and season as needed.
****
Chili*, By: Allana Alla Robinson, October 28, 2017
Ingredients:
6 fresh jalapenos - cut into circles
1 large yellow onion - cut into bite size pieces
4 garlic cloves - minced
2- 16 oz. cans chili beans - keep liquid
2- 15.5 oz. cans black beans - rinsed & liquid removed
1- 28 oz. can crushed tomatoes
1.5 cups chicken broth (can use vegetable to make it vegetarian)
Paprika - to taste
Garlic powder - to taste
Red pepper flakes - to taste
Mexican chili powder - to taste
Cumin - to taste
Chipotle black pepper seasoning - to taste
Olive oil
Rice (optional for serving)
Recipe:
1) Into the Ninja pot, add a splash of olive oil, jalapeno, and onion. Set the Ninja to Stove Top High & sauté the ingredients - cook with the lid off.
2) Once sautéed, add in minced garlic and cook for 1-2 minutes to combine flavors – cook with the lid off.
3) Add remaining ingredients and seasonings - mix well to combine - put the lid on for 15 minutes.
Serve:
As is or over rice.
****
Chili*, By: Tammie Balla-Monette, January 16, 2017
Ingredients:
2 lbs. ground beef
Taco seasoning (sprinkle on top of ground beef while cooking, do not add water)
1 can chili beans
15 oz can stewed tomatoes or tomato sauce (I found chili tomato sauce at Walmart)
2 cans bean with bacon soup
2 cans tomato soup
Directions:
Turn the Ninja to Stove Top High. Brown the meat with the taco seasoning. Drain excess grease. Add the remaining ingredients. Mix well. Turn the Ninja to Slow Cook Low. Cook for 4 hours.
This makes a thicker chili.
****
Chili*, By: Randall McGouirk, October 15, 2015
Ingredients:
1- 40 oz can red kidney beans
2 lbs ground meat
2- 36 oz cans crushed tomatoes
1- 10 oz can tomato paste
Chili seasoning, to taste
Directions:
Turn your Ninja to Stove Top High. Brown the beef. Drain excess grease. Add remaining ingredients and Slow Cook Low 4-5 hours.
****
Chili*, By: Linda Marie, March 29, 2015
Ingredients:
1 lb sausage
1 lb turkey breast
1 onion, chopped
3 McCormick packets of chili seasoning
2 cans diced tomatoes (I like the flavored ones with onions, garlic, and/or chili peppers)
2 cans kidney beans
2 cans chili beans
more chili powder to taste
1 tsp McCormick Montreal steak seasoning
Directions:
Turn the Ninja to Stove Top High and brown sausage, turkey and onion in oil. Drain excess grease. Add seasonings, tomatoes and beans.
Turn to Slow Cook High 1 hour, then Slow Cook Low for 2 hours. Or you can cook on Stove Top Medium for 40 minutes, stirring frequently. It tastes better next day. Serve with sour cream and cheddar cheese.
****
Chili*, By: Heather Helsley Paris, December 29, 2014
Just had homemade chili in my ninja. Loving this machine so much! Yummy. And only 1 pan to clean!
Ingredients:
1 lb. hamburger
1 lb. county sausage
Salt and pepper
Add in 1 chopped onion
Peppers, chopped - optional
3 to 4 regular size cans kidney beans
2- 6 oz cans of tomato paste
1 can diced tomatoes
2 Tbs. garlic powder
Chili powder to taste
cheese and sour cream, garnish
Brown meats, onions and peppers on Stove top High. Drain any excess grease. Switch to Oven setting of 350° and add remaining ingredients. Bake for about 10 minutes until boiling. Switch to Slow cook Low for 2-4 hours.
Sprinkle cheese and sour cream as garnish.
****
Chili, By: Jim Tremaine, December 23, 2014
Ingredients:
2 lbs. ground beef
1 quart tomato juice
1 can to tomato purée
1 can kidney beans, drained
1 Medium-Large onion, chopped
½ cup diced celery
¼ cup diced green bell pepper
¼ cup chili powder
1 tsp ground cumin
1½ tsp garlic powder
1 tsp salt
½ tsp ground black pepper
½ tsp oregano
½ tsp sugar
1/8 tsp cayenne pepper
Directions:
Turn your Ninja to Stove Top High and brown meat. Add remaining ingredients and turn to Slow Cook Low for 2 hours. Enjoy!
****
Chili, By: Lanette Lin, December 13, 2014
Ingredients:
2 lbs. of lean ground beef
2 NY strip steaks cubed small
Add 2 cans of your favorite chili beans (I use a white and a red seasoned chili beans)
Add dash or to taste Tabasco
2 tsp or to taste of chili powder
1 tsp of unsweetened cocoa
3 oz tomato paste
1 large can of whole tomatoes crushed with juice
Add water to your desired consistency (I like it thick)
Directions:
Turn your Ninja to Stove Top High and brown the meat. When starting to lose the red color, add the onion, peppers, and garlic. Drain any excess grease. Add the cocoa, chili powder, salt, pepper, tomato paste, Tabasco, tomatoes, and chili beans. Switch your Ninja to Slow Cook High and cook for 4 hours
****
Chili*, By: Barbara Callahan, November 16, 2014
Ingredients:
2 lbs. beef for stew
¼ lb. bacon
1 medium onion, diced
1 tablespoon of garlic
3 cans Ro-Tel chunky chili fixin’ tomatoes
1- 6 oz can tomato paste
6 jalapenos, sliced lengthwise and seeded
1 green pepper, chopped
2 cans kidney beans
1 tablespoon of A-1 sauce
1 cup of dry burgundy wine
Directions:
Turn your Ninja to Stove Top High and brown meat, bacon, and onion. Season with garlic. Add chili fixin’, beans, tomato paste, jalapenos, green pepper, A-1 sauce, and wine. Turn to Stove Top Medium for 2 hours, then turn to Low for about another hour. (It is done after 2 hours).
****
Chili, By: Lori Rowe Dethlefs
Ingredients:
1 to 2 lbs of ground hamburger (depending on how much meat you like).
2- 28 oz cans of diced tomatoes
1- 15 oz can of red kidney beans.
1- 15 oz can of pinto beans.
1- 15 oz can of black beans.
1- 15 oz can of white kidney beans.
½ of a white or yellow onion (depending on what flavor you like better) - finely cut or diced
32 or 64 oz - tomato juice
2-4 tablespoons of jalapeños
2-4 tablespoons of chili powder
Shredded sharp cheddar cheese
Sour cream
Ritz crackers
Directions:
Turn the Ninja to Stove Top High and your brown hamburger.
While hamburger is browning - rinse all your beans in a strainer. Canned beans tend to have that slime on them.
Once hamburger is nice and brown - mix in all the beans, the diced tomatoes, the cut onion and the jalapeños. Depending on how much flavor you like, you can adjust the amounts of these items.
Once all those ingredients are in your Ninja - then add tomato juice until it hits the rim. Then, stir in your chili powder. We tend to like 4 tablespoons, but definitely season it per your taste buds and those of your family.
Turn the Ninja over to Slower Cook Low and cook for 4 hours. I found if you want it done sooner - you can also use Oven mode at around 350° for an hour. Just keep an eye on it and stir it frequently.
Serve with your favorite toppings such as cheddar cheese, sour cream, crackers, bread bowls, etc.
****
Chili, By: Michele Panzer-Evans, November 7, 2014
Ingredients:
1 lb. of sirloin
1 pack of Jimmy Dean roll breakfast sausage
2- 15 oz cans of tomatoes
2- 15 oz cans of red kidney bean
2 packs of chili mix
Directions:
Turn your Ninja to Stove Top High and brown sirloin and sausage. Drain any grease. Add the rest of the ingredients. Turn your Ninja to Slow Cook Low for 2 hours. Buffet to hold.
Hubby says it tastes delicious and wants it that way from now on.
****
Chili & Macaroni Throw Together*, By: Allana Alla Sverbil, May 11, 2015
CAUTION: IT IS SPICY
Ingredients:
28 oz petite diced tomatoes
2-14.5 oz chili style diced tomatoes
15.25 oz whole kernel naturally sweet corn
15.5 oz black beans
15.5 oz dark red kidney beans
6 oz tomato paste
1 lb elbow macaroni (precooked)
5 jalapeño peppers, circled
1 green bell pepper, diced
1 white onion, diced
1 teaspoon cumin (more/less to taste)
1 tablespoon chili powder (more/less to taste)
Prep:
Precook elbow macaroni in your Ninja. Once cooked, remove macaroni from liquid and set aside to cool.
Cut 5 jalapeños in circles
Dice 1 white onion
Dice 1 green bell pepper
Open all cans and keep liquid for all except corn.
Recipe:
1) Sprinkle oil in the base of your Ninja.
2) Set your Ninja to the Oven temperature of 425°F.
3) Put in diced tomatoes, (with liquid) chili style diced tomatoes (with liquid), whole kernel corn (without liquid), black beans (with liquid), kidney beans (with liquid), tomato paste, elbow macaroni (without liquid), 5 jalapeño peppers (circled), 1 green bell pepper (diced), and 1 white onion (diced). Stir all ingredients together then add chili powder and cumin then mix the spices into the mixture.
4) Cook for 1 hour
Serve:
With avocado & lime juice or one or the other.
Also serve with cheese
**Added comment - I would say knock it down to 1-1.5 jalapenos for much less spice kick! And cut the chili powder by ½.
You can adjust the seasonings to your taste!
****
Chili - Boilermaker Tailgate, By: Jeff Hudson & Aurelia Dougan McCollom, October 4, 2017
“This will fill your Ninja!” Stir carefully.
Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
1 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
½ cup beer
¼ cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce - Tabasco
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos
1 (8 ounce) package shredded cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Crumble the ground chuck and sausage into the hot pot and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover. Turn to Slow Cook High for 5 hours. You are welcome to use Slow Cook Low, just increase cooking time. The Ninja will go to the Buffet/Warm setting.
After 3 hours of cooking, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili cooks, the better it will taste. Refrigerate, and serve the next day. Freeze any leftovers for a rainy day!
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
****
Chili Cheese Potato Casserole*, By: Tammy Ludwig Baughcum, June 16, 2014, - Cross Posted In Casseroles
Ingredients:
1½ lbs. of lean ground beef
1 medium onion, chopped
¼ cup sweet bell pepper, chopped
1 box Au Gratin potatoes, value size 7.7 Oz.
1- 15 oz can dark red kidney beans, drained
1- 15 oz can diced tomatoes
2 teaspoons chili powder
½ teaspoons salt
1 tablespoon olive oil
2 cups hot water
Directions:
Heat olive oil on Stove Top High setting. Add ground beef, onion & sweet peppers and cook until the meat has browned. Mix the cheese seasoning packet from the boxed potatoes with the two cups of hot water and add it to the ground beef mixture. Stir in the potatoes from the box and all other ingredients. Change to the Slow Cook Low setting and simmer for up to 4 hours or until the potatoes are tender the sauce has thickened.
****
Chili Chicken
Ingredients:
4 chicken breasts
Ro-Tel Tomatoes
can of Hormel Chili
slice of cheese
Directions:
Add 4 chicken breasts to pot and cover with Ro-Tel Tomatoes. Turn to Slow Cook High setting for 1½-2 hours, depending on size of the chicken breasts. When chicken is done add Hormel Chili to cover the chicken. Switch to the Oven setting at 350° for about 15 minutes, until heated through. Turn the Ninja off and placed a slice of cheese on top of each piece of chicken and let stand till cheese melted. The longer it sits the thicker the liquid. It made a nice thick chili to top baked potatoes.
****
Chili Con Carne*, - Homemade Beef Chili, By: Bill Morrison
Ingredients:
3 Tbs. olive oil
1 large onion
3 each garlic cloves
2 lbs. ground beef, lean
1- 28 oz can peeled whole tomatoes (or diced)
1 large Green pepper, seeded & diced
¼ tsp. cayenne pepper (or to taste)
2 tsp. ground cumin
2 tsp. dried oregano
2 bay leaves
Salt and pepper to taste
2- 15 oz cans kidney beans with liquid
Directions:
Heat oil in Ninja pot. Add onions and garlic and sauté until golden brown (about 10 min.). Add ground beef and cook on Stove Top High until browned. If desired drain fat and discard.
Stir in tomatoes with juice, green pepper with spices and bay leaves. Season to taste with salt and pepper. Switch to Slow Cook Low and simmer for 2-3 hours. Add kidney beans with liquid and cook another 30 minutes. Remove bay leaves before serving.
If desired serve with shredded cheddar cheese and/or chopped onions.
Enjoy
Servings: 6 (six)
Notes/Comments:
You can put any kind of canned beans with or in place of kidney beans. I add black beans or pinto beans to stretch for a large number of servings.
****
Chili Con Carne*, By: Petra Webb van Loosbroek, October 31, 2014
You probably have tons of chili recipes but here's another one if ya like
Chili con carne (that's just chili with rice and meat!)
Ingredients:
4 slices of bacon, diced
3 cloves of garlic, minced
1 red onion, diced
1½ lbs. ground sirloin
1 Tbs. cumin
3 Tbs. chili powder
salt and pepper, to taste
Tabasco, to taste
small can of lima beans,
1– 15 oz can red kidney beans
1– 15 oz can black beans
1 large can (30 oz) Bush’s country beans (which has brown sugar in it),
1 large can (28 oz) whole stew tomatoes
1½ cups (brown) rice
glass of water
Directions:
Turn your Ninja to Stove Top High. Dice up bacon and fry. Add garlic, onion, and ground sirloin. Once browned, switch to Slow Cook High setting and add cumin, chili powder, salt, pepper, Tabasco, lima beans, red kidney beans, black beans, country beans, and stewed tomatoes. Cook it for an hour. Switch to Slow Cook Low setting for another hour. Add (brown) rice and water or it will become too dry! The rice will soak up the liquid. After an hour it will be ready to eat. You can turn it to Buffet setting to keep it warm. Be sure to cool before putting into the refrigerator or freezer to save for another meal. Chili is always more flavorful the second day!
****
Chili - David's Ultimate Game Day Chili, By: David Venabel
David's Ultimate Game Day Chili
David's Tips:
To take some of the heat out of this recipe, omit the chipotle peppers in the adobo and the cayenne pepper and use mild Italian sausage instead of hot.
Ingredients:
1 to 1½ lbs. beef chuck roast, cut into 1'' cubes
1 lb. ground beef
1 lb. Italian sausage (mild or hot), casing removed and sausage crumbled
Sea salt and freshly ground black pepper, to taste
1 large red onion, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
2 garlic cloves, chopped
½ can (7 oz) chipotle peppers in adobo, chopped
1 can (4 oz) mild green chilies, chopped
1 can (16 oz) crushed tomatoes
1 cup beef broth
½ cup chili sauce
1 Tbs. chili powder
1 Tbs. cumin powder
½ tsp ground cayenne pepper
2 tsp salt
1 (12 oz) bottle beer
1 small can tomato paste
1 can (16 oz) red kidney beans
1 can (8 oz) white cannellini beans
1 can (8 oz) black beans
Garnishes:
Cheddar cheese, shredded
Sour cream
Green onions, chopped
Directions::
1. Turn the Ninja to Stove Top High. Brown the meats. Drain off the grease and season, to taste, with salt and pepper.
2. Add the onion, bell peppers, and garlic. Cook until tender, about 57 minutes.
3. Add all other ingredients except the beans. Turn to Slow Cook Low for 2-3 hours. During the last 20 minutes, add the beans.
4. Serve the chili in big bowls and garnish with a little cheddar cheese, a dollop of sour cream, and the chopped scallions, if desired.
****
Chili - Dragon’s Breath Chili, By: Shelley Ragano, January 22, 2018
I make this in the Ninja. It is hands down the best chili I’ve ever had. Everyone that tries it loves it!
**A couple changes I do. I don’t use bell peppers and I use 5 cans of beans total: 1 black, 1 kidney, 1 pinto, 2 great northern.**
Ingredients:
3 tablespoons bacon grease or canola oil
2 tablespoons unsalted butter
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
2 red bell peppers, diced
2 jalapenos chiles, minced
2 yellow onions, diced
1 head garlic, minced
1 pound boneless chuck, trimmed and cut into ¼-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
3 tablespoons chili powder
2 teaspoons cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
Two 15.5-ounce cans kidney beans, with juice
Two 15.5-ounce cans pinto beans, with juice
Directions:
Turn the Ninja to Stove Top High. Add the bacon grease and butter. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized. Add the garlic and sauté about 1 minute longer. Add the chuck and brown. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook until fragrant.
Add the tomato sauce and paste, stir to caramelize. Stir in the beer and stock. Add the kidney and pinto beans. Turn the Ninja to Slow Cook Low for 2-4 hours.
Serve the chili in bowls. Garnish with crackers, green onions and cheddar.
****
Chili (Easy), By: Dolly Schwartz, August 22, 2018
Ingredients:
1 lb. ground beef or turkey
1 onion, chopped
1 bell pepper, chopped
2 cans beans of choice, rinsed
1 can diced tomatoes with juice
1- 16 oz. jar salsa of choice
Directions:
Turn the Ninja to Stove Top High and brown the meat and sauté onions and bell pepper. Drain excess grease if necessary. Add the rinsed beans, tomatoes and salsa. Stir. Turn the Ninja to Slow Cook Low for 3-4 hours. If you are short on time, turn to Stove Top Low for 1 hour, or until heated through. If using Stove Top, stir frequently.
*Feel free to increase ingredients and use seasonings of choice.
****
Chili – My Favorite*, By: Polly Fravel, December 11, 2016
Ingredients:
2- 16 oz cans of kidney beans (I use one light and one dark)
1- 14 oz can diced tomatoes
1- 10 oz can of diced tomatoes with chilis (I use mild but for more spice use medium )
1½-2 lbs. ground beef
1 medium onion, chopped
1 green pepper, chopped
2 cloves garlic, crushed
2-3 tablespoons chili powder
1 teaspoon cumin
1/2 - 1 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 teaspoon clove (to take the air out)
Salt to taste
1/3 cup water
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Drain. Turn off the Ninja. Add remaining ingredients in order listed. Stir once. Place the lid. Turn the Ninja to Slow Cook Low for 5-6 hours.
This recipe provides 4-6 servings. For more, double the recipe.
****
Chili – Kidney Beans, Pinto Beans & Split Peas*, By: Julie Landsiedel
Ingredients:
kidney beans
pinto beans
split peas
1-1 ½ cups of each type of beans
hamburger (pre-cooked)
V8
onion flakes
diced tomatoes
chili powder
Directions:
Turn your unit to Slow Cook High and cook for 3 hours. Or until tender. When tender, drain the water and add the V8 juice, hamburger, diced tomatoes, onion flakes & chili powder. Add the other ingredients to taste
****
Chili Mac*, By: Tammy Grim D'Itri, January 26, 2015
Ingredients:
1 green pepper, diced
1 onion, diced
garlic, minced
2 lbs. ground chuck
3 cans diced tomatoes
can of diced green chilies
2 cans tomato soup
can of chili beans
1 can kidney beans
garlic and onion powder, salt and pepper, chili powder, to taste
water
green onion and cheddar cheese
elbow roni or rice, optional
Directions:
Turn your Ninja to Stove Top High. Add green peppers, onions, garlic, and meat. Brown and drain grease if needed. Add diced tomatoes, green chilies, soup, chili beans and kidney beans. Add your seasoning and a small amount of water. Turn your Ninja to Slow Cook Low for 2-3 hours. Taste for seasonings. Top with green onion and cheddar cheese. (Toss in elbow roni or rice if you like.) Turn to Buffet setting to hold.
****
Chili Mac*, By: Paula De Lira, January 12, 2015
Thanks everyone!!! Sorry I was editing the recipe for everyone. This is a half recipe of what I made. I had so much leftover, so I figured you guys might prefer the recipe halved.
Ingredients:
1 Tbs. olive oil
1 tsp minced garlic
½ onion, diced
½ lb. ground beef
3 cups chicken broth
1 can diced tomatoes
½ can cannellini beans, drained and rinsed
½ can light red kidney beans, drained and rinsed
2 tsp chili powder
1½ tsp cumin
Salt & pepper (to taste)
½ lb uncooked elbow pasta
Cheddar cheese (garnish)
Directions:
Heat olive oil in Ninja on Stove Top High. Add garlic, onion & ground beef. Crumble & cook until browned. Drain excess fat.
Stir in chicken broth, diced tomatoes, beans, chili powder & cumin. Add salt and pepper, to taste. Bring to a boil & stir in pasta.
Bring to a boil again & cover. Reduce heat to Stove Top Low & simmer until pasta is cooked through.
Turn to Buffet setting & top with cheese & cover until cheese has melted.
** Added comment by: Paula De Lira - Also I should add...I added some butter to my second bowl (yes it was that good, haha) and it was soooo good. I did sour cream in the first one. The second was much better.
****
Chili Mac & Cheese Twist*, By: Allana Alla Robinson, May 11, 2016
Ingredients:
14.5 oz stewed tomatoes
15.25 oz whole kernel green corn - liquid drained
15.5 oz black beans - rinsed and drained
10 oz rotel mild diced tomatoes with green chilis
15 oz can Hormel chili - hot with beans
2 cups mozzarella cheese
2 cups parmesan cheese
3 Tbs. ricotta cheese
1 lb elbow macaroni
1 red bell pepper - diced
¼ head cauliflower - diced
10 slices bacon - diced
Garlic powder
Ground black pepper
Salt
Olive oil
Prep:
Dice red bell pepper - set to the side.
Dice cauliflower - set to the side.
Cook bacon - drain grease and dice once warm to touch.
Recipe:
1) Use the 1 pot no drain method to cook 1lb of elbow macaroni.
2) Once elbow macaroni is tender temporarily turn off the Ninja and blend in a splash of olive oil, mozzarella cheese, parmesan cheese, ricotta cheese, salt (to taste), ground black pepper (to taste), and garlic powder (to taste).
3) Once blended mix in: stewed tomatoes, corn (liquid drained), black beans (liquid drained and beans rinsed), rotel, Hormel chili, diced cauliflower, and diced red bell pepper. Once mixed, sprinkle chopped bacon on top. Turn the Ninja to the Oven setting of 425°F, and cook for 20 minutes.
Note:
Can be eaten cold and tastes just as good!
****
Chili Macaroni Casserole*, By: Allana Alla Sverbil, May 24, 2015
(Adapted from a recipe which we found on allrecipes.com):
Ingredients:
2 jalapeño peppers, circled - optional
2 small red peppers, diced
1 medium green pepper, diced
16 oz box elbow macaroni
1 medium onion, diced
14.5 oz can diced tomatoes, reserve liquid
2- 8 oz cans tomato sauce
14 oz can whole kernel corn, drained
15 oz can kidney beans, rinsed and drained
1- 1.25 oz package taco seasoning
1- 1.25 oz package chili seasoning
10.25 oz can condensed cheddar soup + enough low fat milk to go with it
1 cup cheddar cheese to go with cheddar cheese soup as well
Garlic powder
Ground black pepper
3 cheese blend
Tortilla chips
Prep:
**This is where having multiple ninjas will save you MAJOR time or you can cheat and use the "electric box" if you are in a hurry
1) Dice green pepper, red peppers, and onion. Circle jalapeño peppers. Drain corn and kidney beans - put all to side.
2) Cook condensed cheddar soup on Stove Top High. Cook by combining it with equal amount of low-fat milk. Once it reaches a creamy consistency, stir in 1 cup cheddar cheese. Let it cook for a few minutes then put to side and clean out your Ninja. Also, add in garlic powder and ground black pepper to taste.
3) On Stove Top High, combine diced onion, jalapeño pepper circles, diced peppers, all tomato sauce, diced tomatoes, kidney beans, corn, taco seasoning, and chili seasoning. Mix together. Bring to boil then cook for 15 minutes until it begins to sizzle - stir occasionally.
4) Drizzle a bit of olive oil in base of Ninja and cook elbow macaroni. Once ready, remove liquid and keep elbow macaroni in base of ninja.
Cook:
1) Set Ninja to Oven mode of 350°F. Keep elbow macaroni in base of ninja then layer the cheddar cheese mixture on top of it (layer it out) then put the vegetable mixture on top of that (layer it out) then use enough three cheese blend on top of vegetable mixture to cover it all. Lastly, break and crumple about 1-1.5 cups of tortilla chips and sprinkle it on top of the cheese (layer so that all cheese is covered with the tortilla chips).
2) Cover & cook for 20 minutes.
3) Let cool for 10-15 minutes.
Serve:
With tortilla chips and more cheese (for the cheese addicts) or hot sauce (for the spice addicts) or lime (for the tangy addicts)
Disclaimers:
1) This has a slight spice kick to it. To remove it, do not use chili seasoning or jalapeño peppers.
2) Original recipe calls for ground beef. To incorporate it into the recipe, cook it with the onion until ground beef browns then add in the vegetable and seasoning mixture and go from there.
3) This recipe is "heavy" and cooking portions is based on several days of leftovers for two people.
****
Chili Macaroni - Ninja Style!*, By: Pam Lajoie, June 4, 2014
Ingredients:
1 lb. Hamburger
1 large onion, chopped
2 (14 oz) can tomatoes
1 large green pepper, chopped
1 (8 oz) can tomato sauce
1 (16 oz) can kidney beans, un-drained
1 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. paprika
2-4 tsp. chili powder
½ tsp minced garlic (dried)
½ can (from 14 oz. tomatoes) water
1 cup uncooked macaroni
Tabasco/Hot sauce to taste
Directions:
Pre-heat Ninja on Stove Top High, 5 minutes. Brown beef & onion until beef is cooked, drain the fat. Add all other ingredients (except hot sauce). Bring to boil. Switch to Oven 300° and cook 15 minutes. Stir, check for macaroni doneness. I added a bit more water and cooked an additional 10 minutes at 275°, (I am at high altitude & pasta takes forever here!).
Add Tabasco/Hot sauce to taste. 4 – 6 Servings
****
Chili, Mark's DC, By: Mark Cobb, January 17, 2015
Ingredients:
2 lbs. ground beef
1 pound sweet (or hot) Italian sausage
1 large onion chopped or diced
2 garlic gloves minced (I use 3-4)
2 15 oz cans of fire roasted diced tomatoes (with juice)
2 8 oz cans tomato sauce
1 6 oz can of tomato paste
1 package Smoky Barbeque chili seasoning (or your favorite spice package)
1 heaping tsp chili powder
1 tsp cumin
1 tsp sugar
½ tsp salt
½ tsp black pepper
¼ tsp smoked paprika
¼ tsp cayenne or red pepper flakes
2 bay leaves
3 cans red kidney beans (drained and rinsed)
Directions:
In the Ninja, brown and break-up the sausage, remove.
Brown hamburger, drain any excess grease. Add sausage back to the Ninja.
Stir in remaining ingredients.
Cover and set to Slow Cook Low for 4 hours.
Fixings:
Sour cream
Shredded Cheddar
Chopped green onion
sliced black olives
DAMN Tasty!!!
****
Chili – Makes Half- A-Pot!*, By: Aurelia Dougan McCollom, September 29, 2019
Ingredients:
1 pounds fresh ground beef
3 cans chili beans with sauce
¼ cup chili powder (use less for milder chili)
10 oz. can Ro*Tel Chili Fixin’s
1 can (15 oz.) chili ready tomatoes
8 oz or more frozen Southwest Blend vegetables – onions, red & green peppers
red pepper flakes – your preference on amount - optional
1 teaspoon ground cumin (use more for real flavor)
1 teaspoons garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
Directions:
Turn the Ninja to Stove Top High and brown the ground beef. Remove any excess grease is necessary.
Add remaining ingredients.
Turn to Slow Cook Low for 5-6 hours.
****
Chili – Medium Heat*, By: Michael Mignogno, October 23, 2016
This chili is about a medium heat, but with a sweet flavor. It is also thick and meaty, which is best in my opinion.
Ingredients:
3 lbs. 85% or better ground beef
3- 15.5 oz cans of dark red kidney beans, drained
2- 14.5 oz cans of garlic and sweet onion diced tomatoes, drained
1- 15.25 oz can of corn, drained
½ sweet onion, finely chopped
2 tsp minced garlic
¾ cup packed brown sugar
2 tsp sambal badjak or other chili sauce
1 tsp salt
3 packs of chili mix (of your preference, I prefer 1 McCormick and 2 Lawry's)
Directions:
The key is to layer the chili and don't mix it until the end.
Turn the Ninja to Stove Top High. Brown the ground beef, drain it, and set aside. Wipe out the Ninja.
Layer 1: 1 can of beans, the onion, the garlic, the corn, 1 pack of chili mix, ¼ cup brown sugar, the salt.
Layer 2: 1 can of beans, 1 pack of mix, 1 can of tomatoes, ¼ cup brown sugar, 1 tsp sambal badjak.
Layer 3: 1 can of beans, 1 pack of mix, 1 can of tomatoes, ¼ cup brown sugar, 1 tsp sambal badjak.
Layer 4: all of the meat.
Turn the Ninja to Slow Cook Low for 10-12 hours. Stir it all together once per hour - ONLY during the last 3 hours.
Enjoy!
****
Chili Paula*, By: De Lira, December 24, 2014
This is a recipe out of one of my cookbooks that I have used a few times.
Ingredients:
3¼ lb. ground beef
3 cans tomato soup
3 cans diced tomatoes (undrained)
1 can tomato paste
5 Tbs. chili powder
½ tsp paprika
1 tsp black pepper
1 medium green bell pepper, chopped
1 can light kidney beans (drained and rinsed)
½ cup water
Directions:
Brown your ground beef on Stove Top High & drain. Add all ingredients to meat & mix well. Slow Cook High for 4 hours.
****
Chili Pepper Twist on the Traditional Tortilla Soup*, By: Allana Alla Sverbil, June 14, 2015
Things got busy today and just got a chance to write up the recipe. It was a hit for all 5 people who had it today!
Ingredients:
3 raw chicken breasts skinned & cubed
10 oz diced tomatoes with green chilies - with liquid
16 oz frozen corn
2- 4 oz diced green chilies (drained)
2 cups water
14.5 oz chicken broth
15.5 oz black beans (drained)
10 oz mild enchilada sauce
14.5 oz whole peeled tomatoes - with liquid & mash
2 cloves minced garlic
¼ teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon cumin
1 medium onion - diced
Prep:
1) Skin 3 chicken breasts & cube them
2) Open all cans and drain/or keep liquid as indicated above
Cook:
1) As indicated above, put all ingredients into the Ninja and set it to Slow Cook Low for 7 hours. Mix everything together.
2) With 1 hour to go in cook time, shred the chicken into bite size pieces and make sure to mix them into the soup mixture once shredded.
Serving:
Serve with warm corn tortillas – tear them, and then mix into your portion. Also, add cheese of choice (we used Italian blend) and medium salsa (optional).
****
Chili-Soup*, By: Allana Alla Sverbil, October 5, 2015
Big credit to Barbara Callahan for inspiring this recipe!
Ingredients:
1 red bell pepper - diced
1 orange bell pepper - diced
3 jalapeño peppers - deseeded and cut into circles
2 celery stalks - cut into bite size pieces
1 lb ground beef
1- 15 oz can chili beans - keep liquid
3- 28 oz cans whole peeled tomatoes - keep liquid
2- 4 oz cans green chile peppers - drain liquid
1- 15 oz can red kidney beans - drain liquid and rinse
1- 15 oz can black beans - drain liquid and rinse
1- 15 oz can whole kernel corn - drain liquid
Cumin - to taste
Chili powder - to taste
Garlic powder - to taste
Prep:
Cut ingredients and open cans and keep/remove liquid based on notes above.
Turn your Ninja to Stove Top High and brown ground beef. Once ready, remove oil and clean out the Ninja and set cooked ground beef to side.
Recipe:
In the main pot of the Ninja, combine all ingredients. Season with garlic powder, chili powder and cumin to taste. Stir all ingredients together to combine them well. Set the Ninja to Slow Cook High for 5.5 hours.
**If you wish, after adding the tomatoes, you can mash them to release some of their juices.
Serve: with cheese or your favorite garnish.
Please note, this more on the soupy side and is not very spicy - very mild kick!
****
Chili – Super Easy!, By: Teri Hout Klinger, March 26, 2017
Not gourmet, but a super easy chili recipe.
Ingredients:
1- 15 oz can Chili beans
1- 15 oz can chopped tomatoes for chili
1- 16 oz jar chunky salsa
1 packet chili seasoning
1 lb ground beef or turkey
1- 16 oz bag frozen corn
sour cream – garnish
cheddar cheese - garnish
Directions:
Turn the Ninja to Stove Top High. Brown ground beef. Drain excess grease. Add the remaining ingredients. Turn to Slow Cook Low. Cook for 3-4 hours. Top with sour cream and cheddar cheese after spooning into serving bowls.
****
Chili – Texas Chili Mix*, By: Ed Whetstone, November 10, 2018
Ingredients:
3 lbs. to 4 lbs. ground beef
1 medium onion, diced
1- 12 oz. can dark red kidney beans
1- 12 oz. can light red kidney beans
1- 12 oz. can black beans
1- 12 oz. can tomato sauce
1 large can (28 oz.) diced tomatoes
A seasoning "kit" called Texas chili mix (I get it at Target or Walmart)
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Remove any excess grease. Add the seasonings and stir to incorporate. Add the remaining ingredients. Turn to Slow Cook Low for 7-8 hours. (I let it cook all day. I started this around 7am and we will be eating around 5-6pm.)
*I will also note the kit has the seasonings, flour (to thicken it) a small salt packet and a cayenne pepper packet but I NEVER use that when cooking it as it’s WAY too hot. But I do add some when I dish it up. Also, the kit calls for 2 lbs. ground beef, so I get 2 kits.
Enjoy!
****
Chili, Texas Style*, By: Jana Taylor, May 5, 2018
Ingredients:
1 Tbs. cumin
1 Tbs. salt
1 Tbs. paprika
1 Tbs. garlic powder
1 Tbs. onion powder
¼ cup chili powder
2 lbs. ground meat
¼ cup diced onion
¼ cup diced bell pepper
1- 8 oz. can tomato sauce
2 cups water
2 Tbs. masa flour
2 Tbs. crushed red pepper
Directions:
Turn your Ninja to Stove Top High. Season the meat with pepper. Brown and sauté the onion. Drain excess grease. Add cumin, salt (to taste), paprika, onion and garlic powder, stir well. Add chili powder, stir again and continue to cook on Stove Top High. For a hot chili, add all red pepper; medium add half, or mild leave out.
Reduce the heat to Slow Cook High. Add the tomato sauce and water. Stir well and cover. Set the cook time for 4 hours. Stir periodically while cooking making sure chili has liquid. If necessary, add water as needed. After 4 hours, add the masa flour. Turn to Stove Top Low and cook for 10-20 minutes, or until thickened. Serve with grated cheese and slice jalapeño on top with saltine crackers or chips.
Add 1 large can drained pinto beans if desired (Texans don’t eat with beans).
You can also cook with diced or chopped meat instead of ground meat. Add 1 extra hour to the Slow Cook High time.
Serves 4-6 depending on size of bowl.
****
Chili - Throw Together*, By: Tammy Ullrich, January 7, 2017
Chili on this cold day in Sugar Land, Tx. We didn't get to the grocery store so it was throw what we have in the Ninja.
Chili Throw Together
Ingredients:
1 pound ground beef
1 box Wick Fowler's 2 Alarm Chili
1 can Rotel
1 can black beans
1 can kidney beans
1 can pinto beans
1 can Bush's White Chili Beans
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Drain any excess grease.
Add the Rotel and 2 cans of water.
Add all seasonings from 2 Alarm Chili box except Masa and red pepper.
Stir to combine.
Add all of the red pepper; if you like it hot. I add only half of packet.
Turn the Ninja to Stove Top Low.
Simmer 30 minutes or longer for added flavor.
Add masa packet to ¼ cup warm water, stirring until thick. Stir into chili.
Add beans and simmer for another hour.
****
Chili with Corn Bread Crust Recipe,
Ingredients:
1 tablespoon vegetable oil (I used olive oil.)
1½ lbs ground beef or turkey
1 large onion, diced
1 green pepper, diced (I used red, yellow, and orange bell peppers.)
1 tablespoon chili powder
½ teaspoon ground cinnamon
1 can (about 15 ounces) diced tomatoes, undrained (I used two cans instead of one.)
1 can (about 15 ounces) kidney beans, rinsed and drained
1 tablespoon tomato paste
1 package (8.5 ounces) corn muffin mix
1 egg, beaten
1/3 cup milk
Additional ingredients I added
1 teaspoon salt
1 teaspoon garlic pepper
Dash of hot sauce (I like a little kick to my chili.)
Directions:
Pour oil into pot. Set unit to Stove top High and heat oil. Add ground beef/turkey, onion, and pepper to the pot. Cook uncovered for 10 minutes or until beef is browned or turkey is no longer pink, stirring occasionally. Spoon off any fat. Add chili powder and cinnamon to the pot. (This is when I added in my salt and garlic pepper.) Cook for 5 minutes, stirring occasionally.
Stir tomatoes, beans, and tomato paste into the pot. (This is when I added a dash of hot sauce to the pot.) Set it to Slow Cook High for 4 to 5 hours. Cover and cook.
After 4½ hours cooking time, stir corn muffin mix, egg, and milk in a bowl. Uncover pot and spoon batter over chili. Cover and cook 30 minutes or until corn bread is cooked through.
****
Chili with Kidney Beans*, By: Jessica Conol
I made chili tonight. My dad loves kidney beans, so I put a large can. I am not a huge fan of spicy food so this is mild.
Ingredients:
1 lb. ground turkey breakfast sausage
1 lb. ground chicken
½ onion, chopped
1- 27 oz can kidney beans (do not drain)
1- 15 oz can tomato sauce
1- 15 oz can corn (drained)
1 package chili mix
¾ cup water
Directions:
Brown the turkey sausage and ground chicken together on Oven 350°. Lower Heat to Stove Top High. When almost done cooking, add chopped onion. Cook for 5 minutes. Add kidney beans, tomato sauce, corn, water and chili mix. Lower to Stove Top Medium and simmer for 15 minutes.
****
Chili: Val's Awesome, By: Valerie Rowley, December 26, 2014
Ingredients:
2 lbs. ground beef
1 lb. hot sausage - like Jimmy Dean or whatever you like
3 Tbs. or more of chili powder
7 cloves of minced garlic and 2 Tbs. of garlic powder
2 tsp ground Cumin
1 jalapeno seeded and minced
2 Tbs. onion powder
2 large onions, diced
2 Pablano peppers (the key), diced
a few dashes of cayenne pepper
3 large cans of stewed tomatoes (broken up with your hands like a rough chop)
1 large can of diced tomatoes
2 cans of chili beans
2 cans red kidney beans
1 chipotle pepper diced
2 Tbs. Adobo sauce
Directions:
Turn your Ninja to Stove Top High and brown ground beef, sausage and onions. Drain any excess liquid. Add remaining ingredients and turn your Ninja to Slow Cook Low for at least 2 hours, but the flavors really come together the longer it cooks. We usually cook it 8 hours.
I know it's a bunch but please don't be turned off by the ingredient list. I always add smokies and hotdogs just long enough to heat up before serving.
**Added comment -
A half recipe is as follows:
1½ Tbs. chili powder
1 Tbs. of garlic powder
1 Tbs. of onion powder
1 teaspoon of ground cumin
a few dashes of cayenne pepper
1 pound of ground beef
½ pound of breakfast sausage (I use hot)
4 cloves of minced garlic
½ jalapeno, diced
1 Pablano pepper, diced
2 large cans of stewed tomatoes (cutting this recipe in half I would go with all stewed tomatoes and not worry with the diced, just my preference)
1 can of chili beans
1 can of red kidney beans
½ chipotle pepper
1 Tbs. Adobo sauce
This is all just my taste so please adapt to your family's liking!
****
Chili's Chicken Enchilada Soup*, By: Cassie Lyons, October 1, 2015
Thanks to everyone who helped me make soup in the Ninja for the first time! My Copy Cat Chili's Chicken Enchilada Soup came out great! (I also added some veggies that weren't in the original soup).
Ingredients:
2- 32 oz boxes chicken stock
2 medium cans enchilada sauce
1½ lbs. chicken, diced
1-16 oz bag frozen veggies (corn, black beans, onions, bell peppers)
4 oz box mushrooms, sliced
1 zucchini, diced
1 cup carrots, shredded
2 stalks celery, diced
1 Tbs. minced garlic
1 cream starter (or 3 cups heavy cream with cornstarch, garlic powder, onion powder, parsley)
Directions:
Combine all in the Ninja on Slow Cook Low (minus the cream starter) and let cook for 5½ hours. Add the cream starter and cook for another 30 minutes. Stir occasionally. The veggies are all optional. (You can always skip the mushrooms, zucchini, carrots, celery and add a second pound of chicken if you like a lot of meat or a second bag of the frozen veggies. I wanted to use what I had and don't really need meat in my soup). Top with sour cream, shredded cheese, green onions and bacon, or whatever you like!
****
Cincinnati Chili*, By: Jenny Behr, March 29, 2016
Ingredients:
3 pounds - 80-percent lean ground beef
12 ounce can tomato paste
2 tablespoons cocoa powder
4 teaspoons chili powder
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1 quart beef broth
2 tablespoons apple cider vinegar
Directions:
Turn the Ninja to Stove Top High. Cook the beef just enough to get rid of the pink.
Season with salt and pepper. Drain the fat.
Add the tomato paste, cook 1 minute.
Add the cocoa powder, cinnamon, and chili powder and cook 1 minute.
Add the beef broth and apple cider vinegar and switch the Ninja to Slow Cook Low for 4 hours.
After a couple of hours, I taste and adjust seasonings. I often add some salt and cayenne at this point.
Another note, I would imagine most would use garlic after browning the meat, I just don't care for garlic.
I serve it over spaghetti and topped with cheddar cheese.
****
Cincinnati Style Chili*, By: Missy Perkins Shaffer, January 26, 2019
Because everyone has their own version of Cincinnati style chili. Next time, I’ll use 85% lean so it’s a little fattier, but it’s pretty good.
Ingredients:
1-pound ground turkey
1 cup beef stock
3 cups water
4 oz. tomato paste
2 tablespoons chili powder
1 tablespoons apple cider vinegar
1 Tablespoon Worcestershire Sauce
2 tablespoons cocoa powder
1 teaspoon minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground cumin or coriander
½ teaspoon salt (more to taste)
½ teaspoon cayenne pepper
½ teaspoon sugar (save for end)
Directions:
Mix water and ground turkey until turkey is completely broken apart. Sometimes a whisk is needed to break the meat up smaller.
Add the rest of the ingredients, except the sugar, into the Ninja pot. Turn to Stove Top High. Cover and stir occasionally until desired consistency, about an hour. Add additional salt and ½ teaspoon of sugar if necessary.
Enjoy on a coney, or add - spaghetti noodles, onions, beans and cheddar cheese.
****
Colorado Chili*, By: Tammy Mullin Marsh, February 23, 2016
Ingredients:
1 lb ground beef
1 medium onion, chopped
1 Tbs. cumin
1 Tbs. chili powder
A lot of black pepper
1 tsp garlic powder
1 can each:
Diced tomatoes
Black beans – drained and rinse
Pinto beans
Navy beans – drain and rinse
6 fresh roasted, peeled green chilies, chopped
A couple of shakes red pepper flakes
a big pinch of salt, to taste
Directions:
Turn the Ninja to Stove Top High. Brown the beef and onion. Season with the cumin, chili powder, pepper and garlic powder. Stir to blend. Turn to Stove Top Low. Add beans and tomatoes. Add the chopped peppers. Add the red pepper flakes and salt. (I add those last because ya never know how hot the chilies will be or how salty the beans). Simmer about 20 minutes. Turn to Buffet/Warm to hold. Love the colors of all the different beans
****
Corn & Green Chili Chowder*, By: Joan Jardine, February 11, 2014
Ingredients:
6 cups chicken broth
3 tablespoons flour
1 tablespoon butter
3 cups corn kernels, fresh, frozen (or canned)
2- 4 oz cans green chiles (drained)
3 medium potatoes (peeled and chopped)
1 large onion (minced)
Salt and pepper (to taste)
pinch pinch of cayenne (or however you like (we like more!))
½ cup potato flakes
1 (14 ounce) can creamed corn
1 cup half and half, whole milk or 8 oz evaporated milk
1 cup cooked bacon, diced (optional)
Directions:
Pour broth and flour into your Ninja pot. Whisk until smooth and all flour pockets are gone. Add all ingredients except creamed corn and half and half/milk/evaporated milk.
Cook on Slow Cook High for 3-4 hours, or on Slow Cook Low for 6-8 hours. (I cooked mine on low for 6). Add creamed corn, half and half, and potato flakes. Mix well, and cook just until warmed through, about thirty minutes on Slow cook Low.
Additional Notes:
Garnish soup with croutons, cilantro, bacon bits, or green onions and lots of freshly ground pepper.
Servings: 6-8
**Added comment by Aurelia Dougan McCollom – You can probably cook this dish for the 3 hours and always go to Buffet setting to hold; or the 6 hours and then Buffet. Buffet is a constant 158°.
****
Beer Bread Recipe – (Made in a regular oven)
Servings: 4
Prep Time: 3 minutes
Cook Time: 1 hour
Ingredients
3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
1 (12 ounce) can beer
½ cup melted butter (¼ cup will do just fine)
Directions
Preheat oven to 375°F.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour. Remove from pan and cool for at least 15 minutes.
Update Note: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
****
Cream Cheese Chicken Chili*, By: Tammy Bellamy Bybee, January 26, 2016
Recipe ingredients is for a double batch
Ingredients:
3-4 chicken breasts (I used a large package of chicken tenders)
2 cans Ro-Tel tomatoes
2 cans corn kernels, do not drain
2 cans black beans, drained and rinsed
2 packages Ranch dressing mix
2 Tbs. cumin
2 tsp chili powder
1 tsp onion powder
2- 8 oz packages cream cheese
Directions:
Put the chicken in the Ninja. Top with the tomatoes, corn, beans, dressing, cumin, onion and chili powders. Stir to combine. Top with the cream cheese.
Turn the Ninja to Slow Cook Low for 3-4 hours, stirring once or twice to blend cream cheese. Check chicken and add time if needed. Remove the chicken and shred into large pieces. Return to the pot. Serve over rice or can also serve with tortilla chips.
**Next time I will do ½ cream cheese and ½ cheddar!
****
Cream Cheese Chicken Chili, By: Monica Ann Penrod
Ingredients:
3 or 4 frozen chicken breasts (enough to cover the bottom of the crock)
1 can Ro-Tel
14 oz. can corn kernels, do not drain
2- 14 oz. cans white beans, (great northern or cannellini), drained and rinsed
1 package Ranch dressing mix
1 tsp chili powder
1 tsp garlic salt
1 tsp onion powder or ½ cup diced onion
1 8 oz. package cream cheese
Directions:
Place chicken breast in bottom of Ninja, top with Ro-Tel tomatoes, corn, and beans. Sprinkle ranch, chili powder, garlic and onion over chicken mixture, top with cream cheese. Turn your Ninja to Slow Cook High for about 2½ hours. Stirring once or twice to blend cream cheese, when chicken is cooked shred or cut into pieces.
****
Wendy's Chili, By: Aurelia Dougan McCollom
Ingredients:
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 ½ cups)
½ cup diced celery
¼ cup diced green bell pepper
¼ cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 ½ teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon sugar
1/8 teaspoon cayenne pepper
Directions:
Brown ground beef in Ninja with chopped onion and green pepper. Drain excess fat. Add all other ingredients and mix well. Cover and cook on Slow Cook Low for 3-4 hours, or Slow Cook High for 2 hours. Serve with chopped onions, cheese, and oyster crackers.
****
Wendy's Chili, My Combined Version!, By: Aurelia McCollom
Ingredients:
2 pounds fresh ground beef
2 cups tomato juice
15 oz can tomato purée
1 cans Ranch Style Beans, NOT drained (15 ounce cans)
2 cans dark red kidney beans, drained (15 ounce cans)
1 cans Original Ro-Tel Diced Tomatoes & Green Chili (10 ounce cans)
1 can stewed tomatoes (15 ounce cans)
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1½ cups)
1 cup diced celery
1 diced green bell pepper
¼ cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
¾ teaspoons garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon sugar
¼ teaspoon cayenne pepper
Directions:
Brown ground beef in the Ninja with chopped onion and green pepper. Drain excess fat. Add all other ingredients and mix well. Cover and cook on slow cook Low for 3-4 hours, or slow cook High for 2 hours. Buffet setting hold great!
****
Wendy's Copycat Chili*, By: Michael Bielick, January 14, 2018
Ingredients:
2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 cup water
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Mix)
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste
Directions:
Turn the Ninja to Stove Top Medium/High. Add the ground beef and brown. Break the ground beef into crumbles and cook until no longer pink. Drain any excess grease. Stir in celery, onion, and green bell pepper. Cook until onion is translucent. Add the stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning. Mix kidney beans and pinto beans into chili. Season with salt and black pepper and bring to a boil. Reduce to Slow Cook Low for 1 hour or longer. Mix vinegar into chili. Serve and top with cheese and chopped onions. Enjoy!
****
Wendy's Copycat Chili, By: Lori Widdison Walker, January 11, 2015
Ingredients:
2 pounds ground beef, browned and drained
1 large sweet onion, chopped
1 large green pepper, chopped
3 celery stalks, chopped
1 Tablespoon minced garlic
1 can (15 oz) Ranch Style Beans (Not drained)
1 can (15 oz) dark red kidney beans (Not drained)
1 can original Ro-Tel tomatoes & Green Chili
1 can (15 oz) stewed tomatoes
2 can (15 oz each) tomato sauce
2 packages McCormick Mild Chili Seasoning
1 tsp salt
Pepper to taste
Shredded cheddar cheese
Fritos
Directions:
Turn your Ninja to Stove Top High and brown meat. Drain any grease if necessary. Combine remaining ingredients, except cheese and Fritos.– do not drain any of the cans! Cook on Slow Cook Low 6-8 hours. Serve with cheese and Fritos! Notes: (I left out celery and my Ro-Tel can was 14.5 oz – not the name brand usual 10 oz. I also added 1 tsp brown sugar because it tasted just a little bitter to me.)
****
'Whatcha Got' Chili*, By: Marie Mastracci
Comments:
Kidney and garbanzo. I like to put a mix and change them up whenever I make it. I only had half an onion, so I threw in some pearl onions. Interesting addition. I always add leftover salad greens/spinach and a cup of frozen corn. It's a kind of 'whatcha got' Chilli
Comment by: Cathy Giovanine… I love adding different types of beans... and since I'm trying to eat a bit healthy I like adding a bunch of different veggies...and a ton of tomatoes... maybe it will be a chili making weekend for me..
Comment by: Marie Mastracci… I usually make it with ground turkey but I've also made it with 'Veggie Ground Round' and there's no way you can tell the difference. It is important to remember to add the 'Veggie Meat' at the last minute and only heat it through.
****
White Bean Chicken Chili*, By: Tommie Garmon Christian, September 8, 2014
Ingredients:
1 pound dry Great Northern White Beans or you could use
3- 15.8 oz Bush’s canned beans
1½ to 2 lbs. Kroger Pulled Chicken OR 3 boiled chicken breast
16 oz Jar Old El Paso mild Taco Sauce
24 oz Jar Pace Chunky mild Salsa
1- 10 oz. can mild Rotel
2 Tbs. Garlic, minced
1- 32 oz Low sodium Chicken Broth
1 can 14.5 oz low sodium Chicken Broth
1 package Shredded Mozzarella Cheese
Directions:
I cooked my dried beans like the package said in the Ninja on Stove Top Low for about 2 hours. (Except instead of cooking them in water I used Low Sodium chicken broth. I used a 32 oz box and 1 can).
Then I added all Except the cheese to the Ninja and cooked another hour. After that I cooked it 1 more hour on Slow Cook Low. Serve in bowls and top it off with your cheese. YUMMY.
For anyone that likes HOT AND SPICY; USE ALL HOT ingredients and add 1 tsp Black Pepper and 1 tsp red pepper flakes
****
White Chicken Chili*, By: Manda Lee Brown, February 5, 2018
Ingredients:
1 lb. ground chicken
2 (15 oz.) cans cannellini beans
1 (15 oz.) can black beans
1 (15 oz.) can pinto beans
2 (10 oz.) cans Ro*Tel
1 (15 oz.) can tomato sauce
1 (15 oz.) can chicken broth
Spices: salt, white pepper, cumin, garlic, minced onion, red pepper flakes, chili powder – to taste
Directions:
Turn the Ninja to Stove Top High. Brown the chicken and season with all spices, to taste. Rinse and drain all beans. Add to the chicken. Add Ro*Tel, tomato sauce, and chicken broth. Turn the Ninja to Slow Cook Low and cook for 6 hours. Taste and re-season if necessary.
****
White Chicken Chili*, By: Joanna Tuttle Hatten, January 8, 2017
Ingredients:
6-8 chicken breasts, (or frozen Tyson cubed chicken)
6-7 cans northern white beans
30 oz chicken broth
Season to taste with garlic powder, cumin, nature's seasoning
2- 3 oz cans chopped green chili's, with juice
2-3 cups Monterey jack cheese
tortillas – garnish
Directions:
Turn the Ninja to Stove Top High. Cook and dice the chicken. Turn off the Ninja. Add remaining ingredients, except tortillas. Stir to mix. Turn the Ninja to Slow Cook Low. Cook for 2-3 hours.
Serve with more cheese and tortillas.
****
White Chicken Chili*, By: Tanya Harkper, November 22, 2016
Ingredients:
2 (14.5-ounce) cans white beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1½ teaspoons ground coriander
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
¼ cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
Directions:
Turn the Ninja to Stove Top Medium/High. Sauté the peppers and onions until soft.
Add the chicken broth. Bring to a boil on Stove Top Medium/High. Add the remaining ingredients and seasonings, (except cilantro). Turn to the Oven setting of 325°F, to simmer for 35 minutes. Add the cilantro. Serve.
Turn to the Buffet/Warm setting to keep warm.
****
White Chicken Chili*, By: Chad Stewart Marsh, January 24, 2016
Ingredients:
3 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
2 lbs. chicken breasts, boneless skinless
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack Cheese
Directions:
Turn the Ninja to Stove Top Medium/High. Add a little of the oil. Cook the chicken until cooked through, remove and dice up, keep to side. Wipe pot. Continue using the same setting. Heat the remaining oil in the Ninja. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Continue cooking for 15 minutes, stirring occasionally.
Reduce the temperature to the Buffet/Warm setting. Slowly stir in the cheese until melted. Serve warm.
****
White Chicken Chili*, By: Anne Wood Conrad, January 20, 2015
A friend was talking about this at water aerobics class this morning. I was skeptical but came home and made it. It's good!! I'm adding it to my camping file. Thought y'all might enjoy this "quickie" soup.
Ingredients:
1 (48 oz.) jar great northern beans
1 (32 oz) box chicken broth
2 (10 oz each) cans chicken
1 (15-16 oz) jar salsa
2 cups shredded Monterey jack cheese
Directions:
Dump it all in Ninja on Stove Top High and heat until cheese is melted. Enjoy!!
****
White Chicken Chili, By: Linda Morgan Johnson, September 19, 2014 – Cross Posted in WW
Ingredients:
1¼ lbs. boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1¼ ounce) envelope taco seasoning
1 (4½ ounce) can of chopped green chilies
1 (10¾ ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
½ cup sour cream (optional)
chopped green onion (optional)
Monterey jack cheese (optional)
Directions:
Place chicken in your Ninja. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in your Ninja. Cover and cook on low for 8 to 10 hours.
Before serving, stir gently to break up chicken, then stir in the sour cream.
Serve topped with green onions and jack cheese, if desired.
This White Chicken Chili is 7+ points for 1½ cups on WW.
****
White Chicken Chili*, By: Kevin Flanagan, January 15, 2015
Ingredients:
2 pound boneless chicken breast/thighs, cut into bite size pieces, generously seasoned with kosher salt and pepper
1 Tbs. olive oil
1 medium onion, diced
3 cloves garlic, minced
2 shallots, diced
1 cup roasted red peppers, diced
1 Anaheim pepper (red), diced with seeds & ribs removed (keep seeds and ribs for more heat)
3 cans White Beans (Cannellini or Great Northern), drained
1 can (4.5 ounces) green chilies
Spice mixture of 1 tsp paprika, 2 tsp cumin, 2 tsp chili powder, dash cayenne pepper
1½ cups chicken stock
Directions:
1. Set Ninja to Stove Top High;
2. Add the oil to your Ninja when hot.
3. Brown chicken on each side; let the color develop.
4. Add spice mixture and mix into browned, cook spices out for a couple minutes until they become very fragrant.
5. Remove the chicken and place in a bowl.
6. Add onions, garlic, shallots, red peppers, and Anaheim pepper to Ninja and sauté until soft (about 5 minutes). Add some extra oil if needed). Just soften the vegetables. Do not brown.
7. Add 1 can of your beans and mix and heat through. With a potato masher, mash/break down the beans, then add remaining two cans (this is going to help thicken your chili).
8. Add the green chilies and your reserved chicken.
9. Add the chicken stock.
10. Set your Ninja to Slow Cook Low for 6 hours, (or Slow Cook High for 3 hours).
* If the chili is a little soupy and you prefer a thicker, thicken with cornstarch after cooking is complete (make a slurry of cornstarch, set Ninja to Stove Top High and then add slurry mix, stir to thicken)
* Of course adjust seasoning to your preferences (more or less heat).
Serve over rice or broken tortilla chips or on its own!
****
White Chicken Chili, By: Carol Cole DuLac Orme
Ingredients:
7 frozen chicken tenderloins
5 cups of water
6 teaspoons of granulated chicken bouillon
garlic powder
4 cans white beans
1 canned corn
1 Jar Trader Joe's Salsa Verde
1 small can green chiles
2 teaspoons Cumin
Toppings: Sour cream, grated cheese, tortilla chips, avocado
Directions:
I used my Ninja for the first time today. I made the White Chicken Chili with 5 ingredients. I put 7 frozen chicken tenderloins on Stove Top Low and let them go for almost an hour. I let it cool and shredded it. Put the Ninja on Stove Top High. Add water, chicken bouillon (instead of chicken broth), garlic powder, beans, corn, Salsa Verde, green chilis, and cumin. Drain all the canned items. Turn to Stove Top High until bubbling, then turn it down to Slow Cook Low for 2 hours. Add toppings, if desired and serve. Hubby and son came home, smelled it and started eating it. So much for the toppings. Lol. It was so good. The recipe called for 6 cups water. I cut it to 5 since I could see it was going to be too soupy. I am no longer afraid of the Ninja. My anxiety is gone! Whew!!
****
White Chicken Chili*, By: Kathleen Sanden
Ingredients:
1 tsp cumin seed or powder
1 tsp white pepper
6 Boneless chicken tenders
Clove garlic
Half an onion, chopped
2 cans of corn
2 cans chopped green chilies, (with juice)
2 cups low salt chicken broth
1 tsp cumin
2-3 Tbs. lime juice
2- 14oz cans white beans
Directions:
I put 6 tenders, onion and garlic in the Ninja on Stove Top High with the lid on. When I looked at them next, at about ten minutes the breasts were thawed and the garlic and onion were starting to get translucent. Cover and cook 5 minutes more.
Turn Ninja to Slow Cook High! Remove chicken and shred. Put chicken back and dump everything else in and cook on Slow Cook High for 2 hours.
I'll let you know how it turns out, but the taste test is good. As always use your own spices or spice to taste. This recipe is adapted from the "So Fat, Low Fat, No Fat" Cookbook by: Betty Rohde. (Very old cookbook, but good for dieting)
****
Winter Time Chili with Fun Shape Pasta*, By: Suzan Altizer Pafford, October 15, 2014
Ingredients:
packet of chili spices
fun shape pasta
hamburger
onions
garlic
green pepper
red pepper seeds
1 can of diced tomatoes with green chili peppers
1 can of tomato sauce
water
1 can each pinto and great northern beans, drained and rinsed
Directions:
Turn the Ninja to Stove Top High and brown the beef, onion and garlic. Add the seasoning packet, green pepper, red pepper flakes, diced tomatoes, tomato sauce, and some water. Heat for 30 minutes. Add pinto and great northern beans and a little more water. Stir. About fifteen minutes later add the pasta and cook until done.
****
FOR WORD 47 PAGES
Scroll Down!! The recipes follow the last listing! Scroll down!!
The recipes follow the last listing! Scroll down!
* Photo and recipe provided in the photo files.
Beer Bacon Chocolate Chili*, By: Chad Stewart Marsh, November 3, 2019
Chili*, By: Manda Lee Brown, November 16, 2019
Chili*, By: Allana Alla Robinson, October 28, 2017
Chili*, By: Tammie Balla-Monette, January 16, 2017
Chili*, By: Randall McGouirk, October 15, 2015
Chili*, By: Linda Marie, March 29, 2015
Chili*, By: Heather Helsley Paris, December 29, 2014
Chili, By: Jim Tremaine, December 23, 2014
Chili, By: Lanette Lin, December 13, 2014
Chili*, By: Barbara Callahan, November 16, 2014
Chili, By: Lori Rowe Dethlefs
Chili, By: Michele Panzer-Evans, November 7, 2014
Chili & Macaroni Throw Together*, By: Allana Alla Sverbil, May 11, 2015
Chili - Boilermaker Tailgate, By: Jeff Hudson & Aurelia Dougan McCollom, October 4, 2017
Chili Cheese Potato Casserole*, By: Tammy Ludwig Baughcum, June 16, 2014, - Cross Posted in Casseroles
Chili Chicken
Chili Con Carne* - Homemade Beef Chili, By: Bill Morrison
Chili Con Carne*, By: Petra Webb van Loosbroek, October 31, 2014
Chili - David's Ultimate Game Day Chili, By: David Venabel
Chili - Dragon’s Breath Chili, By: Shelley Ragano, January 22, 2018
Chili (Easy), By: Dolly Schwartz, August 22, 2018
Chili – My Favorite*, By: Polly Fravel, December 11, 2016
Chili – Kidney Beans, Pinto Beans & Split Peas*, By: Julie Landsiedel
Chili Mac*, By: Tammy Grim D'Itri, January 26, 2015
Chili Mac*, By: Paula De Lira, January 12, 2015
Chili Mac & Cheese Twist*, By: Allana Alla Robinson, May 11, 2016
Chili Macaroni Casserole*, By: Allana Alla Sverbil, May 24, 2015
Chili Macaroni, - Ninja Style!*, By: Pam Lajoie, June 4, 2014
Chili, Mark's DC, By: Mark Cobb, January 17, 2015
Chili – Makes Half- A-Pot!*, By: Aurelia Dougan McCollom, September 29, 2019
Chili – Medium Heat*, By: Michael Mignogno, October 23, 2016
Chili Paula*, By: De Lira, December 24, 2014
Chili Pepper Twist on the Traditional Tortilla Soup*, By: Allana Alla Sverbil, June 14, 2015
Chili-Soup*, By: Allana Alla Sverbil, October 5, 2015
Chili – Super Easy!, By: Teri Hout Klinger, March 26, 2017
Chili – Texas Chili Mix*, By: Ed Whetstone, November 10, 2018
Chili, Texas Style*, By: Jana Taylor, May 5, 2018
Chili - Throw Together*, By: Tammy Ullrich, January 7, 2017
Chili with Corn Bread Crust Recipe, Ninja Recipe Book
Chili with Kidney Beans*, By: Jessica Conol
Chili; Val's Awesome, By: Valerie Rowley, December 26, 2014
Chili's Chicken Enchilada Soup*, By: Cassie Lyons, October 1, 2015
Cincinnati Chili*, By: Jenny Behr, March 29, 2016
Cincinnati Style Chili*, By: Missy Perkins Shaffer, January 26, 2019
Colorado Chili*, By: Tammy Mullin Marsh, February 23, 2016
Corn & Green Chili Chowder*, By: Joan Jardine, February 11, 2014
Cream Cheese Chicken Chili*, By: Tammy Bellamy Bybee, January 26, 2016
Cream Cheese Chicken Chili, By: Monica Ann Penrod
Wendy's Chili, By: Aurelia Dougan McCollom
Wendy's Chili, My Combined Version!, By: Aurelia McCollom
Wendy's Copycat Chili, By: Lori Widdison Walker, January 11, 2015
'Whatcha Got' Chili*, By: Marie Mastracci
White Bean Chicken Chili*, By: Tommie Garmon Christian, September 8, 2014
White Beans – Creamy & Very Flavorful!*, By: Angie Neil, July 10, 2016
White Chicken Chili*, By: Joanna Tuttle Hatten, January 8, 2017
White Chicken Chili*, By: Tanya Harkper, November 22, 2016
White Chicken Chili*, By: Chad Stewart Marsh, January 24, 2016
White Chicken Chili*, By: Anne Wood Conrad, January 20, 2015
White Chicken Chili, By: Linda Morgan Johnson, September 19, 2014 – Cross posted in WW
White Chicken Chili*, By: Kevin Flanagan, January 15, 2015
White Chicken Chili, By: Carol Cole DuLac Orme
White Chicken Chili*, By: Kathleen Sanden
Winter Time Chili with Fun Shape Pasta*, By: Suzan Altizer Pafford, October 15, 2014
Beer Bacon Chocolate Chili*, By: Chad Stewart Marsh, November 3, 2019
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serves: 8
Ingredients:
¼ lb. bacon, chopped
1.5 lb. sirloin tips, chopped into bite sized pieces
1 poblano pepper, seeded and chopped
1 fresh Fresno pepper, seeded and chopped - Feel free to sub your favorite pepper
1 large onion, chopped
28 ounce can crushed tomatoes
28 ounce can diced tomatoes
2- 14.5 oz. your choice beans such as cannelloni, kidney beans, black beans, etc.
¼ cup chili powder
¼ cup brown sugar
1- 12 ounce bottle dark beer (I used Sweet Baby Jesus Chocolate Peanut Butter to add another flavor)
1 ounce unsweetened baker’s chocolate, chopped finely
Salt, to taste
tomato paste – to thicken if necessary
diced onions, shredded cheese, or sour cream – for garnish
Directions:
Turn the Ninja to Stove Top High. Dice the bacon and crisp. Once bacon is crispy, remove with a slotted spoon. Drain on paper towels.
Continue using Stove Top High to brown the meat in the bacon drippings. (You may need to drain the meat in the middle of browning.) When browned, remove and set aside.
Add the peppers to the Ninja and cook until they start to brown, approximately 3-5 minutes.
Add the onions to the peppers and continue to brown until the onions just start to become translucent.
Add the meat and bacon to the onions and peppers. Heat for an additional 5-8 minutes.
Add the diced tomatoes to the mixture and stir well.
Cook until mixture begins to boil.
Add the beans and cook until it just starts to boil again.
Add the crushed tomatoes and cook, again, until it just starts to boil.
Add the beer, mix well, and bring to a boil, allow to boil for 30 seconds.
Stir in the chili powder and brown sugar.
When the mixture begins to boil again, stir in the shaved chocolate.
Turn to Stove Top Low and allow a slow boil. Salt to taste. Make sure not to over-salt, as flavors will develop as the chili simmers.
The thickness of your chili depends on your ingredients, if your chili is too thin, add a teaspoon of tomato paste. Stir, test thickness and repeat if needed.
Continue with Stove Top Low to simmer. Keep uncovered and let simmer (stirring occasionally) for approximately 2 hours.
Ladle chili into a bowl and sprinkle with your favorite toppings such as diced onions, shredded cheese, or sour cream.
****
Chili*, By: Manda Lee Brown, November 16, 2019
Chili for dinner in my 4 in 1. Finally, it’s cool in Florida! Gus is my sous Chef.
Ingredients:
1-1½ pounds of ground beef - I usually use very lean ground beef, but turkey or ground Italian sausage is a good substitute
2 cans diced tomatoes
1 can tomato sauce
2 cans kidney beans-drained and rinsed
season with:
salt and pepper - to taste
Good amount of garlic powder -thoroughly cover the top
lightly cover the top with oregano and basil
red pepper flakes - to taste
chili powder - to taste (1-2 tsps. makes a mild chili as a starting point)
onion flakes - good amount.
Directions:
Turn the Ninja to Stove Top High. Add the meat to begin browning. Season as desired. Drain excess grease. Add the canned ingredients and season. Turn to Slow Cook Low for 6 hours. After a couple hours of cooking time, taste and season as needed.
****
Chili*, By: Allana Alla Robinson, October 28, 2017
Ingredients:
6 fresh jalapenos - cut into circles
1 large yellow onion - cut into bite size pieces
4 garlic cloves - minced
2- 16 oz. cans chili beans - keep liquid
2- 15.5 oz. cans black beans - rinsed & liquid removed
1- 28 oz. can crushed tomatoes
1.5 cups chicken broth (can use vegetable to make it vegetarian)
Paprika - to taste
Garlic powder - to taste
Red pepper flakes - to taste
Mexican chili powder - to taste
Cumin - to taste
Chipotle black pepper seasoning - to taste
Olive oil
Rice (optional for serving)
Recipe:
1) Into the Ninja pot, add a splash of olive oil, jalapeno, and onion. Set the Ninja to Stove Top High & sauté the ingredients - cook with the lid off.
2) Once sautéed, add in minced garlic and cook for 1-2 minutes to combine flavors – cook with the lid off.
3) Add remaining ingredients and seasonings - mix well to combine - put the lid on for 15 minutes.
Serve:
As is or over rice.
****
Chili*, By: Tammie Balla-Monette, January 16, 2017
Ingredients:
2 lbs. ground beef
Taco seasoning (sprinkle on top of ground beef while cooking, do not add water)
1 can chili beans
15 oz can stewed tomatoes or tomato sauce (I found chili tomato sauce at Walmart)
2 cans bean with bacon soup
2 cans tomato soup
Directions:
Turn the Ninja to Stove Top High. Brown the meat with the taco seasoning. Drain excess grease. Add the remaining ingredients. Mix well. Turn the Ninja to Slow Cook Low. Cook for 4 hours.
This makes a thicker chili.
****
Chili*, By: Randall McGouirk, October 15, 2015
Ingredients:
1- 40 oz can red kidney beans
2 lbs ground meat
2- 36 oz cans crushed tomatoes
1- 10 oz can tomato paste
Chili seasoning, to taste
Directions:
Turn your Ninja to Stove Top High. Brown the beef. Drain excess grease. Add remaining ingredients and Slow Cook Low 4-5 hours.
****
Chili*, By: Linda Marie, March 29, 2015
Ingredients:
1 lb sausage
1 lb turkey breast
1 onion, chopped
3 McCormick packets of chili seasoning
2 cans diced tomatoes (I like the flavored ones with onions, garlic, and/or chili peppers)
2 cans kidney beans
2 cans chili beans
more chili powder to taste
1 tsp McCormick Montreal steak seasoning
Directions:
Turn the Ninja to Stove Top High and brown sausage, turkey and onion in oil. Drain excess grease. Add seasonings, tomatoes and beans.
Turn to Slow Cook High 1 hour, then Slow Cook Low for 2 hours. Or you can cook on Stove Top Medium for 40 minutes, stirring frequently. It tastes better next day. Serve with sour cream and cheddar cheese.
****
Chili*, By: Heather Helsley Paris, December 29, 2014
Just had homemade chili in my ninja. Loving this machine so much! Yummy. And only 1 pan to clean!
Ingredients:
1 lb. hamburger
1 lb. county sausage
Salt and pepper
Add in 1 chopped onion
Peppers, chopped - optional
3 to 4 regular size cans kidney beans
2- 6 oz cans of tomato paste
1 can diced tomatoes
2 Tbs. garlic powder
Chili powder to taste
cheese and sour cream, garnish
Brown meats, onions and peppers on Stove top High. Drain any excess grease. Switch to Oven setting of 350° and add remaining ingredients. Bake for about 10 minutes until boiling. Switch to Slow cook Low for 2-4 hours.
Sprinkle cheese and sour cream as garnish.
****
Chili, By: Jim Tremaine, December 23, 2014
Ingredients:
2 lbs. ground beef
1 quart tomato juice
1 can to tomato purée
1 can kidney beans, drained
1 Medium-Large onion, chopped
½ cup diced celery
¼ cup diced green bell pepper
¼ cup chili powder
1 tsp ground cumin
1½ tsp garlic powder
1 tsp salt
½ tsp ground black pepper
½ tsp oregano
½ tsp sugar
1/8 tsp cayenne pepper
Directions:
Turn your Ninja to Stove Top High and brown meat. Add remaining ingredients and turn to Slow Cook Low for 2 hours. Enjoy!
****
Chili, By: Lanette Lin, December 13, 2014
Ingredients:
2 lbs. of lean ground beef
2 NY strip steaks cubed small
Add 2 cans of your favorite chili beans (I use a white and a red seasoned chili beans)
Add dash or to taste Tabasco
2 tsp or to taste of chili powder
1 tsp of unsweetened cocoa
3 oz tomato paste
1 large can of whole tomatoes crushed with juice
Add water to your desired consistency (I like it thick)
Directions:
Turn your Ninja to Stove Top High and brown the meat. When starting to lose the red color, add the onion, peppers, and garlic. Drain any excess grease. Add the cocoa, chili powder, salt, pepper, tomato paste, Tabasco, tomatoes, and chili beans. Switch your Ninja to Slow Cook High and cook for 4 hours
****
Chili*, By: Barbara Callahan, November 16, 2014
Ingredients:
2 lbs. beef for stew
¼ lb. bacon
1 medium onion, diced
1 tablespoon of garlic
3 cans Ro-Tel chunky chili fixin’ tomatoes
1- 6 oz can tomato paste
6 jalapenos, sliced lengthwise and seeded
1 green pepper, chopped
2 cans kidney beans
1 tablespoon of A-1 sauce
1 cup of dry burgundy wine
Directions:
Turn your Ninja to Stove Top High and brown meat, bacon, and onion. Season with garlic. Add chili fixin’, beans, tomato paste, jalapenos, green pepper, A-1 sauce, and wine. Turn to Stove Top Medium for 2 hours, then turn to Low for about another hour. (It is done after 2 hours).
****
Chili, By: Lori Rowe Dethlefs
Ingredients:
1 to 2 lbs of ground hamburger (depending on how much meat you like).
2- 28 oz cans of diced tomatoes
1- 15 oz can of red kidney beans.
1- 15 oz can of pinto beans.
1- 15 oz can of black beans.
1- 15 oz can of white kidney beans.
½ of a white or yellow onion (depending on what flavor you like better) - finely cut or diced
32 or 64 oz - tomato juice
2-4 tablespoons of jalapeños
2-4 tablespoons of chili powder
Shredded sharp cheddar cheese
Sour cream
Ritz crackers
Directions:
Turn the Ninja to Stove Top High and your brown hamburger.
While hamburger is browning - rinse all your beans in a strainer. Canned beans tend to have that slime on them.
Once hamburger is nice and brown - mix in all the beans, the diced tomatoes, the cut onion and the jalapeños. Depending on how much flavor you like, you can adjust the amounts of these items.
Once all those ingredients are in your Ninja - then add tomato juice until it hits the rim. Then, stir in your chili powder. We tend to like 4 tablespoons, but definitely season it per your taste buds and those of your family.
Turn the Ninja over to Slower Cook Low and cook for 4 hours. I found if you want it done sooner - you can also use Oven mode at around 350° for an hour. Just keep an eye on it and stir it frequently.
Serve with your favorite toppings such as cheddar cheese, sour cream, crackers, bread bowls, etc.
****
Chili, By: Michele Panzer-Evans, November 7, 2014
Ingredients:
1 lb. of sirloin
1 pack of Jimmy Dean roll breakfast sausage
2- 15 oz cans of tomatoes
2- 15 oz cans of red kidney bean
2 packs of chili mix
Directions:
Turn your Ninja to Stove Top High and brown sirloin and sausage. Drain any grease. Add the rest of the ingredients. Turn your Ninja to Slow Cook Low for 2 hours. Buffet to hold.
Hubby says it tastes delicious and wants it that way from now on.
****
Chili & Macaroni Throw Together*, By: Allana Alla Sverbil, May 11, 2015
CAUTION: IT IS SPICY
Ingredients:
28 oz petite diced tomatoes
2-14.5 oz chili style diced tomatoes
15.25 oz whole kernel naturally sweet corn
15.5 oz black beans
15.5 oz dark red kidney beans
6 oz tomato paste
1 lb elbow macaroni (precooked)
5 jalapeño peppers, circled
1 green bell pepper, diced
1 white onion, diced
1 teaspoon cumin (more/less to taste)
1 tablespoon chili powder (more/less to taste)
Prep:
Precook elbow macaroni in your Ninja. Once cooked, remove macaroni from liquid and set aside to cool.
Cut 5 jalapeños in circles
Dice 1 white onion
Dice 1 green bell pepper
Open all cans and keep liquid for all except corn.
Recipe:
1) Sprinkle oil in the base of your Ninja.
2) Set your Ninja to the Oven temperature of 425°F.
3) Put in diced tomatoes, (with liquid) chili style diced tomatoes (with liquid), whole kernel corn (without liquid), black beans (with liquid), kidney beans (with liquid), tomato paste, elbow macaroni (without liquid), 5 jalapeño peppers (circled), 1 green bell pepper (diced), and 1 white onion (diced). Stir all ingredients together then add chili powder and cumin then mix the spices into the mixture.
4) Cook for 1 hour
Serve:
With avocado & lime juice or one or the other.
Also serve with cheese
**Added comment - I would say knock it down to 1-1.5 jalapenos for much less spice kick! And cut the chili powder by ½.
You can adjust the seasonings to your taste!
****
Chili - Boilermaker Tailgate, By: Jeff Hudson & Aurelia Dougan McCollom, October 4, 2017
“This will fill your Ninja!” Stir carefully.
Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
1 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
½ cup beer
¼ cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce - Tabasco
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos
1 (8 ounce) package shredded cheddar cheese
Directions:
Turn the Ninja to Stove Top High. Crumble the ground chuck and sausage into the hot pot and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover. Turn to Slow Cook High for 5 hours. You are welcome to use Slow Cook Low, just increase cooking time. The Ninja will go to the Buffet/Warm setting.
After 3 hours of cooking, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili cooks, the better it will taste. Refrigerate, and serve the next day. Freeze any leftovers for a rainy day!
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
****
Chili Cheese Potato Casserole*, By: Tammy Ludwig Baughcum, June 16, 2014, - Cross Posted In Casseroles
Ingredients:
1½ lbs. of lean ground beef
1 medium onion, chopped
¼ cup sweet bell pepper, chopped
1 box Au Gratin potatoes, value size 7.7 Oz.
1- 15 oz can dark red kidney beans, drained
1- 15 oz can diced tomatoes
2 teaspoons chili powder
½ teaspoons salt
1 tablespoon olive oil
2 cups hot water
Directions:
Heat olive oil on Stove Top High setting. Add ground beef, onion & sweet peppers and cook until the meat has browned. Mix the cheese seasoning packet from the boxed potatoes with the two cups of hot water and add it to the ground beef mixture. Stir in the potatoes from the box and all other ingredients. Change to the Slow Cook Low setting and simmer for up to 4 hours or until the potatoes are tender the sauce has thickened.
****
Chili Chicken
Ingredients:
4 chicken breasts
Ro-Tel Tomatoes
can of Hormel Chili
slice of cheese
Directions:
Add 4 chicken breasts to pot and cover with Ro-Tel Tomatoes. Turn to Slow Cook High setting for 1½-2 hours, depending on size of the chicken breasts. When chicken is done add Hormel Chili to cover the chicken. Switch to the Oven setting at 350° for about 15 minutes, until heated through. Turn the Ninja off and placed a slice of cheese on top of each piece of chicken and let stand till cheese melted. The longer it sits the thicker the liquid. It made a nice thick chili to top baked potatoes.
****
Chili Con Carne*, - Homemade Beef Chili, By: Bill Morrison
Ingredients:
3 Tbs. olive oil
1 large onion
3 each garlic cloves
2 lbs. ground beef, lean
1- 28 oz can peeled whole tomatoes (or diced)
1 large Green pepper, seeded & diced
¼ tsp. cayenne pepper (or to taste)
2 tsp. ground cumin
2 tsp. dried oregano
2 bay leaves
Salt and pepper to taste
2- 15 oz cans kidney beans with liquid
Directions:
Heat oil in Ninja pot. Add onions and garlic and sauté until golden brown (about 10 min.). Add ground beef and cook on Stove Top High until browned. If desired drain fat and discard.
Stir in tomatoes with juice, green pepper with spices and bay leaves. Season to taste with salt and pepper. Switch to Slow Cook Low and simmer for 2-3 hours. Add kidney beans with liquid and cook another 30 minutes. Remove bay leaves before serving.
If desired serve with shredded cheddar cheese and/or chopped onions.
Enjoy
Servings: 6 (six)
Notes/Comments:
You can put any kind of canned beans with or in place of kidney beans. I add black beans or pinto beans to stretch for a large number of servings.
****
Chili Con Carne*, By: Petra Webb van Loosbroek, October 31, 2014
You probably have tons of chili recipes but here's another one if ya like
Chili con carne (that's just chili with rice and meat!)
Ingredients:
4 slices of bacon, diced
3 cloves of garlic, minced
1 red onion, diced
1½ lbs. ground sirloin
1 Tbs. cumin
3 Tbs. chili powder
salt and pepper, to taste
Tabasco, to taste
small can of lima beans,
1– 15 oz can red kidney beans
1– 15 oz can black beans
1 large can (30 oz) Bush’s country beans (which has brown sugar in it),
1 large can (28 oz) whole stew tomatoes
1½ cups (brown) rice
glass of water
Directions:
Turn your Ninja to Stove Top High. Dice up bacon and fry. Add garlic, onion, and ground sirloin. Once browned, switch to Slow Cook High setting and add cumin, chili powder, salt, pepper, Tabasco, lima beans, red kidney beans, black beans, country beans, and stewed tomatoes. Cook it for an hour. Switch to Slow Cook Low setting for another hour. Add (brown) rice and water or it will become too dry! The rice will soak up the liquid. After an hour it will be ready to eat. You can turn it to Buffet setting to keep it warm. Be sure to cool before putting into the refrigerator or freezer to save for another meal. Chili is always more flavorful the second day!
****
Chili - David's Ultimate Game Day Chili, By: David Venabel
David's Ultimate Game Day Chili
David's Tips:
To take some of the heat out of this recipe, omit the chipotle peppers in the adobo and the cayenne pepper and use mild Italian sausage instead of hot.
Ingredients:
1 to 1½ lbs. beef chuck roast, cut into 1'' cubes
1 lb. ground beef
1 lb. Italian sausage (mild or hot), casing removed and sausage crumbled
Sea salt and freshly ground black pepper, to taste
1 large red onion, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
2 garlic cloves, chopped
½ can (7 oz) chipotle peppers in adobo, chopped
1 can (4 oz) mild green chilies, chopped
1 can (16 oz) crushed tomatoes
1 cup beef broth
½ cup chili sauce
1 Tbs. chili powder
1 Tbs. cumin powder
½ tsp ground cayenne pepper
2 tsp salt
1 (12 oz) bottle beer
1 small can tomato paste
1 can (16 oz) red kidney beans
1 can (8 oz) white cannellini beans
1 can (8 oz) black beans
Garnishes:
Cheddar cheese, shredded
Sour cream
Green onions, chopped
Directions::
1. Turn the Ninja to Stove Top High. Brown the meats. Drain off the grease and season, to taste, with salt and pepper.
2. Add the onion, bell peppers, and garlic. Cook until tender, about 57 minutes.
3. Add all other ingredients except the beans. Turn to Slow Cook Low for 2-3 hours. During the last 20 minutes, add the beans.
4. Serve the chili in big bowls and garnish with a little cheddar cheese, a dollop of sour cream, and the chopped scallions, if desired.
****
Chili - Dragon’s Breath Chili, By: Shelley Ragano, January 22, 2018
I make this in the Ninja. It is hands down the best chili I’ve ever had. Everyone that tries it loves it!
**A couple changes I do. I don’t use bell peppers and I use 5 cans of beans total: 1 black, 1 kidney, 1 pinto, 2 great northern.**
Ingredients:
3 tablespoons bacon grease or canola oil
2 tablespoons unsalted butter
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
2 red bell peppers, diced
2 jalapenos chiles, minced
2 yellow onions, diced
1 head garlic, minced
1 pound boneless chuck, trimmed and cut into ¼-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
3 tablespoons chili powder
2 teaspoons cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
Two 15.5-ounce cans kidney beans, with juice
Two 15.5-ounce cans pinto beans, with juice
Directions:
Turn the Ninja to Stove Top High. Add the bacon grease and butter. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized. Add the garlic and sauté about 1 minute longer. Add the chuck and brown. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook until fragrant.
Add the tomato sauce and paste, stir to caramelize. Stir in the beer and stock. Add the kidney and pinto beans. Turn the Ninja to Slow Cook Low for 2-4 hours.
Serve the chili in bowls. Garnish with crackers, green onions and cheddar.
****
Chili (Easy), By: Dolly Schwartz, August 22, 2018
Ingredients:
1 lb. ground beef or turkey
1 onion, chopped
1 bell pepper, chopped
2 cans beans of choice, rinsed
1 can diced tomatoes with juice
1- 16 oz. jar salsa of choice
Directions:
Turn the Ninja to Stove Top High and brown the meat and sauté onions and bell pepper. Drain excess grease if necessary. Add the rinsed beans, tomatoes and salsa. Stir. Turn the Ninja to Slow Cook Low for 3-4 hours. If you are short on time, turn to Stove Top Low for 1 hour, or until heated through. If using Stove Top, stir frequently.
*Feel free to increase ingredients and use seasonings of choice.
****
Chili – My Favorite*, By: Polly Fravel, December 11, 2016
Ingredients:
2- 16 oz cans of kidney beans (I use one light and one dark)
1- 14 oz can diced tomatoes
1- 10 oz can of diced tomatoes with chilis (I use mild but for more spice use medium )
1½-2 lbs. ground beef
1 medium onion, chopped
1 green pepper, chopped
2 cloves garlic, crushed
2-3 tablespoons chili powder
1 teaspoon cumin
1/2 - 1 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 teaspoon clove (to take the air out)
Salt to taste
1/3 cup water
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Drain. Turn off the Ninja. Add remaining ingredients in order listed. Stir once. Place the lid. Turn the Ninja to Slow Cook Low for 5-6 hours.
This recipe provides 4-6 servings. For more, double the recipe.
****
Chili – Kidney Beans, Pinto Beans & Split Peas*, By: Julie Landsiedel
Ingredients:
kidney beans
pinto beans
split peas
1-1 ½ cups of each type of beans
hamburger (pre-cooked)
V8
onion flakes
diced tomatoes
chili powder
Directions:
Turn your unit to Slow Cook High and cook for 3 hours. Or until tender. When tender, drain the water and add the V8 juice, hamburger, diced tomatoes, onion flakes & chili powder. Add the other ingredients to taste
****
Chili Mac*, By: Tammy Grim D'Itri, January 26, 2015
Ingredients:
1 green pepper, diced
1 onion, diced
garlic, minced
2 lbs. ground chuck
3 cans diced tomatoes
can of diced green chilies
2 cans tomato soup
can of chili beans
1 can kidney beans
garlic and onion powder, salt and pepper, chili powder, to taste
water
green onion and cheddar cheese
elbow roni or rice, optional
Directions:
Turn your Ninja to Stove Top High. Add green peppers, onions, garlic, and meat. Brown and drain grease if needed. Add diced tomatoes, green chilies, soup, chili beans and kidney beans. Add your seasoning and a small amount of water. Turn your Ninja to Slow Cook Low for 2-3 hours. Taste for seasonings. Top with green onion and cheddar cheese. (Toss in elbow roni or rice if you like.) Turn to Buffet setting to hold.
****
Chili Mac*, By: Paula De Lira, January 12, 2015
Thanks everyone!!! Sorry I was editing the recipe for everyone. This is a half recipe of what I made. I had so much leftover, so I figured you guys might prefer the recipe halved.
Ingredients:
1 Tbs. olive oil
1 tsp minced garlic
½ onion, diced
½ lb. ground beef
3 cups chicken broth
1 can diced tomatoes
½ can cannellini beans, drained and rinsed
½ can light red kidney beans, drained and rinsed
2 tsp chili powder
1½ tsp cumin
Salt & pepper (to taste)
½ lb uncooked elbow pasta
Cheddar cheese (garnish)
Directions:
Heat olive oil in Ninja on Stove Top High. Add garlic, onion & ground beef. Crumble & cook until browned. Drain excess fat.
Stir in chicken broth, diced tomatoes, beans, chili powder & cumin. Add salt and pepper, to taste. Bring to a boil & stir in pasta.
Bring to a boil again & cover. Reduce heat to Stove Top Low & simmer until pasta is cooked through.
Turn to Buffet setting & top with cheese & cover until cheese has melted.
** Added comment by: Paula De Lira - Also I should add...I added some butter to my second bowl (yes it was that good, haha) and it was soooo good. I did sour cream in the first one. The second was much better.
****
Chili Mac & Cheese Twist*, By: Allana Alla Robinson, May 11, 2016
Ingredients:
14.5 oz stewed tomatoes
15.25 oz whole kernel green corn - liquid drained
15.5 oz black beans - rinsed and drained
10 oz rotel mild diced tomatoes with green chilis
15 oz can Hormel chili - hot with beans
2 cups mozzarella cheese
2 cups parmesan cheese
3 Tbs. ricotta cheese
1 lb elbow macaroni
1 red bell pepper - diced
¼ head cauliflower - diced
10 slices bacon - diced
Garlic powder
Ground black pepper
Salt
Olive oil
Prep:
Dice red bell pepper - set to the side.
Dice cauliflower - set to the side.
Cook bacon - drain grease and dice once warm to touch.
Recipe:
1) Use the 1 pot no drain method to cook 1lb of elbow macaroni.
2) Once elbow macaroni is tender temporarily turn off the Ninja and blend in a splash of olive oil, mozzarella cheese, parmesan cheese, ricotta cheese, salt (to taste), ground black pepper (to taste), and garlic powder (to taste).
3) Once blended mix in: stewed tomatoes, corn (liquid drained), black beans (liquid drained and beans rinsed), rotel, Hormel chili, diced cauliflower, and diced red bell pepper. Once mixed, sprinkle chopped bacon on top. Turn the Ninja to the Oven setting of 425°F, and cook for 20 minutes.
Note:
Can be eaten cold and tastes just as good!
****
Chili Macaroni Casserole*, By: Allana Alla Sverbil, May 24, 2015
(Adapted from a recipe which we found on allrecipes.com):
Ingredients:
2 jalapeño peppers, circled - optional
2 small red peppers, diced
1 medium green pepper, diced
16 oz box elbow macaroni
1 medium onion, diced
14.5 oz can diced tomatoes, reserve liquid
2- 8 oz cans tomato sauce
14 oz can whole kernel corn, drained
15 oz can kidney beans, rinsed and drained
1- 1.25 oz package taco seasoning
1- 1.25 oz package chili seasoning
10.25 oz can condensed cheddar soup + enough low fat milk to go with it
1 cup cheddar cheese to go with cheddar cheese soup as well
Garlic powder
Ground black pepper
3 cheese blend
Tortilla chips
Prep:
**This is where having multiple ninjas will save you MAJOR time or you can cheat and use the "electric box" if you are in a hurry
1) Dice green pepper, red peppers, and onion. Circle jalapeño peppers. Drain corn and kidney beans - put all to side.
2) Cook condensed cheddar soup on Stove Top High. Cook by combining it with equal amount of low-fat milk. Once it reaches a creamy consistency, stir in 1 cup cheddar cheese. Let it cook for a few minutes then put to side and clean out your Ninja. Also, add in garlic powder and ground black pepper to taste.
3) On Stove Top High, combine diced onion, jalapeño pepper circles, diced peppers, all tomato sauce, diced tomatoes, kidney beans, corn, taco seasoning, and chili seasoning. Mix together. Bring to boil then cook for 15 minutes until it begins to sizzle - stir occasionally.
4) Drizzle a bit of olive oil in base of Ninja and cook elbow macaroni. Once ready, remove liquid and keep elbow macaroni in base of ninja.
Cook:
1) Set Ninja to Oven mode of 350°F. Keep elbow macaroni in base of ninja then layer the cheddar cheese mixture on top of it (layer it out) then put the vegetable mixture on top of that (layer it out) then use enough three cheese blend on top of vegetable mixture to cover it all. Lastly, break and crumple about 1-1.5 cups of tortilla chips and sprinkle it on top of the cheese (layer so that all cheese is covered with the tortilla chips).
2) Cover & cook for 20 minutes.
3) Let cool for 10-15 minutes.
Serve:
With tortilla chips and more cheese (for the cheese addicts) or hot sauce (for the spice addicts) or lime (for the tangy addicts)
Disclaimers:
1) This has a slight spice kick to it. To remove it, do not use chili seasoning or jalapeño peppers.
2) Original recipe calls for ground beef. To incorporate it into the recipe, cook it with the onion until ground beef browns then add in the vegetable and seasoning mixture and go from there.
3) This recipe is "heavy" and cooking portions is based on several days of leftovers for two people.
****
Chili Macaroni - Ninja Style!*, By: Pam Lajoie, June 4, 2014
Ingredients:
1 lb. Hamburger
1 large onion, chopped
2 (14 oz) can tomatoes
1 large green pepper, chopped
1 (8 oz) can tomato sauce
1 (16 oz) can kidney beans, un-drained
1 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. paprika
2-4 tsp. chili powder
½ tsp minced garlic (dried)
½ can (from 14 oz. tomatoes) water
1 cup uncooked macaroni
Tabasco/Hot sauce to taste
Directions:
Pre-heat Ninja on Stove Top High, 5 minutes. Brown beef & onion until beef is cooked, drain the fat. Add all other ingredients (except hot sauce). Bring to boil. Switch to Oven 300° and cook 15 minutes. Stir, check for macaroni doneness. I added a bit more water and cooked an additional 10 minutes at 275°, (I am at high altitude & pasta takes forever here!).
Add Tabasco/Hot sauce to taste. 4 – 6 Servings
****
Chili, Mark's DC, By: Mark Cobb, January 17, 2015
Ingredients:
2 lbs. ground beef
1 pound sweet (or hot) Italian sausage
1 large onion chopped or diced
2 garlic gloves minced (I use 3-4)
2 15 oz cans of fire roasted diced tomatoes (with juice)
2 8 oz cans tomato sauce
1 6 oz can of tomato paste
1 package Smoky Barbeque chili seasoning (or your favorite spice package)
1 heaping tsp chili powder
1 tsp cumin
1 tsp sugar
½ tsp salt
½ tsp black pepper
¼ tsp smoked paprika
¼ tsp cayenne or red pepper flakes
2 bay leaves
3 cans red kidney beans (drained and rinsed)
Directions:
In the Ninja, brown and break-up the sausage, remove.
Brown hamburger, drain any excess grease. Add sausage back to the Ninja.
Stir in remaining ingredients.
Cover and set to Slow Cook Low for 4 hours.
Fixings:
Sour cream
Shredded Cheddar
Chopped green onion
sliced black olives
DAMN Tasty!!!
****
Chili – Makes Half- A-Pot!*, By: Aurelia Dougan McCollom, September 29, 2019
Ingredients:
1 pounds fresh ground beef
3 cans chili beans with sauce
¼ cup chili powder (use less for milder chili)
10 oz. can Ro*Tel Chili Fixin’s
1 can (15 oz.) chili ready tomatoes
8 oz or more frozen Southwest Blend vegetables – onions, red & green peppers
red pepper flakes – your preference on amount - optional
1 teaspoon ground cumin (use more for real flavor)
1 teaspoons garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
Directions:
Turn the Ninja to Stove Top High and brown the ground beef. Remove any excess grease is necessary.
Add remaining ingredients.
Turn to Slow Cook Low for 5-6 hours.
****
Chili – Medium Heat*, By: Michael Mignogno, October 23, 2016
This chili is about a medium heat, but with a sweet flavor. It is also thick and meaty, which is best in my opinion.
Ingredients:
3 lbs. 85% or better ground beef
3- 15.5 oz cans of dark red kidney beans, drained
2- 14.5 oz cans of garlic and sweet onion diced tomatoes, drained
1- 15.25 oz can of corn, drained
½ sweet onion, finely chopped
2 tsp minced garlic
¾ cup packed brown sugar
2 tsp sambal badjak or other chili sauce
1 tsp salt
3 packs of chili mix (of your preference, I prefer 1 McCormick and 2 Lawry's)
Directions:
The key is to layer the chili and don't mix it until the end.
Turn the Ninja to Stove Top High. Brown the ground beef, drain it, and set aside. Wipe out the Ninja.
Layer 1: 1 can of beans, the onion, the garlic, the corn, 1 pack of chili mix, ¼ cup brown sugar, the salt.
Layer 2: 1 can of beans, 1 pack of mix, 1 can of tomatoes, ¼ cup brown sugar, 1 tsp sambal badjak.
Layer 3: 1 can of beans, 1 pack of mix, 1 can of tomatoes, ¼ cup brown sugar, 1 tsp sambal badjak.
Layer 4: all of the meat.
Turn the Ninja to Slow Cook Low for 10-12 hours. Stir it all together once per hour - ONLY during the last 3 hours.
Enjoy!
****
Chili Paula*, By: De Lira, December 24, 2014
This is a recipe out of one of my cookbooks that I have used a few times.
Ingredients:
3¼ lb. ground beef
3 cans tomato soup
3 cans diced tomatoes (undrained)
1 can tomato paste
5 Tbs. chili powder
½ tsp paprika
1 tsp black pepper
1 medium green bell pepper, chopped
1 can light kidney beans (drained and rinsed)
½ cup water
Directions:
Brown your ground beef on Stove Top High & drain. Add all ingredients to meat & mix well. Slow Cook High for 4 hours.
****
Chili Pepper Twist on the Traditional Tortilla Soup*, By: Allana Alla Sverbil, June 14, 2015
Things got busy today and just got a chance to write up the recipe. It was a hit for all 5 people who had it today!
Ingredients:
3 raw chicken breasts skinned & cubed
10 oz diced tomatoes with green chilies - with liquid
16 oz frozen corn
2- 4 oz diced green chilies (drained)
2 cups water
14.5 oz chicken broth
15.5 oz black beans (drained)
10 oz mild enchilada sauce
14.5 oz whole peeled tomatoes - with liquid & mash
2 cloves minced garlic
¼ teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon cumin
1 medium onion - diced
Prep:
1) Skin 3 chicken breasts & cube them
2) Open all cans and drain/or keep liquid as indicated above
Cook:
1) As indicated above, put all ingredients into the Ninja and set it to Slow Cook Low for 7 hours. Mix everything together.
2) With 1 hour to go in cook time, shred the chicken into bite size pieces and make sure to mix them into the soup mixture once shredded.
Serving:
Serve with warm corn tortillas – tear them, and then mix into your portion. Also, add cheese of choice (we used Italian blend) and medium salsa (optional).
****
Chili-Soup*, By: Allana Alla Sverbil, October 5, 2015
Big credit to Barbara Callahan for inspiring this recipe!
Ingredients:
1 red bell pepper - diced
1 orange bell pepper - diced
3 jalapeño peppers - deseeded and cut into circles
2 celery stalks - cut into bite size pieces
1 lb ground beef
1- 15 oz can chili beans - keep liquid
3- 28 oz cans whole peeled tomatoes - keep liquid
2- 4 oz cans green chile peppers - drain liquid
1- 15 oz can red kidney beans - drain liquid and rinse
1- 15 oz can black beans - drain liquid and rinse
1- 15 oz can whole kernel corn - drain liquid
Cumin - to taste
Chili powder - to taste
Garlic powder - to taste
Prep:
Cut ingredients and open cans and keep/remove liquid based on notes above.
Turn your Ninja to Stove Top High and brown ground beef. Once ready, remove oil and clean out the Ninja and set cooked ground beef to side.
Recipe:
In the main pot of the Ninja, combine all ingredients. Season with garlic powder, chili powder and cumin to taste. Stir all ingredients together to combine them well. Set the Ninja to Slow Cook High for 5.5 hours.
**If you wish, after adding the tomatoes, you can mash them to release some of their juices.
Serve: with cheese or your favorite garnish.
Please note, this more on the soupy side and is not very spicy - very mild kick!
****
Chili – Super Easy!, By: Teri Hout Klinger, March 26, 2017
Not gourmet, but a super easy chili recipe.
Ingredients:
1- 15 oz can Chili beans
1- 15 oz can chopped tomatoes for chili
1- 16 oz jar chunky salsa
1 packet chili seasoning
1 lb ground beef or turkey
1- 16 oz bag frozen corn
sour cream – garnish
cheddar cheese - garnish
Directions:
Turn the Ninja to Stove Top High. Brown ground beef. Drain excess grease. Add the remaining ingredients. Turn to Slow Cook Low. Cook for 3-4 hours. Top with sour cream and cheddar cheese after spooning into serving bowls.
****
Chili – Texas Chili Mix*, By: Ed Whetstone, November 10, 2018
Ingredients:
3 lbs. to 4 lbs. ground beef
1 medium onion, diced
1- 12 oz. can dark red kidney beans
1- 12 oz. can light red kidney beans
1- 12 oz. can black beans
1- 12 oz. can tomato sauce
1 large can (28 oz.) diced tomatoes
A seasoning "kit" called Texas chili mix (I get it at Target or Walmart)
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Remove any excess grease. Add the seasonings and stir to incorporate. Add the remaining ingredients. Turn to Slow Cook Low for 7-8 hours. (I let it cook all day. I started this around 7am and we will be eating around 5-6pm.)
*I will also note the kit has the seasonings, flour (to thicken it) a small salt packet and a cayenne pepper packet but I NEVER use that when cooking it as it’s WAY too hot. But I do add some when I dish it up. Also, the kit calls for 2 lbs. ground beef, so I get 2 kits.
Enjoy!
****
Chili, Texas Style*, By: Jana Taylor, May 5, 2018
Ingredients:
1 Tbs. cumin
1 Tbs. salt
1 Tbs. paprika
1 Tbs. garlic powder
1 Tbs. onion powder
¼ cup chili powder
2 lbs. ground meat
¼ cup diced onion
¼ cup diced bell pepper
1- 8 oz. can tomato sauce
2 cups water
2 Tbs. masa flour
2 Tbs. crushed red pepper
Directions:
Turn your Ninja to Stove Top High. Season the meat with pepper. Brown and sauté the onion. Drain excess grease. Add cumin, salt (to taste), paprika, onion and garlic powder, stir well. Add chili powder, stir again and continue to cook on Stove Top High. For a hot chili, add all red pepper; medium add half, or mild leave out.
Reduce the heat to Slow Cook High. Add the tomato sauce and water. Stir well and cover. Set the cook time for 4 hours. Stir periodically while cooking making sure chili has liquid. If necessary, add water as needed. After 4 hours, add the masa flour. Turn to Stove Top Low and cook for 10-20 minutes, or until thickened. Serve with grated cheese and slice jalapeño on top with saltine crackers or chips.
Add 1 large can drained pinto beans if desired (Texans don’t eat with beans).
You can also cook with diced or chopped meat instead of ground meat. Add 1 extra hour to the Slow Cook High time.
Serves 4-6 depending on size of bowl.
****
Chili - Throw Together*, By: Tammy Ullrich, January 7, 2017
Chili on this cold day in Sugar Land, Tx. We didn't get to the grocery store so it was throw what we have in the Ninja.
Chili Throw Together
Ingredients:
1 pound ground beef
1 box Wick Fowler's 2 Alarm Chili
1 can Rotel
1 can black beans
1 can kidney beans
1 can pinto beans
1 can Bush's White Chili Beans
Directions:
Turn the Ninja to Stove Top High. Brown the ground beef. Drain any excess grease.
Add the Rotel and 2 cans of water.
Add all seasonings from 2 Alarm Chili box except Masa and red pepper.
Stir to combine.
Add all of the red pepper; if you like it hot. I add only half of packet.
Turn the Ninja to Stove Top Low.
Simmer 30 minutes or longer for added flavor.
Add masa packet to ¼ cup warm water, stirring until thick. Stir into chili.
Add beans and simmer for another hour.
****
Chili with Corn Bread Crust Recipe,
Ingredients:
1 tablespoon vegetable oil (I used olive oil.)
1½ lbs ground beef or turkey
1 large onion, diced
1 green pepper, diced (I used red, yellow, and orange bell peppers.)
1 tablespoon chili powder
½ teaspoon ground cinnamon
1 can (about 15 ounces) diced tomatoes, undrained (I used two cans instead of one.)
1 can (about 15 ounces) kidney beans, rinsed and drained
1 tablespoon tomato paste
1 package (8.5 ounces) corn muffin mix
1 egg, beaten
1/3 cup milk
Additional ingredients I added
1 teaspoon salt
1 teaspoon garlic pepper
Dash of hot sauce (I like a little kick to my chili.)
Directions:
Pour oil into pot. Set unit to Stove top High and heat oil. Add ground beef/turkey, onion, and pepper to the pot. Cook uncovered for 10 minutes or until beef is browned or turkey is no longer pink, stirring occasionally. Spoon off any fat. Add chili powder and cinnamon to the pot. (This is when I added in my salt and garlic pepper.) Cook for 5 minutes, stirring occasionally.
Stir tomatoes, beans, and tomato paste into the pot. (This is when I added a dash of hot sauce to the pot.) Set it to Slow Cook High for 4 to 5 hours. Cover and cook.
After 4½ hours cooking time, stir corn muffin mix, egg, and milk in a bowl. Uncover pot and spoon batter over chili. Cover and cook 30 minutes or until corn bread is cooked through.
****
Chili with Kidney Beans*, By: Jessica Conol
I made chili tonight. My dad loves kidney beans, so I put a large can. I am not a huge fan of spicy food so this is mild.
Ingredients:
1 lb. ground turkey breakfast sausage
1 lb. ground chicken
½ onion, chopped
1- 27 oz can kidney beans (do not drain)
1- 15 oz can tomato sauce
1- 15 oz can corn (drained)
1 package chili mix
¾ cup water
Directions:
Brown the turkey sausage and ground chicken together on Oven 350°. Lower Heat to Stove Top High. When almost done cooking, add chopped onion. Cook for 5 minutes. Add kidney beans, tomato sauce, corn, water and chili mix. Lower to Stove Top Medium and simmer for 15 minutes.
****
Chili: Val's Awesome, By: Valerie Rowley, December 26, 2014
Ingredients:
2 lbs. ground beef
1 lb. hot sausage - like Jimmy Dean or whatever you like
3 Tbs. or more of chili powder
7 cloves of minced garlic and 2 Tbs. of garlic powder
2 tsp ground Cumin
1 jalapeno seeded and minced
2 Tbs. onion powder
2 large onions, diced
2 Pablano peppers (the key), diced
a few dashes of cayenne pepper
3 large cans of stewed tomatoes (broken up with your hands like a rough chop)
1 large can of diced tomatoes
2 cans of chili beans
2 cans red kidney beans
1 chipotle pepper diced
2 Tbs. Adobo sauce
Directions:
Turn your Ninja to Stove Top High and brown ground beef, sausage and onions. Drain any excess liquid. Add remaining ingredients and turn your Ninja to Slow Cook Low for at least 2 hours, but the flavors really come together the longer it cooks. We usually cook it 8 hours.
I know it's a bunch but please don't be turned off by the ingredient list. I always add smokies and hotdogs just long enough to heat up before serving.
**Added comment -
A half recipe is as follows:
1½ Tbs. chili powder
1 Tbs. of garlic powder
1 Tbs. of onion powder
1 teaspoon of ground cumin
a few dashes of cayenne pepper
1 pound of ground beef
½ pound of breakfast sausage (I use hot)
4 cloves of minced garlic
½ jalapeno, diced
1 Pablano pepper, diced
2 large cans of stewed tomatoes (cutting this recipe in half I would go with all stewed tomatoes and not worry with the diced, just my preference)
1 can of chili beans
1 can of red kidney beans
½ chipotle pepper
1 Tbs. Adobo sauce
This is all just my taste so please adapt to your family's liking!
****
Chili's Chicken Enchilada Soup*, By: Cassie Lyons, October 1, 2015
Thanks to everyone who helped me make soup in the Ninja for the first time! My Copy Cat Chili's Chicken Enchilada Soup came out great! (I also added some veggies that weren't in the original soup).
Ingredients:
2- 32 oz boxes chicken stock
2 medium cans enchilada sauce
1½ lbs. chicken, diced
1-16 oz bag frozen veggies (corn, black beans, onions, bell peppers)
4 oz box mushrooms, sliced
1 zucchini, diced
1 cup carrots, shredded
2 stalks celery, diced
1 Tbs. minced garlic
1 cream starter (or 3 cups heavy cream with cornstarch, garlic powder, onion powder, parsley)
Directions:
Combine all in the Ninja on Slow Cook Low (minus the cream starter) and let cook for 5½ hours. Add the cream starter and cook for another 30 minutes. Stir occasionally. The veggies are all optional. (You can always skip the mushrooms, zucchini, carrots, celery and add a second pound of chicken if you like a lot of meat or a second bag of the frozen veggies. I wanted to use what I had and don't really need meat in my soup). Top with sour cream, shredded cheese, green onions and bacon, or whatever you like!
****
Cincinnati Chili*, By: Jenny Behr, March 29, 2016
Ingredients:
3 pounds - 80-percent lean ground beef
12 ounce can tomato paste
2 tablespoons cocoa powder
4 teaspoons chili powder
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1 quart beef broth
2 tablespoons apple cider vinegar
Directions:
Turn the Ninja to Stove Top High. Cook the beef just enough to get rid of the pink.
Season with salt and pepper. Drain the fat.
Add the tomato paste, cook 1 minute.
Add the cocoa powder, cinnamon, and chili powder and cook 1 minute.
Add the beef broth and apple cider vinegar and switch the Ninja to Slow Cook Low for 4 hours.
After a couple of hours, I taste and adjust seasonings. I often add some salt and cayenne at this point.
Another note, I would imagine most would use garlic after browning the meat, I just don't care for garlic.
I serve it over spaghetti and topped with cheddar cheese.
****
Cincinnati Style Chili*, By: Missy Perkins Shaffer, January 26, 2019
Because everyone has their own version of Cincinnati style chili. Next time, I’ll use 85% lean so it’s a little fattier, but it’s pretty good.
Ingredients:
1-pound ground turkey
1 cup beef stock
3 cups water
4 oz. tomato paste
2 tablespoons chili powder
1 tablespoons apple cider vinegar
1 Tablespoon Worcestershire Sauce
2 tablespoons cocoa powder
1 teaspoon minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground cumin or coriander
½ teaspoon salt (more to taste)
½ teaspoon cayenne pepper
½ teaspoon sugar (save for end)
Directions:
Mix water and ground turkey until turkey is completely broken apart. Sometimes a whisk is needed to break the meat up smaller.
Add the rest of the ingredients, except the sugar, into the Ninja pot. Turn to Stove Top High. Cover and stir occasionally until desired consistency, about an hour. Add additional salt and ½ teaspoon of sugar if necessary.
Enjoy on a coney, or add - spaghetti noodles, onions, beans and cheddar cheese.
****
Colorado Chili*, By: Tammy Mullin Marsh, February 23, 2016
Ingredients:
1 lb ground beef
1 medium onion, chopped
1 Tbs. cumin
1 Tbs. chili powder
A lot of black pepper
1 tsp garlic powder
1 can each:
Diced tomatoes
Black beans – drained and rinse
Pinto beans
Navy beans – drain and rinse
6 fresh roasted, peeled green chilies, chopped
A couple of shakes red pepper flakes
a big pinch of salt, to taste
Directions:
Turn the Ninja to Stove Top High. Brown the beef and onion. Season with the cumin, chili powder, pepper and garlic powder. Stir to blend. Turn to Stove Top Low. Add beans and tomatoes. Add the chopped peppers. Add the red pepper flakes and salt. (I add those last because ya never know how hot the chilies will be or how salty the beans). Simmer about 20 minutes. Turn to Buffet/Warm to hold. Love the colors of all the different beans
****
Corn & Green Chili Chowder*, By: Joan Jardine, February 11, 2014
Ingredients:
6 cups chicken broth
3 tablespoons flour
1 tablespoon butter
3 cups corn kernels, fresh, frozen (or canned)
2- 4 oz cans green chiles (drained)
3 medium potatoes (peeled and chopped)
1 large onion (minced)
Salt and pepper (to taste)
pinch pinch of cayenne (or however you like (we like more!))
½ cup potato flakes
1 (14 ounce) can creamed corn
1 cup half and half, whole milk or 8 oz evaporated milk
1 cup cooked bacon, diced (optional)
Directions:
Pour broth and flour into your Ninja pot. Whisk until smooth and all flour pockets are gone. Add all ingredients except creamed corn and half and half/milk/evaporated milk.
Cook on Slow Cook High for 3-4 hours, or on Slow Cook Low for 6-8 hours. (I cooked mine on low for 6). Add creamed corn, half and half, and potato flakes. Mix well, and cook just until warmed through, about thirty minutes on Slow cook Low.
Additional Notes:
Garnish soup with croutons, cilantro, bacon bits, or green onions and lots of freshly ground pepper.
Servings: 6-8
**Added comment by Aurelia Dougan McCollom – You can probably cook this dish for the 3 hours and always go to Buffet setting to hold; or the 6 hours and then Buffet. Buffet is a constant 158°.
****
Beer Bread Recipe – (Made in a regular oven)
Servings: 4
Prep Time: 3 minutes
Cook Time: 1 hour
Ingredients
3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
1 (12 ounce) can beer
½ cup melted butter (¼ cup will do just fine)
Directions
Preheat oven to 375°F.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour. Remove from pan and cool for at least 15 minutes.
Update Note: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
****
Cream Cheese Chicken Chili*, By: Tammy Bellamy Bybee, January 26, 2016
Recipe ingredients is for a double batch
Ingredients:
3-4 chicken breasts (I used a large package of chicken tenders)
2 cans Ro-Tel tomatoes
2 cans corn kernels, do not drain
2 cans black beans, drained and rinsed
2 packages Ranch dressing mix
2 Tbs. cumin
2 tsp chili powder
1 tsp onion powder
2- 8 oz packages cream cheese
Directions:
Put the chicken in the Ninja. Top with the tomatoes, corn, beans, dressing, cumin, onion and chili powders. Stir to combine. Top with the cream cheese.
Turn the Ninja to Slow Cook Low for 3-4 hours, stirring once or twice to blend cream cheese. Check chicken and add time if needed. Remove the chicken and shred into large pieces. Return to the pot. Serve over rice or can also serve with tortilla chips.
**Next time I will do ½ cream cheese and ½ cheddar!
****
Cream Cheese Chicken Chili, By: Monica Ann Penrod
Ingredients:
3 or 4 frozen chicken breasts (enough to cover the bottom of the crock)
1 can Ro-Tel
14 oz. can corn kernels, do not drain
2- 14 oz. cans white beans, (great northern or cannellini), drained and rinsed
1 package Ranch dressing mix
1 tsp chili powder
1 tsp garlic salt
1 tsp onion powder or ½ cup diced onion
1 8 oz. package cream cheese
Directions:
Place chicken breast in bottom of Ninja, top with Ro-Tel tomatoes, corn, and beans. Sprinkle ranch, chili powder, garlic and onion over chicken mixture, top with cream cheese. Turn your Ninja to Slow Cook High for about 2½ hours. Stirring once or twice to blend cream cheese, when chicken is cooked shred or cut into pieces.
****
Wendy's Chili, By: Aurelia Dougan McCollom
Ingredients:
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 ½ cups)
½ cup diced celery
¼ cup diced green bell pepper
¼ cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 ½ teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon sugar
1/8 teaspoon cayenne pepper
Directions:
Brown ground beef in Ninja with chopped onion and green pepper. Drain excess fat. Add all other ingredients and mix well. Cover and cook on Slow Cook Low for 3-4 hours, or Slow Cook High for 2 hours. Serve with chopped onions, cheese, and oyster crackers.
****
Wendy's Chili, My Combined Version!, By: Aurelia McCollom
Ingredients:
2 pounds fresh ground beef
2 cups tomato juice
15 oz can tomato purée
1 cans Ranch Style Beans, NOT drained (15 ounce cans)
2 cans dark red kidney beans, drained (15 ounce cans)
1 cans Original Ro-Tel Diced Tomatoes & Green Chili (10 ounce cans)
1 can stewed tomatoes (15 ounce cans)
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1½ cups)
1 cup diced celery
1 diced green bell pepper
¼ cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
¾ teaspoons garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon sugar
¼ teaspoon cayenne pepper
Directions:
Brown ground beef in the Ninja with chopped onion and green pepper. Drain excess fat. Add all other ingredients and mix well. Cover and cook on slow cook Low for 3-4 hours, or slow cook High for 2 hours. Buffet setting hold great!
****
Wendy's Copycat Chili*, By: Michael Bielick, January 14, 2018
Ingredients:
2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 cup water
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Mix)
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste
Directions:
Turn the Ninja to Stove Top Medium/High. Add the ground beef and brown. Break the ground beef into crumbles and cook until no longer pink. Drain any excess grease. Stir in celery, onion, and green bell pepper. Cook until onion is translucent. Add the stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning. Mix kidney beans and pinto beans into chili. Season with salt and black pepper and bring to a boil. Reduce to Slow Cook Low for 1 hour or longer. Mix vinegar into chili. Serve and top with cheese and chopped onions. Enjoy!
****
Wendy's Copycat Chili, By: Lori Widdison Walker, January 11, 2015
Ingredients:
2 pounds ground beef, browned and drained
1 large sweet onion, chopped
1 large green pepper, chopped
3 celery stalks, chopped
1 Tablespoon minced garlic
1 can (15 oz) Ranch Style Beans (Not drained)
1 can (15 oz) dark red kidney beans (Not drained)
1 can original Ro-Tel tomatoes & Green Chili
1 can (15 oz) stewed tomatoes
2 can (15 oz each) tomato sauce
2 packages McCormick Mild Chili Seasoning
1 tsp salt
Pepper to taste
Shredded cheddar cheese
Fritos
Directions:
Turn your Ninja to Stove Top High and brown meat. Drain any grease if necessary. Combine remaining ingredients, except cheese and Fritos.– do not drain any of the cans! Cook on Slow Cook Low 6-8 hours. Serve with cheese and Fritos! Notes: (I left out celery and my Ro-Tel can was 14.5 oz – not the name brand usual 10 oz. I also added 1 tsp brown sugar because it tasted just a little bitter to me.)
****
'Whatcha Got' Chili*, By: Marie Mastracci
Comments:
Kidney and garbanzo. I like to put a mix and change them up whenever I make it. I only had half an onion, so I threw in some pearl onions. Interesting addition. I always add leftover salad greens/spinach and a cup of frozen corn. It's a kind of 'whatcha got' Chilli
Comment by: Cathy Giovanine… I love adding different types of beans... and since I'm trying to eat a bit healthy I like adding a bunch of different veggies...and a ton of tomatoes... maybe it will be a chili making weekend for me..
Comment by: Marie Mastracci… I usually make it with ground turkey but I've also made it with 'Veggie Ground Round' and there's no way you can tell the difference. It is important to remember to add the 'Veggie Meat' at the last minute and only heat it through.
****
White Bean Chicken Chili*, By: Tommie Garmon Christian, September 8, 2014
Ingredients:
1 pound dry Great Northern White Beans or you could use
3- 15.8 oz Bush’s canned beans
1½ to 2 lbs. Kroger Pulled Chicken OR 3 boiled chicken breast
16 oz Jar Old El Paso mild Taco Sauce
24 oz Jar Pace Chunky mild Salsa
1- 10 oz. can mild Rotel
2 Tbs. Garlic, minced
1- 32 oz Low sodium Chicken Broth
1 can 14.5 oz low sodium Chicken Broth
1 package Shredded Mozzarella Cheese
Directions:
I cooked my dried beans like the package said in the Ninja on Stove Top Low for about 2 hours. (Except instead of cooking them in water I used Low Sodium chicken broth. I used a 32 oz box and 1 can).
Then I added all Except the cheese to the Ninja and cooked another hour. After that I cooked it 1 more hour on Slow Cook Low. Serve in bowls and top it off with your cheese. YUMMY.
For anyone that likes HOT AND SPICY; USE ALL HOT ingredients and add 1 tsp Black Pepper and 1 tsp red pepper flakes
****
White Chicken Chili*, By: Manda Lee Brown, February 5, 2018
Ingredients:
1 lb. ground chicken
2 (15 oz.) cans cannellini beans
1 (15 oz.) can black beans
1 (15 oz.) can pinto beans
2 (10 oz.) cans Ro*Tel
1 (15 oz.) can tomato sauce
1 (15 oz.) can chicken broth
Spices: salt, white pepper, cumin, garlic, minced onion, red pepper flakes, chili powder – to taste
Directions:
Turn the Ninja to Stove Top High. Brown the chicken and season with all spices, to taste. Rinse and drain all beans. Add to the chicken. Add Ro*Tel, tomato sauce, and chicken broth. Turn the Ninja to Slow Cook Low and cook for 6 hours. Taste and re-season if necessary.
****
White Chicken Chili*, By: Joanna Tuttle Hatten, January 8, 2017
Ingredients:
6-8 chicken breasts, (or frozen Tyson cubed chicken)
6-7 cans northern white beans
30 oz chicken broth
Season to taste with garlic powder, cumin, nature's seasoning
2- 3 oz cans chopped green chili's, with juice
2-3 cups Monterey jack cheese
tortillas – garnish
Directions:
Turn the Ninja to Stove Top High. Cook and dice the chicken. Turn off the Ninja. Add remaining ingredients, except tortillas. Stir to mix. Turn the Ninja to Slow Cook Low. Cook for 2-3 hours.
Serve with more cheese and tortillas.
****
White Chicken Chili*, By: Tanya Harkper, November 22, 2016
Ingredients:
2 (14.5-ounce) cans white beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1½ teaspoons ground coriander
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
¼ cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping
Directions:
Turn the Ninja to Stove Top Medium/High. Sauté the peppers and onions until soft.
Add the chicken broth. Bring to a boil on Stove Top Medium/High. Add the remaining ingredients and seasonings, (except cilantro). Turn to the Oven setting of 325°F, to simmer for 35 minutes. Add the cilantro. Serve.
Turn to the Buffet/Warm setting to keep warm.
****
White Chicken Chili*, By: Chad Stewart Marsh, January 24, 2016
Ingredients:
3 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
2 lbs. chicken breasts, boneless skinless
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack Cheese
Directions:
Turn the Ninja to Stove Top Medium/High. Add a little of the oil. Cook the chicken until cooked through, remove and dice up, keep to side. Wipe pot. Continue using the same setting. Heat the remaining oil in the Ninja. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Continue cooking for 15 minutes, stirring occasionally.
Reduce the temperature to the Buffet/Warm setting. Slowly stir in the cheese until melted. Serve warm.
****
White Chicken Chili*, By: Anne Wood Conrad, January 20, 2015
A friend was talking about this at water aerobics class this morning. I was skeptical but came home and made it. It's good!! I'm adding it to my camping file. Thought y'all might enjoy this "quickie" soup.
Ingredients:
1 (48 oz.) jar great northern beans
1 (32 oz) box chicken broth
2 (10 oz each) cans chicken
1 (15-16 oz) jar salsa
2 cups shredded Monterey jack cheese
Directions:
Dump it all in Ninja on Stove Top High and heat until cheese is melted. Enjoy!!
****
White Chicken Chili, By: Linda Morgan Johnson, September 19, 2014 – Cross Posted in WW
Ingredients:
1¼ lbs. boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1¼ ounce) envelope taco seasoning
1 (4½ ounce) can of chopped green chilies
1 (10¾ ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
½ cup sour cream (optional)
chopped green onion (optional)
Monterey jack cheese (optional)
Directions:
Place chicken in your Ninja. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in your Ninja. Cover and cook on low for 8 to 10 hours.
Before serving, stir gently to break up chicken, then stir in the sour cream.
Serve topped with green onions and jack cheese, if desired.
This White Chicken Chili is 7+ points for 1½ cups on WW.
****
White Chicken Chili*, By: Kevin Flanagan, January 15, 2015
Ingredients:
2 pound boneless chicken breast/thighs, cut into bite size pieces, generously seasoned with kosher salt and pepper
1 Tbs. olive oil
1 medium onion, diced
3 cloves garlic, minced
2 shallots, diced
1 cup roasted red peppers, diced
1 Anaheim pepper (red), diced with seeds & ribs removed (keep seeds and ribs for more heat)
3 cans White Beans (Cannellini or Great Northern), drained
1 can (4.5 ounces) green chilies
Spice mixture of 1 tsp paprika, 2 tsp cumin, 2 tsp chili powder, dash cayenne pepper
1½ cups chicken stock
Directions:
1. Set Ninja to Stove Top High;
2. Add the oil to your Ninja when hot.
3. Brown chicken on each side; let the color develop.
4. Add spice mixture and mix into browned, cook spices out for a couple minutes until they become very fragrant.
5. Remove the chicken and place in a bowl.
6. Add onions, garlic, shallots, red peppers, and Anaheim pepper to Ninja and sauté until soft (about 5 minutes). Add some extra oil if needed). Just soften the vegetables. Do not brown.
7. Add 1 can of your beans and mix and heat through. With a potato masher, mash/break down the beans, then add remaining two cans (this is going to help thicken your chili).
8. Add the green chilies and your reserved chicken.
9. Add the chicken stock.
10. Set your Ninja to Slow Cook Low for 6 hours, (or Slow Cook High for 3 hours).
* If the chili is a little soupy and you prefer a thicker, thicken with cornstarch after cooking is complete (make a slurry of cornstarch, set Ninja to Stove Top High and then add slurry mix, stir to thicken)
* Of course adjust seasoning to your preferences (more or less heat).
Serve over rice or broken tortilla chips or on its own!
****
White Chicken Chili, By: Carol Cole DuLac Orme
Ingredients:
7 frozen chicken tenderloins
5 cups of water
6 teaspoons of granulated chicken bouillon
garlic powder
4 cans white beans
1 canned corn
1 Jar Trader Joe's Salsa Verde
1 small can green chiles
2 teaspoons Cumin
Toppings: Sour cream, grated cheese, tortilla chips, avocado
Directions:
I used my Ninja for the first time today. I made the White Chicken Chili with 5 ingredients. I put 7 frozen chicken tenderloins on Stove Top Low and let them go for almost an hour. I let it cool and shredded it. Put the Ninja on Stove Top High. Add water, chicken bouillon (instead of chicken broth), garlic powder, beans, corn, Salsa Verde, green chilis, and cumin. Drain all the canned items. Turn to Stove Top High until bubbling, then turn it down to Slow Cook Low for 2 hours. Add toppings, if desired and serve. Hubby and son came home, smelled it and started eating it. So much for the toppings. Lol. It was so good. The recipe called for 6 cups water. I cut it to 5 since I could see it was going to be too soupy. I am no longer afraid of the Ninja. My anxiety is gone! Whew!!
****
White Chicken Chili*, By: Kathleen Sanden
Ingredients:
1 tsp cumin seed or powder
1 tsp white pepper
6 Boneless chicken tenders
Clove garlic
Half an onion, chopped
2 cans of corn
2 cans chopped green chilies, (with juice)
2 cups low salt chicken broth
1 tsp cumin
2-3 Tbs. lime juice
2- 14oz cans white beans
Directions:
I put 6 tenders, onion and garlic in the Ninja on Stove Top High with the lid on. When I looked at them next, at about ten minutes the breasts were thawed and the garlic and onion were starting to get translucent. Cover and cook 5 minutes more.
Turn Ninja to Slow Cook High! Remove chicken and shred. Put chicken back and dump everything else in and cook on Slow Cook High for 2 hours.
I'll let you know how it turns out, but the taste test is good. As always use your own spices or spice to taste. This recipe is adapted from the "So Fat, Low Fat, No Fat" Cookbook by: Betty Rohde. (Very old cookbook, but good for dieting)
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Winter Time Chili with Fun Shape Pasta*, By: Suzan Altizer Pafford, October 15, 2014
Ingredients:
packet of chili spices
fun shape pasta
hamburger
onions
garlic
green pepper
red pepper seeds
1 can of diced tomatoes with green chili peppers
1 can of tomato sauce
water
1 can each pinto and great northern beans, drained and rinsed
Directions:
Turn the Ninja to Stove Top High and brown the beef, onion and garlic. Add the seasoning packet, green pepper, red pepper flakes, diced tomatoes, tomato sauce, and some water. Heat for 30 minutes. Add pinto and great northern beans and a little more water. Stir. About fifteen minutes later add the pasta and cook until done.
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