Slow Cooker Cincinnati Chili Recipe Jeanettes Healthy Living

Slow Cooker Cincinnati Chili is packed with flavor, with a touch of cinnamon and spice. Serve topped with chopped onion and finely shredded cheddar cheese in the traditional style. I first made Cincinnati chili about four years ago after hearing several people from Cincinnati rave about it. A friend gave me a can of Cincinnati chili so I could try it, and I used that as a sample to come up with a version that was pretty close to it, but with a lot less salt.

Slow Cooker Cincinnati Chili - this is one of my kids' favorite meals - pure comfort food - perfect for back to school

It took a number of tries before I got the recipe very close to true Cincinnati chili. There are a lot of different spices and ingredients that work together to create the unique flavor profile for Cincinnati chili.

Although I could figure out the basic ingredients, it wasn’t until a Cincinnati chili enthusiast friend who is also an incredible food scientist told me the secret ingredients. He said there was probably a touch of cloves and vanilla in the chili, so I revised my original recipe and came up with this more flavorful Slow Cooker Cincinnati Chili.

This has become one of my family’s favorite recipes and my youngest son has requested it for his birthday dinner several times. Our family tradition has been that the birthday boy gets to choose whatever he wants for dinner. I remember making this Cincinnati chili with all the fixings for his 13th birthday several years ago. This chili freezes well, so don’t be afraid to make the whole recipe.

Slow Cooker Cincinnati Chili Recipe

Ingredients

  • 3 pounds lean ground beef I used grass-fed
  • 8 cups water
  • 1 large onion finely chopped
  • 6 cloves garlic minced
  • 3 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cumin
  • 4 tablespoons chili powder
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground allspice
  • 1/2-3/4 teaspoon cayenne pepper
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 3 teaspoons Worcestershire sauce
  • 8.8 ounces tomato paste Two 4.4ounce tubes
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 ounce unsweetened chocolate
  • 2 teaspoons sea salt
  • 4 cups water

To Serve

  • cooked spaghetti
  • fine shredded Cheddar cheese
  • chopped onions
  • cooked red kidney beans

Instructions

  1. Place ground beef and water in a large pot, breaking up pieces. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes. Drain meat and place in food processor; pulse until meat is a fine consistency (do not overprocess). Transfer to a slow cooker; add remaining ingredients. Cook on low for 8 hours.

To serve

  1. Spoon chili on top of cooked spaghetti and top with some shredded cheese, onion and kidney beans.

Recipe Notes

Nutrition facts are for chili only.

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Source: Jeanettes Healthy Living

Quinoa Beet Kale Apple Walnut Goat Cheese Salad Recipe Jeanettes

Quinoa Beet Kale Apple Walnut Goat Cheese Salad is the perfect fall or winter salad for lunch or dinner. Apples, kale and beets team up to make this vibrant cool weather salad. I first became obsessed with roasted beets about seven years ago when one of the first farm-to-table restaurants opened in our town. Roasted beets are delicious in salads and add some vibrant color to brighten up this salad.

Quinoa Beet Kale Apple Walnut Goat Cheese Salad - a hearty and healthy winter salad perfect for lunch or dinner

This Quinoa Beet Kale Apple Walnut Goat Cheese Salad is chock full of healthy ingredients ~ quinoa, walnuts, beets, apples and kale. A tangy and sweet dressing with a little bite of horseradish ties all the ingredients together.

When I first made this salad several years ago, quinoa was becoming popular but was still somewhat of a novelty. I remember serving this to two new friends I had over for lunch one day. I was a little nervous they might not like quinoa, or at least not quinoa in a salad. To the contrary, they were thrilled to have something delicious and healthy for lunch. Served with a bowl of soup (I made this Lentil Smoked Ham Soup), this Quinoa Beet Kale Apple Walnut Goat Cheese Salad makes a substantial and healthy lunch.

Quinoa Beet Kale Apple Walnut Goat Cheese Salad

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 4 cups lacinato kale cut into strips
  • 2 teaspoons extra virgin olive oil
  • juice of half lemon
  • a few dash of salt
  • 1/2 pounds roasted beets chopped
  • 1/4 cup dried cranberries
  • 1 apple diced
  • 1/4 cup toasted walnuts
  • 4 ounces goat cheese crumbled
  • 2 scallions chopped

Dressing

  • 2 tablespoons flax seed oil
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons raw honey
  • 1/4 cup unfiltered apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 clove garlic minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Rinse quinoa and place in saucepan with 2 cups water. Bring to a boil, then reduce heat to medium low, cover, and cook for 15-20 minutes until liquid is absorbed. Whisk together dressing ingredients and add to cooked quinoa; let quinoa cool to room temperature.
  2. Combine kale, olive oil and salt in a bowl and massage until soft, about 3-4 minutes.
  3. When ready to serve, toss together quinoa, kale, beets, cranberries, apple, walnuts, goat cheese and scallions.

Recipe Notes

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Source: Jeanettes Healthy Living

Crock Pot Jamaican Spiced Chicken Stew Recipe Jeanettes Healthy

Crock Pot Jamaican Spiced Chicken Stew is a Caribbean themed chicken recipe, spiced with curry powder, thyme, allspice and red pepper flakes. It’s delicious served with rice and a simple green salad. The slow cooker is great for braising chicken until it is fall-off-the-bone tender. I’ve been making this easy, delicious and healthy recipe for my family for a while, and it is a nice change to our weekly menu.

Crock Pot Jamaican Spiced Chicken Stew - this Caribbean themed chicken recipe is spiced with curry powder, thyme, allspice and red pepper flakes. It's delicious and great served with rice and a simple green salad

When my youngest son was a baby, we had a wonderful Jamaican babysitter. She was exceptionally warm and had the biggest smile on her face. Not only was she patient and loving, but she was also a good cook. In fact, she taught me how to make Jamaican porridge for my father-in-law who had Parkinson’s disease and was on a soft food diet, as well as Jamaican Curry Chicken. She even made ackee and saltfish one day, Jamaica’s national dish.

Like so many cuisines that I have been exposed to, I challenged myself to learn how to cook some of the foods from Jamaica. I’ve made Jerk Chicken and Jamaican Brown Stew Chicken, and love the rich, deep flavors. This Crock Pot Jamaican Spiced Chicken Stew is may not be authentically Jamaican, but it has the warm spices that are found in Jamaican cooking. It’s almost a cross between Jamaican Curry Chicken and Jamaican Jerk Chicken, made with spices found in Jamaican cuisine — allspice, thyme, pepper and curry.

Although this recipe is cooked in a slow cooker, the key to deeper flavors is to brown the chicken on the stovetop first. A slight reduction of red wine adds another layer of flavor.

Then, everything is placed in a slow cooker, including chopped tomatoes and cooked black beans.

All you need is some steamed rice and a simple green salad to go along with this Crock Pot Jamaican Spiced Chicken Stew to make a complete comforting meal. For busy nights, I keep this stew warm in the slow cooker, and the rice warm in the rice cooker. The other night, my husband and I had to run to a meeting, so this was the perfect way for the kids to serve themselves dinner when they were hungry.

Watch this video to see how easy this chicken recipe is to make:

Slow Cooker Jamaican Chicken Stew

Ingredients

  • 3 pounds chicken drumsticks and thighs on the bone
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons dried thyme
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1/2 cup red wine
  • 1 1/2 cups 15 ounces black beans, rinsed and drained
  • 1 1/2 cups 15 ounces diced tomatoes, undrained

Instructions

  1. Toss chicken with curry powder, thyme, allspice, red pepper flakes, black pepper and salt.
  2. Heat oil in a large skillet. Add onions and garlic and saute until onions are softened, about 3 minutes. Add chicken mixture to skillet and brown on both sides. Add wine and let cook for a few minutes. Add tomatoes and black beans and mix well. Transfer to crock pot and cook in high for 4-5 hours until tender and meat is falling off the bone. Alternatively, you can continue to cook the chicken on the stove top for about 25-30 minutes until chicken is done.

Recipe Notes

Adapted from Cooking Light.

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Source: Jeanettes Healthy Living

Skinny Pumpkin Chai Latte Recipe Jeanettes Healthy Living

This Skinny Pumpkin Chai Latte, scented with cloves, allspice, cinnamon, cardamon and star anise, has just 143 calories. It’s perfect for fall or winter, made with warm spices, pumpkin and maple syrup. Made with real ingredients, no artificial flavors like so many store-bought versions.

Skinny Pumpkin Chai Latte Recipe - there are just 143 calories in a serving in this warm, cozy pumpkin chai latte

Fall is one of my favorite times of the year in New England. Leaves turn brilliant red, oranges and yellow, mornings are chilly but often warm up by the afternoon. On cool days, I sometimes crave warm, cozy drinks. I had my first chai latte several years ago and loved the warm spices and aroma. The only thing I didn’t like was how overly sweet it was. I’ve recreated a lighter chai latte in a lighter recipe, adding pumpkin because I’m kind of obsessed with pumpkin this time of year.

What makes this chai latte lighter? I used unsweetened non-dairy milk (there are many types available these days – choose the unsweetened versions with the lowest calories, whether it’s almond milk, cashew milk, or coconut milk). Plant based milk has no cholesterol, so I like to use it in place of dairy. I used unsweetened cashew milk (25 calories/cup), so each serving comes out to just 143 calories.

If you like this Skinny Pumpkin Spice Chai Latte, then you’re going to love my Skinny Pumpkin Spice Latte, made with coffee and pumpkin pie spice. Both are warming and perfect for chilly Fall days.

Skinny Pumpkin Spice Chai Latte Recipe

Ingredients

  • 1 star anise
  • 12 whole cloves
  • 1/8 teaspoon ground allspice
  • 2 three-inch sticks cinnamon
  • a few dashes ground white pepper
  • 1 green cardamon pod cracked open
  • 1 cup water
  • 4 cups unsweetened non-dairy milk
  • 4 black tea bags I used English breakfast tea
  • 1/2 cup pureed pumpkin
  • 1/4 cup maple syrup
  • 2 tablespoons double vanilla extract
  • light whipped cream or cashew cream optional

Instructions

  1. Place star anise, whole cloves, allspice, cinnamon sticks, white pepper, green cardamon pod and water in a small saucepan. Bring to a boil, then remove from heat; let steep, covered, for 20 minutes.
  2. Add non-dairy milk to saucepan and bring to a boil; remove from heat, and add tea bags, pumpkin, maple syrup and vanilla. Let steep, covered, for 10 minutes. Strain into serving mugs. Top with whipped cream or cashew cream if desired.

Recipe Notes

This is not too sweet, so adjust the amount of maple syrup to suit your taste if you like it sweeter.
For vegan version, use cashew cream in place of whipped topping.

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Source: Jeanettes Healthy Living

Slow Cooker Chicken Vegetable Stew Recipe Jeanettes Healthy

Cozy up with this chunky, hearty one pot Slow Cooker Chicken Vegetable Stew. Learn what vegetables, herbs and spices go well in chicken stew, and how to make a healthy chicken stew. Your choice of herbs and spices will transform this simple dish into a new global dish each time you make it.

Slow Cooker Chicken Vegetable Stew Recipe - learn what vegetables, herbs and spices go well in chicken stew, and how to make a healthy chicken stew ~ http://jeanetteshealthyliving.com

I love this time of year with all the leaves turning their glorious autumn colors. As the weather turns cooler, cozy meals like this Slow Cooker Smoky Chicken Vegetable Stew scented with warm herbs … (rosemary, thyme and sage in this case) start to appear on our menu.

Slow cooked meals free me up to run errands and take care of household chores. Almost anything cooking away slowly in the kitchen makes it smell amazing and cozy.

Something I’ve been doing more of lately is repurposing sauces from other meals and turning them into new dishes. To this stew, I added some of the Roasted Garlic Tomato Sauce I made the other day and a touch of Spanish smoked paprika. Sauces from leftover meals can often be used as braising liquids or even used in soups. So, don’t throw away the delicious leftover sauces you create.

What Vegetables Go Well In Chicken Stew

Root vegetables are wonderful for slow cooked stews. Here, I’ve used simply potatoes and carrots from the farmer’s market, but you can add butternut squash/winter squash, sweet potatoes/yams, turnips, rutabaga or parsnips if you like. Mushrooms and tomatoes would also be nice, adding extra umami flavors.

What Seasoning and Spices Go In Chicken Stew

Choose a global theme and use herb and spice blends that match the flavor profile.

  • Mediterranean – rosemary, thyme and sage, Herbs de Provence, Fines Herbes, Italian seasoning mix
  • Indian – curry powder, garam masala, cilantro (add at the end)
  • Thai – red, yellow or green curry paste, coconut milk, fish sauce, lime juice (add at the end)
  • Chinese – five spice powder, dried shitake mushrooms (and their soaking liquid), garlic, ginger, soy sauce, sesame oil
  • Middle Eastern – cumin, coriander, allspice, cardamon, cloves, cinnamon, nutmeg (or try baharat, a Middle Eastern spice blend)
  • Caribbean – allspice, ginger, thyme, cayenne, thyme
  • Cajun – Cajun seasoning, onion, celery, bell pepper, garlic, thyme, tomatoes

What Makes A Healthy Chicken Stew?

What makes this chicken vegetable stew healthy? I use skinless, boneless chicken, only one tablespoon of olive oil, low sodium broth and lots of vegetables. You can serve this slow cooker Chicken Vegetable Stew on its own, or with some crusty whole grain bread. If you like a thicker gravy, use a little mixture of cornstarch and cold water, and stir in at the end.

Here’s a video that shows how easy this recipe is to make:

Slow Cooker Chicken Vegetable Stew

Ingredients

  • 1 pound boneless chicken breast or thighs
  • 1/2 teaspoon Spanish smoked paprika
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 carrots coarsely chopped
  • 2 celery stalks coarsely chopped
  • 10 ounces fresh mushrooms finely chopped (I used the food processor)
  • salt and pepper to taste
  • 3 potatoes cut up
  • 1 fresh thyme sprig
  • 3 leaves fresh sage
  • 1 small fresh rosemary sprig
  • 1 1/2 cups Roasted Garlic Tomato Sauce or Roasted Garlic Pasta Sauce
  • 1 cup low sodium chicken broth

Instructions

  1. Season chicken with paprika, salt and pepper. Heat oil in a large skillet. Place chicken in pan and brown on both sides. Remove to slow cooker. Add onion, carrots, celery, and mushrooms to pan. Season to taste with salt and pepper. Saute until vegetables are fragrant and any liquid evaporates, about 5 minutes. Scoop into slow cooker. Add potatoes, herbs, Roasted Garlic Tomato Sauce, and chicken broth to slow cooker and toss everything gently. Cover and cook on high for 4 hours.

Season chicken with paprika, salt and pepper. Heat oil in a large skillet. Place chicken in pan and brown on both sides. Remove to slow cooker. Add onion, carrots, celery, and mushrooms to pan. Season to taste with salt and pepper. Saute until vegetables are fragrant and any liquid evaporates, about 5 minutes. Scoop into slow cooker. Add potatoes, herbs, Roasted Garlic Tomato Sauce, and chicken broth to slow cooker and toss everything gently. Cover and cook on high for 4 hours.

Recipe Notes

You can substitute 1 1/2 cups chopped tomatoes for the Roasted Garlic Tomato Sauce if you like. If you do, add a few chopped garlic cloves to the vegetables when sauteing.

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Source: Jeanettes Healthy Living

50 Healthy Football Snacks Jeanettes Healthy Living

50+ Healthy Football Snacks is a collection of healthier versions of favorite Game Day foods like chicken wings, buffalo chicken dips, queso, spinach dip plus lots of other healthy snacks that will satisfy the munchies during all the games while keeping your waistline in check. Football has been a huge part of our family for as long as I’ve known my husband. I clearly remember my husband watching football in the hospital room right after our first baby was delivered. In our home, every Monday night, Thursday night, Saturday and Sunday is reserved for all the college and pro football games on TV.

50+ Healthy Football Snacks - lightened up versions of favorite game day eats

When my boys were young, I started a tradition of making football snacks every Sunday. In the beginning, I bought a lot of frozen foods and just threw them in the oven. But, over the years, I started making healthier versions of their favorite football snacks. Finger foods are always fun, so I try to include at least a couple of small bites such as sliders and wings. I also usually make a hearty dip.

Here’s a collection of 50+ Healthy Football Snacks from my personal collection as well as favorites from some of my food blogger friends. Try rotating some of these into your game day entertaining.

FINGER FOODS

Buffalo Chicken Sliders

Maryland Crab Cake Sliders

Korean Barbecue Chicken Sliders

Grilled Eggplant Banh Mi Sliders

Turkey Taco Nachos

Spicy Korean Chicken Quesadillas

Buffalo Chicken Nuggets

Almond Crusted Chicken Bites

Paleo Buffalo Chicken Jalapeno Poppers

Buffalo Hummus Stuffed Sweet Pepper Poppers

Baked Korean Chicken Wings

Pomegranate Jalapeno Chicken Wings

Thai Chicken Sausage Rolls

Pressure Cooker Greek Meatballs

Mediterranean Potato Skins

Skinny Bang Bang Cauliflower

Buffalo Cauliflower with Blue Cheese Dressing

Cauliflower Hummus Bites

Vegan Baked Cauliflower Wings

Mexican Guacamole Bruschetta

Greek Tortilla Pinwheels

COLD DIPS AND SALSAS

Roasted Corn Avocado Black Bean Salsa

Pineapple Black Bean Salsa

Cowboy Caviar

Cannellini Bean Dip

Perfect Guacamole

Guacamole Salsa

Kale Guacamole

Kale and Artichoke Guacamole

9-Layer Mexican Dip

Football Super Dip

Shrimp Taco Dip

Sun-dried Tomato Hummus

Baba Ghanoush Hummus

Hatch Chile Hummus

Parsley Hummus (without tahini)

Roasted Cauliflower Dip

Greek Yogurt Dip

Healthy Italian Sub Dip

HOT DIPS

Hot Black Bean Salsa Dip

Skinny Hot Spinach Dip

Skinny Hot Spinach Artichoke Dip

Slow Cooker Spinach and Artichoke Dip

Skinny Queso Cheese Guacamole Dip

Light Jalapeno Popper Dip

Skinny Philly Cheese Steak Dip

Skinny Buffalo Chicken Wing Dip

Crockpot Buffalo Chicken Dip with Cauliflower

Slow Cooker Lighter Buffalo Chicken Blue Cheese Chicken Dip

5-Ingredient Buffalo Chicken Baked Hummus Dip

Paleo Buffalo Ranch Dip

Vegetarian Mexican Baked Hummus Dip

PLATTERS

Simple DIY Hummus Platter

Fruit Tray

Make Your Own Bruschetta Bar

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Source: Jeanettes Healthy Living