Chili, Sauces, Soups, Stews *C* Chile - Cr
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.
A Chili Idea - Pumpkin, By: Cathy New, October 22, 2017
Here is a tip: To increase the veggie power in your chili, add a can of plain pumpkin to your recipe.
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* Noodles Added to Soups – Separately, By: Leeanne Carr, December 29, 2014
I have posted this before – I make my soup & then cook the noodles separately. Cook soup, spoon over cooked noodles (whatever kind you like). Makes freezing the soups easy. Learned this from a chef last year - it was a uh duh moment for me. Hope it works for some of you.
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YOU WILL FIND:
Chile Verde*, By: Wendy Phillips Czech, October 5, 2014
Chile Verde Over a Chicken Mexican Pizza, Pork)*, By: Rita Ramos, April 27, 2014
Chile – The Correct Spelling in New Mexico, By: Cathy Schultz, December 11, 2015
Chile Verde with Pork (Rita’s)*, By: Rita Ramos
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
Chop Suey*, By: Beverly Roberge, April 25, 2015
Chop Suey (Mom’s), By Garrick Stolz, April 25, 2015
Chunky Beef Vegetable Soup, By: Connie Hamilton
Cincinnati Chili*, By: Jenny Behr, March 29, 2016
Clam Chowder*, By: Pam Lajoie, December 4, 2015
Clean Out the Fridge Soup, By: Cathy Schultz, August 31, 2014
Coconut-Curry Chicken Stew – David Venable’s QVC Recipe - By: Mary Director
Colorado Chili*, By: Tammy Mullin Marsh, February 23, 2016
Corn & Green Chili Chowder*, By: Joan Jardine, February 11, 2014
Corn Chowder*, By: Marita Johnson, August 29, 2018
Corn Chowder*, By: Jo Ann Rice, January 26, 2015
Corn Chowder, By: MaryJo Powell, October 19, 2014
Cracked out Chicken*, By: Heidi Vaudrin
Cream Cheese Chicken Chili*, By: Tammy Bellamy Bybee, January 26, 2016
Cream Cheese Chicken Chili, By: Monica Ann Penrod
Cream Cheese Potato Soup, By: Cheryl Bailey Francis, November 2, 2014
Cream-Cheesy Potato Soup*, By: Allana Alla Sverbil, August 22, 2015
Cream of Asparagus Soup, By: Alayna Soubie Stiffler
Cream of Chicken Soup, By: Kathleen Sanden
Cream of Tomato Soup*, By: Mary Ann Bethea, September 5, 2015
Creamy Broccoli Cheese Soup with Chicken*, By: Bonnie Smith, February 7, 2016
Creamy Cauliflower Soup*, By: Allana Alla Sverbil, August 17, 2015
Creamy Chicken and Wild Rice Soup, By: Gael O'Brien
Creamy Corn Chowder, May 1, 2014, - Ninja Recipe Book
Creamy Crayfish Étoufée*, By: Stephanie Foley, February 25, 2020
Creamy Curried Cauliflower Soup, By: Garrick Stolz, October 4, 2015
Creamy Green Chile Enchilada Soup, By: Julene Hibberd Dotson Evans
Creamy Sweet Corn & Bell Pepper Soup*, By: Brian M Almashie, June 19, 2014
Creamy Tortellini Soup*, By: Joseph Girouard, October 23, 2017
Creamy Tortellini Soup*, By: Jennifer Hudson, January 23, 2017
Creole Red Beans & Rice*, By: Melissa Cooper, May 6, 2014
Crock Pot Slop*, By: Kim Rhodes, December 5, 2014
Cuban Black Beans*, By: Randall McGouirk, March 4, 2019
Chile Verde*, By: Wendy Phillips Czech, October 5, 2014
All fire roasted: 2# tomatillo, 2# Roma tomatoes, 1-2 Serrano, 1-2 Jalapeño, 2# Anaheim or Hatch chili. Directly after roasting on a grill, place chili in plastic bags and leave to cool. Once everything is cool enough to handle, WEARING GLOVES, de seed and skin chili. Skins should come off very easily. Dice everything and set aside.
On Stove Top High setting, brown pork shoulder or butt roast. I used 6# of shoulder pre-cut in 2# hunks. After browned, turn setting to Slow Cook Low for 8 hrs.
Once pork is cool enough to handle; bone and shred all the meat, reserve all liquid. Set aside.
Dice 1-2 white or yellow onions, 3 cloves garlic (crushed), 1# nopal (cactus pad), 1 bunch cilantro. Sauté onion and garlic until caramelized then add the cilantro and nopal, heat through then add the chili & tom-tom (with all liquid that will accumulate) and all the shredded pork and it's liquid and set on slow cook for 2 hrs. I use up to 1 Tbs. salt to taste. This FILLS the Ninja.
Serve with more fresh chopped cilantro & I also love a dollop of El Salvadoran sour cream.
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Chile Verde Over a Chicken Mexican Pizza, Pork)*, By: Rita Ramos, April 27, 2014
This is what happens when our favorite local joint is closed on a Sunday and there’s a craving for a Mexican Pizza. So I continue to experiment with making chile verde I tried an easier way — one that didn’t require me to roast the peppers like I did last time. Today I tried using used canned green chiles and I added tomatoes.
Ingredients:
For the chile verde with pork:
1½ lbs Pork, cut into cubes
28 oz diced tomatoes
36 oz diced green chiles (hot variety)
32 oz chicken stock
1 large onion, roughly chopped
6 cloves garlic, minced
1 tablespoon Mexican oregano
1 tsp ground coriander
1 tsp cumin
1 tsp garlic powder
1 tsp black pepper
1 tsp chili powder
2 Bay leaves
For the Mexican pizza with chicken:
Corn tortillas
1 large chicken breast
Chicken stock
Refried Beans
Finely shredded cheddar cheese
Directions:
Set the Ninja 3-in-1 to Stove Top High, add 2 tbsp olive oil and brown the pork for 5 minutes.
Next add the diced onions, minced garlic and diced jalapeño and cook for another 3 or 4 minutes.
Pour into the pot the diced tomatoes, green chiles and broth. Add the Mexican oregano, ground coriander, cumin, garlic powder, black pepper and chili powder and stir well. Add the bay leaves.
Bring to a boil and allow to bubble for 5 minutes.
Add the roux, a little bit at a time and stir constantly. (Instructions on making the roux can be found on this page.)
Place the bay leaves in the pot. Set the Ninja to Slow Cook Low for 6 hours.
After 3 hours or so I took a taste and it still was not spicy enough so I added 2 diced jalapeños.
Once the chile verde was just about finished it was time to prepare the rest of the meal. Cook a chicken breast in a bit of olive oil until it’s almost done. Add about a half of a cup of chicken stock and poach the chicken until done. Remove from pan and shred.
Return the chick to the pan and add chile verde. Let this simmer for a few minutes.
While the chicken is simmering, heat some refried beans (not pictured) and toast the corn tortilla.
Place the corn tortilla in a plate and add a thick layer of refried beans. Spoon the chicken you had simmering over the beans. Top with more green chile. A generous sprinkling of shredded cheddar cheese completes it.
Let’s eat!
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Chile – The Correct Spelling in New Mexico, By: Cathy Schultz, December 11, 2015
Weather has been super mild thus far; this week temps in the 60's but come tomorrow afternoon we're in for a major change, Saturday's high is supposed to be in the low 40's through sometime next week; so I've just put a Ninja full of chile beans on to cook.
Ingredients:
1 lb. hamburger
1 large onion, diced
2 Tbs. red chile powder
1 tsp garlic powder
1 lb. pinto beans, that were sorted, washed & NOT soaked. (Soaking is unnecessary.)
3 to 4 quarts of water
Salt, to taste
Directions:
Turn your Ninja to Stove Top High. Brown the hamburger and onion. As it cooks add the red chile powder, garlic powder and pinto beans. Combine all ingredients in Ninja add water. Turn to Slow Cook Low for 9 hours. Do not add salt until almost cooked through. (The salt causes the beans to not cook properly.)
I'll have plenty of chile to freeze for the future & some to make Frito pie.
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Chile Verde with Pork (Rita’s)*, By: Rita Ramos
Ingredients:
2 lbs pork, cut into cubes
1¾ lb tomatillos, roasted
2 Poblano or Anaheim peppers, roasted
4 small Pueblo chiles, roasted
1 small yellow onion, diced
1 large jalapeño, seeded and diced
5 garlic cloves, minced
1 tsp Mexican oregano
1 tsp ground coriander
1 tsp cumin
1 tsp garlic powder
1 tsp black pepper
1 tsp chili powder
2 Tbs. olive oil
3 cups chicken broth
*Most folks also add cilantro in their chile Verde but The Mister doesn't like cilantro so I omitted it.
For the fresh salsa Verde:
Preparing tomatillos:
1. Place an oven rack about 4 inches from the heat source and preheat the oven to broil.
2. Remove the husks from the tomatillos. Rinse the tomatillos with water and rub them gently until you cannot feel any sticky residue remaining.
3. Lightly rub the tomatillos with olive oil.
4. Line the baking tray with aluminum foil and place the tomatillos on the tray stem-side down.
5. Place the tray in the oven and roast the tomatillos for 5 minutes. Turn the tomatillos over and roast for 5 more minutes.
6. Remove the tray from the oven and check whether the tomatillos are done. They should be collapsed and have blistered, darkened skin.
Preparing the peppers:
1. You can roast them in the oven with the tomatillos, or over an open flame which is the method I prefer.
2. While still hot, place the roasted chilies into a large Ziploc bag and seal. This allows them to steam and make the removal of the charred skin easier.
3. After 10-15 minutes remove the peppers and carefully remove the charred skin. Slice the peppers length-wise and remove the seeds.
In a blender or food processor, combine the tomatillos and peppers and blend until it's a puree.
Note: If you're pressed for time or do not have fresh salsa Verde ingredients available, you could substitute with pre-made salsa Verde.
Now you're ready to make the Chile Verde with Pork:
1. Set the Ninja 3-in-1 to Stove Top High, add 2 tbsp olive oil and brown the pork for 5 minutes.
2. Next add the diced onions, minced garlic and diced jalapeño and cook for another 3 or 4 minutes.
3. Pour into the pot the salsa Verde, Pueblo chiles and broth. Add the Mexican oregano, ground coriander, cumin, garlic powder, black pepper and chili powder and stir well.
4. Bring to a boil and allow to bubble for 5 minutes.
5. Place the bay leaves in the pot. Set the Ninja to Slow Cook Low for 7 hours.
6. After 3 hours or so, slowly add roux to the chile Verde stirring constantly.
How to make a roux:
1. Heat your oil or butter in a heavy bottomed skillet over medium heat.
2. Once hot, evenly sprinkle the flour over the oil.
3. Start whisking or stirring the flour over medium heat. It may clump slightly at first, but will loosen as it heats.
4. Keep cooking and stirring until the roux reaches a nice golden color, 30-45 minutes.
Serve with a warm tortilla.
Or serve over two beef and bean burritos.
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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.
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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.
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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.
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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.
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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.
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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.
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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!
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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
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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).
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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.
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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.
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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!
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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.
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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.
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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.
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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.
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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, and 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
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
¼th 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.
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, Ninja Recipe Book
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!
****
Chop Suey*, By: Beverly Roberge, April 25, 2015
Ingredients:
1¾ ground beef
1 medium onion, chopped
4 Tbs. butter
2½ tsp. salt
¼ tsp. pepper
2 cups celery, diced
1½ cups water
1- 5 oz. can water chestnuts, sliced
1 bag fresh bean sprouts
1- 4 oz. can mushroom pieces
2 Tbs. pimento, chopped
Thickening:
3 Tbs. cold water
3 Tbs. cornstarch
1½ Tbs. soy sauce
1½ tsp. sugar
1 Tbs. brown gravy sauce or gravy master
Directions:
Cook beef and onions in butter on Stove Top High until lightly browned. Add salt and pepper, celery and water. Bring to boil then turn down to Stove Top Low and simmer for 15 min. Add remaining ingredients and heat until bean sprouts are cooked. Make thickening sauce and add to pot. After thickened, turn to Buffet until ready to serve over rice or chow mein noodles.
****
Chop Suey (Mom’s), By Garrick Stolz, April 25, 2015
Ingredients:
2 pounds pork, cut into small cubes
1 cup onion, chopped
2 tablespoons molasses
4 tablespoons soy sauce
1¾ cup water or stock
1 teaspoon salt
1½–2 cups celery, thinly sliced
No. 2 can (20 oz) bean sprouts
Directions:
Turn your Ninja to Stove Top High. Brown the meat and onions. Add the molasses, soy sauce, stock, salt and celery. Cover and simmer over Stove Top Low heat for ¾ hour. Add more water if necessary.
Add bean sprouts; cover and simmer ½ hour longer. If the liquid needs thickening use cornstarch or flour blended with a little cold water. Turn to Buffet/Warm to hold. Makes 6 servings.
****
Chunky Beef Vegetable Soup, By: Connie Hamilton
3 cups vegetable juice
2 cups hot water
1 pound beef for stew, cut in 1-inch cubes (I use 2 pounds ~ we like more meat)
8 cups frozen mixed vegetables
2 medium potatoes, peeled and cubed
1 small onion, chopped
¼ cup ketchup
3 Tbs. beef-flavor instant bouillon
½ tsp. pepper
Salt to taste
Directions:
Pour the vegetable juice and water into your Ninja. Add beef, vegetables, ketchup, bouillon, salt and pepper; stir. Place lid.
Cook on Slow Cook Low for 8-9 hours; or Slow Cook high for 4-5 hours, until beef is tender.
****
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.
****
Clam Chowder*, By: Pam Lajoie, December 4, 2015
I made just ½ recipe; which was more than enough for me. The ingredients stated are for the full recipe. I didn't peel the potatoes, but next time I think I will (for less texture).
Ingredients:
6 potatoes, peeled and cubed
2 stalks celery, sliced
1 onion, chopped
2 bottles (8 oz) clam juice
4 cans clams (6.5 oz), with juice
3 cloves garlic, minced
1 cup heavy cream
¼ cup butter
¾ cup flour
1 cup milk
*2 cups reserved water from boiling potatoes (for stock)
Spices and seasonings to your taste - I added salt, pepper, a few red chili flakes and a few dashes of Tabasco
Directions:
Boil the potatoes, onion, garlic, and celery in approximately 10 cups water in the Ninja. Bring to boiling on Stove Top High and reduce to Stove Top Medium/Low. It took about 25 minutes until the potatoes were fork tender. (I am at altitude). Drain and save the liquid. Put potato mixture back in the Ninja and add the reserved water. Add the clams (with juice), clam juice, cream, and the butter. Turn to Stove Top High to bring back to boil. Whisk the milk and flour until there are no lumps and add slowly, stirring into the liquid. Leave on Stove Top High until boiling. Reduce to Stove Top Low for about 20 minutes. Switch to Buffet/Warm and let it sit for about an hour or until you are ready to eat. It was delicious.
*Pinterest Pin (for full disclosure) from loulousgirls blog.
****
Clean Out the Fridge Soup, By: Cathy Schultz, August 31, 2014
Ingredients:
1 bag portabella mushroom ravioli
1 can Italian stewed tomatoes, chopped
1 can water
4 Roma tomatoes, chopped
Broccoli florets
1 qt chicken broth
½ medium onion, chopped
Celery
Carrot
Leftover meat in this case ½ of a very large pork chop
1 block jalapeno infused cream cheese (leftovers from making jalapeno poppers)
Directions:
Place all in the Ninja on Slow Cook High for 4 hours.
Enjoy!
****
Coconut-Curry Chicken Stew, By: Mary Director - David Venable’s QVC Recipe
Ingredients:
2 Tbs. olive oil
1 cup onions, chopped
3 garlic cloves, minced
2 stalks lemon grass (or the rind of a lemon), cut into 3'' pieces
2 tsp ginger, grated
2 Tbs. +1 tsp curry
½ tsp ground black pepper
½ tsp red pepper flakes, or to taste
1 (13.66-oz) can light coconut milk
1 Tbs. sugar
2½ lbs boneless skinless chicken breasts, cut into ¾” pieces
Salt, to taste
1/3 cup cilantro, chopped, loosely packed
2-3 cups cooked white rice (optional, for serving)
1/3 cup toasted coconut (optional garnish)
Directions:
Heat the olive oil on Stove Top Medium. Add the onions, garlic, lemongrass (or lemon), and ginger and cook until the onion is translucent.
Stir in the curry, black pepper, red pepper flakes, coconut milk, and sugar.
Add chicken pieces and cook for 10-12 minutes, or until the chicken is completely cooked. Add the cilantro and stir until completely incorporated. Serve over white rice, if desired, and garnish with the toasted coconut.
****
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 hr
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.
****
Corn Chowder*, By: Marita Johnson, August 29, 2018
Ingredients:
½ lb. bacon, fried crisp on Stove Top High and crumbled
½ cup chopped onion
½ cup chopped celery
32 oz. box chicken broth
1 can corn-drained
1 can creamed corn
1 lb. unpeeled red potatoes-cubed
½ tsp. salt and pepper
3-4 Tbs. cornstarch
1 pint half and half
Directions:
After you cook the bacon, drain fat and wipe out the Ninja. Combine all ingredients, except cornstarch and half and half. Cook on Stove Top High until potatoes are tender (about 45 minutes). Stir cornstarch into half and half until smooth. Add to the Ninja pot and let thicken on Stove Top Low, stirring often. Cook for about 10 minutes.
****
Corn Chowder*, By: Jo Ann Rice, January 26, 2015
Ingredients:
1 pound bacon
4 medium potatoes, (peeled and chopped)
1 medium onion, (chopped)
2 cups water
3 cans cream corn
2 tsp. salt
Ground black pepper to taste
2 cups half and half
Directions:
1. Place the bacon in Ninja and use Stove Top Medium or High, cook until crisp and crumble
(drain some of the grease) reserve some for browning potatoes and onions)
2. Mix potatoes and onion in the pot with bacon and drippings. Cook and stir 5 minutes.
3. Pour in the water and stir in the corn. Add salt and pepper. Bring to a boil, reduce heat to Stove top Low. Cover and simmer for 20 minutes, stirring frequently until potatoes are tender.
4. Warm the half and half in separate pan until it bubbles. Remove from heat before it boils and mix into the chowder.
**I used red potatoes and really liked the flavor but any potato will do
****
Corn Chowder, By: MaryJo Powell, October 19, 2014
Ingredients:
4 slices bacon, chopped
½ cup onion, chopped
¼ cup celery, chopped
1 Tbs. flour
2 cups chicken stock
1 large potato, peeled and diced in ½ inch cubes
2 cups milk
2 cups cream style corn
salt and pepper to taste
Directions:
In the Ninja on Stove Top High cook bacon till crisp. Add onion and celery, cook until soft but not browned. Stir in flour. Stir in chicken stock. Add potato and cook on Stove Top Low10 minutes or until potatoes are tender. Add milk and corn. Simmer on Stove Top Low 10 minutes more. Add salt and pepper to taste. Do not let boil after you add the milk. Makes 6-8 servings.
As usual with my recipes the onion and celery are not exact and I only had 14 oz. tins of creamed corn so both of them went in. Adjust to your family's liking.
****
Cracked out Chicken, By: Heidi Vaudrin
Ingredients:
4 cups chicken
2 cups uncooked rice (not instant)
3 cups shredded Mexican blend cheese
2 cups milk
2 cans drained corn
1 bag frozen broccoli
1 package ranch dip
1 chopped garlic
2 large cans cream of chicken soup!
Directions:
Sear chicken with garlic, then mix everything together on Oven setting of 350° for 40-45 minutes! Stir frequently!!
****
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 t 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.
****
Cream Cheese Potato Soup, By: Cheryl Bailey Francis, November 2, 2014
This is one of my favorite soup recipes
Ingredients:
6 cups water
6-7 tsp chicken bouillon
2– 8 oz packages cream cheese, (I use Neufchatel)
1– 30 oz package frozen hash browns, (shredded or cubed)
1½ cups cooked cubed ham, (I used the packaged already cubed ham)
½ cup chopped onion
1 tsp garlic powder
1 tsp dill weed
Directions:
Add all of the ingredients to the Ninja. Turn to Stove Top Medium and cook until it starts bubbling. Turn to Stove Top Low until the potatoes are tender. Stir frequently so the cream cheese is all melted down, I LOVE DILL WEED and 1 tsp, ISN'T ENOUGH; so I put a lot more in there. The dill makes this recipe pop! And since we weren't all eating at the same time, I put it on the Buffet setting for about 3 hours to keep it nice and warm. Heat until well combined and hot. Serve. It will take about 30 minutes until its ready to eat!
****
Cream-Cheesy Potato Soup*, By: Allana Alla Sverbil, August 22, 2015
Ingredients:
Bacon (optional)
15 baby carrots - medium cut circles
3 stalks celery - medium cut
1 medium onion - diced
6 medium-large russet potatoes - skinned and diced
Salt
Ground Black Pepper
8 cups low sodium chicken broth
1 cup whole milk
½ cup heavy cream
3 tablespoons all purpose flour
At least 2 cups per serving of Cheddar cheese
Prep:
Cut vegetables according to notes above.
Precook as much bacon as you feel that you will want to have with your meal - it is a garnish and you can either go bacon galore or remove all together. Clean out the Ninja and set to side.
Create a mixture of 3 tablespoons of all purpose flour and 1 cup whole milk. Whisk well until flour mixes in fully into the milk and then set to side.
Recipe:
1) Set the Ninja to Stove Top High and put carrots, celery, and onion into the pot. Stir & cook for 3 to 5 minutes.
2) Add potatoes into the Ninja. Stir & cook for 5 to10 minutes. Season with salt and ground black pepper, (to taste).
3) Pour in low sodium chicken broth into the Ninja. Mix ingredients and bring to slight boil and until potatoes begin to slightly tenderize - +/- 10 to 15 minutes.
4) Add in milk and flour mixture (which was made in the prep) into the Ninja and mix it in with the other ingredients. Cook for 5 to 10 minutes. Add in salt and pepper again (to taste).
****Optional step: remove half of the soup from the Ninja and blend it in a blender until it becomes completely smooth. This is for those who want a smooth and chunky balance in the soup. Once smooth, add it back into the Ninja and mix it with the other half of the soup.****
5) Stir in heavy cream and cook for 5 minutes.
6) Once ready, turn off the Ninja and let it stand for 5 minutes.
Serve:
Put 2 cups (more/less to taste) into the bottom of the soup bowl then pour in the soup on top of the cheese and mix in bacon and garnish with more cheese on top.
****
Cream of Asparagus Soup, By: Alayna Soubie Stiffler
Ingredients:
1 bag Asparagus from Costco
1 carton Imagine Chicken Stock
Salt
1 shallot
1 leek, white part
3 garlic cloves
½ cup heavy whipping cream
Parmesan cheese
Directions:
Break woody stocks off asparagus and boil in water to make a base, using Stove Top High. Remove. Drain pot.
Clean asparagus and place in the pot on Oven Setting 350°.
Add shallot, leek, garlic, salt and bake until soft (no need to chop small, just toss in).
Once cooked, drain woody stocks and add to asparagus in Ninja/Blender to puree. Mix thoroughly.
Pour into your Ninja and cook on Stove Top Low for 30 minutes.
Add heavy whipping cream and Parmesan cheese at end.
(Literally 10 minutes to prepare and I had to turn it off in ½ hr.)
Heated up in microwave and added 1 teaspoon Parmesan Cheese for extra flavor.
****
Cream of Chicken Soup, By: Kathleen Sanden
Ingredients:
2½ cups chicken broth (I used 2 cans)
1½ cups milk
¾ cup flour
1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)
Directions:
Combine the chicken broth and ½ cup of the milk in your Ninja and set to Stove Top Low - Medium. Bring to a low boil.
Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
Pour the flour and milk mixture into the Ninja with the broth mixture over Stove Top Low - Medium heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
NOTES
The seasoning possibilities are really open-ended. I change the spices I use every time I make this depending on what I’m going to use the soup for. The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a smoother consistency.
****
Cream of Tomato Soup*, By: Mary Ann Bethea, September 5, 2015
Ingredients:
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 teaspoon Kosher salt
3 cups vegetable broth
1 teaspoon freshly ground pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
28 ounce can whole peeled tomatoes
2 tablespoons tomato paste
½ cup heavy cream
1 teaspoon sugar
Directions:
Turn your Ninja to Stove Top Low. Heat the butter and olive oil.
Add the onion, salt and pepper. Cook stirring occasionally until onion is soft, (6-8 minutes).Add garlic and cook for 2 more minutes. Sprinkle with flour to make a roux, and stir constantly for 3 minutes.
Stir in tomatoes, tomato paste, sugar and vegetable broth.
Bring to a boil on Stove Top High. Reduce heat, cover, and simmer on Stove Top Low for 30 minutes.
Taste. Add salt and pepper as needed.
Remove from heat and cool slightly. Working in batches, puree soup in food processor or Ninja.
(At this point I refrigerated soup. Next day will warm on Stove Top Low before adding cream)
Return soup to the Ninja pot. Reheat over Stove Top Low. Stir in cream.
Heat just until hot. Do not boil.
Serving Size : 8
Per Serving: 206 Calories; 13g Fat (56.5% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 1031mg Sodium. Exchanges: ½ Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 2½ Fat; 0 Other Carbohydrates.
****
Creamy Broccoli Cheese Soup with Chicken*, By: Bonnie Smith, February 7, 2016
A hearty, creamy, meaty broccoli cheese soup recipe that puts Panera Bread to shame.
Serves 2-3
Ingredients:
1 chicken breast
2 Tbs. flour
4 Tbs. butter preferably unsalted
2 cups chicken stock, (or vegetable stock)
1 cup half-and-half, (or milk)
1½ cups broccoli florets stems optional (I used more to puree)
½ onion, diced
1 carrot, sliced thin
4 oz cheddar cheese, grated
1 clove garlic, minced
salt and pepper - to taste
Directions:
1. Cut up your veggies first so you don't have to keep cleaning your cutting board later. Cut the onions into half-inch pieces, carrots into thin medallions, garlic minced, and broccoli into small florets.
2. If you don't want chicken, skip to step five. Press your flat palm down onto the chicken, turn your knife sideways so it's parallel with the cutting board, and cut the breast in half lengthwise so the pieces are about half an inch thick. (I cut my into bite size pieces before cooking)
3. Turn the Ninja to Stove Top Medium/High. Add 1 Tbs. of butter. Add the chicken. Sear it for about 3 minutes on each side until lightly browned and cooked through. (This may vary a bit depending on the thickness of the breast). Lightly salt and pepper the chicken while it sears. Clean off your cutting board.
4. Put the chicken back on the clean cutting board and dice it into ½-inch pieces. Set aside for now.
5. To your Ninja pot add the remaining butter and the onion. Turn to Stove Top Medium/ High. Cook until lightly browned, about 5 minutes. Add the garlic and cook for another 30 seconds.
6. Add the flour to the butter, onions, and garlic. Stir constantly. Don't stop stirring! You should get a sort of blob of goo in the pot. That's your roux. Once it's thickened and has cooked for a couple minutes, start adding the stock a little bit at a time.
7. After adding all of the stock to the pot, add in the half-and-half or milk. Lower the heat to Stove Top Low. Let it simmer for about 10 minutes. Stir about every 2 minutes or so. You may notice a skin forming on the top. Don't worry about it.
8. Add in the broccoli, onions, garlic, and carrots. Start adding in salt and pepper until the broth is how you like it. You can incorporate other spices at this point if you're feeling adventurous. Simmer for 15 to 20 minutes, stirring occasionally.
9. Test the broccoli to see if it is fork tender. (Because I added much more broccoli, I removed some and pureed it then returned it to the Ninja). When tender add the grated cheddar cheese and chicken. Stir until smooth. If you've got a bit of cheddar left over, use it as a garnish after transferring to bowls. Enjoy!
Recipe Notes:
Some cheese that comes pre-shredded won't melt and mix into soup very well. It's better to buy it in a block and grate it yourself, which is usually cheaper and better quality. You can also add in some American cheese or Velveeta for the traditional creamy taste.
****
Creamy Cauliflower Soup*, By: Allana Alla Sverbil, August 17, 2015
Ingredients:
1 stick butter
1 medium onion - finely diced
15 baby carrots - shredded
4 celery stalks - finely cut
1 head of cauliflower - gutted and cut into bite size pieces
8 cups low sodium chicken broth
3/8th cup all purpose flour
2 cups whole milk
1 cup half & half
Salt & pepper - to taste
Sour cream
Toasted bread
Prep:
Finely dice onion & set to side
Finely cut celery & set to side
Shred baby carrots & set to side
Gut cauliflower then break it into bite size pieces then set to side
White sauce: set ninja to stove top medium and melt ½ stick of butter. Once better melts, whisk/mix in 3/8th cup all purpose flour and allow for it to cook for a minute or two. Then, add in 2 cups whole milk - mix well. Once mixed, turn the Ninja off and remove the sauce from the Ninja then whisk/mix in 1 cup half & half - set to side.
Recipe:
1) While not covering the Ninja with the lid, set the Ninja to Stove Top Medium and melt ½ stick of butter in the main pot of the Ninja. Once butter melts, add in onions. Cook until onions turn translucent. Then, add in shredded carrots and cut celery - mix all ingredients together. Cook for 3-5 minutes.
2) After 3-5 minutes pass, switch the Ninja to Stove Top Low and add in cauliflower - mix all ingredients together then cover with lid and allow for it to cook for 15 minutes.
3) After 15 minutes pass, add in 8 cups of chicken broth and bring the mixture to a simmer for 10-15 minutes - cover with lid.
4) After 10-15 minutes, add in the white sauce (which was made in the prep) and add in salt & pepper to taste then mix everything together in the pot - cover with lid. Bring to a simmer and cook for another 30 minutes.
Serving:
In the bottom of your bowl, place a tablespoon or two of sour cream (or to taste) then pour the soup over it - mix it together.
Enjoy it with a side of toasted bread (optional)
****
Creamy Chicken and Wild Rice Soup, By: Gael O'Brien
Ingredients:
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
½ cup uncooked wild rice
¼ cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) chicken broth
¼ teaspoon garlic powder
1 cups frozen sliced carrots
½ cup peas
½ cup whole kernel corn
1 cup half-and-half or cream
Directions:
Place chicken in your Ninja. In large bowl, mix wild rice, onions, soup, broth and carrots; peas, and corn and pour over chicken. Cover; cook on Slow Cook Low heat setting 6-7 hours. Stir in half-and-half. Increase heat setting to Slow cook High. Cover; cook 15 to 30 minutes longer or until hot.
****
Creamy Corn Chowder, Ninja Recipe Book, May 1, 2014
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
8 ounces thick-sliced ham, cut into ¼-inch pieces
3 tablespoons all-purpose flour
1 large unpeeled russet potato, cut into ½-pieces
1 package (12 ounces) frozen corn, thawed
4 cups chicken broth
1 cup heavy cream
Oyster crackers
Directions:
Place oil, onion, garlic, and ham in pot. Set to Stove Top High. Cook uncovered 3 minutes or until onion is tender, stirring constantly.
Add potato, corn, and broth to pot. Set to Slow Cook High for 4 to 5 hours. Cover and cook until potato is tender. Stir in cream and serve with crackers.
** Ninja Tip: Substitute 8 ounces chopped cooked bacon for ham.
****
Creamy Crayfish Étoufée*, By: Stephanie Foley, February 25, 2020
Shrimp can easily be used for those that don’t have access to crayfish .
Ingredients:
2 tablespoons flour
2 tablespoons olive oil
3 (10½ ounce) cans chicken broth
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 medium onions, chopped
3 celery ribs, chopped
1(10½ ounce) can cream of mushroom soup
1(15 ounce) can tomato sauce
5 to 6 dashes Tabasco sauce
2 teaspoons Cajun seasoning aka “Tony Chachere’s”
1 tablespoon parsley flakes
1 teaspoon Accent seasoning – (I omitted)
3 garlic cloves, minced
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon basil
¼ teaspoon poultry seasoning – (I omitted)
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
2 lbs. crayfish tails
½ cup chopped green onion
Directions:
Roux: (I always use a cast iron skillet to make the roux.) In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel. Do NOT burn your roux. I used olive oil and cooked until the color of peanut butter; not the darker color for a gumbo. Set aside.
*The roux can also be made in the Ninja multi-cooker using the Stove Top High setting.
*
In your Ninja multi-cooker, add all ingredients except crayfish and green onions.
Turn to Stove Top High. Bring to a boil. Reduce heat and simmer 2 hours or until vegetables are tender. (You can also switch to Slow Cook Low for 2 hours.)
Add the roux, stirring occasionally and cook for 30 minutes.
Add the crayfish and green onions and cook for 10 minutes longer.
Serve over a bed of rice, pasta or grits.
**Add a cup or more of shredded cheddar cheese at the end of the cooking time to your grits for a yummy twist.
****
Creamy Curried Cauliflower Soup, By: Garrick Stolz, October 4, 2015
Serves 6-8
Ingredients:
2 tablespoons extra-virgin olive oil, plus more to serve
2 medium white onions, thinly sliced
½ teaspoon kosher salt, plus more to season
4 cloves garlic, minced
1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
4½ cups low-sodium vegetable broth (or water)
½ teaspoon coriander
½ teaspoon turmeric
1¼ teaspoon cumin
1 cup coconut milk
Freshly-ground black pepper, to season
¼ cup roasted cashew halves, for garnish (optional, see Recipe Note)
¼ cup finely chopped Italian parsley, for garnish (optional)
red chile pepper flakes, for garnish (optional)
Directions:
Turn your Ninja to Stove Top High and sauté onions with ¼ teaspoon salt until onions are soft and translucent. Reduce heat to Stove Top Low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, cumin, and remaining ¼ teaspoon salt. Bring to a boil using Stove Top High. Reduce the Stove Top Low. Simmer until cauliflower is fork-tender, about 15-17 minutes.
Working in batches, purée the soup in a blender until smooth, and then return the soup to the Ninja pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you’d like.
To serve, ladle the soup into favorite bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red chile flakes and a dash of olive oil to top.
Recipe Notes:
**To Toast the Cashews: Preheat the oven to 350°F and lay cashews out on a baking sheet in a nice flat layer. Toast for 5-6 minutes, or until fragrant.
****
Creamy Green Chile Enchilada Soup, By: Julene Hibberd Dotson Evans
Ingredients:
32 oz chicken both
24 oz chicken breasts
2 cans or Green Chili enchilada sauce
4 oz can of diced green chilies
¾ cup of water
2 Tbs. of ground cumin
1 Tbs. of chili powder
1 tsp of onion powder
1 tsp of garlic powder
1 cup of frozen corn (defrosted)
1 block of Philadelphia cream cheese (cut up into a few pieces)
¾ cup of instant rice
salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
1 Tbs. of cornstarch (only if needed)
Directions:
In your Ninja, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin. (My spice measurements are to my taste, it is up to you if you like more or less).
Add the chicken breasts and cook on Slow Cook Low for 6 hours.
At the 6 hour mark, remove the chicken to another dish. Shred the chicken and put back in your Ninja. Add the rice, corn and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
At this point, you can judge to consistency of your soup. If you would like it thicker, mix 1 Tbs. of cornstarch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.
****
Creamy Sweet Corn & Bell Pepper Soup*, By: Brian M Almashie, June 19, 2014
It's almost summer so be sure to make this recipe when fresh sweet corn and bell peppers are available. It's delicious!
Ingredients:
1 stick unsalted butter
2 Tbs. olive oil
4 ears fresh corn (Shucked)
3 stalks celery
2 bell peppers (if not using bell peppers then add 2 more ears of corn - I like to make the corn only version sometimes)
1 large onion
1 large carrot
1 shallot
2 cloves garlic
Directions:
Set Ninja to Stove Top High and add butter and olive oil. Slice the rest of the ingredients above and add to pot. Cook for 30 minutes until vegetables are translucent.
Turn Ninja to Slow Cook High and now add the following:
3 cup stock (vegetable, chicken or beef)
1 cup dry white wine (you can substitute another cup of stock for the wine)
¼ cup brown sugar or coconut palm sugar)
¼ cup pickled Jalapeño (See Photo; Optional)
chili flakes and tabasco to taste (Optional; I like it spicy)
1 tsp smoked paprika
¼ tsp Salt
1 tsp pepper
1 tsp chives (dried or fresh)
1 tsp parsley (dried or fresh)
Pinch of nutmeg and cinnamon (Optional)
Slow Cook High for 4-5 hours. Transfer contents to a food processor and process on high until blended and smooth -- about 2-3 minutes.
Pour soup back into Ninja and add 1 ½ cups milk and ½ cup heavy whipping cream, (you can substitute Half and Half).
Cook on Stove Top High for 5 minutes. Remove and garnish with sour cream and chives, parsley or cilantro.
Variation: Add one of the following after adding the milk-- diced chicken breast, steak, bacon, or pulled pork (my personal favorite!)
Or, sauté 3 slices of thick bacon before adding the butter and olive oil and continue with the recipe. Bacon makes everything taste better
Serves 8.
****
Creamy Tortellini Soup*, By: Joseph Girouard, October 23, 2017
This is a winner I found and slightly adapted for the Ninja: Slow Cooker Creamy Tortellini Soup
Pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! No flour and No heavy cream! I used mild ground sausage, but other ground meat or two half mixtures would work, too. I must admit, though, that the Italian sausage is a very key flavor profile in this soup. At a minimum, I would at least use a half ground sausage with half ground beef, for instance. Enjoy!
Servings: 10
From Café Delites
Adapted to Ninja by Joseph Girouard
Ingredients:
1 pound ground Italian sausage (or ground chicken, turkey or beef or ½ & ½)*
1 brown onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoon beef bouillon powder (or chicken)
½ teaspoon salt
4 cups beef broth (or chicken or vegetable broth - I use low sodium)
¼ cup cornstarch mixed and dissolved in ¼ cup water
3 cans (12 oz. each) full fat evaporated milk or half and half*
12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavor you like)
5 cups fresh baby spinach
1 cup milk*
Parsley (optional)
Instructions:
1. Brown ground meat on Stove Top High setting in Ninja. Drain fat if needed. Switch off.
2. Add onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth on top the meat and stir. Cover. Turn the Ninja to Slow Cook High for 4 hours or Slow Cook Low for 7 hours.
3. Uncover and skim any fat that is sitting on the top of the soup with a spoon (I didn’t need to do this); discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover. Return to Slow Cook High for another 45 minutes, or until the soup has thickened, and the tortellini is soft and cooked through.
4. Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
5. Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup)*; taste test and season with extra salt ONLY if needed, and pepper to suit your tastes. I added dry parsley.
6. Serve with crusty warmed bread
Recipe Notes
* Yes, 3 cans evaporated milk – It isn’t as much as it seems in actual recipe
*Italian sausage gives this soup an amazing flavor, but you can substitute it with ground chicken, turkey or beef sausage or ½ sausage and ½ beef, etc.. OR use plain ground meats if you don't like sausage. For vegetarian options, leave the meat out altogether.
* Final cup of milk is used to reach desired thickness – but I think this works by thinning down an already thick broth at this point. I used entire cup.
The soup thickens as it cools and absorbs quite a lot of liquid. Extra milk may be needed when reheating leftovers to reach your desired level of creaminess.
****
Creamy Tortellini Soup*, By: Jennifer Hudson, January 23, 2017
Ingredients:
1 pound ground Italian sausage (or ground chicken, turkey or beef)
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoon beef bouillon powder (or chicken)
½ teaspoon salt
4 cups beef broth (or chicken or vegetable broth -- I use low sodium)
¼ cup cornstarch mixed and dissolved in ¼ cup water
3- 12 ounce cans full fat evaporated milk (or the same amount of half and half)
12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavor you like) - I used 2- 7oz boxes
5 cups fresh baby spinach
1 cup milk
Directions:
On Stove Top High brown the meat of your choice. Remove and drain off any excess grease.
Sauté vegetables, add seasoning, bouillon, salt and broth.
Turn the Ninja to Slow Cook High for 4 hours, or Low for 8 hours.
Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half). Add the tortellini and mix well. Cover again and cook on Slow Cook High heat setting for another 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for another 5-10 minutes until the leaves have wilted.
Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency; taste test and season with extra salt and pepper if needed to suit your tastes.
Serve with crusty warmed bread.
****
Creole Red Beans & Rice*, By: Melissa Cooper, May 6, 2014
2 cups instant rice. Cook according to package. The rice was cooked in the Ninja. Remove rice.
1 pound of sausage
½ onion
½ green pepper
Sauté sausage until done. Move to one side. On other side add onion and pepper. Cook until soft. Combine sausage and vegetables. Add cooked rice. Stir.
Add:
1 Tbs. Creole seasoning
1 Tbs. Louisiana hot sauce
1 can of red kidney beans drained
Combine. Turn to Ninja Oven setting at 250°. Top with cheddar cheese. Cover for 10 minutes or until cheese melts.
This was cooked for a road trip. I removed from pan to storage container. I added a little more Creole seasoning and hot sauce; then topped with mozzarella cheese. *
****
Crock Pot Slop*, By: Kim Rhodes, December 5, 2014
(this is one of my favorite...family favorite...quick easy meals)
Add to the Ninja in this order..DO NOT STIR!!!!
Ingredients:
3 (or more) 16 oz cans green beans (do not drain)
8 cut up Russet Potatoes
2 Sliced Up Kielbasa Sausage
1 diced up onion
Put in enough water to cover the potatoes
Drop in 4 Chicken bouillon Cubes.
Salt and Pepper to taste
Directions:
Cook in your Ninja on Slow Cook High for 4 hours.
Then Stir and Serve!!!
**Added comment by: Kim Rhoades - I used Italian cut green beans. This cooks for 4 hours, so I wanted a thicker bean that wouldn't turn to mush.
****
Cuban Black Beans*, By: Randall McGouirk, March 4, 2019
Ingredients:
2 lbs. washed & picked black beans
1 clove garlic, peeled
2 limes, quartered
2 onions, quartered
1 bunch cilantro, cut-up
Salt & pepper, to taste
water to cover
Directions:
Pick black beans - take out rocks debris etc. Put beans in Ninja and add onion, cilantro, lime, garlic, salt and pepper. Fill with water covering beans. Turn Ninja to Slow Cook Low. Cook for 6.5 hours. Add additional water as needed.
****
The recipes follow the last listing! Scroll down!!
* Photo and recipe provided in the photo files.
A Chili Idea - Pumpkin, By: Cathy New, October 22, 2017
Here is a tip: To increase the veggie power in your chili, add a can of plain pumpkin to your recipe.
****
* Noodles Added to Soups – Separately, By: Leeanne Carr, December 29, 2014
I have posted this before – I make my soup & then cook the noodles separately. Cook soup, spoon over cooked noodles (whatever kind you like). Makes freezing the soups easy. Learned this from a chef last year - it was a uh duh moment for me. Hope it works for some of you.
****
YOU WILL FIND:
Chile Verde*, By: Wendy Phillips Czech, October 5, 2014
Chile Verde Over a Chicken Mexican Pizza, Pork)*, By: Rita Ramos, April 27, 2014
Chile – The Correct Spelling in New Mexico, By: Cathy Schultz, December 11, 2015
Chile Verde with Pork (Rita’s)*, By: Rita Ramos
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
Chop Suey*, By: Beverly Roberge, April 25, 2015
Chop Suey (Mom’s), By Garrick Stolz, April 25, 2015
Chunky Beef Vegetable Soup, By: Connie Hamilton
Cincinnati Chili*, By: Jenny Behr, March 29, 2016
Clam Chowder*, By: Pam Lajoie, December 4, 2015
Clean Out the Fridge Soup, By: Cathy Schultz, August 31, 2014
Coconut-Curry Chicken Stew – David Venable’s QVC Recipe - By: Mary Director
Colorado Chili*, By: Tammy Mullin Marsh, February 23, 2016
Corn & Green Chili Chowder*, By: Joan Jardine, February 11, 2014
Corn Chowder*, By: Marita Johnson, August 29, 2018
Corn Chowder*, By: Jo Ann Rice, January 26, 2015
Corn Chowder, By: MaryJo Powell, October 19, 2014
Cracked out Chicken*, By: Heidi Vaudrin
Cream Cheese Chicken Chili*, By: Tammy Bellamy Bybee, January 26, 2016
Cream Cheese Chicken Chili, By: Monica Ann Penrod
Cream Cheese Potato Soup, By: Cheryl Bailey Francis, November 2, 2014
Cream-Cheesy Potato Soup*, By: Allana Alla Sverbil, August 22, 2015
Cream of Asparagus Soup, By: Alayna Soubie Stiffler
Cream of Chicken Soup, By: Kathleen Sanden
Cream of Tomato Soup*, By: Mary Ann Bethea, September 5, 2015
Creamy Broccoli Cheese Soup with Chicken*, By: Bonnie Smith, February 7, 2016
Creamy Cauliflower Soup*, By: Allana Alla Sverbil, August 17, 2015
Creamy Chicken and Wild Rice Soup, By: Gael O'Brien
Creamy Corn Chowder, May 1, 2014, - Ninja Recipe Book
Creamy Crayfish Étoufée*, By: Stephanie Foley, February 25, 2020
Creamy Curried Cauliflower Soup, By: Garrick Stolz, October 4, 2015
Creamy Green Chile Enchilada Soup, By: Julene Hibberd Dotson Evans
Creamy Sweet Corn & Bell Pepper Soup*, By: Brian M Almashie, June 19, 2014
Creamy Tortellini Soup*, By: Joseph Girouard, October 23, 2017
Creamy Tortellini Soup*, By: Jennifer Hudson, January 23, 2017
Creole Red Beans & Rice*, By: Melissa Cooper, May 6, 2014
Crock Pot Slop*, By: Kim Rhodes, December 5, 2014
Cuban Black Beans*, By: Randall McGouirk, March 4, 2019
Chile Verde*, By: Wendy Phillips Czech, October 5, 2014
All fire roasted: 2# tomatillo, 2# Roma tomatoes, 1-2 Serrano, 1-2 Jalapeño, 2# Anaheim or Hatch chili. Directly after roasting on a grill, place chili in plastic bags and leave to cool. Once everything is cool enough to handle, WEARING GLOVES, de seed and skin chili. Skins should come off very easily. Dice everything and set aside.
On Stove Top High setting, brown pork shoulder or butt roast. I used 6# of shoulder pre-cut in 2# hunks. After browned, turn setting to Slow Cook Low for 8 hrs.
Once pork is cool enough to handle; bone and shred all the meat, reserve all liquid. Set aside.
Dice 1-2 white or yellow onions, 3 cloves garlic (crushed), 1# nopal (cactus pad), 1 bunch cilantro. Sauté onion and garlic until caramelized then add the cilantro and nopal, heat through then add the chili & tom-tom (with all liquid that will accumulate) and all the shredded pork and it's liquid and set on slow cook for 2 hrs. I use up to 1 Tbs. salt to taste. This FILLS the Ninja.
Serve with more fresh chopped cilantro & I also love a dollop of El Salvadoran sour cream.
****
Chile Verde Over a Chicken Mexican Pizza, Pork)*, By: Rita Ramos, April 27, 2014
This is what happens when our favorite local joint is closed on a Sunday and there’s a craving for a Mexican Pizza. So I continue to experiment with making chile verde I tried an easier way — one that didn’t require me to roast the peppers like I did last time. Today I tried using used canned green chiles and I added tomatoes.
Ingredients:
For the chile verde with pork:
1½ lbs Pork, cut into cubes
28 oz diced tomatoes
36 oz diced green chiles (hot variety)
32 oz chicken stock
1 large onion, roughly chopped
6 cloves garlic, minced
1 tablespoon Mexican oregano
1 tsp ground coriander
1 tsp cumin
1 tsp garlic powder
1 tsp black pepper
1 tsp chili powder
2 Bay leaves
For the Mexican pizza with chicken:
Corn tortillas
1 large chicken breast
Chicken stock
Refried Beans
Finely shredded cheddar cheese
Directions:
Set the Ninja 3-in-1 to Stove Top High, add 2 tbsp olive oil and brown the pork for 5 minutes.
Next add the diced onions, minced garlic and diced jalapeño and cook for another 3 or 4 minutes.
Pour into the pot the diced tomatoes, green chiles and broth. Add the Mexican oregano, ground coriander, cumin, garlic powder, black pepper and chili powder and stir well. Add the bay leaves.
Bring to a boil and allow to bubble for 5 minutes.
Add the roux, a little bit at a time and stir constantly. (Instructions on making the roux can be found on this page.)
Place the bay leaves in the pot. Set the Ninja to Slow Cook Low for 6 hours.
After 3 hours or so I took a taste and it still was not spicy enough so I added 2 diced jalapeños.
Once the chile verde was just about finished it was time to prepare the rest of the meal. Cook a chicken breast in a bit of olive oil until it’s almost done. Add about a half of a cup of chicken stock and poach the chicken until done. Remove from pan and shred.
Return the chick to the pan and add chile verde. Let this simmer for a few minutes.
While the chicken is simmering, heat some refried beans (not pictured) and toast the corn tortilla.
Place the corn tortilla in a plate and add a thick layer of refried beans. Spoon the chicken you had simmering over the beans. Top with more green chile. A generous sprinkling of shredded cheddar cheese completes it.
Let’s eat!
****
Chile – The Correct Spelling in New Mexico, By: Cathy Schultz, December 11, 2015
Weather has been super mild thus far; this week temps in the 60's but come tomorrow afternoon we're in for a major change, Saturday's high is supposed to be in the low 40's through sometime next week; so I've just put a Ninja full of chile beans on to cook.
Ingredients:
1 lb. hamburger
1 large onion, diced
2 Tbs. red chile powder
1 tsp garlic powder
1 lb. pinto beans, that were sorted, washed & NOT soaked. (Soaking is unnecessary.)
3 to 4 quarts of water
Salt, to taste
Directions:
Turn your Ninja to Stove Top High. Brown the hamburger and onion. As it cooks add the red chile powder, garlic powder and pinto beans. Combine all ingredients in Ninja add water. Turn to Slow Cook Low for 9 hours. Do not add salt until almost cooked through. (The salt causes the beans to not cook properly.)
I'll have plenty of chile to freeze for the future & some to make Frito pie.
****
Chile Verde with Pork (Rita’s)*, By: Rita Ramos
Ingredients:
2 lbs pork, cut into cubes
1¾ lb tomatillos, roasted
2 Poblano or Anaheim peppers, roasted
4 small Pueblo chiles, roasted
1 small yellow onion, diced
1 large jalapeño, seeded and diced
5 garlic cloves, minced
1 tsp Mexican oregano
1 tsp ground coriander
1 tsp cumin
1 tsp garlic powder
1 tsp black pepper
1 tsp chili powder
2 Tbs. olive oil
3 cups chicken broth
*Most folks also add cilantro in their chile Verde but The Mister doesn't like cilantro so I omitted it.
For the fresh salsa Verde:
Preparing tomatillos:
1. Place an oven rack about 4 inches from the heat source and preheat the oven to broil.
2. Remove the husks from the tomatillos. Rinse the tomatillos with water and rub them gently until you cannot feel any sticky residue remaining.
3. Lightly rub the tomatillos with olive oil.
4. Line the baking tray with aluminum foil and place the tomatillos on the tray stem-side down.
5. Place the tray in the oven and roast the tomatillos for 5 minutes. Turn the tomatillos over and roast for 5 more minutes.
6. Remove the tray from the oven and check whether the tomatillos are done. They should be collapsed and have blistered, darkened skin.
Preparing the peppers:
1. You can roast them in the oven with the tomatillos, or over an open flame which is the method I prefer.
2. While still hot, place the roasted chilies into a large Ziploc bag and seal. This allows them to steam and make the removal of the charred skin easier.
3. After 10-15 minutes remove the peppers and carefully remove the charred skin. Slice the peppers length-wise and remove the seeds.
In a blender or food processor, combine the tomatillos and peppers and blend until it's a puree.
Note: If you're pressed for time or do not have fresh salsa Verde ingredients available, you could substitute with pre-made salsa Verde.
Now you're ready to make the Chile Verde with Pork:
1. Set the Ninja 3-in-1 to Stove Top High, add 2 tbsp olive oil and brown the pork for 5 minutes.
2. Next add the diced onions, minced garlic and diced jalapeño and cook for another 3 or 4 minutes.
3. Pour into the pot the salsa Verde, Pueblo chiles and broth. Add the Mexican oregano, ground coriander, cumin, garlic powder, black pepper and chili powder and stir well.
4. Bring to a boil and allow to bubble for 5 minutes.
5. Place the bay leaves in the pot. Set the Ninja to Slow Cook Low for 7 hours.
6. After 3 hours or so, slowly add roux to the chile Verde stirring constantly.
How to make a roux:
1. Heat your oil or butter in a heavy bottomed skillet over medium heat.
2. Once hot, evenly sprinkle the flour over the oil.
3. Start whisking or stirring the flour over medium heat. It may clump slightly at first, but will loosen as it heats.
4. Keep cooking and stirring until the roux reaches a nice golden color, 30-45 minutes.
Serve with a warm tortilla.
Or serve over two beef and bean burritos.
****
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, and 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
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
¼th 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.
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, Ninja Recipe Book
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!
****
Chop Suey*, By: Beverly Roberge, April 25, 2015
Ingredients:
1¾ ground beef
1 medium onion, chopped
4 Tbs. butter
2½ tsp. salt
¼ tsp. pepper
2 cups celery, diced
1½ cups water
1- 5 oz. can water chestnuts, sliced
1 bag fresh bean sprouts
1- 4 oz. can mushroom pieces
2 Tbs. pimento, chopped
Thickening:
3 Tbs. cold water
3 Tbs. cornstarch
1½ Tbs. soy sauce
1½ tsp. sugar
1 Tbs. brown gravy sauce or gravy master
Directions:
Cook beef and onions in butter on Stove Top High until lightly browned. Add salt and pepper, celery and water. Bring to boil then turn down to Stove Top Low and simmer for 15 min. Add remaining ingredients and heat until bean sprouts are cooked. Make thickening sauce and add to pot. After thickened, turn to Buffet until ready to serve over rice or chow mein noodles.
****
Chop Suey (Mom’s), By Garrick Stolz, April 25, 2015
Ingredients:
2 pounds pork, cut into small cubes
1 cup onion, chopped
2 tablespoons molasses
4 tablespoons soy sauce
1¾ cup water or stock
1 teaspoon salt
1½–2 cups celery, thinly sliced
No. 2 can (20 oz) bean sprouts
Directions:
Turn your Ninja to Stove Top High. Brown the meat and onions. Add the molasses, soy sauce, stock, salt and celery. Cover and simmer over Stove Top Low heat for ¾ hour. Add more water if necessary.
Add bean sprouts; cover and simmer ½ hour longer. If the liquid needs thickening use cornstarch or flour blended with a little cold water. Turn to Buffet/Warm to hold. Makes 6 servings.
****
Chunky Beef Vegetable Soup, By: Connie Hamilton
3 cups vegetable juice
2 cups hot water
1 pound beef for stew, cut in 1-inch cubes (I use 2 pounds ~ we like more meat)
8 cups frozen mixed vegetables
2 medium potatoes, peeled and cubed
1 small onion, chopped
¼ cup ketchup
3 Tbs. beef-flavor instant bouillon
½ tsp. pepper
Salt to taste
Directions:
Pour the vegetable juice and water into your Ninja. Add beef, vegetables, ketchup, bouillon, salt and pepper; stir. Place lid.
Cook on Slow Cook Low for 8-9 hours; or Slow Cook high for 4-5 hours, until beef is tender.
****
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.
****
Clam Chowder*, By: Pam Lajoie, December 4, 2015
I made just ½ recipe; which was more than enough for me. The ingredients stated are for the full recipe. I didn't peel the potatoes, but next time I think I will (for less texture).
Ingredients:
6 potatoes, peeled and cubed
2 stalks celery, sliced
1 onion, chopped
2 bottles (8 oz) clam juice
4 cans clams (6.5 oz), with juice
3 cloves garlic, minced
1 cup heavy cream
¼ cup butter
¾ cup flour
1 cup milk
*2 cups reserved water from boiling potatoes (for stock)
Spices and seasonings to your taste - I added salt, pepper, a few red chili flakes and a few dashes of Tabasco
Directions:
Boil the potatoes, onion, garlic, and celery in approximately 10 cups water in the Ninja. Bring to boiling on Stove Top High and reduce to Stove Top Medium/Low. It took about 25 minutes until the potatoes were fork tender. (I am at altitude). Drain and save the liquid. Put potato mixture back in the Ninja and add the reserved water. Add the clams (with juice), clam juice, cream, and the butter. Turn to Stove Top High to bring back to boil. Whisk the milk and flour until there are no lumps and add slowly, stirring into the liquid. Leave on Stove Top High until boiling. Reduce to Stove Top Low for about 20 minutes. Switch to Buffet/Warm and let it sit for about an hour or until you are ready to eat. It was delicious.
*Pinterest Pin (for full disclosure) from loulousgirls blog.
****
Clean Out the Fridge Soup, By: Cathy Schultz, August 31, 2014
Ingredients:
1 bag portabella mushroom ravioli
1 can Italian stewed tomatoes, chopped
1 can water
4 Roma tomatoes, chopped
Broccoli florets
1 qt chicken broth
½ medium onion, chopped
Celery
Carrot
Leftover meat in this case ½ of a very large pork chop
1 block jalapeno infused cream cheese (leftovers from making jalapeno poppers)
Directions:
Place all in the Ninja on Slow Cook High for 4 hours.
Enjoy!
****
Coconut-Curry Chicken Stew, By: Mary Director - David Venable’s QVC Recipe
Ingredients:
2 Tbs. olive oil
1 cup onions, chopped
3 garlic cloves, minced
2 stalks lemon grass (or the rind of a lemon), cut into 3'' pieces
2 tsp ginger, grated
2 Tbs. +1 tsp curry
½ tsp ground black pepper
½ tsp red pepper flakes, or to taste
1 (13.66-oz) can light coconut milk
1 Tbs. sugar
2½ lbs boneless skinless chicken breasts, cut into ¾” pieces
Salt, to taste
1/3 cup cilantro, chopped, loosely packed
2-3 cups cooked white rice (optional, for serving)
1/3 cup toasted coconut (optional garnish)
Directions:
Heat the olive oil on Stove Top Medium. Add the onions, garlic, lemongrass (or lemon), and ginger and cook until the onion is translucent.
Stir in the curry, black pepper, red pepper flakes, coconut milk, and sugar.
Add chicken pieces and cook for 10-12 minutes, or until the chicken is completely cooked. Add the cilantro and stir until completely incorporated. Serve over white rice, if desired, and garnish with the toasted coconut.
****
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 hr
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.
****
Corn Chowder*, By: Marita Johnson, August 29, 2018
Ingredients:
½ lb. bacon, fried crisp on Stove Top High and crumbled
½ cup chopped onion
½ cup chopped celery
32 oz. box chicken broth
1 can corn-drained
1 can creamed corn
1 lb. unpeeled red potatoes-cubed
½ tsp. salt and pepper
3-4 Tbs. cornstarch
1 pint half and half
Directions:
After you cook the bacon, drain fat and wipe out the Ninja. Combine all ingredients, except cornstarch and half and half. Cook on Stove Top High until potatoes are tender (about 45 minutes). Stir cornstarch into half and half until smooth. Add to the Ninja pot and let thicken on Stove Top Low, stirring often. Cook for about 10 minutes.
****
Corn Chowder*, By: Jo Ann Rice, January 26, 2015
Ingredients:
1 pound bacon
4 medium potatoes, (peeled and chopped)
1 medium onion, (chopped)
2 cups water
3 cans cream corn
2 tsp. salt
Ground black pepper to taste
2 cups half and half
Directions:
1. Place the bacon in Ninja and use Stove Top Medium or High, cook until crisp and crumble
(drain some of the grease) reserve some for browning potatoes and onions)
2. Mix potatoes and onion in the pot with bacon and drippings. Cook and stir 5 minutes.
3. Pour in the water and stir in the corn. Add salt and pepper. Bring to a boil, reduce heat to Stove top Low. Cover and simmer for 20 minutes, stirring frequently until potatoes are tender.
4. Warm the half and half in separate pan until it bubbles. Remove from heat before it boils and mix into the chowder.
**I used red potatoes and really liked the flavor but any potato will do
****
Corn Chowder, By: MaryJo Powell, October 19, 2014
Ingredients:
4 slices bacon, chopped
½ cup onion, chopped
¼ cup celery, chopped
1 Tbs. flour
2 cups chicken stock
1 large potato, peeled and diced in ½ inch cubes
2 cups milk
2 cups cream style corn
salt and pepper to taste
Directions:
In the Ninja on Stove Top High cook bacon till crisp. Add onion and celery, cook until soft but not browned. Stir in flour. Stir in chicken stock. Add potato and cook on Stove Top Low10 minutes or until potatoes are tender. Add milk and corn. Simmer on Stove Top Low 10 minutes more. Add salt and pepper to taste. Do not let boil after you add the milk. Makes 6-8 servings.
As usual with my recipes the onion and celery are not exact and I only had 14 oz. tins of creamed corn so both of them went in. Adjust to your family's liking.
****
Cracked out Chicken, By: Heidi Vaudrin
Ingredients:
4 cups chicken
2 cups uncooked rice (not instant)
3 cups shredded Mexican blend cheese
2 cups milk
2 cans drained corn
1 bag frozen broccoli
1 package ranch dip
1 chopped garlic
2 large cans cream of chicken soup!
Directions:
Sear chicken with garlic, then mix everything together on Oven setting of 350° for 40-45 minutes! Stir frequently!!
****
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 t 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.
****
Cream Cheese Potato Soup, By: Cheryl Bailey Francis, November 2, 2014
This is one of my favorite soup recipes
Ingredients:
6 cups water
6-7 tsp chicken bouillon
2– 8 oz packages cream cheese, (I use Neufchatel)
1– 30 oz package frozen hash browns, (shredded or cubed)
1½ cups cooked cubed ham, (I used the packaged already cubed ham)
½ cup chopped onion
1 tsp garlic powder
1 tsp dill weed
Directions:
Add all of the ingredients to the Ninja. Turn to Stove Top Medium and cook until it starts bubbling. Turn to Stove Top Low until the potatoes are tender. Stir frequently so the cream cheese is all melted down, I LOVE DILL WEED and 1 tsp, ISN'T ENOUGH; so I put a lot more in there. The dill makes this recipe pop! And since we weren't all eating at the same time, I put it on the Buffet setting for about 3 hours to keep it nice and warm. Heat until well combined and hot. Serve. It will take about 30 minutes until its ready to eat!
****
Cream-Cheesy Potato Soup*, By: Allana Alla Sverbil, August 22, 2015
Ingredients:
Bacon (optional)
15 baby carrots - medium cut circles
3 stalks celery - medium cut
1 medium onion - diced
6 medium-large russet potatoes - skinned and diced
Salt
Ground Black Pepper
8 cups low sodium chicken broth
1 cup whole milk
½ cup heavy cream
3 tablespoons all purpose flour
At least 2 cups per serving of Cheddar cheese
Prep:
Cut vegetables according to notes above.
Precook as much bacon as you feel that you will want to have with your meal - it is a garnish and you can either go bacon galore or remove all together. Clean out the Ninja and set to side.
Create a mixture of 3 tablespoons of all purpose flour and 1 cup whole milk. Whisk well until flour mixes in fully into the milk and then set to side.
Recipe:
1) Set the Ninja to Stove Top High and put carrots, celery, and onion into the pot. Stir & cook for 3 to 5 minutes.
2) Add potatoes into the Ninja. Stir & cook for 5 to10 minutes. Season with salt and ground black pepper, (to taste).
3) Pour in low sodium chicken broth into the Ninja. Mix ingredients and bring to slight boil and until potatoes begin to slightly tenderize - +/- 10 to 15 minutes.
4) Add in milk and flour mixture (which was made in the prep) into the Ninja and mix it in with the other ingredients. Cook for 5 to 10 minutes. Add in salt and pepper again (to taste).
****Optional step: remove half of the soup from the Ninja and blend it in a blender until it becomes completely smooth. This is for those who want a smooth and chunky balance in the soup. Once smooth, add it back into the Ninja and mix it with the other half of the soup.****
5) Stir in heavy cream and cook for 5 minutes.
6) Once ready, turn off the Ninja and let it stand for 5 minutes.
Serve:
Put 2 cups (more/less to taste) into the bottom of the soup bowl then pour in the soup on top of the cheese and mix in bacon and garnish with more cheese on top.
****
Cream of Asparagus Soup, By: Alayna Soubie Stiffler
Ingredients:
1 bag Asparagus from Costco
1 carton Imagine Chicken Stock
Salt
1 shallot
1 leek, white part
3 garlic cloves
½ cup heavy whipping cream
Parmesan cheese
Directions:
Break woody stocks off asparagus and boil in water to make a base, using Stove Top High. Remove. Drain pot.
Clean asparagus and place in the pot on Oven Setting 350°.
Add shallot, leek, garlic, salt and bake until soft (no need to chop small, just toss in).
Once cooked, drain woody stocks and add to asparagus in Ninja/Blender to puree. Mix thoroughly.
Pour into your Ninja and cook on Stove Top Low for 30 minutes.
Add heavy whipping cream and Parmesan cheese at end.
(Literally 10 minutes to prepare and I had to turn it off in ½ hr.)
Heated up in microwave and added 1 teaspoon Parmesan Cheese for extra flavor.
****
Cream of Chicken Soup, By: Kathleen Sanden
Ingredients:
2½ cups chicken broth (I used 2 cans)
1½ cups milk
¾ cup flour
1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)
Directions:
Combine the chicken broth and ½ cup of the milk in your Ninja and set to Stove Top Low - Medium. Bring to a low boil.
Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
Pour the flour and milk mixture into the Ninja with the broth mixture over Stove Top Low - Medium heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
NOTES
The seasoning possibilities are really open-ended. I change the spices I use every time I make this depending on what I’m going to use the soup for. The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a smoother consistency.
****
Cream of Tomato Soup*, By: Mary Ann Bethea, September 5, 2015
Ingredients:
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 teaspoon Kosher salt
3 cups vegetable broth
1 teaspoon freshly ground pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
28 ounce can whole peeled tomatoes
2 tablespoons tomato paste
½ cup heavy cream
1 teaspoon sugar
Directions:
Turn your Ninja to Stove Top Low. Heat the butter and olive oil.
Add the onion, salt and pepper. Cook stirring occasionally until onion is soft, (6-8 minutes).Add garlic and cook for 2 more minutes. Sprinkle with flour to make a roux, and stir constantly for 3 minutes.
Stir in tomatoes, tomato paste, sugar and vegetable broth.
Bring to a boil on Stove Top High. Reduce heat, cover, and simmer on Stove Top Low for 30 minutes.
Taste. Add salt and pepper as needed.
Remove from heat and cool slightly. Working in batches, puree soup in food processor or Ninja.
(At this point I refrigerated soup. Next day will warm on Stove Top Low before adding cream)
Return soup to the Ninja pot. Reheat over Stove Top Low. Stir in cream.
Heat just until hot. Do not boil.
Serving Size : 8
Per Serving: 206 Calories; 13g Fat (56.5% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 1031mg Sodium. Exchanges: ½ Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 2½ Fat; 0 Other Carbohydrates.
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Creamy Broccoli Cheese Soup with Chicken*, By: Bonnie Smith, February 7, 2016
A hearty, creamy, meaty broccoli cheese soup recipe that puts Panera Bread to shame.
Serves 2-3
Ingredients:
1 chicken breast
2 Tbs. flour
4 Tbs. butter preferably unsalted
2 cups chicken stock, (or vegetable stock)
1 cup half-and-half, (or milk)
1½ cups broccoli florets stems optional (I used more to puree)
½ onion, diced
1 carrot, sliced thin
4 oz cheddar cheese, grated
1 clove garlic, minced
salt and pepper - to taste
Directions:
1. Cut up your veggies first so you don't have to keep cleaning your cutting board later. Cut the onions into half-inch pieces, carrots into thin medallions, garlic minced, and broccoli into small florets.
2. If you don't want chicken, skip to step five. Press your flat palm down onto the chicken, turn your knife sideways so it's parallel with the cutting board, and cut the breast in half lengthwise so the pieces are about half an inch thick. (I cut my into bite size pieces before cooking)
3. Turn the Ninja to Stove Top Medium/High. Add 1 Tbs. of butter. Add the chicken. Sear it for about 3 minutes on each side until lightly browned and cooked through. (This may vary a bit depending on the thickness of the breast). Lightly salt and pepper the chicken while it sears. Clean off your cutting board.
4. Put the chicken back on the clean cutting board and dice it into ½-inch pieces. Set aside for now.
5. To your Ninja pot add the remaining butter and the onion. Turn to Stove Top Medium/ High. Cook until lightly browned, about 5 minutes. Add the garlic and cook for another 30 seconds.
6. Add the flour to the butter, onions, and garlic. Stir constantly. Don't stop stirring! You should get a sort of blob of goo in the pot. That's your roux. Once it's thickened and has cooked for a couple minutes, start adding the stock a little bit at a time.
7. After adding all of the stock to the pot, add in the half-and-half or milk. Lower the heat to Stove Top Low. Let it simmer for about 10 minutes. Stir about every 2 minutes or so. You may notice a skin forming on the top. Don't worry about it.
8. Add in the broccoli, onions, garlic, and carrots. Start adding in salt and pepper until the broth is how you like it. You can incorporate other spices at this point if you're feeling adventurous. Simmer for 15 to 20 minutes, stirring occasionally.
9. Test the broccoli to see if it is fork tender. (Because I added much more broccoli, I removed some and pureed it then returned it to the Ninja). When tender add the grated cheddar cheese and chicken. Stir until smooth. If you've got a bit of cheddar left over, use it as a garnish after transferring to bowls. Enjoy!
Recipe Notes:
Some cheese that comes pre-shredded won't melt and mix into soup very well. It's better to buy it in a block and grate it yourself, which is usually cheaper and better quality. You can also add in some American cheese or Velveeta for the traditional creamy taste.
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Creamy Cauliflower Soup*, By: Allana Alla Sverbil, August 17, 2015
Ingredients:
1 stick butter
1 medium onion - finely diced
15 baby carrots - shredded
4 celery stalks - finely cut
1 head of cauliflower - gutted and cut into bite size pieces
8 cups low sodium chicken broth
3/8th cup all purpose flour
2 cups whole milk
1 cup half & half
Salt & pepper - to taste
Sour cream
Toasted bread
Prep:
Finely dice onion & set to side
Finely cut celery & set to side
Shred baby carrots & set to side
Gut cauliflower then break it into bite size pieces then set to side
White sauce: set ninja to stove top medium and melt ½ stick of butter. Once better melts, whisk/mix in 3/8th cup all purpose flour and allow for it to cook for a minute or two. Then, add in 2 cups whole milk - mix well. Once mixed, turn the Ninja off and remove the sauce from the Ninja then whisk/mix in 1 cup half & half - set to side.
Recipe:
1) While not covering the Ninja with the lid, set the Ninja to Stove Top Medium and melt ½ stick of butter in the main pot of the Ninja. Once butter melts, add in onions. Cook until onions turn translucent. Then, add in shredded carrots and cut celery - mix all ingredients together. Cook for 3-5 minutes.
2) After 3-5 minutes pass, switch the Ninja to Stove Top Low and add in cauliflower - mix all ingredients together then cover with lid and allow for it to cook for 15 minutes.
3) After 15 minutes pass, add in 8 cups of chicken broth and bring the mixture to a simmer for 10-15 minutes - cover with lid.
4) After 10-15 minutes, add in the white sauce (which was made in the prep) and add in salt & pepper to taste then mix everything together in the pot - cover with lid. Bring to a simmer and cook for another 30 minutes.
Serving:
In the bottom of your bowl, place a tablespoon or two of sour cream (or to taste) then pour the soup over it - mix it together.
Enjoy it with a side of toasted bread (optional)
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Creamy Chicken and Wild Rice Soup, By: Gael O'Brien
Ingredients:
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
½ cup uncooked wild rice
¼ cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) chicken broth
¼ teaspoon garlic powder
1 cups frozen sliced carrots
½ cup peas
½ cup whole kernel corn
1 cup half-and-half or cream
Directions:
Place chicken in your Ninja. In large bowl, mix wild rice, onions, soup, broth and carrots; peas, and corn and pour over chicken. Cover; cook on Slow Cook Low heat setting 6-7 hours. Stir in half-and-half. Increase heat setting to Slow cook High. Cover; cook 15 to 30 minutes longer or until hot.
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Creamy Corn Chowder, Ninja Recipe Book, May 1, 2014
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
8 ounces thick-sliced ham, cut into ¼-inch pieces
3 tablespoons all-purpose flour
1 large unpeeled russet potato, cut into ½-pieces
1 package (12 ounces) frozen corn, thawed
4 cups chicken broth
1 cup heavy cream
Oyster crackers
Directions:
Place oil, onion, garlic, and ham in pot. Set to Stove Top High. Cook uncovered 3 minutes or until onion is tender, stirring constantly.
Add potato, corn, and broth to pot. Set to Slow Cook High for 4 to 5 hours. Cover and cook until potato is tender. Stir in cream and serve with crackers.
** Ninja Tip: Substitute 8 ounces chopped cooked bacon for ham.
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Creamy Crayfish Étoufée*, By: Stephanie Foley, February 25, 2020
Shrimp can easily be used for those that don’t have access to crayfish .
Ingredients:
2 tablespoons flour
2 tablespoons olive oil
3 (10½ ounce) cans chicken broth
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 medium onions, chopped
3 celery ribs, chopped
1(10½ ounce) can cream of mushroom soup
1(15 ounce) can tomato sauce
5 to 6 dashes Tabasco sauce
2 teaspoons Cajun seasoning aka “Tony Chachere’s”
1 tablespoon parsley flakes
1 teaspoon Accent seasoning – (I omitted)
3 garlic cloves, minced
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon basil
¼ teaspoon poultry seasoning – (I omitted)
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
2 lbs. crayfish tails
½ cup chopped green onion
Directions:
Roux: (I always use a cast iron skillet to make the roux.) In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel. Do NOT burn your roux. I used olive oil and cooked until the color of peanut butter; not the darker color for a gumbo. Set aside.
*The roux can also be made in the Ninja multi-cooker using the Stove Top High setting.
*
In your Ninja multi-cooker, add all ingredients except crayfish and green onions.
Turn to Stove Top High. Bring to a boil. Reduce heat and simmer 2 hours or until vegetables are tender. (You can also switch to Slow Cook Low for 2 hours.)
Add the roux, stirring occasionally and cook for 30 minutes.
Add the crayfish and green onions and cook for 10 minutes longer.
Serve over a bed of rice, pasta or grits.
**Add a cup or more of shredded cheddar cheese at the end of the cooking time to your grits for a yummy twist.
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Creamy Curried Cauliflower Soup, By: Garrick Stolz, October 4, 2015
Serves 6-8
Ingredients:
2 tablespoons extra-virgin olive oil, plus more to serve
2 medium white onions, thinly sliced
½ teaspoon kosher salt, plus more to season
4 cloves garlic, minced
1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
4½ cups low-sodium vegetable broth (or water)
½ teaspoon coriander
½ teaspoon turmeric
1¼ teaspoon cumin
1 cup coconut milk
Freshly-ground black pepper, to season
¼ cup roasted cashew halves, for garnish (optional, see Recipe Note)
¼ cup finely chopped Italian parsley, for garnish (optional)
red chile pepper flakes, for garnish (optional)
Directions:
Turn your Ninja to Stove Top High and sauté onions with ¼ teaspoon salt until onions are soft and translucent. Reduce heat to Stove Top Low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, cumin, and remaining ¼ teaspoon salt. Bring to a boil using Stove Top High. Reduce the Stove Top Low. Simmer until cauliflower is fork-tender, about 15-17 minutes.
Working in batches, purée the soup in a blender until smooth, and then return the soup to the Ninja pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you’d like.
To serve, ladle the soup into favorite bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red chile flakes and a dash of olive oil to top.
Recipe Notes:
**To Toast the Cashews: Preheat the oven to 350°F and lay cashews out on a baking sheet in a nice flat layer. Toast for 5-6 minutes, or until fragrant.
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Creamy Green Chile Enchilada Soup, By: Julene Hibberd Dotson Evans
Ingredients:
32 oz chicken both
24 oz chicken breasts
2 cans or Green Chili enchilada sauce
4 oz can of diced green chilies
¾ cup of water
2 Tbs. of ground cumin
1 Tbs. of chili powder
1 tsp of onion powder
1 tsp of garlic powder
1 cup of frozen corn (defrosted)
1 block of Philadelphia cream cheese (cut up into a few pieces)
¾ cup of instant rice
salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
1 Tbs. of cornstarch (only if needed)
Directions:
In your Ninja, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin. (My spice measurements are to my taste, it is up to you if you like more or less).
Add the chicken breasts and cook on Slow Cook Low for 6 hours.
At the 6 hour mark, remove the chicken to another dish. Shred the chicken and put back in your Ninja. Add the rice, corn and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
At this point, you can judge to consistency of your soup. If you would like it thicker, mix 1 Tbs. of cornstarch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.
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Creamy Sweet Corn & Bell Pepper Soup*, By: Brian M Almashie, June 19, 2014
It's almost summer so be sure to make this recipe when fresh sweet corn and bell peppers are available. It's delicious!
Ingredients:
1 stick unsalted butter
2 Tbs. olive oil
4 ears fresh corn (Shucked)
3 stalks celery
2 bell peppers (if not using bell peppers then add 2 more ears of corn - I like to make the corn only version sometimes)
1 large onion
1 large carrot
1 shallot
2 cloves garlic
Directions:
Set Ninja to Stove Top High and add butter and olive oil. Slice the rest of the ingredients above and add to pot. Cook for 30 minutes until vegetables are translucent.
Turn Ninja to Slow Cook High and now add the following:
3 cup stock (vegetable, chicken or beef)
1 cup dry white wine (you can substitute another cup of stock for the wine)
¼ cup brown sugar or coconut palm sugar)
¼ cup pickled Jalapeño (See Photo; Optional)
chili flakes and tabasco to taste (Optional; I like it spicy)
1 tsp smoked paprika
¼ tsp Salt
1 tsp pepper
1 tsp chives (dried or fresh)
1 tsp parsley (dried or fresh)
Pinch of nutmeg and cinnamon (Optional)
Slow Cook High for 4-5 hours. Transfer contents to a food processor and process on high until blended and smooth -- about 2-3 minutes.
Pour soup back into Ninja and add 1 ½ cups milk and ½ cup heavy whipping cream, (you can substitute Half and Half).
Cook on Stove Top High for 5 minutes. Remove and garnish with sour cream and chives, parsley or cilantro.
Variation: Add one of the following after adding the milk-- diced chicken breast, steak, bacon, or pulled pork (my personal favorite!)
Or, sauté 3 slices of thick bacon before adding the butter and olive oil and continue with the recipe. Bacon makes everything taste better
Serves 8.
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Creamy Tortellini Soup*, By: Joseph Girouard, October 23, 2017
This is a winner I found and slightly adapted for the Ninja: Slow Cooker Creamy Tortellini Soup
Pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! No flour and No heavy cream! I used mild ground sausage, but other ground meat or two half mixtures would work, too. I must admit, though, that the Italian sausage is a very key flavor profile in this soup. At a minimum, I would at least use a half ground sausage with half ground beef, for instance. Enjoy!
Servings: 10
From Café Delites
Adapted to Ninja by Joseph Girouard
Ingredients:
1 pound ground Italian sausage (or ground chicken, turkey or beef or ½ & ½)*
1 brown onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoon beef bouillon powder (or chicken)
½ teaspoon salt
4 cups beef broth (or chicken or vegetable broth - I use low sodium)
¼ cup cornstarch mixed and dissolved in ¼ cup water
3 cans (12 oz. each) full fat evaporated milk or half and half*
12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavor you like)
5 cups fresh baby spinach
1 cup milk*
Parsley (optional)
Instructions:
1. Brown ground meat on Stove Top High setting in Ninja. Drain fat if needed. Switch off.
2. Add onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth on top the meat and stir. Cover. Turn the Ninja to Slow Cook High for 4 hours or Slow Cook Low for 7 hours.
3. Uncover and skim any fat that is sitting on the top of the soup with a spoon (I didn’t need to do this); discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover. Return to Slow Cook High for another 45 minutes, or until the soup has thickened, and the tortellini is soft and cooked through.
4. Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
5. Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup)*; taste test and season with extra salt ONLY if needed, and pepper to suit your tastes. I added dry parsley.
6. Serve with crusty warmed bread
Recipe Notes
* Yes, 3 cans evaporated milk – It isn’t as much as it seems in actual recipe
*Italian sausage gives this soup an amazing flavor, but you can substitute it with ground chicken, turkey or beef sausage or ½ sausage and ½ beef, etc.. OR use plain ground meats if you don't like sausage. For vegetarian options, leave the meat out altogether.
* Final cup of milk is used to reach desired thickness – but I think this works by thinning down an already thick broth at this point. I used entire cup.
The soup thickens as it cools and absorbs quite a lot of liquid. Extra milk may be needed when reheating leftovers to reach your desired level of creaminess.
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Creamy Tortellini Soup*, By: Jennifer Hudson, January 23, 2017
Ingredients:
1 pound ground Italian sausage (or ground chicken, turkey or beef)
1 onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoon beef bouillon powder (or chicken)
½ teaspoon salt
4 cups beef broth (or chicken or vegetable broth -- I use low sodium)
¼ cup cornstarch mixed and dissolved in ¼ cup water
3- 12 ounce cans full fat evaporated milk (or the same amount of half and half)
12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavor you like) - I used 2- 7oz boxes
5 cups fresh baby spinach
1 cup milk
Directions:
On Stove Top High brown the meat of your choice. Remove and drain off any excess grease.
Sauté vegetables, add seasoning, bouillon, salt and broth.
Turn the Ninja to Slow Cook High for 4 hours, or Low for 8 hours.
Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half). Add the tortellini and mix well. Cover again and cook on Slow Cook High heat setting for another 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for another 5-10 minutes until the leaves have wilted.
Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency; taste test and season with extra salt and pepper if needed to suit your tastes.
Serve with crusty warmed bread.
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Creole Red Beans & Rice*, By: Melissa Cooper, May 6, 2014
2 cups instant rice. Cook according to package. The rice was cooked in the Ninja. Remove rice.
1 pound of sausage
½ onion
½ green pepper
Sauté sausage until done. Move to one side. On other side add onion and pepper. Cook until soft. Combine sausage and vegetables. Add cooked rice. Stir.
Add:
1 Tbs. Creole seasoning
1 Tbs. Louisiana hot sauce
1 can of red kidney beans drained
Combine. Turn to Ninja Oven setting at 250°. Top with cheddar cheese. Cover for 10 minutes or until cheese melts.
This was cooked for a road trip. I removed from pan to storage container. I added a little more Creole seasoning and hot sauce; then topped with mozzarella cheese. *
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Crock Pot Slop*, By: Kim Rhodes, December 5, 2014
(this is one of my favorite...family favorite...quick easy meals)
Add to the Ninja in this order..DO NOT STIR!!!!
Ingredients:
3 (or more) 16 oz cans green beans (do not drain)
8 cut up Russet Potatoes
2 Sliced Up Kielbasa Sausage
1 diced up onion
Put in enough water to cover the potatoes
Drop in 4 Chicken bouillon Cubes.
Salt and Pepper to taste
Directions:
Cook in your Ninja on Slow Cook High for 4 hours.
Then Stir and Serve!!!
**Added comment by: Kim Rhoades - I used Italian cut green beans. This cooks for 4 hours, so I wanted a thicker bean that wouldn't turn to mush.
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Cuban Black Beans*, By: Randall McGouirk, March 4, 2019
Ingredients:
2 lbs. washed & picked black beans
1 clove garlic, peeled
2 limes, quartered
2 onions, quartered
1 bunch cilantro, cut-up
Salt & pepper, to taste
water to cover
Directions:
Pick black beans - take out rocks debris etc. Put beans in Ninja and add onion, cilantro, lime, garlic, salt and pepper. Fill with water covering beans. Turn Ninja to Slow Cook Low. Cook for 6.5 hours. Add additional water as needed.
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