Recipe

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• 2 (15 oz) cans chili beans in chili gravy
• 1 (15 oz) can butter beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup chopped onion (1 large)
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped red bell pepper
• 1 medium fresh jalapeno pepper, seeded and finely chopped
• 1 (18 oz) bottle barbecue sauce
• 1 cup vegetable broth
• 1 cup uncooked instant brown rice

• 1 In a 5 to 6 quart slow cooker, combine chili beans in gravy, butter beams, black beans, onion, bell peppers, and jalapeno pepper; stir in barbecue sauce and broth.
• 2 Cover and cook on LOW for 5-6 hours or on HIGH for 2 1/2-3 hours.
• 3 If using LOW setting, now turn to HIGH setting; stir in uncooked rice.
• 4 Cover and cook about 30 minutes more or until rice is tender.
• 5 Taste and adjust with salt and pepper, if needed.