Crockpot Vegetarian Chili With Beans and Brown Rice |
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Prep Time: 15 Minutes Cook Time: 465 Minutes |
Ready In: 480 Minutes Servings: 12 |
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Somewhere between chili and borracho beans. Delicious, easy to prepare, nutritious, great for week lunches. Cooking beans in a crock pot turns out perfectly cooked, creamy beans every time. Servings are just a guess-sorry! It filled a medium size crock pot (curry cooker in the Middle East). Add more chipotles in adobo if you like spicier food. Ingredients:
2 cups dry mixed beans (i used a mix of pinto and cranberry) |
1 large onion, coarsely diced |
3 garlic cloves, smashed (more or less to preference) |
1 chicken bouillon cube (ham seasoning if you have it! sub veg bouillon if vegetarian) |
6 cups water |
1/4 cup tomato paste |
1 tablespoon turmeric |
1 tablespoon ground cumin |
1 tablespoon paprika |
2 tablespoons chipotle chiles in adobo, diced ('2 chiles) |
1/2-1 cup diced tomato |
1 cup cilantro, coarsely chopped |
1 cup brown rice, cooked |
Directions:
1. 1. Combine beans, onions, garlic, bouillon, and water in crock pot. Cook on LOW for 6 hours (or more—I cooked the beans overnight).
2. 2. Add remaining ingredients except rice, continue to cook on low for 1-2 hours. Add more water if needed, you want it to be pretty soupy since the rice will absorb a lot of liquid.
3. 3. Just before serving, add brown rice and stir to combine.
4. 4. Garnish with chopped cilantro, a sprinkle of sharp cheddar, diced green onions.
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