Crockpot Vegetarian Chili With Beans and Brown Rice
Per serving
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
12 serv.- dry mixed beans (I used a mix of pinto and cranberry)2 cups
- large onion, coarsely diced↗1
- garlic cloves, smashed (more or less to preference)↗3
- chicken bouillon cube (ham seasoning if you have it! sub veg bouillon if vegetarian)↗1
- water↗6 cups
- tomato paste↗1⁄4 cup
- turmeric↗1 tablespoon
- ground cumin↗1 tablespoon
- paprika↗1 tablespoon
- chipotle chiles in adobo, diced (~2 chiles)↗2 tablespoons
- diced tomato1⁄2 - 1 cup
- cilantro, coarsely chopped↗1 cup
- brown rice, cooked↗1 cup
Step-by-step instructions
- 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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