Bluto's Beans and Veggie Chili

"I don't know who Bluto is but this looks good! Very easy! From an email I received today!"
 
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Ready In:
5hrs 20mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • Cover and soak beans overnight in cold water- Drain.
  • Put beans in slow cooker.
  • In a large skillet over medium-high heat, heat oil or a small amount of liquid; saute onion and garlic until soft, about 3 to 5 minutes.
  • Add bell pepper, potatoes, chili powder and the cumin.
  • Continue cooking, stirring frequently for about three minutes; transfer to slow cooker.
  • Add rice and water or broth; cover and cook on LOW for 6 to 8 hours or until chili is thick and rice and beans are tender.
  • Because the acid in tomatoes supposedly keep uncooked beans from becoming tender, add the tomatoes after the beans are cooked- for the last hour or so of cooking (But if you want, you can add them when you add the bell pepper and potatoes).
  • Season to taste with salt and pepper.
  • Garnish with cheese if desired.

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Reviews

  1. This was very good. I made it ahead for a camping trip, and reheated it when we were ready for dinner. It wasn't overly spicy, so my husband said next time he'd add tabasco to his. I used red pepper in place of the green pepper, and added a few more potatoes. I also used one can of kidney beans in place of the dried beans. Next time I might use two. The beans and rice gave the soup a nice hearty texture, I love it that it is so easy to make in the slow cooker.
     
  2. Good stuff. I sprinkled with parmesan cheese also. (Isn't Bluto the nemesis of Popeye the Sailor Man? He's a surprisingly good cook despite his otherwise brutish behavior...:)
     
  3. This is a very delicious recipe for veggie chili! We really enjoyed it. I did make a few changes though. I wanted to make it fast, so I used canned kidney beans and black beans. I added 6 cans of beans which was probably too much, so I had to add another can of tomatoes and a little more rice and extra chili powder and cumin. I also had a rind of parmesan cheese in the refrigerator, so I threw that in...Delicious!!
     
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Tweaks

  1. This was very good. I made it ahead for a camping trip, and reheated it when we were ready for dinner. It wasn't overly spicy, so my husband said next time he'd add tabasco to his. I used red pepper in place of the green pepper, and added a few more potatoes. I also used one can of kidney beans in place of the dried beans. Next time I might use two. The beans and rice gave the soup a nice hearty texture, I love it that it is so easy to make in the slow cooker.
     

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