Recipe by Bec
I don't know who Bluto is but this looks good! Very easy! From an email I received today!
Top Review by Julie F
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.
- 3 cups dried kidney beans
- 2 tablespoons olive oil (optional)
- 1 large onion, thinly sliced
- 4 garlic cloves, minced well
- 1 green pepper, chopped coarsely (or red or yellow)
- 1⁄2 cup diced unpeeled red potatoes
- 1 (10 ounce) can tomatoes, undrained
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄2 cup uncooked brown rice
- 5 cups water or 5 cups vegetable broth
- salt, to taste
- fresh ground black pepper, to taste
- grated cheese, if desired
Directions See How It's Made
- 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.