Bluto's Beans and Veggie Chili

READY IN: 5hrs 20mins
Recipe by Bec6206

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.

Ingredients Nutrition

Directions

  1. Cover and soak beans overnight in cold water- Drain.
  2. Put beans in slow cooker.
  3. 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.
  4. Add bell pepper, potatoes, chili powder and the cumin.
  5. Continue cooking, stirring frequently for about three minutes; transfer to slow cooker.
  6. 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.
  7. 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).
  8. Season to taste with salt and pepper.
  9. Garnish with cheese if desired.

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