Crockpot Vegetarian Chili With Beans and Brown Rice
- Ready In:
- 8hrs 15mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 473.18 ml 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)
- 1419.54 ml water
- 59.14 ml tomato paste
- 14.79 ml turmeric
- 14.79 ml ground cumin
- 14.79 ml paprika
- 29.58 ml chipotle chiles in adobo, diced (~2 chiles)
- 118.29-236.59 ml diced tomato
- 236.59 ml cilantro, coarsely chopped
- 236.59 ml brown rice, cooked
directions
- 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. 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. Just before serving, add brown rice and stir to combine.
- 4. Garnish with chopped cilantro, a sprinkle of sharp cheddar, diced green onions.
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RECIPE SUBMITTED BY
I'm an organic-farm raised, free-range, traveler. Epicure, anthropologist, goat herder, professional baker, TV free.