Crockpot Vegetarian Chili With Beans and Brown Rice

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.

• Ready In: 8 hrs 15 mins
• Serves: 12

Ingredients

• 2  cups  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)
• 6  cups water
• 1⁄4 cup tomato paste
• 1  tablespoon turmeric
• 1  tablespoon ground cumin
• 1  tablespoon paprika
• 2  tablespoons chipotle chiles in adobo, diced (~2 chiles)
• 1⁄2-1  cup diced tomato
• 1  cup cilantro, coarsely chopped
• 1  cup brown rice, cooked

Directions

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.