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.
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INGREDIENTS
Nutrition- 2cups dry mixed beans (I used a mix of pinto and cranberry)
- 1
- 3
- 1
- 6cups water
- 1⁄4cup tomato paste
- 1tablespoon turmeric
- 1tablespoon ground cumin
- 1tablespoon paprika
- 2
- 1⁄2 - 1cup diced tomato
- 1
- 1
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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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