Artichoke Chili with Rice

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Artichoke Chili with Rice

 

2 TBS butter

1/2 cup uncooked rice

1 TBS oil (I usually use corn or peanut)

1 cup chopped onion

2 garlic coves, minced

4 cups vegetable broth

1/4 cup chili sauce

2 cups finely chopped tomatoes, (or 1 can diced), with its juice

2 cups beans of choice, cooked (I use 1 cup kidney and 1 cup pinto)

1 cup lentils

3 TBS chili seasoning mix

1 TBS vinegar

3 cups chopped artichoke hearts, cooked

1/4 cup Parmesan cheese

1/4 cup cottage cheese (or can also substitute cream cheese if you want)

1 cup shredded cheese

1/2 cup sour cream

 

In a large saucepan, melt the butter over medium heat. Add the uncooked rice and

cook 5 minutes, or until rice begins to pop a little and turns slightly brown.

Place into the crock pot.

 

In the same pan, heat the oil (or you can omit the oil and use what was left of

the butter on the bottom of the pan). Add onion and garlic and cook for 5

minutes, or until slightly tender. Place into the crock pot.

 

Stir in remaining ingredients, EXCEPT the shredded cheese and sour cream. Cook

on low for 6 to 8 hours.

 

Before serving top with shredded cheese and sour cream.

 

 

Lisa Davis