Guest guest Posted July 2, 2007 Report Share Posted July 2, 2007 Crockpot Beans And Veggie Chili 3 cups dried kidney beans 2 tablespoons olive oil, optional 1 large onion, thinly sliced 4 garlic cloves, minced well 1 green pepper or red or yellow, chopped coarsley 1/2 cup diced red unpeeled potatoes 1 10 oz. can tomatoes, undrained 1 teaspoon chili powder, more if you wish 1/2 teaspoon cumin 1/2 cup uncooked brown rice, may use white rice if you wish 5 cups water or vegetable broth salt to taste freshly ground black pepper to taste grated cheese for garnish, if desired Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. 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. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring frequently for 3 minutes; transfer to slow cooker. 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. Season to taste with salt and pepper. Garnish with cheese if desired. Makes 4 to 6 servings. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Link to comment Share on other sites More sharing options...
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