Recipe: Beans And Vegetable Chili
Summary: This is a great dish that allows for creativity when adding ingredients. I like to use red, yellow or orange bell peppers in the recipe as well. It gives the chili a wonderful array of colors. I also like to add a bit of sour cream and grated cheese before I am ready to serve.
Ingredients
- 3 Cups Dried Kidney Beans
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Large Yellow Onion, thinly sliced
- 4 Garlic Cloves, minced well
- 1 Green Pepper, chopped coarsely
- 1/2 Cup Diced Red Unpeeled Potatoes
- 1 Can Tomatoes, (10 oz), un-drained, diced
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Cumin
- 1/2 Cup Uncooked Brown Rice
- 5 Cups Vegetable Broth
- Sea Salt, to taste
- Fresh Ground Black Pepper, to taste
Instructions
- In a big bowl, place the dried kidney beans and cover with cold water.
- Drain.
- Put the beans in a slow cooker.
- Heat the oil in a large skillet over medium-high heat.
- Sauté the onion and garlic until soft which takes approximately 3 to 5 minutes.
- Add the bell pepper, potatoes, tomatoes, chili powder and the cumin.
- Continue cooking, stirring frequently for about three minutes.
- Transfer the mixture to a slow cooker.
- Add the rice and vegetable broth.
- Cover and cook on LOW for 6 to 8 hours or until the chili is thick and the rice and beans are tender.
- Season to taste with sea salt and fresh ground black pepper.
Preparation time: 20 minute(s)
Cooking time: 6 hour(s)
Number of servings (yield): 8
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