Bluto's Beans and Veggie Chili |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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I don't know who Bluto is but this looks good! Very easy! From an email I received today! Ingredients:
3 cups dried kidney beans |
2 tablespoons olive oil (optional) |
1 large onion, thinly sliced |
4 garlic cloves, minced well |
1 green pepper, chopped coarsely (or red or yellow) |
1/2 cup diced unpeeled red potatoes |
1 (10 ounce) can tomatoes, undrained |
1 teaspoon chili powder |
1/2 teaspoon cumin |
1/2 cup uncooked brown rice |
5 cups water or 5 cups vegetable broth |
salt, to taste |
fresh ground black pepper, to taste |
grated cheese, if desired |
Directions:
1. Cover and soak beans overnight in cold water- Drain.
2. Put beans in slow cooker.
3. 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.
4. Add bell pepper, potatoes, chili powder and the cumin.
5. Continue cooking, stirring frequently for about three minutes; transfer to slow cooker.
6. 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.
7. Because the acid in tomatoes supposedly keep uncooked beans from becoming tender, add the tomatoes after the beans are cooked- for the last hour or so of cooking (But if you want, you can add them when you add the bell pepper and potatoes).
8. Season to taste with salt and pepper.
9. Garnish with cheese if desired.
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