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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 coarsely
1/2 cup diced red unpeeled potatoes
1 can tomatoes - (10 oz) -- undrained
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup uncooked brown rice
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; sauté 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.

This recipe yields 4 to 6 servings.


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