Sunday Chili
Submitted by ment2bherd
Slow cooker vegetarian chili with red kidney beans, brown rice, potatoes, cabbage, and tomatoes. Set it and forget it for 6 to 8 hours, then ladle out thick, hearty bowls for a crowd of 8.
YIELD
8 servingsPREP
COOK
READY
Sunday is for slow cooking, and this chili practically makes itself while you do whatever Sundays are for.
Dried kidney beans, brown rice, diced potatoes, cabbage, and tomatoes all go into the slow cooker with chili powder and cumin. Six to eight hours on low, and the beans turn creamy, the rice soaks up the broth, and the whole pot thickens into something seriously comforting.
No meat needed here. The beans and rice together give you a filling, protein-packed bowl. Top it with grated cheese if the spirit moves you.
Kitchen Tips
- Soak the dried kidney beans overnight. Don’t skip this step since unsoaked beans won’t cook evenly in a slow cooker.
- Brown rice holds up far better than white in a long, slow cook. It stays slightly chewy instead of dissolving.
- Start checking at 6 hours. Every slow cooker runs a little different, and overcooked beans turn mushy fast.
- This freezes beautifully. Make the full batch and stash portions for easy weeknight dinners.
Ingredients
Directions
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 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.
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