Two-Day Chili
Yield
1 servingsPrep
Cook
Ready
13 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black beans
soaked starting in the early morning |
|
| 1 | cup |
brown rice
|
|
| 28 | ounces |
tomatoes, canned with juice
diced |
|
| 3 | large |
onions
chopped |
|
| 3 | large |
carrots
diced |
|
| 1 | clove |
garlic
to taste, chopped |
|
| 1 | x |
chili powder
to taste |
*
|
| 1 | x |
cumin
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
black beans
soaked starting in the early morning |
|
| 237 | ml |
brown rice
|
|
| 809.2 | ml/g |
tomatoes, canned with juice
diced |
|
| 3 | large |
onions
chopped |
|
| 3 | large |
carrots
diced |
|
| 1 | clove |
garlic
to taste, chopped |
|
| 1 | x |
chili powder
to taste |
*
|
| 1 | x |
cumin
to taste |
*
|
Directions
Cook brown rice and soaked beans in water to cover in crockpot set to high (overnight).
In the morning, add sautéd veggies, canned tomatoes and spices.
Continue cooking on high (watch the water level) until dinner for flavors to blend.
Serve over rice/potatoes/tortillas, etc.
