Slowcooker Veggie Chili

Great for football days and using up pantry items. I put rice in this to make a complete protein.

Slowcooker Veggie Chili
Makes 6+ cups

1 cup dried red beans
1 cup short brown rice
3 cups water or stock
1 can stewed tomatoes
1/2 onion
2 cloves garlic
1.5 tablespoons chile powder
1.5 tablespoons cumin
1 tablespoon smoked paprika
1 tsp red pepper flakes
Vegetables - I used 1 yellow pepper and 1 zucchini, you could use two peppers, mushrooms, corn or whatever you've got.
Salt and pepper

Optional garnishes:
Chips, cheddar, sour cream/yogurt, chipotle tabsco, green onions, avocado.

Turn slowcooker on high, add beans and 1 cup of hot water. Give the beans a good 30 minutes in the slow cooker alone if you can (not totally necessary, but it's good to give the beans a head start). Chop up onion, other vegetables, and measure everything else. Add more water to the slow cooker, then tomatoes, then spices, then onions, then rice, the vegetables, salt and pepper. Stir it all up. Let slow cook for 4 hours on high or up to 8 hours on low. Most of the liquid will be gone when it's ready, but test a bean just in case and add salt if you desire.

Bland Chili to Avoid

I just ate, or rather forced down, some Amy's Organic Chili, which not even salt could help. Unfortunately I bought a few cans of this, so maybe some spice mix or chipotle tabasco can help this out next time I need a quick lunch. Maybe. For now, I would recommend the Nally's Totally Vegetarian Chili over this one.

Eat this

Not that