Not Your Mother's Slow Cooker Cookbook
Easiest Black Bean and Brown Rice Chili
Page 230
Cuisine: Mexican | Course Type: Main Courses
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
Super easy. cans, spices, and rice - no chopping, no presoaking, but also nothing fresh ;-(
I volunteered to bring soup to an event at the high school, and my son selected this recipe (I think based on the word "easiest"). Cans of black beans and crushed tomatoes are mixed with rice, powdered onion, garlic, cumin, oregano. The recipe instructs to add chipotle, but my can was dented outwards, and had to be tossed. We doubled the recipe.
after sitting on low for six hours, the rice was cooked perfectly.
Apparently there were many many slow cookers lined up for the kids, ours came home with a bit left (don't know if that speaks to quality, or the "vegan" on my label). The bottom of the pot was very thick, and we served it as burrito filling - and for that, the kids loved it.
I was a bit horrified making something with cans, but in retrospect, it was appropriate for the audience.
sturlington from Hillsborough, NC
This recipe utterly failed for me. The rice was not cooked and the rest was blackened. I followed the recipe exactly but there clearly was not enough liquid to cook properly. I had to scrape it into the trash.
chefaileen from Kingston, ON
Great vegetarian chili with the rice built in. Extremely fast to make in your slow cooker - took about 10-15 min tops! It says cook 6-8 hrs but it was done by 6. Made tons, and I've been eating it for lunch. Served it with some baked corn chips, low fat sour cream and guacamole. My kids ate it up, and my daughter requested it for her school lunch the next day. Can't go wrong, and nice to have a meatless chili. Doesn't have oodles of veg in it, just the beans, but you could probably add some if you wanted. I used a whole canned chipotle chili and it was fairly spicy - might use half next time for my son's benefit.
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