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Crockpot Vegetarian Chili With Beans and Brown Rice

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“Somewhere between chili and borracho beans. Delicious, easy to prepare, nutritious, great for week lunches. Cooking beans in a crock pot turns out perfectly cooked, creamy beans every time. Servings are just a guess-sorry! It filled a medium size crock pot (curry cooker in the Middle East). Add more chipotles in adobo if you like spicier food.”
READY IN:
8hrs 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Combine beans, onions, garlic, bouillon, and water in crock pot. Cook on LOW for 6 hours (or more—I cooked the beans overnight).
  2. 2. Add remaining ingredients except rice, continue to cook on low for 1-2 hours. Add more water if needed, you want it to be pretty soupy since the rice will absorb a lot of liquid.
  3. 3. Just before serving, add brown rice and stir to combine.
  4. 4. Garnish with chopped cilantro, a sprinkle of sharp cheddar, diced green onions.

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