Bluto’s Beans and Veggie Chili

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Bluto’s Beans and Veggie Chili


  • 3 cups dried kidney beans
  • 2 tbs olive oil (optional)
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced well
  • 1 green pepper (or red or yellow),chopped coarsely
  • 1/2 cup diced red unpeeled potatoes
  • 1 can (10 oz) tomatoes, undrained
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 cup uncooked brown rice
  • 5 cups water or vegetable broth
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Grated cheese for garnish, if desired


Cover and soak beans overnight in cold water. Drain. Put
beans in slow cooker. In a large skillet over medium-high
heat, heat oil or a small amount of liquid; saute onion
and garlic until soft -- about 3 to 5 minutes. Add bell
pepper, potatoes, tomatoes, chili powder and the cumin.
Continue cooking, stirring frequently for about three
minutes; transfer to slow cooker. Add rice and water or
broth; cover and cook on LOW for 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. This recipe yields 4 to 6 servings.

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