"What a Crock" Friday - Easiest Black Bean and Brown Rice Chili
This has become a staple in our house. Served on a tortilla with slices of avocado it's one of the easiest and most satisfying dinners around.
Easiest Black Bean and Brown Rice Chili
from the "Not Your Mother's Slow Cooker Cookbook"
This recipe is easy enough for kids to make but is surprisingly complex in flavor, thanks in large part to the canned chipotle chile. These chiles are smoked, dried, and sold reconstituted, canned in adobo sauce. They are fiery hot. Canned chipotles keep for a long time in the refrigerator or freezer, so don't hesitate to buy a can for this recipe.
Cooker: Medium Round
Setting and Cook Time: LOW for 6 to 8 hours
Two 15-ounce cans black beans
One 14.5 to 16-ounce can crushed or shopped tomatoes with their liquid
1/2 cup brown rice
1 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 to 1 canned chipotle chile, to your taste, cut into small pieces
Plain yogurt or warm flour tortillas for serving
1. Pour the beans and their liquid and the tomatoes and their liquid into the slow cooker. Add the brown rice, onion powder, garlic powder, cumin, oregano, and chipotle; stir to combine. Cover and cook on LOW for 6 to 8 hours.
2. Serve the chili in bowls, topped with a spoonful of yogurt, or wrap some in a warm tortilla.
This photo is of the can of chilies we had on our shelf. We find them with the other Mexican ingredients at the grocery store.
Easiest Black Bean and Brown Rice Chili
from the "Not Your Mother's Slow Cooker Cookbook"
This recipe is easy enough for kids to make but is surprisingly complex in flavor, thanks in large part to the canned chipotle chile. These chiles are smoked, dried, and sold reconstituted, canned in adobo sauce. They are fiery hot. Canned chipotles keep for a long time in the refrigerator or freezer, so don't hesitate to buy a can for this recipe.
Cooker: Medium Round
Setting and Cook Time: LOW for 6 to 8 hours
Two 15-ounce cans black beans
One 14.5 to 16-ounce can crushed or shopped tomatoes with their liquid
1/2 cup brown rice
1 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 to 1 canned chipotle chile, to your taste, cut into small pieces
Plain yogurt or warm flour tortillas for serving
1. Pour the beans and their liquid and the tomatoes and their liquid into the slow cooker. Add the brown rice, onion powder, garlic powder, cumin, oregano, and chipotle; stir to combine. Cover and cook on LOW for 6 to 8 hours.
2. Serve the chili in bowls, topped with a spoonful of yogurt, or wrap some in a warm tortilla.
This photo is of the can of chilies we had on our shelf. We find them with the other Mexican ingredients at the grocery store.
Comments
These canned chilies.....are they in the mexican food section of the store ??