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Two-Day Chili

1 lb Black beans, soaked starting

In the early a.m. 1 c Brown rice (med. grain)

28 oz Can diced tomatoes with

Sauce 2 To 3 med./lg. onions,

Chopped 3 lg Carrots, diced

1 Garlic cloves to taste,

Chopped 1 Chili powder to taste

1 Cumin to taste

Cook brown rice and soaked beans in water to cover in crockpot set to high (overnight). In the morning, add saute`d veggies, canned tomatoes and spices. Continue cooking on high (watch the water level) until dinner for flavors to blend. Serve over rice/potatoes/tortillas, etc. I made some black bean chili last week (black beans, canned tomatoes, saute`d onions and carrots, spices) - from scratch - a crockpot full. And added a "secret ingredient" - brown rice, which I added when I started to cook the (presoaked) beans - overnight at high in the crockpot. All my SAD friends who ate it thought it was *great*, and that it contained m**t (actually, no added f*t, no added m**t - just what was in the rice, etc ;-) Source: apparent original Posted by [email protected] (Karen M. Davis) to the Fatfree Digest [Volume 16 Issue 28] Apr. 1, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, [email protected] using MMCONV. Archived through kindness of Karen Mintzias, [email protected] and Mark Alexander, [email protected]. 1.80?



 

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