HealthNotes

Vegetarian Slow Cooker Chile

• From: National Onion Association

Ingredients

• 1 cup dried pinto beans, sorted and rinsed

• 1 cup dried red kidney beans, sorted and rinsed

• Water (enough to soak beans)

• 1 cup chopped mild green chiles, canned or frozen, drained

• 1/2 cup uncooked brown rice

• 1 lb yellow or white onions, coarsely chopped

• 1 red bell pepper, seeded and diced

• 1 Tbs chili powder

• 1 Tbs ground cumin

• 1 1/2 cups salsa

• 6 cups water

Slowly cooking the vegetables ensures that the flavors meld perfectly, creating a juicy, flavorful stew—serve over rice.

Directions

• Place dried beans in a bowl and cover with enough water to stand 2 inches above beans. Soak 6 to 8 hours or overnight.
• Drain beans, place in 5- to 6-quart slow cooker. Add chiles, brown rice, onion, bell pepper, chili powder, cumin, salsa, and water.
• Cover slow cooker with lid. Turn on high setting for 7 to 9 hours, or until beans are fork tender.
• Serve in bowls topped with sour cream, cilantro, and extra onions, if desired.