Monday, May 11, 2009
Meatless Monday: Slow-Cooker Two Bean Chili
Whew! I'm still catching my breath after a whirlwind weekend with Kuzak's parents. I promise to report soon on all of our fabulous meals at joints like Comme Ca, The Bazaar by Jose Andres & Lucques. In the meantime, I'm going to leave you with a great, simple crock pot recipe that also happens to be vegetarian (as I promised I'm blogging meatless recipes). Beans, in addition to having fiber and nutrients, also make a complete protein when paired with rice. I serve this two bean chili with a whole grain rice. So give this a try - I promise you'll love it!
Domestic Diva's Slow-Cooker Two Bean Chili
1 cup cranberry or pinto beans, soaked overnight
1 cup white beans, soaked overnight
4 cups vegetable broth
1 can chopped tomatoes
2 tbsp chili powder
1 tsp cumin
1 bay leaf
1 yellow onion, chopped
4 garlic cloves, chopped
1 cup cooked whole grain rice
Add everything except the rice to the crock pot or slow cooker. Simmer for 6-8 hours, or until the beans are tender. Season to taste with salt and pepper. Serve with 1/2 cup of the rice. Enjoy!