Title: Two-Day Chili
Categories: None
Yield: 1 Servings

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 kmdavis@netcom.com (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, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.

1.80á

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