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Crock-Pot Chili with Rice Recipe

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This recipe for Crock-Pot Chili with Rice is from Nutrition Balance Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 quarts water
1 1/2 lbs bean soup, mixed beans
2 cans (lb) tomatoes, canned, solids and liquids
1 1/4 cup olive oil
1 large onion, raw
3 medium carrots, raw
1 medium pepper, sweet, red, raw
2 medium peppers, sweet, yellow, raw
4 medium stalks celery, raw
1 large zucchini, raw
4 cloves garlic, raw
3/4 tsp pepper, chile, hot, dried
1/4 cup parsley, raw
3 tsps chili powder
1 tsp cumin seed
2 cups rice, brown, cooked

Directions:
Directions:
Place water and beans in a large pot. Cover and bring to boil over high heat. Once boiling, add tomatoes and olive oil. Simmer on medium-low uncovered for up to 45 minutes, stirring frequently. Cook and additional 60-70 minutes.

Add remaining ingredients and continue to simmer about 45 minutes while stirring frequently. Once beans are tender turn heat off and serve.

Personal Notes:
Personal Notes:
Optional:
Hot chili pepper or can serve over brown rice or bulgar wheat if desired. Sprinkle part skim shredded Mexican cheese blend over chili prior to serving. 96% lean ground beef or turkey breast can be cooked and added to recipe. Recipe analyzed without options.

Nutritional Values
Calories 97
Calories from Fat 9
Total Fat 1 g
Saturated Fat 0g
Cholesterol 0 mg
Sodium 202 mg
Total Carbohydrate 21 g
Dietary Fiber 3 g
Sugars 4 g
Protein 3 g

 

 

 

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