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Receta Beans And Veggie Chili
by Global Cookbook

Beans And Veggie Chili
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Ingredientes

  • 3 c. dry kidney beans
  • 2 Tbsp. extra virgin olive oil (optional)
  • 1 lrg onion thinly sliced
  • 4 x garlic cloves chopped well
  • 1 x green pepper (or possibly red or possibly yellow) minced coarsley
  • 1/2 c. diced red unpeeled potatoes
  • 1 can tomatoes - (10 ounce) undrained
  • 1 tsp chili pwdr more if you wish
  • 1/2 tsp cumin
  • 1/2 c. uncooked brown rice (may use white rice if you wish)
  • 5 c. water or possibly vegetable broth Salt to taste Freshly-grnd black pepper to taste grated cheese for garnish if you like

Direcciones

  1. Soak beans overnight in cool water to cover. Drain. Put beans in slow cooker.
  2. In a large skillet over medium-high heat, heat oil or possibly a small amount of liquid; saute/fry onion and garlic till soft - about 3 to 5 min. Add in bell pepper, cabbage, potatoes, tomatoes, chili pwdr and cumin. Continue cooking, stirring frequently for 3 min; transfer to slow cooker.
  3. Add in rice and water or possibly broth; cover and cook on LOW for 6 to 8 hrs or possibly till chili is thick and rice and beans are tender. Season to taste with salt and pepper. Garnish with cheese if you like.
  4. This recipe yields 4 to 6 servings.
  5. NOTES :