Vegetarian Slow Cooker Chile
Slowly cooking the vegetables ensures that the flavors meld perfectly, creating a juicy, flavorful stew—serve over rice.
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
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.
Nutrition Facts
Calories 177
Calories from Fat 8 (5%)
(1%)Total Fat 1g
(1%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(0%)Cholesterol 0mg
(8%)Sodium 187mg
(21%)Potassium 721mg
Total Carbohydrate 34g
(31%)Dietary Fiber 8g
Sugars 5g
Sugar Alcohols 0g
(20%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.