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Archive for June 30th, 2008

I love my Crock-Pot. Actually, I love three Crock-Pots. Yes, I have three. I love them so much I have three different sizes.

Crock-Pots are fantastic for cooking in the summer because they don’t heat up your kitchen. I make everything in the Crock-Pot – from breakfast to dessert. 

My favorite meal from the Crock-Pot is a black bean and brown rice chili. It’s a simple recipe and you can keep all the ingredients in your pantry. It’s also healthy and cheap! In my book, that makes a great meal. 

The recipe is not spicy, which is great for kids. For adults who like some heat, add some hot sauce to individual bowls.

Black Bean and Brown Rice Chili

I make this in my medium size Crock-Pot, and it makes about four servings.

Two 15-ounce cans black beans, rinsed
One 14.5 oz can petite diced tomatoes with liquid
1/2 cup brown rice, rinsed
1 and 1/2 cups water 
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano

1. Combine all ingredients in the Crock-Pot. Stir to combine. Cook on low for 6 to 8 hours. Towards the end of the cooking time, you may need to add additional water if the chili looks dry. 

2. Serve with plain yogurt or sour cream, chopped green onions, and hot sauce for the adults. 

This recipe is based on a recipe from Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann. Not Your Mother’s Slow Cooker Cookbook is a great cookbook!

What’s your favorite Crock-Pot recipe?

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