Two-Day Chili
Submitted by lfhlaw
Vegan slow cooker black bean chili with brown rice, carrots, and tomatoes cooked overnight in a crockpot. A hands-off, two-day recipe where time does all the heavy lifting for deep, rich flavor.
YIELD
1 servingsPREP
COOK
READY
13 hrsGood chili takes time. Great chili takes two days. This one is worth every hour.
Soaked black beans and brown rice cook together overnight in the crockpot, soaking up water and getting tender while you sleep.
Come morning, sauteed onions, carrots, and garlic join the pot along with diced canned tomatoes, chili powder, and cumin for a long, slow simmer that turns simple ingredients into something extraordinary.
By dinnertime, you’ve got a thick, hearty, completely plant-based chili that tastes like it took way more effort than it actually did.
Pro Tips
- Start soaking the black beans early in the morning so they’re ready for the overnight cook
- Keep an eye on the water level during the second day of cooking. The rice absorbs a lot
- Saute the vegetables before adding them to the crockpot for deeper, sweeter flavor
- Serve over rice, baked potatoes, or wrapped in warm tortillas
- Season with extra chili powder and cumin at the end to taste, since flavors mellow during long cooking
Ingredients
Directions
Cook brown rice and soaked beans in water to cover in crockpot set to high (overnight).
In the morning, add sautéd 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.
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