Chili with black beans and brown rice from the slow cooker

Ingredients for 4 servings:

• 2 cans of beans, 400g or 500g each, black
• 1 can tomato(s), 400g each, chopped
• 125 ml rice, brown, natural or red rice
• 1 tsp onion(s), dried, grated or 1 onion diced and fried
• 1 tsp garlic, dried and crushed or 2 cloves finely diced and fried
• ½ tsp cumin, ground
• ½ tsp oregano, dried and shredded or 1 tbsp fresh, finely chopped
• ½ can chili, (chipottle chilies to taste), finely chopped
• e.g. natural yogurt
• Chips, (tortilla)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 10 minutes

Easiest Black Bean and Brown Rice Chili

Pour the beans, including their liquid, and the tomatoes, including their liquid, into the slow cooker. Add everything else except the chipotles, close the lid, and cook for 6 hours on automatic or 8 hours on low. Serve the finely chopped chipotles in a bowl with a dollop of yogurt on top, along with some tortilla chips. P.S. if you use fresh ingredients and fry them, you can also briefly fry the spices with them and then deglaze with the tomatoes and sauce. The taste is then much better than the original with the dried ingredients. With just a little chili, it’s a great children’s dish that they can also cook themselves. With lots of chili… delicious for adults.