Rice Cooker Vegetarian Chilli
What Started it all:
Rice cooker vegetarian chilli
This delicious and hearty vegetarian chilli is perfect for a cozy dinner with friends or family. It’s easy to make and packed with flavor, making it a great option for a satisfying meal.
Ingredients
- 1 cup of brown rice
- 1 can of black beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 can of diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, chopped
- 1 cup of frozen corn
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 2 cups of vegetable broth
- Optional toppings: shredded cheese, avocado, sour cream, cilantro
Instructions
- Rinse the brown rice and place it in the rice cooker.
- Add the black beans, kidney beans, diced tomatoes, onion, garlic, bell pepper, and frozen corn to the rice cooker.
- Sprinkle the chili powder, cumin, salt, and pepper over the ingredients.
- Pour the vegetable broth over everything in the rice cooker and stir to combine.
- Close the rice cooker and set it to the 'cook' or 'chili' setting.
- Allow the chilli to cook for the designated time on the rice cooker setting, usually around 30-40 minutes.
- Once the rice cooker has finished cooking, let the chilli sit for a few minutes before serving.
- Serve the chilli in bowls and top with your choice of shredded cheese, avocado, sour cream, and cilantro.