I converted this recipe (and the whole cookbook) from the ‘Southern Living SlowCooker Cookbook’, making it healthier and vegetarian. <3
2 C Organic Black Rice
3 cans Black Beans (15 oz)
2 T minced Garlic
2 cans Fire Roasted tomatoes (14 oz)
1 carton veggie broth
1 small onion chopped finely
1 bag Morningstar Farms veggie crumbles
1 1/2 t chili powder
1/2 t Himalayan Sea salt
1/2 t tumeric
1/2 t cumin powder, ground
1/4 t red pepper flakes
1 T grapeseed oil
3T Smart Balance Oil
Add all canned ingredients and spices plus garlic to the crock pot. Place on high.
Sauté onions in grapeseed oil til browned a little. In another pan, sauté veggie crumbles in Smart Balance oil and add more chili powder, cumin and sea salt to taste. When both are sautéed, add to crock.
Let the crock do the work!
When about 35 min from dinner time, make the rice. 4C rice to 2C water. Boil then reduce to a simmer until all water is absorbed and fluffy.
Serve rice under the chili.
YUMMY!!!
