Rice Cooker Black Bean Chili

by Rebecca Nov 5th, 2010 // Dinner, Recipes

Rice Cooker Black Bean Chili

Rice Cooker Black Bean Chili

There’s something so autumnal about a warm bowl of chili on a cool fall day. Here in Los Angeles, where the leaves barely change and it’s 80 degrees in November, we still do our best to celebrate the seasons.

Rice Cooker Black Bean Chili

This fall we had some friends over for a weeknight dinner. Using the rice cooker to make the chili kept our hands free to pull together the rest of the meal.

Rice Cooker Black Bean Chili

Irma and Mike, who were here for our very first Cooking With My Kid experiment, each had two bowls full. My husband and Mike grew up together in Texas. They ate quite a lot of BBQ in their youth. Now they are both vegetarians.

Rice Cooker Black Bean Chili

Shana, who I met in my teens, used to be a vegetarian but it turns out she’s eating meat these days. Regardless, she loved the chili too.  Now for the recipe…

Rice Cooker Black Bean Chili Recipe

Prep Time: 10 mins  Cooking Time: 45 mins to 1 hour

Ingredients:
1 tablespoon olive oil
2 carrots diced
1/2 onion diced
2 cloves crushed garlic
2 cans black beans (drained + rinsed)
1 can black beans (not drained)
2 tablespoons chili powder
1 tablespoon cumin
1 can vegetarian refried black beans
1 large can or box of chopped tomatoes
1 cup vegetable broth
pinch of salt
shredded cheddar for serving
chopped avocado for serving

Saute onions and olive oil in large pot over medium heat.  Add onions and cook until translucent. Add carrots and garlic and cook until carrots just begin to soften.  Transfer to a rice cooker and add broth, tomatoes, cumin and chili powder and start your rice cooker on the quick cook setting. (Or just put it on the regular setting.) After the quick cook has ended (or 20 mins later if you don’t have a quick cook setting) add the black beans and cook for another quick cook cycle (or continue to cook on the same cycle). When the second cycle is done, add refried beans and stir to combine. Leave your rice cooker on “warm” while you set your table allowing the refried beans to come up to temperature. Serve with cheddar cheese and avocado. Makes 6 servings.

Rice Cooker Black Bean Chili

chili

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10 Comments on “Rice Cooker Black Bean Chili”

  1. 1.) jacqueline
    November 5th, 2010

    i definitely need to invest in a rice cooker to make all these recipes. great ideas!

  2. 2.) Joanna
    November 6th, 2010

    I have a slow cooker, but not a rice cooker. Any ideas for great slow cooker recipes? I love your site! Thanks!

  3. 3.) Monica
    November 7th, 2010

    What a clever way to use a rice cooker. I've only used mine for, uh, rice! This is brilliant.

  4. [...] would never think to use a rice cooker to make our chili (@ Cooking With My [...]

  5. [...] swell supper here’s a meal that will defrost your bones and warm your heart. We are making Rice Cooker Black Bean Chili with Sweet Skillet Cornbread.  For dessert I wanted to make something that would cure the winter [...]

  6. [...] Source: cookingwithmykid.com Find the recipe here. [...]

  7. [...] Find the recipe here. [...]

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