Slow Cooker Veggie Taco Chili with Brown Rice - Dump and Go Dinner
Low and slow cooking brings this Slow Cooker Veggie Taco Chili with Brown Rice together with little effort for a simple yet filling meal. Rounded out with a touch of sour cream and chunks of ripe avocado this vegetarian dish aims to please a quite the array of palates.
Ingredients
- 1 cup dice Onion
- 1 cup dice Bell Pepper, Green
- ¾ cups dice Bell Pepper, Red
- ½ cups Salsa
- 16 ounces drain and rinse Black Beans, Canned
- 16 ounces Pinto Beans, Canned
- 10 ounces Corn, Frozen
- 29 ounces Diced Tomatoes with Green Chiles
- 8 ounces Tomato Sauce
- 1 ounce Taco Seasoning
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 6 cups cook Brown Rice, Long-Grain
- 2 cups peel, pit, and dice Avocado
- 8 ounces Sour Cream
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients in a bowl. Divide among indicated number of gallon freezer bags. Label and freeze.
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 4303581 Upgrade to a paid membership 40063 to unlock all instructions 79651
- 6730616 Upgrade to a paid membership 28211 to unlock all instructions 42849
- 2931557 Upgrade to a paid membership 44595 to unlock all instructions 19001
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all the ingredients into a slow cooker, and stir to combine.
- Cook on low for 5 hours.
- Serve chili over rice and top with fresh avocado chunks and sour cream.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 1 cup chili & 3/4 cup rice Amount Per Serving
- Calories
- 426
- Total Fat
- 9g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 20mg
- Sodium
- 1330mg
- Total Carbohydrates
- 75g
- Fiber
- 10g
- Sugar
- 9g
- Protein
- 13g
- WW Freestyle
- 9
5 Comments
Join the discussionHi, what if you are allergic to tomatoes? Can you please reccomend a substitution? Thanks!!
Hi Betty! My kiddos have an aversion to tomatoes, so I often have to omit them from certain recipes as well. Here are a few suggestions for you. If you want to adhere to this recipe for the most part, maybe replace the tomato-related ingredients with something like canned green chiles or a fruit-based salsa. Also, I found this interesting site that sells a product called Nomato: http://www.nomato.com/index.ht…. You may find a product like this helpful when you come across a recipe calling for a large portion of tomatoes. If you own a juicer, maybe you could mix carrots and beets together for the “tomato sauce” portion.If you would like to try another yummy Fall chili recipe, I found this White Chicken Chili on our site. https://onceamonthmeals.com/re…. Enjoy!
We also have an AIP Chili recipe set to come out next month, so stay tuned!
Is it possible to just cook the rice in the slow cooker along with everything else?
All of our recipes have been thoroughly tested by our test cooks, so I would encourage you to follow the instructions as written. I’m not sure that the rice would cook correctly if put in the slow cooker with the other ingredients.