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Slow Cooker Veggie Taco Chili with Brown Rice - Dump and Go Dinner

<p>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.</p>
8 Servings Recipe By

Ingredients

  • 1 cup dice Onion
  • 1 cup dice Bell Pepper, Green
  • 3/4 cups dice Bell Pepper, Red
  • 1/2 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

Serving Day Ingredients

  • 6 cups cook Brown Rice, Long-Grain
  • 2 cups peel, pit, and dice Avocado
  • 8 ounces Sour Cream

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup chili & 3/4 cup rice
  • 426 Calories
  • 9g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 20mg Cholesterol
  • 1330mg Sodium
  • 75g Total Carb
  • 10g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 13g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all the ingredients into a slow cooker, and stir to combine.
  2. Cook on low for 5 hours.
  3. Serve chili over rice and top with fresh avocado chunks and sour cream.

Freeze For Later Cooking 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?

  1. Combine all ingredients in a bowl. Divide among indicated number of gallon freezer bags. Label and freeze.

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.

  1. Thaw: In fridge
  2. Pour contents of bag into slow cooker and stir to combine.
  3. Cook on low for 5 hours.
  4. Serve chili over rice and top with fresh avocado chunks and sour cream.

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