Slow Cooker Veggie Taco Chili with Brown Rice - Ready to Eat 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?
- Place all the ingredients except rice into a slow cooker, and stir to combine.
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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
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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