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Easy, Inexpensive Vegetarian Chili In A #Crockpot #Recipe!

Hey Everyone!! :-)

This is one of those recipes I keep in reserve for when I need to save a little extra around Christmas time. But even though it doesn't cost a lot to make, it's still delicious and filling enough to warm you up on a chilly Autumn evening. Enjoy! :-)

1 cup brown rice
1 cup lentils (any color)
4 cups water or vegetable stock
1 cup beer (your favorite kind)
2 12 oz cans kidney beans drained and rinsed
1 12 oz can pinto beans drained and rinsed
4 onions chopped fine
2 chili peppers chopped (and seeded if you want mild chili)
1 bell pepper chopped
10 cloves garlic minced fine
1 40oz can crushed tomatoes
4 tbsp cumin
2 tbsp turmeric
1/2 tbsp chili powder
2 tsp cayenne pepper
2 tbsp oregano
2 tsp basil
1 tsp nutmeg
1/2 tbsp paprika
2 tbsp olive oil
1 tbsp butter
Salt and pepper to taste

Add the rice, lentils, and water or stock to the crockpot, set to high, and cover. Put the olive oil, butter, onions, and peppers in a saute pan and cook until the onions are translucent and soft. Add the garlic to the saute pan and cook until the onions start to caramelize. Transfer the vegetables to the crockpot and deglaze the saute pan with the beer. Simmer for a couple of minutes to allow the beer to reduce and transfer the contents of the saute pan to the crockpot. Add the tomatoes, canned beans, herbs, and spices to the crockpot and stir to combine. Cover the crockpot and cook on high for 2-3 hours. Stir the chili, taste it for seasoning, and make adjustments as necessary. Add more water if it's needed. Cover the crockpot and cook for an additional 2-3 hours or until the rice is cooked and the lentils are tender. Serve piping hot with a side of crusty bread.

Bon appetit!

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