
By Sheri Sempio
Rice Cooker Vegetarian Black Bean Chili
This is my recipe adapted from Greens Restaurant in San Francisco. I used their Black Bean Chili recipe as a template for my own.
I like to have with French wheat garlic bread, & a healthy green salad.
**Note-- I used GOYA canned black beans.. Also, I used Chimayo New Mexico 🇲🇽 Chili Powder, and Spice Hunter Chili Powder (which includes cumin, cocoa, oregano)..
Updated at: Thu, 17 Aug 2023 03:18:00 GMT
Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
7
Low
Nutrition per serving
Calories154.7 kcal (8%)
Total Fat2.3 g (3%)
Carbs23.9 g (9%)
Sugars3 g (3%)
Protein8.8 g (18%)
Sodium1437.1 mg (72%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings

2 x 29 ouncecans Black Beans
drained

1 x 28 ouncecan petite diced tomatoes

1 packetGoya Sazon
seasoning

3 tablespoonschipotle sauce in can

1 tablespoonchili powder

1 tablespoonChimayo chili powder
New Mexico, or ancho

1 teaspoonherb salt
Mixed Up Salt

1 teaspoonblack pepper

2 tablespoonsgolden monkfruit sweetener

1onion
chopped

1poblano pepper
chopped

½ cuproasted red peppers
jarred, chopped

2 teaspoonsgarlic paste

1 tablespoonrice vinegar
or red wine vinegar

2 cupswater
cold
Instructions
Step 1
Cut up your vegetables and roasted peppers (I use my veggie chopper).
Step 2
Drain canned black beans.
Step 3
Add all ingredients with canned tomatoes, garlic, & seasonings to rice cooker.
Step 4
Set on 'Cook' and wait until done.
Step 5
Serve with crumbled Queso Fresco Cheese (or any), Sour Cream, Chipolte Hot Sauce, or any other toppings you prefer.
Notes
1 liked
0 disliked
Bland
Crispy
Delicious
Easy
Makes leftovers
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