Bluto's Beans and Veggie Chili Recipe

Name: Bluto's Beans and Veggie Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups dried kidney beans; 2 tablespoons olive oil (optional); 1 large onion, thinly sliced; 4 garlic cloves, minced well; 1 green pepper, chopped coarsely (or red or yellow); ½ cup diced unpeeled red potatoes; 1 (10 ounce) can tomatoes, undrained; 1 teaspoon chili powder; ½ teaspoon cumin; ½ cup uncooked brown rice; 5 cups water or 5 cups vegetable broth; salt, to taste; fresh ground black pepper, to taste; grated cheese, if desired

Servings: persons

3 cups dried kidney beans
2 tablespoons olive oil (optional)
1 large onion, thinly sliced
4 garlic cloves, minced well
1 green pepper, chopped coarsely (or red or yellow)
½ cup diced unpeeled red potatoes
1 (10 ounce) can tomatoes, undrained
1 teaspoon chili powder
½ teaspoon cumin
½ cup uncooked brown rice
5 cups water or 5 cups vegetable broth
salt, to taste
fresh ground black pepper, to taste
grated cheese, if desired

1
Cover and soak beans overnight in cold water- Drain.
2
Put beans in slow cooker.
3
In a large skillet over medium-high heat, heat oil or a small amount of liquid; saute onion and garlic until soft, about 3 to 5 minutes.
4
Add bell pepper, potatoes, chili powder and the cumin.
5
Continue cooking, stirring frequently for about three minutes; transfer to slow cooker.
6
Add rice and water or broth; cover and cook on LOW for 6 to 8 hours or until chili is thick and rice and beans are tender.
7
Because the acid in tomatoes supposedly keep uncooked beans from becoming tender, add the tomatoes after the beans are cooked- for the last hour or so of cooking (But if you want, you can add them when you add the bell pepper and potatoes).
8
Season to taste with salt and pepper.
9
Garnish with cheese if desired.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups dried kidney beans, 2 tablespoons olive oil (optional), 1 large onion, thinly sliced, 4 garlic cloves, minced well, and more.

Yes, Bluto's Beans and Veggie Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bluto's Beans and Veggie Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions