/ck/ - Food & Cooking

beans n' rice chili.

It's how I survive.

-1 cup brown rice
-1 cup beans, any kind or variety (usually just stick with the 15 bean soup mix)
-1 6-10 oz. russet potato
-2 whole carrots
-celery, approx. as much as carrots
-1 yellow onion (6-8 oz.)
-1/4 bulb of garlic (about 1/8 cup chopped)
-any chili peppers available (hatch green chile, jalapenos, pasillas, habaneros, etc., about 1/4 cup chopped)
-2 tsp beef boillon
-2 tsp salt
-1 tsp paprika
-2 tsp red chili powder

Soak beans and rice in 3 cups water overnight, or at least 8 hours. Drain and rinse. Add about 3 cups of water. Put in large pot on stove on low to begin simmering.

In a separate smaller pot/pan, boil chopped peppers and garlic for 2 minutes. Pour into the larger pot with beans and rice. Add salt, boillon, chili powder, and paprika.

Dice the onion, potato, carrots, and celery. Add ingredients to the large pot. Stir thoroughly until ingredients are evenly distributed. If there's not enough water in the pot to make water above the vegetables, add 1-2 cups of water to the mixture.

Put a lid on the pot and allow it to continue to simmer on low for 1 1/2 hours to 2 hours. Stir thoroughly. Soup will be done when beans are tender and have no roughness. Remove from heat and serve. Store leftovers either in the pot or a separate bowl in a refridgerator for up to a week.