Crockpot Chili

I make this every few weeks for my lunches at work:

• 1 lb lean ground beef
• 2 onions, chopped
• 1 each red and green pepper, chopped
• 3 cloves garlic, minced
• 1 cans (14 oz) diced tomatoes, drained (save the juice for Winter Cabbage Soup)
• 2 cans beans (red and white kidney or black beans), rinsed
• 2 tsp each: ground cumin, garlic powder, white pepper, onion powder
• ½ tsp each: chili powder and cyanne pepper
• 2 Tbs Minute Rice

Add the rice to the bottom of the crockpot to absorb any liquid. Cook on low for 6-7 hours, then 15 min uncovered on high. Serve with crusty bread. Freezes well.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.