Two Day Chili

Course : Vegetables
Serves: 4
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1 pound Black beans, soaked starting In the early a.m.
1 cup Brown rice (med. grain)
28 Ounces diced tomatoes with Sauce
3 medium onions, Chopped
3 large Carrots, diced
1 cloves Garlic to taste, Chopped
1 tablespoons Chili powder to taste
1 tablespoons Cumin to taste

Preparation / Directions:

Cook brown rice and soaked beans in water to cover in crockpot set to high (overnight). In the morning, add saute'd veggies, canned tomatoes and spices. Continue cooking on high (watch the water level) until dinner for flavors to blend. Serve over rice/potatoes/tortillas, etc. I made some black bean chili last week (black beans, canned tomatoes, saute'd onions and carrots, spices) - from scratch - a crockpot full. And added a "secret ingredient" - brown rice, which I added when I started to cook the (presoaked) beans - overnight at high in the crockpot. All my SAD friends who ate it thought it was *great*, and that it contained m**t (actually, no added f*t, no added m**t - just what was in the rice, etc

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