Crock Pot Rice Vegetable Medley Recipes Recipe For Chili

CROCK POT RICE & VEGETABLE MEDLEY

Steps:

• Heat oil in a large skillet over medium heat.
• Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
• Add sauteed veggies to slow cooker.
• Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
• Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
• Stir in the peas, peppers and lemon juice using a fork.
• Cover and cook on high for 15 minutes until hot and peppers are tender.
• Sprinkle with parsley.

CROCKPOT VEGETARIAN CHILI

Steps:

• To a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.
• Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.
• Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.

EASY VEGETABLE RICE MEDLEY

Steps:

• Heat oil in a skillet.
• Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
• Add broth; bring to a boil.
• Stir in rice and peas; cover.
• Simmer 5 minutes.
• Remove from heat.
• Let stand 5 minutes before serving.
• ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

RICE VEGETABLE MEDLEY

Steps:

• In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.

GRANDMA'S SLOW COOKER VEGETARIAN CHILI

Steps:

• In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

SLOW COOKER CHILI

Steps:

• Heat olive oil in a large and deep non-stick skillet over medium-high heat.
• Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).
• Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
• Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
• Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
• Cover with lid and cook on low heat for 5 - 6 hours.
• Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

CROCK POT VEGETABLE MEDLEY

Steps:

• Combine potatoes, carrots, and onion in your slow cooker.
• Pour broth over top.
• Cover and cook on HIGH for 4-6 hours.
• Mix well before serving.

VEGETABLE RICE MEDLEY

Steps:

• In a saucepan, combine the rice,water,soup mix and salt; bring to a boil.
• Add the vegetables; return to a boil.
• Reduce heat; cover and simmer for 15 minutes.
• Cook until rice and vegetables are tender.