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Rice Cooker Black Bean Chili

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There’s something so autumnal about a warm bowl of chili on a cool fall day. Here in Los Angeles, where the leaves barely change and it’s 80 degrees in November, we still do our best to celebrate the seasons.

This fall we had some friends over for a weeknight dinner. Using the rice cooker to make the chili kept our hands free to pull together the rest of the meal.

Irma and Mike, who were here for our very first Cooking With My Kid experiment [2], each had two bowls full. My husband and Mike grew up together in Texas. They ate quite a lot of BBQ in their youth. Now they are both vegetarians.

Shana, who I met in my teens, used to be a vegetarian but it turns out she’s eating meat these days. Regardless, she loved the chili too.  Now for the recipe…

Rice Cooker Black Bean Chili Recipe

Prep Time: 10 mins  Cooking Time: 45 mins to 1 hour

1 tablespoon olive oil
2 carrots diced
1/2 onion diced
2 cloves crushed garlic
2 cans black beans (drained + rinsed)
1 can black beans (not drained)
2 tablespoons chili powder
1 tablespoon cumin
1 can vegetarian refried black beans
1 large can or box of chopped tomatoes
1 cup vegetable broth
pinch of salt
shredded cheddar for serving
chopped avocado for serving

Saute onions and olive oil in large pot over medium heat.  Add onions and cook until translucent. Add carrots and garlic and cook until carrots just begin to soften.  Transfer to a rice cooker and add broth, tomatoes, cumin and chili powder and start your rice cooker on the quick cook setting. (Or just put it on the regular setting.) After the quick cook has ended (or 20 mins later if you don’t have a quick cook setting) add the black beans and cook for another quick cook cycle (or continue to cook on the same cycle). When the second cycle is done, add refried beans and stir to combine. Leave your rice cooker on “warm” while you set your table allowing the refried beans to come up to temperature. Serve with cheddar cheese and avocado. Makes 6 servings.

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[2] our very first Cooking With My Kid experiment: https://cookingwithmykid.com/recipes/spinach-pie/

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