Vegan Rice Cooker Recipes and Rice Cooker Reviews

All-in-one Rice Cooker Chili [gluten free]

rice cooker chili recipe

All-in-one Rice Cooker Chili Recipe

I re-hydrated a huge batch of black beans the other day for some bean burgers and still had plenty left over. This all-in-one rice cooker recipe is super quick to prepare and tastes pretty damn fine! I based the recipe on my buddy Tom’s bean burrito chili.

All-in-one Rice Cooker Chili
5.0 from 1 reviews
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Serves: 1
Great tasting all-in-one vegan rice cooker chili recipe
Ingredients
  • 1 cup of rice (I used mostly white with a little bit of brown) - 150g
  • 1 can of tinned chopped tomatoes (400g)
  • ½ an onion (80g)
  • 150g re-hydrated/cooked black beans
  • 35g tinned sweetcorn
  • 1 teaspoon vegan bouillon powder
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • ½ teaspoon tumeric
  • ½ teaspoon chili pepper powder
  • black pepper
Instructions
  1. Wash the rice as normal (see how to wash rice). Drain off all the water.
  2. Chop the onion and add to the cooking bowl.
  3. Add the rest of the ingredients.
  4. Use water to fill up the cooking bowl to the 2.5 level for white rice.
  5. Dry off the outside of the cooking bowl, return to the rice cooker, choose the 'White Rice' program and press start.
Calories: 930.7 kcal Fat: 3.2g Carbohydrates: 199g Sodium: 1071.3mg Fiber: 27.2g Protein: 31.6g Cholesterol: 0mg
 

The next time I buy my Vegan Bouillon powder, I’m going to choose the Low Sodium one. That’ll bring the total sodium for this recipe down to less than 600mg.

6 Comments
  1. Hello! I love your blog, I’m starting out as a low ft cooked vegan and I’m unsure on the amount of calories I need to maintain weight. Most of your recipes are fairly high calorie so I was wondering do you exercise and how many calories do you eat a day? Keep up the great recipes and I’d love to see some other vegan recipes if you have any! Thanks in advance :)

    • Hi Marina, Thanks so much for the kind words! You’re the first person to leave a comment on my site!!! Sometimes girls are called Marina in Japan. It’s a beautiful name :)

      You’re right, some of the servings I have are fairly large! You could either halve the amount of ingredients you cook or save what you don’t eat as leftovers.

      From the research I’ve done, eating a high carb, low fat, whole food, plant based diet is the best option for sustained long-term health and vitality. So as long as I’m eating these kinds of foods, I don’t worry about eating too many calories. I’m more concerned about eating enough. By cutting out all animal products and processed carbs, I find I usually get full before I consume ‘too many’ calories. I think I eat between 2,000 – 2,500 kcal a day. I go running a few times a week and do some press ups most days. Nothing too mega though.

      Have you watched any videos by Dr. John McDougall? I found this one interesting: https://www.youtube.com/watch?v=srkd-irmrC0

      • Hahaha well I am honored to be among the first! You’ve got a great blog goin and I know if you keep at it it will blow up. I absolutely love your recipes. Delishioso! I am a little underweight currently, but it is part of my job so I can’t afford to have that change. Which is why I’m a little hesitant about portion sizes. But I always feel amazing and have so much energy when I eat lowfat vegan. I recently watch vegucated, which is such a great movie and opened my eyes up to how slaughter animals and even dairy and egg chickens are treated and I’ve been vegan since. Thank you so much for responding and I’m going to go watch that video now! (:

  2. Nice recipe! Thanks!

  3. Thanks i’ll try your recipe today. I just good a rice cooker and now wanna try a lot of different stuff^^.

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