Making chili on the stove or in the slow cooker is all well and good, but I’ve been wondering if I could sort out how to make chili in the rice cooker. It is done!
A rice cooker chili recipe is the base for this homemade chili pie. It’s got a cauliflower mashed potato crust, and it’s a big bowl of comfort food. The best part about rice cooker chili, of course, is that it’s easy for Darrol Henry to help me make it. He loves to help mommy, so any time I can alter a recipe for him, I go for it.
You can really serve this chili recipe as-is, if you like, but I loved it baked into a hearty chili pie. The cauliflower mashed potatoes add a little bit of extra veggie power to this dish.
When I made this recipe, I put it on Instagram looking for help with a name for it. Kelli from Kelli’s Vegan Kitchen suggested “Not Your Mama’s Shepherd’s Pie,” and I love that. Especially since, for Darrol Henry, it is his mama’s chili pie.
How to Make Chili in the Rice Cooker
Yield: 4-6 servings
- 1 cup uncooked wheat berries
- 1 15 ounce can pinto beans
- 1 15 ounce can black beans
- 1 15 ounce can fire roasted tomatoes
- 1 teaspoon cumin
- 1 teaspoon garlic powder (or 2 gloves of minced garlic)
- 1/2 teaspoon coriander
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1 cup chopped carrots
- 1 cup frozen corn kernels
- 1/2 teaspoon chipotle chili powder
- 3 cups veggie broth
- 1-2 Haas avocados, chopped
- Combine all of your ingredients in your rice cooker except the avocado, and give it a good stir to combine. Turn on your rice cooker (use the brown rice setting, if you have that kind of cooker). When it pops, it’s done.
- Serve topped with avocado or use it to make the chili pie recipe below!
Not-Your-Mama’s Chili Pie
Yield: about 8 servings
- 1 batch Rice Cooker Chili (see recipe above)
- 1 batch Cauliflower Mashed Potatoes
- Preheat the oven to 350F.
- Spread the chili into a Dutch oven, smoothing down the top, then spread the cauliflower mash on top.
- Bake uncovered for 30 min.