Complete Veggie Crock Pot Chili

• 2 cups cooked rice, made in advance and cooled overnight
• 1 (16 ounce) can tomato sauce
• 1 (16 ounce) can red kidney beans (with the liquid)
• 1 (16 ounce) can pinto beans (with the liquid)
• 1 cup onion (diced)
• 1 cup celery (diced)
• 1 (14 ounce) can diced tomatoes
• 1 cup jalapeno pepper (remove the seeds and dice)
• 2 teaspoons cumin powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon flour

1. In a large skillet, heat the olive oil add the onions.
2. Saute the onions until nearly transparent, and pour into a crock pot.
3. Add all the beans, diced tomato and sauce, celery, peppers and spice.
4. Cook on the low setting for 8 hours.
5. Or if you are in a hurry, 4 hours on the crock pot's high setting will be enough.
6. About an hour prior to serving, melt the butter in a small frying pan, add the flour and stir until a brown paste has formed.
7. Add to the crock pot and stir.
8. About 10 minutes before serving, add the rice and stir.
9. Recipe # 83626 can be used for the same chili using meat.

rice, tomato sauce, red kidney beans, pinto beans, onion, celery, tomatoes, jalapeno pepper, cumin powder, black pepper, salt, olive oil, butter, flour

Taken from www.food.com/recipe/complete-veggie-crock-pot-chili-85268 (may not work)