At this point I've settled on this slight variation:
1 can vegetable broth (topped off to 2c with water) 2 cans dark kidney beans, drained 1 c brown rice (although red rice worked best) 1 bunch of green onions, chopped 1 15.5-oz can diced tomatoes with chilis 2 tsp crushed garlic 2 tsp chili powder 1 can mushrooms
I throw everything but the mushrooms into the rice cooker, cook it on "mixed", then add in the mushrooms at the end.
Finally, I top off a bowl of it with a tbsp or two of shredded cheddar cheese, zeroing out most of its possible health benefits.
Other than the fact that canned mushrooms are an abomination unto the Lord, and one should always use fresh and then sautee them, that looks yummy. :) (The canned ones are always the worst kind of mushrooms, and always taste like metal to me.)
And now that I'm thinking of sauteeing, I'm thinking of sauteeing onion/pepper fajita strips to add at the end. That would be yummy. Hmmmm....
I do a stove-top black been chili that is really easy, too.
2 cans black beans, drained 1 can Rotel, not drained 1 lb. ground meat (I use turkey, but it's whatevs) 1 small bag of frozen corn About 2 tbsp. chili powder. I just keep adding until it looks and smells like something that I want to eat.
Directions: Brown the meat. Drain fats if needed. Dump in all other ingredients. Cook until hot. Serve with topped with cheese, glorious cheese.
The meat is optional. I just like meat. (cue off-colored joke)
The corn works like the rice; you need a starch/bean combo to get the amino acid action to stick. I'm not a huge fan of rice, so I tend to sub in corn. Added benefit: it look prettier, IMHO.
This could be accomplished in a slow cooker, I'm sure. However, I don't do slow-cookers because I'm impatient and cannot plan that far ahead.