Reader Jill Baxter shares this home made slow cooker treat. What is it? It's sort of a chili but I think the most interesting twist is the pilaf mix. 1 pkg Pebbles beans or other pinto-style beans from Rancho Gordo 1 pkg Kashi pilaf 1 onion, chopped 2 – 3 cloves garlic, minced (or to your taste) 2 T Mexican Oregano (from Rancho Gordo) 2 T (or more!) Mexican Red Chili Powder (from Rancho Gordo) 3 – 4 dried cascabel peppers (got these from Penzey’s) 5 – 6 C water 1 – 2 cans fire roasted tomatoes, drained Salt to taste 1. soak beans for 2 – 3 hours 2. into crock pot, add: Beans (I added the soaking water) 5 – 6 C water Chopped onion Minced garlic 3. cook on low for ~4 hours. Add oregano, chili powder, peppers, Kashi pilaf. (note: you can partially cook the pilaf on the stove before adding; If you add the pilaf dry, watch the pot because you may want to add more water 4. continue cooking 3 ½ hours; add tomatoes and salt to taste; continue cooking for another 1 to 1 ½ hours. Serve with a sprinkle of cheese and a small dollop of low fat sour cream. (total cooking time in my crock pot was 9 hours)