Sunday Chili

Photo: flickr user Caveman 92223

Ingredients

3 cups dry kidney beans

2 teaspoons olive oil

1 lrg onion thinly sliced

4 garlic cloves minced

1 green bell pepper chopped

1 cup coarsly-chopped green cabbage

cup diced red unpeeled potatoes

1 can tomatoes - (10 oz) with liquid

1 tablespoon chili powder - (to 2 tbspns)

teaspoon cumin

cup uncooked brown rice

5 cups water or vegetable broth

Salt to taste

Freshly-ground black pepper to taste

Grated low-fat cheese for garnish (optional)

Preparation

Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker.

In a large skillet over medium-high heat, heat oil. Saute onion and garlic until soft, about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring frequently, for three minutes. Transer to slow cooker.

Add rice, water or broth, cover and cook on LOW 6 to 8 hours or until chili is thick and rice and beans are tender. Season to taste with salt and pepper. Garnish with cheese if desired.

This recipe yields 8 servings.

NOTES :