Sunday Chili
By: Anonymous
Published: Saturday, February 13, 2010 - 11:23pm

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

1 Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. 2 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. 3 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. 4 This recipe yields 8 servings. 5 NOTES :