Sunday chili
Yield: 8 Servings
Ingredients:
- 3 c Dry kidney beans
- 2 ts Olive oil; opt
- 1 lg Onion; slice thin
- 4 Garlic cloves; mince
- 1 Green bell pepper; chop
- 1 c Green cabbage; chop coarse
- 1/2 c Red unpeeled potatoes; dice
- 10 oz Canned tomatoes with liquid
- 1 ts Chili powder; (1 to 2)
- 1/2 ts Cumin
- 1/2 c Uncooked brown rice
- 5 Water or vegetable broth
Instructions:
Salt and pepper Grated cheese for garnish Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. In a large skillet over medium-high heat heat oil or a small amount of liquid; 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 3 minutes; transfer to slow cooker. Add rice and 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.
