Title: Sunday Chili
Categories: Chili Crockpot
Yield: 8 Servings
| 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 |
| | | 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.